Name: White Bean and Sausage Soup
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1 tablespoon olive oil; 1 large onion, (chopped); 1 pound mild Italian sausage ((pork or chicken)); 1 cup chopped carrots; 1 cup chopped celery; 4 garlic cloves, (minced); pinch-1/4 tsp red pepper flakes ((optional)); 3 15 oz. cans cannellini beans, (drained and rinsed); 2 teaspoons chicken bouillon ((granulated, crushed cubes, or Zoup!/Better Than Bouillon)); 1/2 tsp EACH dried parsley, dried basil, dried thyme, dried oregano, salt; 1/4 tsp EACH ground mustard, paprika, dried dill, pepper; 1 bay leaf; 4 cups low sodium chicken broth; 1 12 oz. can evaporated milk ((or sub more broth)); 2 cups packed baby spinach; 2 tablespoons lemon juice; Freshly grated Parmesan cheese (for serving); Fresh parsley (for serving (optional))

This wholesome Tuscan White Bean Soup is endlessly customizable, with a savory broth that steals the show — lightly enriched with evaporated milk for creaminess without the guilt! The recipe includes expert tips, helpful variations (including vegan options), and instructions for making ahead.

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top view of white bean soup with cannellini beans, sausage, kale, carrots, and celery

Why you’ll love this White Bean Soup

WELL-SEASONED: Garlic, onions, aromatics, bouillon, plenty of dried herbs, and spices combine for an alluring tapestry you will crave.
EASY TO MAKE: Don’t be intimidated by the ingredient list—most are dump-and-run! Everything simmers together in one pot for minimal cleanup.
LIGHTLY CREAMY: Adding a can of evaporated milk instead of additional broth creates a delightful creaminess that pairs beautifully with the beans.
NUTRITIOUS: Packed with protein, fiber, and vitamins from beans, vegetables, and greens for a wholesome, nourishing meal.
MAKE AHEAD AND INCREDIBLE LEFTOVERS: It tastes even better the next day!

top view of Tuscan white bean soup served in two bowls garnished with Parmesan

White Bean Soup Recipe Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

White Beans: You may use any variety of white beans, but I prefer cannellini beans because they hold their shape as they become tender and creamy, adding body without turning mushy.
Italian Sausage: Use pork or chicken sausage, mild or hot, depending on your spice level.
Chicken Broth: Use low-sodium broth so you can control the salt and boost flavor with chicken bouillon—it’s like salt with extra depth.
Chicken Bouillon (Optional): Use bouillon powder, cubes, or a base such as Better Than Bouillon or Zoup! Add it directly to the soup without dissolving first. If using cubes, crush two and add them straight to the broth.
Evaporated Milk: This adds a light creaminess in all the best ways, without the fat of half-and-half or heavy cream! Of course, you can use half-and-half for extra indulgence, or chicken broth for a non-creamy version.
Aromatics: Use one diced yellow onion and 4 garlic cloves. You may substitute one teaspoon of each powder if you’re in a bind.
Carrots and Celery: Chop the vegetables to a little smaller than the beans.
Spinach or Kale: Baby spinach wilts quickly and adds a mild, tender bite, while kale holds its texture longer and adds a heartier, slightly earthy flavor—both work beautifully depending on whether you want delicate or robust greens.
Spices: Dried parsley, dried oregano, dried basil, ground mustard, paprika, and a pinch of red pepper flakes season the soup, adding multimensional depth.
Lemon Juice: This doesn’t make the soup taste lemony but brightens and balances the rich, savory flavors, adding a fresh pop that keeps the soup from tasting heavy.

top view of white bean soup ingredients: cannellini beans, sausage, ale, carrots, celery, onions, garlic, broth, lemon juice

How to Make White Bean Soup

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Cook onions and sausage. Sauté the onions in a large Dutch oven for 5 minutes. Add the sausage and cook until almost cooked through.

a collage showing how to make white bean soup by sautéing diced onions, then browning the sausage

Step 2: Sauté the veggies. Add the carrots, celery, garlic, and red pepper flakes, and sauté for 2 minutes.

showing how to make white bean soup by cooking the carrots, celery and garlic with the sausage

Step 3: Add ingredients and simmer. Add the beans, bouillon, bay leaf, spices, and broth. Cover to bring to a simmer, then uncover and gently simmer over low heat for 10-15 minutes, until the vegetables are tender.

showing how to make white bean soup by adding white beans, spices and broth to the soup and simmering

Step 4: Make it creamy. Stir in the evaporated milk and kale or spinach, then continue simmering until the spinach wilts, about 2 minutes. Stir in the lemon juice.

showing how to make white bean soup by adding the evaporated milk to make it creamy and the kale or spinach

Step 5: Season to taste with salt, pepper, etc. Serve bowls garnished with freshly grated Parmesan and fresh parsley.

showing how to make white bean soup by garnishing with parsley and Parmesan

Tuscan White Bean Soup TIPS

Bean care: Rinse the canned beans thoroughly to remove excess sodium and prevent cloudiness. Stir gently after adding beans to avoid breaking them up too much.
Don’t overcook the soup: Simmer gently just until the vegetables are tender—boiling can dull flavors and break down the beans.
Season to taste: If you’re sensitive to heat or salt, start with less, then adjust to taste at the end.
Adjust consistency as needed: If the soup becomes too thick, stir in additional broth a little at a time until it reaches your desired consistency.
Let it rest: The soup tastes even better after 10 minutes, as the flavors meld.

a ladle of white bean and kale soup showing the hearty texture

White Bean Soup variations

Extra rich and creamy: Blend part of the soup for a velvety texture.
Substitute beans: Use chickpeas instead.
Vegetable variations: Add diced tomatoes, potatoes, zucchini, bell peppers, or mushrooms for extra heartiness and flavor.
Sausage alternatives: Swap Italian sausage for turkey sausage, chicken sausage, or smoked sliced sausage. You can also use ground beef or turkey.
Vegan protein options: Replace sausage with plant-based options like plant-based sausage, smoked tofu, tempeh, cooked lentils, or extra beans for a hearty, protein-rich vegan version without losing flavor.
Make it vegan: Choose a vegan protein option above, use vegetable broth, omit the bouillon, and replace the evaporated milk with coconut milk or cashew cream.

kale and white bean soup being served in a bowl with bread

What to Serve With White Bean and Kale Soup

Salad: Caesar Salad, Garden Salad , Wedge Salad, Apple Salad, or Pear Salad.
Bread: Mopping up soup with bread is always a win! Serve with Cornbread, Dinner Rolls, Breadsticks, or Garlic Bread.
Fruit: Go simple with grapes, melon, etc., or you’ll love Fruit Salad or Winter Fruit Salad.

HOW TO STORE and Reheat White Bean and Sausage Soup

•Cool before storing: Let the soup cool to room temperature for about 20–30 minutes before refrigerating.
•Refrigerate: Transfer soup to an airtight container and refrigerate for up to 5 days.
•Reheat gently on the stovetop over medium heat, stirring occasionally, or in the microwave. If the soup has thickened, add a splash of broth or water to adjust the consistency.

Can you Freeze White Bean Soup?

Yes, white bean soup can be frozen. Let it cool completely, then store in airtight containers or heavy-duty freezer bags to prevent freezer burn. Thaw overnight in the fridge and reheat gently on the stove. Note that the spinach or kale may soften slightly, but the flavor stays delicious.

serving white bean soup in a bowl with crusty bread

Looking for more Italian Soup Recipes?

Zuppa Toscana
Lasagna Soup
Chicken Lasagna Soup
Italian Wedding Soup
Minestrone
Stuffed Pepper Soup
Beef Vegetable Soup
Tomato Basil Soup
Pasta Fagioli
Gnoochi Soup
Cabbage Soup
Creamy Italian Soup
Creamy White Bean Ham Soup
Sausage Tortellini Soup
Chicken Gnocchi Soup

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Total Time: 55

Prep Time: 25

Cook Time: 30

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Ingredients

1 tablespoon olive oil
1 large onion, chopped
1 pound mild Italian sausage (pork or chicken)
1 cup chopped carrots
1 cup chopped celery
4 garlic cloves, minced
pinch-¼ tsp red pepper flakes (optional)
3 15 oz. cans cannellini beans, drained and rinsed
2 teaspoons chicken bouillon (granulated, crushed cubes, or Zoup!/Better Than Bouillon)
1/2 tsp EACH dried parsley, dried basil, dried thyme, dried oregano, salt
1/4 tsp EACH ground mustard, paprika, dried dill, pepper
1 bay leaf
4 cups low sodium chicken broth

ADD LAST

1 12 oz. can evaporated milk (or sub more broth)
2 cups packed baby spinach
2 tablespoons lemon juice
Freshly grated Parmesan cheese for serving
Fresh parsley for serving (optional)

Instructions

Heat the olive oil in a large Dutch oven over medium-high heat. Add the onions and cook for 5 minutes.
Add the sausage and cook until almost cooked through.
Add the carrots, celery, garlic, and red pepper flakes, and sauté for 2 minutes.
Add the beans, bouillon, bay leaf, spices, and broth. Cover to bring to a simmer, then uncover and gently simmer over low heat for 10-15 minutes, until the vegetables are tender.
Stir in the evaporated milk and spinach, then continue simmering until the spinach wilts, about 2 minutes. Stir in the lemon juice.
Season to taste with salt, pepper, etc. Serve bowls garnished with freshly grated Parmesan and parsley.

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Leave a Review, I Always Love Hearing From You!

8 Comments

Brenda says

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This was super easy to make , turned out delicious. I did add a little more salt and pepper at the end but other then that didn’t change anything

- Jen says
  
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  Thanks Brenda! It’s wonderful to hear that you loved how this turned out!
  
Diane Haines says

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Just finished making this bean soup and I’m eating it now. It’s even better than I expected. I absolutely love it and will definitely make it again and again. The spices are the perfect blend. Thank you for this incredible recipe.

- Jen says
  
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  I’m so pleased you love it and YAY for surpassing your expectations! Thanks Diane!
  
Debbie Maclellan says

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I made the Tuscan soup was delicious . The only addition I did was to add a can of cream corn.I think it needed to be a little thicker. It’s similar to the zupa toscana soup. I topped it with fresh thyme and parmesan cheese. I ate it 4 days in a row. I have made prob at least 7 of your soup recipes and they are always delicious. thank you . Debbie

- Jen says
  
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  Awesome Debbie! It’s wonderful to hear that you loved this soup in addition to my other soup recipes! Thanks so much for your sweet feedback!
  
Lynzi says

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10/10! This soup was so hearty & creamy on a cold and snowy day. Our whole family (kids included) LOVED this. Thank you!

- Jen says
  
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  Yay Lynzi! That is so awesome that this was a hit with everyone and it warmed you all up on a cold day! Thank you so much for your review!