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Tuscan Sausage & White Bean Soup

A hearty soup perfect for cold winter nights!

Tuscan Sausage & White Bean Soup


1 lb sweet or spicy Italian sausage

½ cup chopped carrots

½ cup chopped yellow onion

½ cup chopped leeks

2 cloves garlic, minced

6 cups chicken broth

2 (14 oz.) cans diced tomatoes

1 (15 oz.) can cannellini beans, drained and rinsed

2 tsp dried basil

1 tsp fresh rosemary, chopped

1 tsp fresh thyme, chopped

8 oz. baby spinach leaves or kale, coarsely chopped

Freshly grated Parmesan cheese


Remove the sausage from the casings. Heat a small amount of olive oil in a large soup pot and add crumbled sausage.  Saute over medium heat until browned.  Add the carrots, onion and garlic and cook, stirring often until vegetables are softened.  (If there is an excess of grease, drain before continuing.)  Add the broth, tomatoes, beans, spices and salt and pepper, to taste.  Bring to a boil, reduce heat and simmer, covered, for about 10 minutes.  Stir in the greens and cook for another minute or so until they are tender.  Ladle into soup bowls and sprinkle with freshly grated Parmesan

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