Tuscan White Bean & Sausage Spinach Soup

  • Author: The Kitchen Whisperer

This Tuscan White Bean & Sausage Spinach Soup will definitely warm you up on a cold day. With the flavors of Tuscany, you can’t help but fall in love with this soup! Serve this with some crusty bread!

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  • 1 tablespoon olive oil
  • 1 1/2 lbs chicken sausage (fully or partially cooked), sliced into 1/2” rounds
  • 3/4 cup yellow onion, chopped small
  • 3 carrots, diced
  • 1 tablespoon garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 cup ground pecorino cheese
  • 4 cups chicken stock, low sodium – divided
  • 2 15ounce cans of cannelloni beans, undrained
  • 1/2 cup marinara (or tomato) sauce (or 2 plum tomatoes chopped)
  • 4 cups loosely packed fresh spinach, roughly chopped, or 4 cups kale, stems and center ribs discarded and leaves coarsely chopped


  1. Heat a large heavy bottomed saucepan over medium heat.
  2. Add in the oil.
  3. Once the oil shimmers add in the sausage.
  4. Cook 5-6 minutes on one side, flip and continue cooking an additional 5 minutes or until the sausage browns.
  5. Remove the sausage from the pot and set aside.
  6. To the pot with the oil add in the onion and carrots cooking for 7 minutes or until the onions are starting to turn translucent and soft.
  7. Add in the garlic and cook for 1 minute stirring.
  8. Add in 1/2 cup of the stock, 1 teaspoon salt and pepper stirring.
  9. Bring to a steady boil and cook for about 10 minutes or until the carrots are fork tender.
  10. Add in the beans with its juice, the sausage, the rest of the stock, oregano, paprika and marinara sauce giving it a gentle stir.
  11. Reduce the heat to medium low and simmer 15 minutes.
  12. In batches add in the spinach and simmer 5 more minutes. If using kale, add now but cook for 12-15 minutes or until tender.
  13. Remove from the heat and add in the cheese.
  14. Taste for seasoning.
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