Creamy Tuscan Sausage & White Bean Soup
Creamy Tuscan Sausage & White Bean Soup is the kind of bowl you want when the weather turns cool and you need something warm and filling. Browned crumbles of Italian turkey sausage, tender white beans, little bits of sun-dried tomato, and kale all simmer together in a rich, garlicky Parmesan broth. It’s cozy, it’s comforting, and it tastes like it took a lot more work than it did.
It all comes together in one pot. A quarter cup of the beans gets blended with a little of the broth and stirred back in, so the soup thickens up creamy without any flour. Each bowl has 41 grams of protein and only 11 grams of net carbs, so it’s a whole dinner in one bowl.
Creamy Tuscan Sausage & White Bean Soup
Creamy Tuscan Sausage & White Bean Soup is a cozy one-pot dinner with browned turkey sausage, tender white beans, kale, and a rich, silky Parmesan broth.
Ingredients
Method
- Heat a large Dutch oven or heavy-bottomed soup pot over medium heat. Add the Italian turkey sausage and cook for 8–10 minutes, breaking it into small, bite-sized pieces, until fully cooked and lightly browned. Drain excess grease if needed, leaving about 1 tablespoon in the pot for flavor.
- Add the diced onion and sauté for 4–5 minutes, until softened.
- Stir in the garlic, tomato paste, sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using). Cook for 1–2 minutes, stirring often, until fragrant.
- Pour in the bone broth, scraping the bottom of the pot to release any browned bits.
- Add the drained cannellini beans, minus the 1/4 cup reserved, and stir to combine.
- Add the reserved 1/4 cup of beans and 1/2 cup of liquid from the pot to a blender and blend until smooth. Pour it back into the pot to help thicken the soup.
- Bring to a gentle simmer, then reduce the heat to medium-low. Simmer uncovered for 10–15 minutes to let the flavors develop and the liquid reduce slightly.
- Reduce the heat to low. Slowly stir in the heavy whipping cream, then gradually add the Parmesan, stirring until incorporated. Keep the soup at a gentle simmer and avoid a hard boil after the cream and cheese go in.
- Stir in the kale and simmer for 10–15 minutes, until tender.
- Taste and season with salt and black pepper. For a thicker soup, simmer uncovered a few minutes longer. If it gets too thick, add a splash of bone broth until it’s the consistency you like.
Nutrition
Video
Notes
- Keep the heat low once the cream and Parmesan are in. A hard boil can cause the cream to separate.
- Blending the reserved beans with a little broth is what gives this soup its body, so there’s no need for flour or any other thickener.
- The soup keeps thickening as it sits. Thin it with a splash of bone broth when reheating.
- Storage: Cool, then refrigerate in an airtight container for up to 3–4 days.
- Reheat: Warm on the stovetop over medium-low heat, stirring often, until hot all the way through (165°F). Add a splash of bone broth if it has thickened.
- Freezing: Freeze up to 3 months. For the best texture, freeze the soup before adding the cream and Parmesan, then thaw overnight in the fridge, reheat, and stir them in before serving. Soup frozen after the cream is added may separate a little, so stir it well while reheating.
- Search “Tuscan Soup” in MyFitnessPal to log it.
