Tuscan Sausage and White Bean Soup
User Reviews
4.7
Tuscan Sausage and White Bean Soup
Description
This soup starts by browning Italian chicken sausage and cooking it with chopped carrots, onions, and garlic for a flavorful base. After draining excess grease, the pot is filled with low-sodium chicken broth, canned tomatoes, great northern beans, and dried basil, which simmer together before adding shell pasta. The pasta cooks until tender, absorbing the broth's taste, while the addition of fresh spinach at the end adds a subtle leafy freshness and color.
The sausage delivers a mild savory richness that complements the creamy texture of the beans and the slightly chewy pasta. Simmering melds the ingredients into a balanced soup that is neither too thick nor too thin. A sprinkling of Parmesan cheese before serving contributes a salty, nutty finish that enhances the overall flavor.
This dish works well as a filling lunch or light dinner, offering warmth and substance. It pairs nicely with crusty bread or a simple salad for a complete meal. The soup can be adjusted by substituting sausage varieties or modifying salt amounts based on broth sodium content.
Practical adjustments include using leaner chicken or turkey sausage to reduce grease and controlling salt additions when not using low-sodium broth. This approach ensures the soup isn't overly salty while maintaining taste integrity.
Ingredients
- 1 pound Italian chicken sausage sweet, see note
- ½ cup carrot chopped
- ½ cup onion or leeks, chopped
- 3 cloves garlic chopped
- 6 cups chicken broth low-sodium
- 2 cans cans (14.5-ounces each) diced tomatoes
- 1 (15-ounce) (15-ounce) can great northern beans drained and rinsed, or cannellini beans
- ½ tablespoon basil dried
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups shell pasta uncooked
- 9 ounces spinach coarsely chopped, leaves
- ½ cup Parmesan Cheese shredded
Instructions
- In a large pot, cook the sausage over medium heat (remove the sausage from the casings, if needed) until browned, 3-4 minutes, breaking it into small pieces as it cooks. If your sausage is really lean, you may need to use a teaspoon or so of oil so it doesn't stick to the pan.
- Add the carrots, onion, and garlic, and continue to cook, stirring often, until the sausage is cooked through, 5-10 minutes. At this point, if there is excess grease, drain it before proceeding.
- Add the broth, tomatoes, beans, basil, salt and pepper.
- Bring the soup to a boil. Add the shell pasta, reduce the heat to a simmer and cover the pot. Cook for about 8-10 minutes, until the pasta is tender, stirring occasionally to make sure the pasta isn't sticking.
- Stir in the spinach and simmer for another minute until the spinach is wilted. Serve sprinkled with Parmesan cheese.
Notes
- Choose lean chicken or turkey sausage for less grease; if using pork sausage, drain excess fat before proceeding.
- Adjust salt carefully when using regular chicken broth instead of low-sodium to avoid excessive saltiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 446kcal | 22% |
| Carbohydrates | 51g | 17% |
| Protein | 31g | 62% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 59mg | 20% |
| Sodium | 1614mg | 67% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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