• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Rebecca Taig
  • RECIPES
  • ENTERTAINING
  • ABOUT ME
  • SHOP
  • SUBSCRIBE
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • RECIPES
  • ENTERTAINING
  • ABOUT ME
  • SHOP
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • ENTERTAINING
    • ABOUT ME
    • SHOP
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Meals

    Italian White Bean Soup with Tuscan Kale and Sausage

    Published: Aug 29, 2023 by Rebecca Taig · This post may contain affiliate links · 6 Comments

    Jump to Recipe Pin Recipe Print Recipe

    A healthy, delicious recipe for Italian White Bean Soup, also known as Tuscan Kale White Bean Soup, made with Cannellini beans, lacinato kale, vegetables, and Italian sausage.

    Three white bowls filled with tuscan kale soup with silver spoons in the middle.

    What I love about this  Italian Bean Soup Recipe is that it's hearty and healthy, packed with leafy greens, sautéed vegetables, white beans, and spicy Italian sausage. The sausage is technically optional, but similar to Zuppa Toscana Soup, adding extra protein and flavor. For extra depth, we add to the stock a parmesan rind, a classic Italian staple, and the juice of one lemon, which helps brighten the soup and balance the flavors. To quote my best friend, "This soup tastes like something you'd get in an authentic Italian restaurant," which was exactly our goal. 

    For more homemade soup recipes, check out my Zuppa Toscana Soup and Sweet Potato Black Bean Chili. This soup would be great to serve with crusty bread such as Irish Soda Bread, garlic bread, or sourdough bread. 

    Why you will love this Italian white bean soup

    • Healthy - This nourishing Tuscan white bean soup is packed with lots of flavors, full of protein, and loads of vegetables.
    • One pot meal - Easier clean up and you can store the soup in the same pot when refrigerating.
    • Easy to make - With just a few simple steps, this hearty soup is straightforward and takes less than an hour to make!

    Ingredients

    Ingredient shot of Tuscan kale soup ingredients. Large bowl with cannellini beans, carrots, celery, garlic olive oil, spices, onio, Tuscan kale, fire roasted tomatoes, Italian sausage, parmesan, chicken broth, and lemon.
    • Extra Virgin Olive Oil: The olive oil helps saute' the vegetables and brown the sausage. 
    • Spicy Italian Sauage: Cooked sausage gives the soup a delicious flavor and great texture. You could also use sweet italian sausage, bacon, pancetta, chicken, or turkey sausage as a substitute. 
    • Yellow Onion, Celery, and Carrots: Finely dice the vegetables and saute' in the olive oil until tender for optimal flavor.
    • Minced Garlic, Thyme, and Oregano: Blooming the aromatic garlic and spices for 2-3 minutes until fragrant is key to help bring out their flavors. You could also use an equal amount of Italian seasoning to replace the dried oregano and dried thyme. 
    • Salt and Black Pepper: A little salt and pepper helps enhance the flavors. 
    • Fire-Roasted Diced Tomatoes: Although fire is in the name, I do not find these tomatoes to be very spicy. They blend well with the chicken broth and provide a flavor similar to a minestrone. 
    • White Cannellini Beans: The hearty white beans give so much creaminess to the soup. You can also use great northern beans or navy beans if you can not find cannellini beans.
    • Chicken Broth: This flavorful broth pairs so well with Italian herbs. You can also substitute vegetable broth.
    • Parmesan Cheese Rind and Lemon Juice: In a classic Italian soup, you'll often find lemon juice, maybe a pinch of nutmeg, and a Parmigiano Reggiano rind of two. The parmesan cheese rind gives depth to this soup while the lemon helps brighten up and balance the parmesan's salt,y rich flavor
    • Tuscan Kale: Also known as lacinato kale,it gives this soup texture and color. Remove the tough woody stems and cut or tear the curly kale into slices.

    Instructions

    Four photos showing the process of making Tuscan kale soup. First brown the sausage, then sauté the vegetables, bloom the spices, and add everything remaining to the pot.
    Finished Tuscan soup with adding the kale to the pot and then simmering until the kale has wilted.
    1. Brown the sausage. Heat a large Dutch oven or large pot with a lid, over medium-high heat. Once hot, add ½ tablespoon of olive oil to the bottom of the pot and the Italian sausage. Cook the sausage until it is no longer pink, breaking it up with a wooden spoon as it browns. (I do not drain the grease, but you can transfer the ground sausage to a small bowl and drain any excess grease if needed while reserving some for the vegetables, then return the sausage to the pot. )
    2. Saute the vegetables. Add 1 tablespoon of olive oil to the pot with the finely diced onion, carrots, and celery.  Add a pinch of salt to the pot. Continue to cook for 6-8 minutes until the onion becomes translucent.
    3. Bloom the spices. Add the minced garlic, thyme, oregano, salt, and pepper. Saute for 2-3 minutes or until the spices are fragrant.
    4. Add remaining ingredients. Add the fire-roasted diced tomatoes, cannellini beans, chicken broth, and parmesan rind to the pot.
    5. Boil and then simmer. Bring the soup to a boil and then reduce the heat to a simmer. Cover and let the soup simmer for 25 minutes while stirring occasionally. 
    6. Add the kale and lemon juice. Toss in the kale and lemon juice, and stir until combined. Let the Tuscan soup simmer for 5 minutes until the kale has wilted.

    Variations

    • Vegetarian or Vegan Version: Leave out the sausage and parmesan rind and swap the chicken stock for vegetable stock.
    • Add Cream: If you want to make a creamy soup, scale back 1 cup of broth and add 1 cup of heavy cream or full-fat coconut milk. You can also blend an extra can of creamy cannellini beans in a food processor and then add it to the stock. The gives a rich creamy texture without adding dairy. 
    • Blend the beans: A great way to add creaminess to the soup without adding dairy is to use an immersion blender or regular blender to blend the white beans before adding them to the pot. The creamy white beans give richness to the soup.
    • Fresh Herbs: To keep things simple, this recipe uses readily available dried spices, but a lot of Italian soups use a fresh bay leaf, fresh rosemary, or fresh thyme.  
    • Use Fresh Spinach: Fresh baby spinach can replace the kale.

    Storage

    To Store: Store any leftover Tuscan bean soup in an airtight container. You can also store the leftover soup in the same pot it was made in. Refrigerate for 4-5 days.

    To Reheat: For best results, reheat in the microwave or on the stovetop.

    Close up of a white bowl with Tuscan kale white bean soup. A silver spoon is inside the soup with grated pepper and parmesan cheese in the center.

    FAQ

    Can you use kale stems in soup?

    It's fine if a few stems are in the soup, but they leave a bitter taste and are better left out.

    What happens when you put a Parmesan rind in soup?

    The rind will soften but not fully melt. It slowly infuses flavor into the soup. Prior to serving, remove the Parmesan rind.

    Can you freeze this soup?

    Yes, you can freeze Tuscan kale soup in a freezer-safe container for 1 month.

    What are the best beans for white bean soup?

    I love the creaminess of cannellini beans but great northern beans and white kidney beans work too.

    Recipe

    Italian White Bean Soup with Tuscan Kale and Sausage

    Recipe Author : Rebecca Taig
    A healthy, delicious recipe for Italian White Bean Soup, also known as Tuscan Kale White Bean Soup, made with Cannellini beans, lacinato kale, vegetables, and Italian sausage.
    5 from 8 votes
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine Italian
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Servings 6 people
    Calories 460 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 1½ tablespoons olive oil, divided
    • 1 pound ground spicy Italian sausage
    • 1 yellow onion, diced
    • 2 ribs celery, diced
    • 2 carrots, diced
    • 1 tablespoon minced garlic
    • 1 teaspoon dried thyme
    • ½ teaspoon dried oregano
    • ½ teaspoon salt, more or less to taste
    • ¼ teaspoon black pepper
    • 2 (15-ounce cans) cannellini beans, drained and rinsed
    • 48 ounces (6 cups) chicken broth
    • 1 (15-ounce can) fire roasted diced tomatoes
    • 1 parmesan rind, cut from a block of parmesan cheese
    • ½ lemon, juiced
    • 3 cups Tuscan kale, stems removed

    Instructions
     

    • Brown the sausage. Heat a large Dutch oven or large pot with a lid, over medium-high heat. Once hot, add ½ tablespoon of olive oil to the bottom of the pot and the Italian sausage. Cook the sausage until it is no longer pink, breaking it up with a wooden spoon as it browns. 
      (I do not drain the grease, but you can transfer the ground sausage to a small bowl and drain any excess grease if needed while reserving some for the vegetables, then return the sausage to the pot. )
    • Sauté the vegetables. Add 1 tablespoon of olive oil to the pot with the finely diced onion, carrots, and celery.  Add a pinch of salt to the pot. Continue to cook for 6-8 minutes until the onion becomes translucent.
    • Bloom the spices. Add the minced garlic, thyme, oregano, salt, and pepper. Sauté for 2-3 minutes or until the spices are fragrant.
    • Add remaining ingredients. Add the fire-roasted diced tomatoes, cannellini beans, chicken broth, and parmesan rind, to the pot.
    • Boil and then simmer. Bring the soup to a boil and then reduce the heat to a simmer. Cover and let the soup simmer for 25 minutes while stirring occasionally.
    • Add the kale and lemon juice. Toss in the kale and lemon juice, and stir until combined. Let the soup simmer uncovered for 5 minutes until the kale has wilted. Serve with grated parmesan cheese.

    Notes

    Parmesan Rind: Remove the parmesan rind prior to serving.
    To Store: Store any leftover Tuscan bean soup in an airtight container. You can also store the leftover soup in the same pot it was made in. Refrigerate for 4-5 days.
    To Reheat: You can reheat the soup in the microwave or on the stovetop.
    Vegetarian or Vegan: Leave out the sausage and parmesan rind and swap the chicken stock for vegetable stock.
    Add Cream: If you want to make a creamy soup, scale back 1 cup of broth and add 1 cup of heavy cream of full-fat coconut milk. You can also blend an extra can of creamy cannellini beans in a food processor and then add it to the stock. The gives a rich creamy texture without adding dairy. 
    Fresh Herbs: A lot of Italian soups use fresh minced rosemary or fresh thyme which can be substituted for dried spices. Another option is dried Italian seasoning in place of the dried thyme and dried oregano. 

    Nutrition

    Serving: 1 bowlCalories: 460kcalCarbohydrates: 31gProtein: 20gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 62mgSodium: 1417mgPotassium: 366mgFiber: 7gSugar: 3gVitamin A: 4463IUVitamin C: 14mgCalcium: 67mgIron: 2mg
    Pin Recipe
    Did You Make This Recipe?Share your recipe photos with me @rebecca.taig
    Did You Enjoy This Recipe?Please give it a star rating in the comments below. Thank you!

    More Meals

    • Mahi Mahi Fish Tacos With Mango Salsa
      Blackened Mahi Mahi Fish Tacos With Mango Salsa (Air Fryer)
    • stuffed jack o lantern peppers
      Stuffed Jack O Lantern Peppers Recipe For Halloween
    • Garlic butter steak bites and potatoes
      Garlic Butter Steak Bites and Potatoes
    • Garlic Butter Chicken
      Garlic Butter Chicken Thighs With Lemon And Thyme (Bone-In)

    Reader Interactions

    Comments

      5 from 8 votes (4 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Kenny says

      February 21, 2025 at 6:33 am

      5 stars
      I made this for my family on a cold day and everyone loved it. Very simple to make and was great the next day as well!

      Reply
      • Rebecca Taig says

        February 21, 2025 at 6:34 am

        Thank you so much for leaving a review! 🙂

        Reply
    2. Kenny says

      January 18, 2025 at 9:08 am

      5 stars
      I loved this delicious hearty soup. It was a perfect comfort soup on a cold day.

      Reply
    3. Lillia says

      December 04, 2023 at 11:09 am

      5 stars
      This soup is very flavorful and the right amount of hearty. It is a full meal and doesn't leave you feeling hungry. It also tasted amazing the day after it was made for lunch, especially on a chilly Fall day!

      Reply
    4. Kim Kelch says

      October 29, 2023 at 7:05 pm

      5 stars
      The Italian cannellini soup is an extremely easy recipe and so full of flavor. Everything taste fresh, and so easy to make. I look forward to making this soup again in the future.

      Reply
      • Rebecca Taig says

        October 30, 2023 at 6:15 am

        Thank you so much for your review Kim!

        Reply

    Primary Sidebar

    Hi, I'm Rebecca! Here you will find, healthy gluten-free recipes, hosting inspiration, and seasonal decor ideas.

    More about me →

    Reader Favorites

    • Mahi Mahi Fish Tacos With Mango Salsa
      Blackened Mahi Mahi Fish Tacos With Mango Salsa (Air Fryer)

    • Lime Crema
      Lime Crema Recipe (For Tacos And More)

    • stuffed jack o lantern peppers
      Stuffed Jack O Lantern Peppers Recipe For Halloween

    • Garlic butter steak bites and potatoes
      Garlic Butter Steak Bites and Potatoes

    Subscribe Here!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Accessibility Policy
    • Cookies Policy

    Newsletter

    • Sign Up Here! for emails and updates

    Contact Me

    • Contact

    As a Reward Style affiliate, I earn from qualifying purchases.

    Copyright ©2024 RebeccaTaig.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.