Tuscan Sausage and White Bean Soup is a hearty, flavorful dish perfect for dinner any night of the week. This comforting soup is perfect on it’s own, or you can be like us, and add some crackers before enjoying!
Tuscan Sausage and White Bean Soup
This comforting soup comes from one of Barbara’s good friends, Maryann. It is one of those throw-it-all-together-and-enjoy kinds of soups, especially good on a cold winter’s day. This is comfort food at it’s best.
Maryann shared the recipe with Barbara years ago and it has stood the test of time and is even kid-approved.
Trying to follow a low-carb or gluten-free diet? Try our Low-Carb Tuscan Soup that features riced cauliflower!
The ingredients are easy to keep on hand: butter, onion, garlic, flour, evaporated milk, chicken broth, sausage, cannellini beans and salt and pepper.
We use regular ground pork sausage in this soup. You could use a flavored sausage, like Italian, or even use a turkey sausage if you prefer.
The white beans in this Tuscan Sausage and White Bean Soup are actually Cannellini beans. Be sure to just dump them in undrained.
We have had so many readers share how they’ve tweaked this sausage and white bean soup to add flavors their families love. From spinach to crushed red pepper, adding ingredients to soup is easy and let’s you create a dish that is personal to you.
Once the soup is heated through, all that is left is to ladle it out into your favorite soup bowls, add crackers and dig in! Simple as can be.
HOW TO MAKE TUSCAN SAUSAGE AND WHITE BEAN SOUP
Find the full recipe at the bottom of this page.
Heat butter in a saucepan; add onion and garlic and cook for 1 to 2 minutes. Stir in flour. Slowly add evaporated milk and chicken broth, stirring constantly. Bring the mixture to a boil, and add cooked sausage and undrained beans. Heat through, and season to your liking with salt and black pepper.
One thing to keep in mind is that this is small-batch recipe and you’ll get 4 servings, so definitely double it for larger families or if you want leftovers.
Other Soup Recipes
Soups are a favorite in our family and we have shared several on here. Check out our favorites:
- Mom’s Wild Rice and Broccoli Soup
- Low Calorie Cabbage Soup
- Instant Pot Vegetable Soup with Lemon and Ginger
- Low Calorie Cabbage Soup
- Slow Cooker Bloody Mary Beef Vegetable Soup
Tuscan Sausage and White Bean Soup is a hearty, flavorful dish perfect for dinner any night of the week.
- 1/4 cup butter
- 1/2 cup onion chopped
- 2 cloves garlic finely chopped
- 1/4 cup flour
- 1 12 oz. can evaporated milk
- 1 14.5 oz. can chicken broth
- 1/2 lb. ground pork sausage cooked and drained
- 1 15.5 oz. can undrained cannellini beans
- Salt and Pepper
- Melt butter in medium saucepan.
- Add onion and garlic; cook for 1 to 2 minutes while stirring occasionally or until onion is tender.
- Stir in flour.
- Slowly add the evaporated milk and chicken broth while stirring constantly.
- Once the mixture comes to a complete boil, add sausage and beans.
- Heat through, and season with salt and pepper.
Linking up to Weekend Potluck!
Note: This post may contain affiliate links. We earn a small percentage from any purchase you make by clicking on these links.
Pam Kohart says
January 6, 2018 at 8:42 pmThis sounds amazing and I am going to have to try it some really cold night. My kids, when they were small, would eat just about anything that I put in front of them. Guess I was lucky that way. I don’t know where they got this pickiness now for not wanting to eat beans. Howeve, we have a family tradition of Black Eyed Peas with ham on New Year’s Day, and over the years I have kicked it up a notch or two with the addition of a jalapeno and carrot and diced potato. This is one I make from dried beans, and the family loves it! They also love the barbecued beans that I make for summer cookouts.
So I am going to make a double batch of this soup, so I can freeze some, and I’m going to enjoy it all by myself… They are on their own! Some good hearty sourdough bread with this sounds mouth watering. Thank you for the great recipes!
Megan says
January 8, 2018 at 1:15 pmIsn’t it crazy how one day your kids love a food and the next day they don’t?!? Freezing a batch of this soup is a great idea! Just pull it out and you have a meal!
Angela says
January 13, 2018 at 12:30 amThis was absolutely delicious!! I made this tonight.. but doubled the batch and I added about a teaspoon and a half of crushed red pepper and right before serving I added or sprinkled some fresh grated parmesan cheeses.
Megan says
January 13, 2018 at 7:37 pmLove the additions, especially the parmesan cheese! So glad you liked the soup!
Candy see says
January 13, 2018 at 2:55 amI love winter soups . Tuscan sqasage ànd White Bean Soup ia a great addition .
Roxann Reed says
October 7, 2018 at 3:11 pmHow many servings does this make?
Megan says
October 7, 2018 at 4:29 pmIt’s definitely a small batch recipe. It makes enough for 4 servings. So definitely double if you have a large family or want leftover!
Donna says
October 8, 2018 at 9:12 pmDo I cook the sausage first?
Megan says
October 8, 2018 at 9:20 pmYes, you do!
Donna says
October 8, 2018 at 9:14 pmOops sorry! Just saw it!
Megan says
October 8, 2018 at 9:20 pmThat’s OK. Better safe than sorry, right?
Kimberly says
October 10, 2018 at 11:23 pmMade this it was so good, made it just a bit thicker! Had it with corn bread.. ?will make again!
Megan says
October 11, 2018 at 4:52 pmSo glad you enjoyed it! Thanks for letting us know.
Cindy Jackson says
October 12, 2018 at 10:31 pmGreat recipe! Something different for a change!
Honey Williams says
October 13, 2018 at 1:19 pmI made this with Jimmy Dean sausage and it was delicious! Could I use Fat free evaporated milk? I’m wondering if it would still thicken. I’m also going to try the fat free sausage next time. I usually don’t use the fat free foods, but I like this soup so much I am thinking of trying to lighten it up a bit and not loose too much flavor.
Megan says
October 13, 2018 at 11:42 pmYes, non-fat evaporated milk works just fine. Barbara uses it all the time!
Shannon says
October 16, 2018 at 1:49 pmThis looks soooo good! My daughter has a dairy allergy, so I’m wondering if you think a can of full fat coconut cream would be a good substitution for the evaporated milk?
Megan says
October 16, 2018 at 7:01 pmWe’ve never tried substituting non-dairy options for the evaporated milk so we don’t want to say it would or wouldn’t! If you try it, let us know how it turns out!
Terri says
October 17, 2018 at 4:08 amWhen you say double the recipe for large families, is that all ingredients? I’m specifically wondering about the milk. Two cans seem like a lot.
Megan says
October 17, 2018 at 12:30 pmIf you don’t double the liquids, including the evaporated milk, the consistency will be chalky. That’s our one warning!
Terri says
October 18, 2018 at 3:08 pmThank you! I did double everything, including the milk and it came out great! I really seasoned well with salt and pepper so be sure to do that. Great recipe. Super simple. Thanks for sharing!
Terri says
October 19, 2018 at 10:49 pmThanks. I made this and did double the ingredients (including the milk) and it turned out great! I did season really well with salt and pepper so be sure to do that. I’ll be adding it to me rotation as it was delish and the family loved it! Thanks for sharing!
Megan says
October 20, 2018 at 1:46 pmYay! So glad it turned out. Thanks for letting us know.
Tonja Weed says
October 21, 2018 at 5:38 pmI just made this for lunch. Quick and easy. It was absolutely delicious! We added a little cheddar cheese on top and skipped the crackers since we’re cutting down on carbs. It reminded us of potato soup. I’ll definitely do this one again!
Megan says
October 21, 2018 at 8:53 pmSo glad you enjoyed it! Adding cheese is ALWAYS a good idea!
Nikki says
October 26, 2018 at 1:38 pmMade it and the whole family loved it. The only thing was that the beans were a little “gritty” if that’s the right word. Any thoughts?
Thanks!
Megan says
October 26, 2018 at 7:48 pmNikki – So glad your family enjoyed the soup. It’s one of our favorites. Hmmm…gritty beans. Might be the brand so you may try washing them next time before adding. That might help. If we think of any other advice, we’ll let you know!
Dianne says
November 17, 2018 at 6:56 pmI mixed mild Italian sausage with chorizo sausage and added mushrooms. Yum! Also basil and thyme. Topped with Parmesan and mozzarella.
Ginny says
October 29, 2018 at 11:18 pmReally good. I added a nice dash of cayenne pepper and a little Italian seasoning.
Megan says
October 30, 2018 at 11:49 amSo glad you enjoyed it. Love how we can tweak recipes to suit our taste with just a bit of seasonings!
Brenna says
October 31, 2018 at 3:06 amDelicious! And so easy! It tastes very similar to Olive Garden’s Zuppa Toscana big it’s so much quicker to make. Thank you!!!!
Megan says
October 31, 2018 at 12:03 pmSo glad you enjoyed it!!
Barbara says
December 16, 2018 at 11:04 pmSooo good, I ate it for 3 days .
Jodi says
October 31, 2018 at 6:25 pmIt’s a good base BUT needs a lot of help as far seasonings. I read reviews where they added various seasonings with that being said it’s pretty good. It’s hardy and will stick to your bones on a cold rainy day or just cold. I’m also making corn bread or garlic bread as well.
Megan says
November 1, 2018 at 12:10 pmThanks for the note. Seasoning is such a personal taste so we love soups that you can add more or less and make it just like you want it. Glad you liked the “base” of the soup!
Barbara says
December 13, 2018 at 8:56 pmJust use a spicier sausage, I buy fresh sweet and spicy, perfect
Cindy says
November 11, 2018 at 6:37 pmI have been making this for years with Italian sausage and I also add a parmesan rind. It adds great flavor. I have also added spinach or kale. Thanks for Shari g this recipe
Tammy says
January 27, 2019 at 7:01 pmHow much spinach and do I cook it first?
Phyllis DeBorde says
November 14, 2018 at 11:13 pmMade this today & it was as delicious!! And it was husband approved!! I added some crushed red pepper. Put a little parmesan cheese when I served it!! Was so good too with crushed Ritz crackers on top!! Thanks for sharing!! ??❣️
Megan says
November 15, 2018 at 2:33 amYay! So glad you and your husband enjoyed it. Thanks for letting us know!!
Victoria says
November 16, 2018 at 8:01 pmCan you make this soup in a instant pot. TU
Megan says
November 17, 2018 at 8:40 pmWe have not attempted it in the Instant Pot but it seems like almost anything can be done in there, right?
Micha says
February 25, 2019 at 9:50 pmFor the IP I would hold off on putting the evaporated milk in until it’s done cooking and don’t make the roux (the butter and flour). To thicken it I would mix cornstarch and water or broth from the soup and add it to the soup. Or you could always use an immersion blender and mash some of the beans to thicken it. As for cook time, I’d stick to around 10 minutes or so. You won’t need long, just long enough to heat up the ingredients. You could probably get away with 5 minutes too.
FAYE says
November 16, 2018 at 8:26 pmI TRIED THE RECIPE JUST AS IT WAS EXCEPT I DID NOT HAVE CANNELLI BEANS SO I USED A CAN OF 15 OZ WHITE NAVY BEANS WITH MILD CHILI SAUCE AND ADDED A TSP OF OREGANO, SOME SHREDDED CARROTS AND PLOPPED LITTLE BALLS OF SAUSAGE I HAD MADE UP WHICH YOU DON’T HAVE TO PRE-COOK, JUST THROW INTO SIMMERING LIQUID!!! IT WAS WONDERFUL. NEXT TIME I MAKE IT I AM ADDING POTATOES AND SHRIMP, AND CHICKEN AND MAYBE SOME OTHER VEGGIES. I WILL KEEP USING THE WHITE BEAN WITH CHILI SAUCE AND THE OREGANO!! I AM ALSO GOING TO MAKE THE SAUCE UP AND FREEZE IT THEN THAW AND ADD WHATEVER I CHOOSE LOVED IT
Megan says
November 16, 2018 at 8:46 pmIsn’t it great when you can find a recipe to be the “base” of so many other meal options! Love all the great ideas. Thanks for sharing!
Denise Snyder says
November 16, 2018 at 8:40 pmWhat a fantastic cold, wintry day, football watching, fire raging, soup! And sooo freaking easy! I added some rosemary springs with the onions and garlic, and also cooked off about a 1/4 cup white wine before adding the flour. Just added another layer of flavor. Yum, and thank you!
Megan says
November 16, 2018 at 8:46 pmAdding white wine is always a good option! Thanks for sharing and so glad you enjoyed it.
Deb says
November 18, 2018 at 10:35 pmDelicious soup. I used 2 cartons of chicken broth and threw in a diced carrot. I used gluten free thin spaghetti which I broke in small pieces and cooked. I didn’t add to the soup directly, I opt to put noodles on bottom of bowl then ladle soup over it. I used gluten free ingredients. Smells so good. Hearty.
Megan says
November 18, 2018 at 11:11 pmThanks for the comment. Glad you enjoyed. We have another reader asking what to replace flour with to have a GF option. Would you be willing to share what you substituted? Thanks!
Nancy Huffman says
November 19, 2018 at 3:50 pmWhat would you suggest in place of evaporated milk?
Perhaps 1/2 and 1/2 or whole milk?
Megan says
November 19, 2018 at 11:27 pmYou should be able to use either. It might not be quite as rich but should work!
KC says
November 25, 2018 at 10:18 pmYou do cook the sausage separately don’t you?
Megan says
November 27, 2018 at 1:29 pmYes, cook and drain the sausage before adding.
kate says
December 5, 2018 at 6:27 pmMade this soup today, as weather forecast calls for snow shortly.
Doubled the ingredients, and the recipe stayed true.
Felt confident enough to toss in a lil italian herb mix and a shot of hot sauce.
Delicious!
It’s a keeper: easy to prepare, available ingredients, not too time-consuming, and freezable.
If there’s any left.
Bravo!
Megan says
December 5, 2018 at 7:18 pmSo glad you enjoyed it and LOVE how you made it your own. Thanks for sharing!
Sandy says
December 5, 2018 at 7:14 pmI used real milk, 1tbl spoon dried thyme, 1tsp red pepper flakes and served with cheddar cheese. I also tripled the recipe as this is such a small batch. Good recipe!
Megan says
December 5, 2018 at 7:18 pmEverything is better with cheese! Awesome.
Rose says
December 9, 2018 at 11:42 pmI made this today. It was really good. I did add some crushed red pepper flakes. Will make it again.
Thanks
Carol says
December 10, 2018 at 11:34 pmI made this for the second time today. It’s becoming one of my favorites. I’ve added greens both times, because you know, veggies. Today it was kale. Doesn’t change the flavor but adds nutrients. I love that it’s quick and easy. The small batch is perfect for a senior couple. Thanks!
Megan says
December 11, 2018 at 1:57 amLove that you added greens AND that you love the soup. We love the small batch size too!
Karen says
December 11, 2018 at 11:21 pmTried this soup tonight, definitely a keeper! Next time, I will add an extra can of beans and spinach. Tonight I served with French bread, next time it will be cheesy breadsticks! Hubby really liked it!
Megan says
December 12, 2018 at 1:21 pmSo glad you enjoyed it. It’s definitely a soup you can customize, right? Thanks for letting us know!!
Barbara says
December 15, 2018 at 4:33 amThis was sop good with the fresh sausage I buy, added xtra can beans and fresh thyme and bay leaf, should have doubled
GS says
December 17, 2018 at 11:36 amI always drain canned beans before using them in recipes because of the sodium . Do you think that will effect the recipe? I also like my beans very soft . What brand do you use and would any type of white bean work? I can’t recall if cannelinis soften easily. I am thinking about trying this recipe with chicken instead of sausage so I will probably boost spices and herbs.
Megan says
December 18, 2018 at 1:41 amDraining the beans should not affect the recipe. There isn’t too much liquid that drains from the beans to make a big difference. Barbara’s consistently uses Aldi brand beans, and they are always very soft. Barbara has also substituted chickpeas but these do not soften like cannellinis. This recipe is such a great base that chicken and a variety of herbs would be delicious. Enjoy!
Jennifer says
December 17, 2018 at 9:55 pmMy 13yo is so ready to try this! She wants me to add some potatoes and I’m going to use some sort of breakfast sausage. And triple the recipe! We’re a household of 5 ladies, yet we eat like starving Vikings LOL. Thanks for adding this delicious looking recipe
Megan says
December 18, 2018 at 4:08 pmLet us know how it goes! We love hearing how people customize our favorite soup!
jeff says
December 18, 2018 at 11:50 pmI made this tonight OMG! this one goes in my favorites. the only thing i changed is i like beans so i used 2 cans. i also used jimmy deans hot sausage for a little kick. great meal!!!
Megan says
December 19, 2018 at 1:18 pmThanks for letting us know how much you enjoyed the soup. It’s definitely super easy to modify to your taste! Love the hot sausage substitution!
Shawn says
December 28, 2018 at 12:13 amI am making this as we speak. I had to use pinto beans as I didn’t have canalinni beans. So far I added red pepper flakes and some oregano and basil, so we’ll see how it turns out. I doubled the recipe and I think I’m going to add one more can of beans. I did use Italian sausage since it was all I had on hand. So far, the base is tasting pretty darn good. Fingers crossed. (Smile)
Megan says
December 28, 2018 at 8:11 pmHope it turned out for you!!
D says
December 30, 2018 at 1:04 amLoved this and so does my hubby
Hayley says
January 3, 2019 at 8:09 pmHas anyone tried with ground chicken or turkey instead of sausage?
Megan says
January 3, 2019 at 8:35 pmWe’ve heard from a couple of folks who tried it with ground turkey. You’ll just need to season to your taste if you are using regular ground turkey and not a sausage. Good luck and let us know how it turns out!
Angi says
January 10, 2019 at 5:39 amCan this be done in a crockpot
Megan says
January 11, 2019 at 2:15 pmWe are sure it can but we’ve never done it so we don’t have any instructions. Sorry!
Linda says
January 15, 2019 at 7:01 pmOne of my very favorite soups! Want it with more spice? Use a spicier sausage! I’ve traded the beans for mushrooms and made it into a sausage mushroom soup too! Wow, that was really good too. I always double the recipe as it’s even better the next day. I also add just a little poultry seasoning which compliments the sausage. Thank you for the wonderful recipe!
Megan says
January 16, 2019 at 1:55 pmLove all the tips. So glad you love it as much as we do!
Annice Abbott says
January 18, 2019 at 12:36 amI made this tonight. I hate when comments say it was perfect except the 20 different things I added… but here I go. I added grated carrots, and some celery in with the onions. The cannelli beans I bought were hard and the skin was tough,so I added pinto beans. After it was done, I microwaved a couple potatoes and cut them in bite sized pieces added to soup. Ritz crackers are good with this.
Megan says
January 19, 2019 at 3:21 pmToo funny! We love hearing how you made this soup your own!
Verbena says
January 22, 2019 at 10:20 pmI sautéed’ the sausage with onion, then added garlic and sautéed a little more. Then continued from there.
Megan says
January 23, 2019 at 1:24 pmSounds good!
Lauren says
January 30, 2019 at 5:47 pmJust made this —SO good! I added some chopped kale i needed to use up. Inviting the neighbors over for dinner during our record-breaking cold today!
Megan says
January 31, 2019 at 12:57 amSo glad you enjoyed it! Love the kale addition. Stay warm!!
JOhn says
February 1, 2019 at 4:14 pmThank you for sharing this delicious recipe. So much flavor, yet so easy to bring together. Followed your recipe exactly, and at the end tossed in some fresh spinach leaves for a little color. Made the perfect amount for two people to enjoy with enough for lunch the next day. I really appreciate these small batch recipes and I’m so happy I found your site via Pinterest.
Megan says
February 2, 2019 at 11:27 pmThank you so much for the comment and we are so glad you enjoyed the soup.
Michele says
February 14, 2019 at 5:41 pmGreat recipe! This soup has a lot of flavor for taking less than a half hour to make! We will be making it again. My daughter wants gnocchi instead of beans though. I think that would work well. Thank you and I’ll be checking out your other recipes!
Megan says
February 17, 2019 at 6:04 pmLove the gnocchi idea! Thanks for sharing.
Paula says
February 20, 2019 at 2:16 amDelicious! Had half pound of sausage and needed a way to use it. Found your recipe on Pinterest and it is perfect comfort food for a cold night in northern CA. Just finished my 1st bowl and this definitely is a keeper.
Megan says
February 21, 2019 at 2:10 pmSo glad that you enjoyed it!!
Kim says
February 24, 2019 at 5:55 pmLove this soup! I make it with as the recipe states, but add crushed red pepper and kale. I also top it with some fresh grated Parmesan cheese. It is delicious!
Monique says
March 18, 2019 at 11:54 pmWas delicious I added spinach and parmesan to the soup. My husband loved it more than zuppa Toscana which is his favorite soup
Megan says
March 19, 2019 at 12:37 amSo great to hear. Love the addition of spinach and parmesan…yum!
Peggy says
April 1, 2019 at 10:27 pmBarbara told me about this recipe and I fixed it yesterday, your Uncle Sam loved it!
Thanks!
Megan says
April 2, 2019 at 2:55 pmYay!! So glad it was a hit.
Shante says
May 5, 2019 at 7:17 pmI made a rookie mistake. I added the sausage to the mixture uncooked. I clearly was not thinking. Do you think the sausage would cook ok? I’ve put it in the Crock-Pot to let the soup continue cooking.
Megan says
May 5, 2019 at 11:54 pmOh man…we can say that we’ve made those kind of mistakes before!! We don’t want to say whether it would work that way since we’ve never done it. So sorry!