Italian Tomato and White Bean Soup with Sausage

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A rustic Italian soup combining slow-simmered tomatoes, creamy white beans, and spicy Italian sausage for a rich flavor. This italian-inspired soups (low-sodium) ready in about 60 minutes pairs tomatoes, white beans, Italian sausage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups tomatoes
• 2 cups white beans
• 300g Italian sausage
• 2 cloves garlic
• 1/2 cup basil
• 2 tbsp olive oil

Instructions

1. Step 1: Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat (around 180°C/350°F), add 2 tablespoons of extra virgin olive oil, and swirl to coat the pan evenly. Add the 300g Italian sausage, breaking it into small, bite-sized pieces with a spatula, and cook until the exterior is deeply golden-brown and crispy, about 5-7 minutes, ensuring the pan isn’t overcrowded to allow even browning and caramelization.
2. Step 2: Reduce the heat to medium, add the 2 minced garlic cloves (finely grated using a microplane for maximum aroma), and sauté for 1-2 minutes until the garlic becomes fragrant and just begins to turn golden, being careful not to let it burn.
3. Step 3: Add the 4 cups of ripe tomatoes (diced into 1/2-inch cubes) to the skillet, stirring to combine with the sausage and garlic. Cook for 3-4 minutes, allowing the tomatoes to soften slightly and release their juices, creating a rich, saucy base for the soup.
4. Step 4: Rinse and drain the 2 cups of white beans (canned or soaked and cooked, if using dried), then add them to the skillet along with 1/2 cup of fresh basil leaves (torn by hand for a rustic texture). Stir well to incorporate, ensuring the beans are fully submerged in the tomato mixture.
5. Step 5: Pour in 4 cups of vegetable or chicken broth (room temperature for even heating), bring the mixture to a gentle simmer (around 95°C/200°F), and let it cook uncovered for 20-25 minutes, stirring occasionally, until the beans are tender and the flavors have melded together.
6. Step 6: Use an immersion blender or transfer the soup to a blender to puree half of the mixture until smooth, then return it to the pot and stir to combine, creating a velvety yet slightly chunky texture. Season with salt and pepper to taste, then let the soup rest for 5 minutes before serving, garnished with additional torn basil and a drizzle of olive oil for brightness.