Tuscan-Style Italian Sausage and White Bean Soup

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty soup featuring Italian sausage, creamy white beans, and fragrant herbs that evoke the flavors of Tuscany. This Italian-inspired comfort-food recipe, ready in about 55 minutes, pairs Italian sausage (mild or spicy), yellow onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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.

Prep: 15 min Cook: 40 min Serves 6 Italian cuisine 320 cal/serving

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Ingredients

12 oz, casings removed Italian sausage (mild or spicy)
1 medium, diced yellow onion
2 medium, diced carrots
2, diced celery stalks
3 cloves, minced garlic cloves
2 cans (15 oz each), drained and rinsed cannellini beans
6 cups chicken broth
1 tsp dried thyme
1/2 tsp, crushed dried rosemary
2 tbsp olive oil
to taste salt
to taste black pepper
2 tbsp, chopped fresh parsley
1/4 cup, for serving grated Parmesan cheese

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 12 oz Italian sausage, breaking it apart with a spoon, and cook for 5-7 minutes until browned and cooked through.
Step 2: Add 1 diced medium yellow onion, 2 diced medium carrots, and 2 diced celery stalks to the pot. Sauté for 6-8 minutes until vegetables soften.
Step 3: Stir in 3 minced garlic cloves, 1 tsp dried thyme, and 1/2 tsp crushed dried rosemary. Cook for 1 minute until fragrant.
Step 4: Add 2 cans (15 oz each) drained and rinsed cannellini beans and 6 cups chicken broth. Bring to a boil, then reduce heat and simmer gently for 20 minutes.
Step 5: Season with salt and black pepper to taste. Stir in 2 tbsp chopped fresh parsley just before serving. Ladle soup into bowls and sprinkle each with 1/4 cup grated Parmesan cheese.