Admiral's Table

Tuscan White Bean & Sausage Soup

This Tuscan White Bean & Sausage Soup is pure comfort in a bowl — a rustic Italian-inspired dish layered with savory sausage, tender vegetables, creamy white beans, and fragrant herbs. It’s hearty, wholesome, and easy to prepare, perfect for cozy fall evenings or make-ahead lunches. Serve it with a crusty piece of bread or a drizzle of olive oil for the ultimate homestyle meal — from galley to gourmet.

Ingredients

• 1 lb Italian sausage (mild or spicy), casings removed
• 1/2 red onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 (14.5 oz) can diced tomatoes
• 2 (15 oz) cans cannellini or great northern beans, drained and rinsed
• 4 cups chicken broth
• 1 cup chopped kale or spinach
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• 1/4 cup grated Parmesan cheese, plus more for serving

Instructions

1. Brown the sausage: Heat olive oil in a large pot or Dutch oven over medium heat. Add the sausage and cook until browned, breaking it up into crumbles. Remove and set aside, leaving about 1 tbsp of rendered fat in the pot.
2. Sauté the vegetables: Add diced red onion, carrots, and celery to the pot. Cook 4–5 minutes, stirring occasionally, until softened. Add garlic and cook another 30 seconds until fragrant.
3. Deglaze and combine: Add the cooked sausage back into the pot, along with diced tomatoes, Italian seasoning, and crushed red pepper flakes. Stir well to combine.
4. Add beans and broth: Stir in the white beans and chicken broth. Bring to a simmer and cook uncovered for 15–20 minutes to allow the flavors to meld.
5. Add greens and finish: Stir in kale or spinach and simmer 2–3 more minutes until wilted. Season with salt and pepper to taste, and stir in Parmesan cheese just before serving.
6. Serve: Ladle into bowls, top with extra Parmesan, and drizzle with a little olive oil if desired.

Chef’s Tips

• For a creamier texture, mash a few beans against the side of the pot before adding the greens.
• Try swapping kale for escarole or spinach for a lighter flavor.
• This soup reheats beautifully — add a splash of broth or water before serving leftovers.

From Galley to Gourmet — bringing rustic Tuscan warmth to your table with a chef’s touch.