Tuscan Bean Soup
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My version of a delicious Tuscan Bean Soup! Loaded with bacon, smoked sausage and lots of beans, this soup truly is comfort food at its finest. This is an easy to make, hearty and delicious soup. Entirely a meal on it’s own, it’s perfect or fall and winter weather or busy weeknights anytime of the year!
The Best Tuscan Bean Soup Recipe
On chilly fall or dreary winter days I crave comfort food and there’s nothing more comforting than a bowl of Tuscan Bean Soup. Made with a short list of inexpensive, easy to find ingredients, this foolproof recipe will become a new addition to your dinner rotation.
Although the ingredients may seem simple and basic, when they’re cozied up together in the pot, the smell of all the beautiful fresh herbs and spices, not to mention the bacon, will make your house smell amazing. You’ll be chomping at the bit to get a bite of this delicious bean soup!
- Bacon – I like to use the thicker cut bacon slice and chop it all up. You can sub this with some Italian pancetta.
- Olive Oil – Substitute with sunflower, safflower or avocado oil.
- Onion – Any onion will do, yellow, white or red.
- Sausage – I prefer to go with a smoked sausage all cut up in small pieces, but you can use raw sausage meat as well.
- Garlic – Fresh is always best! Minced.
- Beans – Cannellini beans, rinsed and drained. You can use your preference of beans – kidney, white beans, navy and black eyed beans also work great.
- Chicken Broth – I always prefer to use low sodium, or you can make your own using my recipe here.
- Cream – I used heavy cream, half and half or even milk can be used for a lighter fare.
- Seasoning – I went with a sweet paprika here, but smoked paprika would also be wonderful.
- Herbs – Fresh rosemary, thyme, and bay leaves.
- Seasoning – You’ll need some salt and black pepper to taste.
Cook The Meat
First, you’ll want to crisp up the bacon. To do so add the bacon to a large Dutch oven or soup up and fry it until crispy. Next, transfer the bacon to a paper towel lined plate. Leave the bacon fat in there and add the olive oil, and heat over medium-high heat.
Next, add the onion and the sausage and cook until the onion is translucent and the sausage is slightly browned. Stir in the garlic and cook until fragrant, for another minute or so.
Add Remaining Ingredients
You’ll wan to now add the beans, the broth, heavy cream, paprika, the herbs and half of the cooked bacon. Season with salt and pepper and stir well.
Cook The Soup
Bring the soup to a boil over medium-high heat, then reduce heat to low and simmer for another 20 minutes, stirring occasionally. If the soup seems too thick for, feel free to add more water, or if you prefer a thicker soup, add another can of beans.
Garnish And Serve
All that’s left to do is to garnish the soup with the leftover bacon and serve with your favorite crusty bread. If you like you can even sprinkle some freshly grated Parmesan cheese over the top.
Other Ingredients You Can Add
If you want to add a few more vegetables to your soup. Here are some suggestions:
- Celery
- Spinach
- Carrot
- Zucchini
- Kale
How To Serve
Artisan Bread
Classic Dinner Rolls
Caesar Salad Recipe
Easy Garlic Bread
Leftovers
Store leftover Tuscan bean soup in an airtight container in the fridge for 3-4 days. Reheat on the stove top or in the microwave.
Freezing
You can also freeze your soup, which is a huge time saver for future meals! Make sure your soup has completely cooled, then place in an airtight container and store in the freezer for 2-6 months.
Other Delicious Soup Recipes To Try
- Leftover Ham and Bean Soup
- Crockpot Country Sausage and Bean Soup
- Minestrone
- Cream Of Mushroom Soup
- Vegetable Beef Soup
- Mexican Pork Stew
- Cabbage Soup
- Red Lentil Chicken Soup
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Tuscan Bean Soup
Video
Ingredients
- 6 slices bacon (chopped)
- 2 tablespoons olive oil
- 2 medium onions (chopped)
- 6 ounces smoked sausage (cut into small pieces, any smoked sausage will work)
- 6 cloves garlic (minced)
- 38 ounces cannellini beans (2 cans, rinsed and drained)
- 4 cups chicken broth (low sodium )
- ½ cup heavy cream
- 1 teaspoon paprika (sweet or smoked)
- 1 teaspoon fresh rosemary (chopped)
- ½ teaspoon thyme (chopped)
- 2 bay leaves
- salt and pepper ( to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook the bacon: Add the bacon to a soup pot or a large dutch oven and fry until crispy. Transfer the bacon to a paper towel lined plate.
- Cook onion and sausage: To the same pot add the olive oil and heat over medium-high heat. Next, add the onion and the sausage to the pot and cook until the onion is translucent and the sausage is slightly browned. Add garlic and cook until fragrant, another minute.
- Add the rest of the ingredients: Next add in the beans, broth, heavy cream, paprika, rosemary, thyme, and bay leaves, half the cooked bacon and season with salt and pepper. Stir well.
- Cook: Bring to a boil, then reduce heat to low and simmer for another 20 minutes. If the soup is too thick add more water, or if you want it thicker add another can of beans.
- Garnish & Serve: Garnish the soup with remaining bacon and serve.
Equipment
Notes
- Store leftover bean soup in an airtight container in the fridge for 3-4 days. Reheat on the stove top or in the microwave.
- You can also freeze your soup, which is a huge time saver for future meals! Make sure your soup has completely cooled, then place in an airtight container and store in the freezer for 2-6 months.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
It was delicious
Haven’t made this yet
It says 38 oz of beans or 2 cans, but the cans are 15.5 oz each. Should we add one more can or is 38 a typo? Thank you. I made it with 2 cans, but it wasn’t thick enough for me. It was very tasty nevertheless.
2 15.5 cans should be enough.
I made this as written and it’s oh so good! Next time I think I will add extra beans and maybe some shredded spinach or kale. But it’s a definite “do again”.
I loved this recipe as well as my husband. I followed all in your recipe, but cut everything in half. We are just two in the house and even so, we still have lots of soup left over. Good for another meal. Will make this again. Thanks.
Happy to hear you guys liked it!
Are there any good alternatives to using dairy cream? Would coconut milk work? Or coconut yogurt?
There are all kinds of lactose free products you can use, but yes coconut milk would also work here.
I forgot to add the cream and it was still really good.
Another amazing soup recipe Jo! Thanks for keeping us fat and happy!
I subbed the beans for diced russet potatoes, upped the broth content and added more paprika + garlic powder and onion powder. It’s almost like a gumbo and I served it with white rice. Delicious! Thanks for the recipe.
Did you use a fresh sausage or precooked packaged sausage?
Well it’s smoked, so definitely not fresh. I guess you could say it’s precooked.
This soup was amazing! A hit in our home! Thank you for another great soup recipe. Last week I made your Italian sausage soup and when I told my hubby I was making a different soup he was disappointed as he loved the sausage soup so much BUT he was wowed by this one too!!!
11.01.2020
I made this soup today for supper this evening ..and it was so Amazingly Delicious..I made a triple batch so I would have some to freeze ..I added some spinach and extra meat and beans…my family really really liked it and said that this soup is their “New Favorite”..so I’m sure I will be making this soup many more times..
Easy to make with pantry staples and extremely tasty. My husband, who is my most honest critic, gave this lovely soup a 2 thumbs up!! I did have to make one substitution. Not having rosemary on hand, I used oregano in it’s place. Then garnished it with just a sprinkle of grated parmesan. No other changes. Ty Jo!! Love your recipes❤
Thank you so much! So glad you enjoyed this soup! 🙂
Absolutely delicious. The only change I would make the next time is to brown the sausage before adding the onions. They really wouldn’t brown up with the onions.
Recipes looks yummy. Do you use the bacon grease or empty it and just use olive oil?
Depends, if you have lots of bacon grease left, I would throw most of it out, otherwise just leave it.
We made this for dinner tonight, it was so delicious. We used milk instead of heavy cream, but it was still thick and creamy. Tons of flavor for only cooking a short time, I love all your recipes!
Thank you, so glad you enjoyed it!