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Sausages Beans Lunch Dinner One Pot Pork Italian
4.6 from 45 votes

Tuscan Bean Soup

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •10/10/22 38 Comments

This post may contain affiliate links. Please read my disclosure policy.

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!

sideview shot of a tuscan bean soup in a clay bowl with a spoon inside
Table of Contents Open
  • The Best Tuscan Bean Soup Recipe
  • Ingredients You’ll Need
  • How To Make Tuscan Bean Soup
    • Cook The Meat
    • Add Remaining Ingredients
    • Cook The Soup
    • Garnish And Serve
  • Other Ingredients You Can Add
  • How To Serve
    • Artisan Bread
    • Classic Dinner Rolls
    • Caesar Salad Recipe
    • Easy Garlic Bread
  • Leftovers
    • Freezing
  • Other Delicious Soup Recipes To Try
  • Tuscan Bean Soup
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

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!

Ingredients You’ll Need

overhead shot of all the ingredients needed to make tuscan 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.

How To Make Tuscan Bean Soup

detailed process shots showing how to make tuscan bean soup

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.

closeup overhead shot of tuscan bean soup in a dutch oven with a ladle inside

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

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Easy Garlic Bread

overhead shot of two clay bowls loaded with tuscan bean soup

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.

sideview shot of a tuscan bean soup in a clay bowl and another bowl in the background

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

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.

sideview shot of a tuscan bean soup in a clay bowl with a spoon inside
Print
4.63 from 45 votes

Tuscan Bean Soup

Prep 10 minutes
Cook 35 minutes
Total 45 minutes
Rate Recipe
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!
6

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

  • 6 Quart Dutch Oven

Video

Notes

  1. Store leftover bean soup in an airtight container in the fridge for 3-4 days. Reheat on the stove top or in the microwave.
  2. 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

Serving: 1servingCalories: 462kcal (23%)Carbohydrates: 35g (12%)Protein: 20g (40%)Fat: 29g (45%)Saturated Fat: 11g (69%)Cholesterol: 62mg (21%)Sodium: 829mg (36%)Potassium: 322mg (9%)Fiber: 9g (38%)Sugar: 2g (2%)Vitamin A: 480IU (10%)Vitamin C: 4mg (5%)Calcium: 143mg (14%)Iron: 5mg (28%)
© Author Jo

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

sideview shot of a tuscan bean soup in a clay bowl with a spoon inside

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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38 Comments
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Linda smith
Linda smith
Posted: 1 month ago

5 stars
It was delicious

1
Reply
Gail Landry
Gail Landry
Posted: 1 month ago

5 stars
Haven’t made this yet

0
Reply
Svetlana
Svetlana
Posted: 4 months ago

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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Svetlana
Posted: 4 months ago

2 15.5 cans should be enough.

0
Reply
Philip
Philip
Posted: 4 months ago

5 stars
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”.

1
Reply
Margie Kelly
Margie Kelly
Posted: 6 months ago

5 stars
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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Margie Kelly
Posted: 6 months ago

Happy to hear you guys liked it!

0
Reply
Nora Azzi
Nora Azzi
Posted: 6 months ago

Are there any good alternatives to using dairy cream? Would coconut milk work? Or coconut yogurt?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Nora Azzi
Posted: 6 months ago

There are all kinds of lactose free products you can use, but yes coconut milk would also work here.

0
Reply
Shawna J
Shawna J
Reply to  Nora Azzi
Posted: 1 month ago

5 stars
I forgot to add the cream and it was still really good.

0
Reply
Debra Kay Colaluca
Debra Kay Colaluca
Posted: 1 year ago

5 stars
Another amazing soup recipe Jo! Thanks for keeping us fat and happy!

0
Reply
Rebecca
Rebecca
Posted: 1 year ago

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.

0
Reply
Mary
Mary
Posted: 1 year ago

Did you use a fresh sausage or precooked packaged sausage?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Mary
Posted: 1 year ago

Well it’s smoked, so definitely not fresh. I guess you could say it’s precooked.

0
Reply
Natalie Niemeyer
Natalie Niemeyer
Posted: 1 year ago

5 stars
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!!!

0
Reply
Nonnie
Nonnie
Posted: 2 years ago

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..

0
Reply
Lori in Tennessee
Lori in Tennessee
Posted: 2 years ago

5 stars
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❤

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lori in Tennessee
Posted: 2 years ago

Thank you so much! So glad you enjoyed this soup! 🙂

0
Reply
Michelle
Michelle
Posted: 2 years ago

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.

0
Reply
Cynthia Shoemaker
Cynthia Shoemaker
Posted: 2 years ago

Recipes looks yummy. Do you use the bacon grease or empty it and just use olive oil?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Cynthia Shoemaker
Posted: 2 years ago

Depends, if you have lots of bacon grease left, I would throw most of it out, otherwise just leave it.

0
Reply
Terri
Terri
Posted: 2 years ago

5 stars
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!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Terri
Posted: 2 years ago

Thank you, so glad you enjoyed it!

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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