Epic Creamy Tuscan White Bean Soup with Sausage
This comforting Tuscan-inspired soup combines savory ground chicken or turkey Italian sausage with fiber-rich cannellini beans and vibrant vegetables. Infused with aromatic herbs like thyme, basil, and oregano, this hearty meal gets a luxurious, dairy-free velvet finish from coconut milk. It is a quick, restaurant-quality meal that fits perfectly into a busy weeknight, providing a warming, healthy hug in a bowl.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Tuscan-Inspired
- Diet: Dairy-Free, Pork-Free
Ingredients
1 lb. ground chicken or turkey Italian sausage (pork-free)
1 tablespoon olive oil
1 large yellow onion, diced
1 cup celery, diced small
2 garlic cloves, minced finely
2 cups carrots, cut into thin coins
1 red bell pepper, diced
1/2 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 cans (15 oz each) cannellini beans, drained and rinsed
5 cups vegetable broth
1 cup full-fat coconut milk
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground sausage and cook, breaking it apart with a spoon until browned and cooked through.
Add the diced onion, celery, carrots, and bell pepper to the pot.
Sauté for 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic, thyme, basil, oregano, and red pepper flakes, cooking for 1 minute until fragrant.
Pour in the vegetable broth and add the rinsed white beans.
Bring the soup to a gentle boil, then reduce heat and simmer for 15 minutes.
Stir in the coconut milk and cook for an additional 2-3 minutes until heated through.
Season with salt and pepper to taste before serving.
Notes
Use full-fat canned coconut milk for the best creamy consistency. Ensure to check sausage labels to confirm it is pork-free and contains no alcohol. Leftovers store well in an airtight container in the refrigerator for up to 3 days.