Tuscan bean and chicken Italian sausage soup is a comforting one-pot dinner featuring browned Italian chicken sausage, creamy white beans, tender vegetables, and a flavorful tomato broth.
Fresh spinach, garlic, Italian seasoning, and red wine add depth, while grated Pecorino Romano cheese provides a savory finishing touch.
This hearty soup takes 50 minutes to prepare and cook, making it a practical choice for busy weeknights. With six generous servings, each bowl offers a satisfying combination of protein, fiber, and vegetables.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 6
- Calories: 359 per serving
- Protein: 20 grams per serving
- Cooking Method: Stovetop, one pot
Ingredients
Meat and Vegetables
- ¾ pound Italian chicken sausage: Remove the casings and cut the sausage into small pieces for even browning.
- 1 yellow onion: Chop into small pieces to create a flavorful base.
- 1 yellow squash: Slice into thin rounds or half-moons.
- 2 garlic cloves: Press or finely mince for a fragrant addition.
- 2–4 cups baby spinach: Use fresh leaves and adjust the quantity to your preference.
Broth and Pantry Ingredients
- 32 ounces chicken broth: One carton provides the main liquid for the soup.
- 2 cans (15 ounces each) white beans: Drain and rinse before adding to the pot.
- 1 can (15 ounces) Italian-style diced tomatoes: Use the tomatoes and their seasoned liquid.
- ⅓ cup red wine: Adds acidity and depth to the broth.
- 1 teaspoon Italian seasoning: Provides a balanced blend of dried herbs.
- 3 tablespoons grated Pecorino Romano cheese: Sprinkle over the finished soup before serving.
Kitchen Equipment
- Large soup pot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon or heat-resistant spatula
- Measuring cups and spoons
- Can opener
- Ladle
Step-by-Step Instructions
Step 1: Brown the Chicken Sausage
Place a large pot over medium-high heat. Add the prepared chicken sausage and cook for 5–7 minutes, stirring occasionally to break up the pieces and promote even browning.
Make sure the sausage is cooked through and has developed a golden-brown exterior.
If excess grease accumulates, carefully drain it from the pot, leaving behind any browned bits that can add flavor to the soup.
Step 2: Soften the Onion
Lower the heat to medium and add the chopped onion to the pot. Stir frequently and cook for about 5 minutes, until the onion becomes soft and translucent.
Allowing the onion to cook in the same pot as the sausage helps it absorb the savory flavors left behind during browning.
Step 3: Add the Squash and Garlic
Stir in the sliced yellow squash and pressed garlic. Cook for approximately 1 minute, stirring continuously until the garlic becomes fragrant.
Avoid browning the garlic too much, as it can develop a bitter taste. The squash will continue to soften as the soup simmers.
Step 4: Prepare the Soup Base
Pour the chicken broth into the pot, followed by the drained white beans and Italian-style diced tomatoes. Stir well to distribute the ingredients evenly throughout the liquid.
Scrape the bottom of the pot with a wooden spoon to loosen any flavorful browned pieces left from cooking the sausage and vegetables.
Step 5: Add the Remaining Ingredients
Pour in the red wine and sprinkle the Italian seasoning over the soup. Add the fresh spinach and gently stir until the leaves are distributed throughout the broth.
The spinach may initially appear bulky, but it will shrink considerably as it wilts in the hot liquid.
Step 6: Simmer Until Ready
Bring the soup to a gentle simmer over medium heat. Reduce the heat as necessary to maintain a steady simmer and cook for approximately 15 minutes.
Stir occasionally to prevent ingredients from settling at the bottom. The soup is ready when it is thoroughly heated, the spinach has wilted, and the squash is tender but still holds its shape.
Check the seasoning and adjust to taste if necessary. Remember that Pecorino Romano cheese adds saltiness when the soup is served.
Step 7: Garnish and Serve
Remove the pot from the heat. Ladle the finished soup into individual bowls and distribute the grated Pecorino Romano cheese over the top.
Serve immediately while hot. Crusty bread or toasted slices of Italian bread make a suitable accompaniment for soaking up the savory broth.
Helpful Cooking Tips
Brown the Sausage Properly
Give the sausage enough time to develop a golden-brown exterior before adding the vegetables. Avoid overcrowding the pot, which can cause the meat to steam rather than brown. If necessary, cook it in batches.
Use the Browned Bits for Extra Flavor
After cooking the sausage, pour the red wine into the hot pot and gently scrape the bottom to loosen the browned bits. This deglazing step incorporates the concentrated flavors into the soup.
Add the broth and remaining ingredients once the wine has loosened the residue.
Avoid Overcooking the Vegetables
Yellow squash and spinach cook relatively quickly. Simmer the soup gently and check the squash toward the end of cooking to keep it from becoming mushy. Add the spinach closer to the simmering stage if you prefer it to retain more of its fresh texture.
Adjust the Soup’s Consistency
For a thicker broth, mash a small portion of the white beans against the side of the pot and stir them back into the soup. For a thinner consistency, add a little extra chicken broth and heat until warmed through.
Prepare Ahead for Convenient Meals
The soup can be made a day ahead and refrigerated after cooling. The flavors have time to blend during storage, making it a convenient option for meal preparation.
Reheat gently on the stovetop, adding a splash of broth if the beans have absorbed too much liquid.
Ingredient Substitutions and Variations
Substitute the Sausage
Italian turkey sausage can replace chicken sausage in equal quantities. Alternatively, use cooked, shredded chicken breast for a different texture. If using precooked meat, add it during the simmering stage so it warms through without becoming dry.
Replace Yellow Squash With Zucchini
Zucchini is an easy alternative to yellow squash. Slice it into similar-sized pieces and follow the same cooking instructions. Both vegetables provide a mild flavor that complements the beans and tomato broth.
Increase the Vegetables
For a more vegetable-forward soup, add extra spinach, garlic, or diced tomatoes. You can also include chopped carrots or celery, cooking them with the onion until softened before adding the broth.
Make It Without Red Wine
If you prefer not to use red wine, substitute additional chicken broth. A small amount of balsamic vinegar can provide acidity and depth, but add it gradually and taste before adding more.
Change the Cheese
Pecorino Romano provides a salty, sharp finish, but grated Parmesan cheese can be used instead. Add the cheese just before serving to preserve its flavor and texture.
Nutrition Facts
The following nutritional estimates are for one serving, based on six servings per recipe.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 359 | — |
| Total Fat | 12g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 26mg | 9% |
| Sodium | 1,315mg | 57% |
| Total Carbohydrate | 41g | 15% |
| Dietary Fiber | 9g | 32% |
| Total Sugars | 5g | — |
| Protein | 20g | 40% |
| Vitamin C | 14mg | 16% |
| Calcium | 167mg | 13% |
| Iron | 7mg | 39% |
| Potassium | 1,054mg | 22% |
Percent Daily Values are based on a 2,000-calorie diet. Actual nutritional values may vary depending on the brands and specific ingredients used.
Final Serving Notes
This Tuscan bean and chicken Italian sausage soup brings together tender vegetables, hearty beans, and savory sausage in a tomato-based broth.
Its straightforward stovetop method makes it practical for everyday cooking, while the combination of herbs, red wine, and Pecorino Romano creates a rich, satisfying finish.
Prepare it as written for a balanced one-pot dinner, or adapt the vegetables and protein to use ingredients already available in your kitchen.
