Enjoy this hearty and rustic One Pot White Bean and Sausage Soup (my cheat's Tuscan sausage soup) with some fresh bread and a generous sprinkling of sharp cheddar on top. Everything comes together in one pot to make for a truly easy comfort meal on a busy day.
Rustic One Pot White Bean and Sausage Soup (My Cheat's Tuscan Sausage Soup)
On a cold rainy day, this White Bean and Sausage Soup is just what the doctor ordered.
I came up with this recipe a few years ago whilst enjoying the solitary life in a small town in Tasmania. Well, as solitary as you can get when you are accompanied by two toddlers….
So the opposite really, but let’s just pretend, shall we?
Getting up in the morning and venturing out into the chilly sea air for some sticks to get the fire going was just delightful. We had one night when the weather was so bad it turned the power off, and so we ended up cooking baked beans and toast over the fire and eating by candlelight.
Nothing Better Than Coming Home To A Pot Of Pre-Made Comforting Soup
Now don't get me wrong, I am pretty much as far from the outdoorsy type as you can get, so this was definitely a novelty for me.
In fact, I think I have been camping once in my whole life, I was twenty years old, and I cried…
We have this pot and love it for making soups and stews. We received it as a wedding present a million years ago and it is still as perfect now as it was then.
After a long day, I love nothing better than coming home to a big pot of this Rustic One Pot White Bean and Sausage Soup already prepared and ready to be slurped down.
It's one you can always guarantee the kids will eat without any hassle.
What Ingredients Are Needed For This Sausage and Bean Soup?
White Bean and Sausage Soup is rustic, hearty, and filling and is the perfect accompaniment to a cold and rainy day. It will warm you to the core in no time at all.
We ate every last drop and there wasn’t a peep out of anyone for the entire meal.
I for one always take it as a good sign (unless it's because someone is super grumpy).
You are going to need:
- diced tomatoes
- white beans
- vegetable stock for a homemade stock look here
- cheddar cheese
Enjoy this scrumptious soup with some fresh bread and a sprinkle of sharp cheddar on top.
Substitutions To Make This Cheat's Tuscan Sausage Soup Your Own
This soup is:
- prepared in one pot,
- easily meal prepped,
- suitable for freezing,
- gluten-free (check the ingredients in your sausages),
If you are vegetarian (or feeding a vegetarian), you can totally get away without the sausage. Simply add more beans and you will have all the protein you need for a well-balanced meal.
For a vegan, you can omit the cheese as well and either serve as is or serve with a sprinkle of nutritional yeast on top so you still get that little bit of cheesiness.
White Bean and Sausage Soup
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- 1 tablespoon extra virgin olive oil
- 4 chicken sausages
- 2 stalks celery diced
- 1 carrot diced
- 1 small onion diced
- 1 450 g can diced tomatoes look for no salt added
- 1 450 g can white beans do not drain (look for no salt added)
- 2 cups vegetable stock for homemade stock look here
- 2.5 cups water
- 2 tablespoon parsley chopped
- 1 cup cheddar cheese shredded
- Heat the oil in a large Dutch oven over medium-high heat. Add the sausages and heat until cooked through. Remove from the heat and chop into slices1 tablespoon extra virgin olive oil, 4 chicken sausages
- Add the celery, carrot and onion to the pot and cook, stirring occasionally, until slightly softened, about 5 mins. Add the tomatoes, white beans and their liquid, vegetable stock and water. Bring to a boil and then reduce heat to medium2 stalks celery, 1 carrot, 1 small onion, 1 450 g can diced tomatoes, 1 450 g can white beans, 2 cups vegetable stock, 2.5 cups water
- Continue cooking until the soup thickens slightly, about 20 minutes
- Add in the chopped sausages and parsley to the pot and season with salt and pepper to taste2 tablespoon parsley
- Top each serving with a generous sprinkling of cheese1 cup cheddar cheese
- Store: store leftovers in an airtight container in the fridge for about 3 days.
- Freeze: this soup freezes well and should last in the freezer for about 3 months.
- Vegetarian: if you would prefer this recipe to be vegetarian then simply leave out the sausages. You can use a plant-based sausage or more beans if you would like to fill it out a bit.
- Serve: serve with some fresh crusty bread and extra cheese.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.