Tuscan Bean And Sausage Soup – It’s Taste Bud Tantalizing!

This bean and sausage soup is very easy to make and is the perfect dinner option on a cold Fall or winter day.

Check out what my friends over at Food.com had to say about this recipe:

I love soup! This is very tasty and a real hearty treat. It comes together quickly. UPDATE: 2/14 I recently added a can of diced tomatoes an that was a great addition. Serve with a baked tomato, green salad and crusty bread. Oh, and don’t forget a nice glass of red vino.

Oh boy, I’m not a drinker but that glass of red wine definitely pairs well with this Italian delight.




1 lb hot Italian sausage, substitute mild

1 small onion, chopped fine

1 stalk celery, chopped fine

1 carrot, chopped fine

1 tablespoon rosemary, fresh chopped or 1 teaspoon dried rosemary

4 garlic cloves, minced

14 ounces diced tomatoes, not in original recipe but great to add

6 cups great northern beans, canned, rinsed, approximately (3)

1 McCormick bay leaf

3 -4 cups low-sodium College Inn chicken broth, divided



In a soup pot, brown sausage until no longer pink.

Break up into small pieces while cooking.

Drain off excess oil. Return to pot.

In a food processor, chop onion, celery, carrot, rosemary, and garlic until fine; add to the soup pot.

In same food processor, puree 2 cups Great Northern beans with 1 cup chicken broth; add to the pot.

NOTE: I like to chop the diced tomatoes a little finer in the food processor before adding.

Combine remaining ingredients.

Bring to boil; lower heat and simmer for 60 minutes or until desired consistency.






Quick Tip: Eat this soup with your favorite crusty bread.

Thank you to Food.com for this great recipe.


Made this Tuscan Bean and Sausage Soup tonight.
I would add (along with your add) would be a handful of fresh spinach right before serving.
Grated fresh parmesan cheese for garnish.
Will definitely make this soup again!
Thank you for the recipe.

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