Tuscan White Bean Soup with Meatballs is that cozy bowl I crave on cold nights when I want something filling but not fussy. I call it my Deliciously Hearty Tuscan White Bean Soup with Meatballs because it checks every box: warm, savory, budget friendly, and pretty much foolproof. If you have a sturdy pot like my favorite Dutch oven, this recipe basically cooks itself while your kitchen smells like an Italian grandma visited. The broth gets creamy from the beans, the meatballs are tender, and a handful of greens makes it feel balanced. If you need a weeknight win or a Sunday meal prep project, this one is it.
Why This Hearty Soup Recipe Works
I love a soup that does double duty as dinner. This one is hearty enough to be the whole meal, thanks to protein packed meatballs and fiber rich white beans. The broth stirs up creamy without any cream, so it feels comforting yet light. You can use pantry staples, swap in what you have, and still end up with a bowl that tastes like it simmered in a farmhouse kitchen. It is also flexible. Use Italian sausage, ground turkey, or a lean beef mix. Stir in kale, spinach, or even cabbage. The flavor stays consistent while the ingredients can change with your mood.
The Story Behind This Recipe
Here’s why I love this Deliciously Hearty Tuscan White Bean Soup with Meatballs: it bakes up beautifully and it tastes like home. Tuscan White Bean Soup with Meatballs is that cozy bowl I crave on cold nights when I want something filling but not fussy. I call it…
A few more reasons it works so well:
Layered flavor without extra work. Browning the meatballs adds deep flavor to both the meat and the broth. Garlic, onion, and a splash of tomato paste give the soup a round, savory base.
Great for meal prep. The texture actually gets better the next day, and the broth marries with the beans and meatballs. Make a batch and portion it for easy lunches.
Family friendly. The broth is mellow and herby, not spicy. If someone wants heat, add crushed red pepper at the table. If someone hates greens, skip them. Everyone wins.
Want more cozy bowls like this? I keep a bunch saved in my soup collection here for chilly days.
I made this for my picky crew, and everyone went back for seconds. The meatballs stayed tender, and the leftovers tasted even better the next day.
When I want to emphasize comfort, I say it again: my Deliciously Hearty Tuscan White Bean Soup with Meatballs is a bowl of calm at the end of a long day.
Ingredients You’ll Need
For the meatballs
- 1 pound ground Italian sausage or lean ground turkey sausage
- 1 egg
- 1/3 cup breadcrumbs or panko
- 2 tablespoons grated Parmesan
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
For the soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 ribs celery, diced
- 2 to 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 6 cups low sodium chicken broth
- 2 cans cannellini beans, drained and rinsed
- 1 bay leaf and 1 teaspoon dried thyme or Italian seasoning
- 2 cups chopped kale or baby spinach
- Salt and pepper to taste, fresh lemon for finishing
- Optional: pinch of red pepper flakes, extra Parmesan, crusty bread
Ingredient notes and quick tips:
Beans: Cannellini are classic, but Great Northern beans or navy beans work well. Rinsing them keeps the broth clean, but if you like a thicker, creamier finish, smash a few beans right in the pot.
Meatballs: Sausage gives you built in flavor. Turkey sausage is lighter and still delicious. Keep the meatball mixture moist, and do not overwork it so it stays tender.
Broth: Use a good chicken broth for best taste. Vegetable broth works if you prefer. A splash of water is fine if it gets too thick as it simmers.
PS: If you love hearty, nutritious soups, save this cozy favorite too: lentil soup you will love. It is another easy weeknight bowl that tastes like a hug.
For an even more filling spin on dinner, my Deliciously Hearty Tuscan White Bean Soup with Meatballs stands tall beside pasta style soups and keeps you warm without feeling heavy.
How to Make Tuscan White Bean Soup
Mix and shape the meatballs
Combine sausage, egg, breadcrumbs, Parmesan, garlic, seasoning, salt, and pepper in a bowl. Gently mix with your hands until just combined. Roll into small meatballs, about 1 inch wide. Small meatballs cook faster and fit nicely on the spoon.
Build the soup base
Warm olive oil in a large pot over medium heat. Brown the meatballs in batches, turning to color on all sides. Remove to a plate. In the same pot, add onion, carrots, and celery with a pinch of salt. Cook until softened, about 6 to 8 minutes. Stir in garlic and tomato paste and cook 1 minute until it smells sweet and rich. Pour in broth, add beans, bay leaf, and herbs. Bring to a gentle simmer.
Simmer and finish
Return the meatballs to the pot and simmer 12 to 15 minutes, until the meatballs are cooked through and the flavors have blended. Stir in greens until wilted, about 2 minutes. Taste and adjust with salt and pepper. Squeeze in a little lemon to brighten. Ladle into bowls and top with Parmesan and a drizzle of good olive oil if you like.
Meal prep tip: This soup thickens as it sits because the beans release starch. Add a splash of water or broth when reheating to loosen it up. For another slow simmer favorite, check out my easy pot friendly take on comfort pasta soup here: crockpot lasagna soup.
One more reason I make this often: the Deliciously Hearty Tuscan White Bean Soup with Meatballs feels restaurant worthy, yet it is a simple stovetop routine that anyone can handle.
What To Serve With Tuscan White Bean Soup
Keep it simple, keep it tasty. This soup plays well with a few easy sides, and you can tailor the table to your mood.
- Crusty bread: Warm a baguette or ciabatta so you can swipe the bottom of the bowl.
- Skillet cornbread: A golden slice is perfect with the savory broth. Try my favorite buttery skillet cornbread.
- Simple salad: Peppery greens with lemon and olive oil keep things fresh.
- Something cozy to sip after: A warm mug of cocoa or minty hot chocolate feels like a little celebration.
- A make ahead breakfast for tomorrow: If you are already in prep mode, bake a batch of these easy cheesy egg white muffins for a protein packed morning.
I also like to set out red pepper flakes, extra lemon wedges, and more Parmesan so everyone can tweak their bowl. Make it your own.
When friends come by, I double the batch of my Deliciously Hearty Tuscan White Bean Soup with Meatballs and serve with bread and salad. Nobody leaves hungry.
How To Store Tuscan White Bean Soup
Fridge: Let the soup cool to room temp, then store in airtight containers for up to 4 days. It thickens as it chills, so add a splash of water or broth when reheating until it is the texture you like.
Freezer: This soup freezes well for up to 3 months. For best texture, undercook the greens slightly before freezing. Portion into freezer bags or containers, label with the date, and freeze flat if using bags so they stack neatly.
Reheating: Warm on the stove over medium, stirring now and then. Microwave works fine too. Add a bit of liquid if it looks too thick. Taste and adjust seasoning after reheating since salt levels can change.
Meal prep tips: Store the meatballs and soup separately if you want to keep the meatballs extra tender. Or assemble the meatballs raw and freeze them. Drop frozen meatballs into simmering broth and cook until done.
Food safety: Always cool hot soup in shallow containers to help it chill quickly. If you are packing lunches, keep them in the fridge until morning, then transfer to an insulated container.
With a batch of Deliciously Hearty Tuscan White Bean Soup with Meatballs in the fridge, you have quick dinners, easy lunches, and a plan that tastes like comfort.
Common Questions
Can I make the meatballs ahead? Yes. Shape them up to 24 hours ahead and refrigerate, or freeze raw on a sheet pan, then bag. Brown straight from frozen and simmer until cooked through.
What beans work best? Cannellini are classic. Great Northern beans are a close second. Navy beans are smaller and creamier if that is your preference.
Can I use ground chicken or turkey? Absolutely. Season well and add a bit more olive oil if the mixture is very lean so the meatballs stay moist.
How do I thicken the soup naturally? Smash a ladle of beans against the side of the pot and stir. The starch thickens the broth without adding cream.
Is this spicy? Not by default. Add red pepper flakes to taste, or keep it mild for kids and let spice lovers season their own bowls.
Ready to Ladle Up Some Comfort?
This is the bowl I reach for when I want dinner to be simple, nourishing, and honestly delicious. The meatballs bring savory depth, the beans make it creamy and satisfying, and a handful of greens keeps it bright. If you want a different spin, check out this take on Tuscan White Bean Soup with sausage meatballs, or this high protein version of Tuscan White Bean Soup with Meatballs. Now grab your pot, do a quick chop, and let your kitchen smell amazing. I hope my Deliciously Hearty Tuscan White Bean Soup with Meatballs becomes your new weeknight favorite. 
Tuscan White Bean Soup with Meatballs
Ingredients
Method
- In a bowl, combine the sausage, egg, breadcrumbs, Parmesan, garlic, seasoning, salt, and pepper. Mix gently by hand until just combined.
- Shape into small meatballs, about 1 inch wide.
- In a large pot, warm olive oil over medium heat. Brown the meatballs in batches, turning to color on all sides. Remove to a plate.
- In the same pot, add the onion, carrots, and celery with a pinch of salt. Cook until softened, about 6 to 8 minutes.
- Stir in garlic and tomato paste and cook for 1 minute until aromatic.
- Pour in the broth, add the beans, bay leaf, and herbs. Bring to a gentle simmer.
- Return the meatballs to the pot and let simmer for 12 to 15 minutes until the meatballs are cooked through.
- Stir in the greens until wilted, about 2 minutes.
- Adjust seasoning with salt and pepper; squeeze in lemon juice to brighten it up.
- Ladle into bowls and top with Parmesan and a drizzle of olive oil if desired.
