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Tuscan White Bean Soup with Meatballs

A cozy, filling soup featuring tender meatballs and creamy white beans, perfect for chilly nights and meal prepping.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1 pound ground Italian sausage or lean ground turkey sausage Choose based on preference for flavor or leanness.
  • 1 large egg Acts as a binder for the meatballs.
  • 1/3 cup breadcrumbs or panko Use for added texture.
  • 2 tablespoons grated Parmesan Adds flavor to the meatballs.
  • 2 cloves garlic, minced For added flavor.
  • 1 teaspoon Italian seasoning Enhances flavor profile.
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper Adjust to taste.
For the soup
  • 2 tablespoons olive oil For sautéing.
  • 1 medium onion, diced Base for soup flavor.
  • 2 carrots, diced 2 carrots, diced Adds sweetness and texture.
  • 2 ribs celery, diced For additional flavor.
  • 2 to 3 cloves garlic, minced Optional additional flavor.
  • 2 tablespoons tomato paste Adds depth to the broth.
  • 6 cups low sodium chicken broth For the soup base.
  • 2 cans cannellini beans, drained and rinsed Use Great Northern or navy beans if preferred.
  • 1 leaf bay leaf For flavor.
  • 1 teaspoon dried thyme or Italian seasoning Enhances soup flavor.
  • 2 cups chopped kale or baby spinach For added nutrition.
  • to taste Salt and pepper Adjust according to your preference.
  • 1 fresh lemon for finishing Brightens the soup flavor.
  • optional pinch of red pepper flakes, extra Parmesan, crusty bread For serving and personalization.

Method
 

Make the meatballs
  1. In a bowl, combine the sausage, egg, breadcrumbs, Parmesan, garlic, seasoning, salt, and pepper. Mix gently by hand until just combined.
  2. Shape into small meatballs, about 1 inch wide.
Build the soup base
  1. 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.
  2. In the same pot, add the onion, carrots, and celery with a pinch of salt. Cook until softened, about 6 to 8 minutes.
  3. Stir in garlic and tomato paste and cook for 1 minute until aromatic.
  4. Pour in the broth, add the beans, bay leaf, and herbs. Bring to a gentle simmer.
Simmer and finish
  1. Return the meatballs to the pot and let simmer for 12 to 15 minutes until the meatballs are cooked through.
  2. Stir in the greens until wilted, about 2 minutes.
  3. Adjust seasoning with salt and pepper; squeeze in lemon juice to brighten it up.
  4. Ladle into bowls and top with Parmesan and a drizzle of olive oil if desired.

Notes

Soup thickens over time; reheat with a splash of water or broth. Can store meatballs and soup separately for best texture.