Nothing quite warms the soul like a hearty bowl of Tuscan White Bean Soup with Meatballs Recipe. This delightful dish brings together tender, flavorful meatballs swimming in a rich, savory broth brimming with creamy white beans and fresh greens. The perfect balance of herbs and vegetables creates a comforting, rustic Italian soup that’s both nourishing and incredibly satisfying. Whether it’s a chilly evening or you simply crave something wholesome, this recipe will quickly become a cherished favorite.
Ingredients You’ll Need
For a soup this fabulous, having the right ingredients makes all the difference. Each element here plays a crucial role—from the lean ground turkey and Italian sausage layering the meatballs with flavor and tenderness, to the fresh herbs that add that unmistakable Tuscan touch. The veggies provide texture and sweetness, while the beans give it heartiness and creaminess that make this soup unforgettable.
- ½ pound 93% lean ground turkey: A lean protein base for tender, juicy meatballs with less fat.
- ½ pound sweet chicken Italian sausage (removed from casing): Adds savory depth and a hint of spice to the meatballs.
- 1 large egg: Binds the meatball mixture for a perfect, tender texture.
- ⅓ cup seasoned breadcrumbs (or gluten-free breadcrumbs): Keeps the meatballs light and moist.
- ½ small onion (finely chopped): Provides a subtle sweetness and crunch inside the meatballs.
- 2 garlic cloves (finely chopped): Infuses the meatballs with aromatic flavor.
- 1 tablespoon fresh sage (finely chopped): Offers earthy, fragrant notes essential in Tuscan cooking.
- 2 tablespoons fresh parsley (finely chopped): Brightens the meatball mix with a fresh herbaceous touch.
- ½ teaspoon kosher salt (and fresh black pepper): Seasoning essentials to bring out all the flavors.
- 1 tablespoon olive oil: Used to sauté vegetables and add richness to the broth.
- 2 large carrots (peeled and sliced): Sweetness and vibrant color for the soup’s base.
- 2 celery ribs (sliced): Adds a classic aromatic foundation and crunch to the broth.
- 1 medium yellow onion (chopped): Builds depth and enhances the soup’s savory profile.
- 3 garlic cloves (finely minced): Provides a fragrant punch complementing all the other flavors.
- 1 tablespoon fresh thyme (chopped): Earthy and slightly minty, it’s key to authentic Tuscan flavor.
- 1 tablespoon fresh sage (chopped): A second addition to boost the herbaceous feel throughout the soup.
- 1 bay leaf: Infuses the broth with a subtle layered aroma as it simmers.
- 6 cups chicken bone broth (unsalted or regular broth) divided: The savory backbone creating a rich, comforting soup base.
- 2 15-ounce cans white beans (such as cannellini or navy beans, drained and rinsed, divided): Creamy texture and protein, essential for that authentic Tuscan soup texture.
- 4 cups collard greens (or flat leaf kale, thinly sliced, stems removed): Adds hearty green goodness and color contrast.
- 1½ teaspoons kosher salt (adjust to taste): To perfectly balance and enhance the flavors.
- Fresh lemon juice OR Parmesan (for serving, optional): Bright or cheesy finishes that elevate the dish beautifully.
How to Make Tuscan White Bean Soup with Meatballs Recipe
Step 1: Puree the Beans
Begin by blending one can of white beans with one cup of chicken broth until smooth and creamy. This puree will thicken the soup naturally and add a velvety texture that makes each spoonful irresistible.
Step 2: Prepare the Meatball Mixture
In a large bowl, gently combine the ground turkey, chicken sausage, egg, breadcrumbs, finely chopped onion and garlic, fresh sage and parsley, along with salt and pepper. Mixing just until combined ensures tender meatballs that won’t turn tough — a little love goes a long way here.
Step 3: Form the Meatballs
Roll the mixture into about 24 small meatballs, roughly 1 to 1½ inches in diameter. You can make this step easier by using a small cookie scoop or wetting your hands to prevent sticking, turning it into a fun and quick hands-on task.
Step 4: Brown the Meatballs
Heat a large, heavy nonstick soup pot or Dutch oven over medium heat, lightly greasing it with a spray or splash of oil. Brown the meatballs on all sides, but don’t worry about cooking them through just yet — this initial sear locks in flavor and keeps them juicy.
Step 5: Sauté the Vegetables and Herbs
Remove the browned meatballs and add a tablespoon of olive oil to the pot. Toss in the sliced carrots, celery, and chopped onion, cooking over medium-low heat for about 5 to 8 minutes until softened. Stir in garlic, thyme, sage, and the bay leaf, cooking just a minute longer to release those incredible aromas.
Step 6: Simmer the Soup
Add the remaining chicken broth, browned meatballs, pureed beans, whole beans, plus salt and pepper. Bring to a boil over high heat, then reduce to a simmer. Cover and let it cook for 10 minutes so the flavors can marry perfectly and the meatballs cook through gently.
Step 7: Add the Greens and Finish Cooking
Stir in the collard greens (or kale), allowing them to soften and integrate their slightly bitter, earthy notes into the soup. Simmer for another 10 to 12 minutes until the meatballs are cooked fully and the vegetables reach tender perfection.
How to Serve Tuscan White Bean Soup with Meatballs Recipe
Garnishes
Top each bowl with a fresh squeeze of lemon juice for brightness or a generous sprinkle of Parmesan cheese for added richness. Both bring a lovely finishing touch that complements the rustic flavors beautifully.
Side Dishes
Serve your soup with crusty Italian bread or herbed focaccia to soak up all that delicious broth. A simple green salad with a lemon vinaigrette also pairs perfectly for a light and fresh contrast.
Creative Ways to Present
For a fun twist, ladle the soup into hollowed-out mini sourdough loaves or rustic bread bowls. It adds visual appeal and makes eating it a cozy, memorable experience—perfect for sharing with friends or family.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in an airtight container in the refrigerator for up to 4 days. The flavors deepen with time, making the leftovers taste even more incredible the next day.
Freezing
You can freeze the Tuscan White Bean Soup with Meatballs Recipe in portion-sized containers for up to 3 months. Consider freezing the meatballs separately or adding them fresh after thawing to keep them tender.
Reheating
Reheat gently over low to medium heat on the stove, stirring occasionally. Add a splash of broth or water if it’s too thick. Avoid microwaving for best texture and flavor.
FAQs
Can I use beef instead of turkey for the meatballs?
Absolutely! Ground beef will work just as well and add a richer flavor. Consider using lean beef and balancing the fat content for juicy meatballs that hold together nicely.
What can I substitute for collard greens?
Kale or Swiss chard are great alternatives that provide a similar texture and slight bitterness to balance the soup’s richness. Just slice the leaves thin and remove tough stems before adding.
Is this soup gluten-free?
If you use gluten-free breadcrumbs, then yes! This recipe can easily be adapted to fit gluten-free diets without sacrificing any of the flavor or texture you love.
Can I make the meatballs ahead of time?
Yes! You can prepare and shape the meatballs a day in advance and refrigerate them. Just brown and cook the soup as usual when you’re ready, adding the pre-made meatballs directly to the broth.
What’s the best way to adjust seasoning?
Taste the broth after adding the beans and meatballs, adjusting salt and pepper gradually. Keep in mind the broth and sausage may already have some salt, so add cautiously to avoid oversalting.
Final Thoughts
I can’t recommend this Tuscan White Bean Soup with Meatballs Recipe enough for those moments when you want something filling, healthy, and packed with love. It’s a wonderful way to bring a bit of Italy into your kitchen with simple, thoughtful ingredients that create magic together. Trust me, once you try it, this soup will be one you return to time and again — perfect for sharing with friends or savoring solo on a cozy night.
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Tuscan White Bean Soup with Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan/Italian
- Diet: Low Fat
Description
This hearty Tuscan White Bean Soup with Meatballs combines tender turkey and Italian sausage meatballs with a flavorful blend of white beans, fresh herbs, and leafy greens. Simmered in rich chicken bone broth, this comforting soup is perfect for a cozy meal that balances protein, veggies, and warming seasonings. It’s an easy one-pot recipe ideal for family dinners with an optional fresh lemon or Parmesan finish.
Ingredients
Meatballs
- ½ pound 93% lean ground turkey
- ½ pound sweet chicken Italian sausage (removed from casing)
- 1 large egg
- ⅓ cup seasoned breadcrumbs (or gluten-free breadcrumbs)
- ½ small onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 1 tablespoon fresh sage (finely chopped)
- 2 tablespoons fresh parsley (finely chopped)
- ½ teaspoon kosher salt (and fresh black pepper to taste)
Soup
- 1 tablespoon olive oil
- 2 large carrots (peeled and sliced)
- 2 celery ribs (sliced)
- 1 medium yellow onion (chopped)
- 3 garlic cloves (finely minced)
- 1 tablespoon fresh thyme (chopped)
- 1 tablespoon fresh sage (chopped)
- 1 bay leaf
- 6 cups chicken bone broth (unsalted or regular broth, divided)
- 2 15-ounce cans white beans (such as cannellini or navy beans, drained and rinsed, divided)
- 4 cups collard greens (or flat leaf kale, thinly sliced, stems removed)
- 1½ teaspoons kosher salt (adjust to taste, less if broth is salted)
- Fresh lemon juice or Parmesan cheese (for serving, optional)
Instructions
- Puree Beans: Blend one can of the white beans with 1 cup of the chicken bone broth until smooth. Set aside this pureed mixture to add creaminess to the soup.
- Prepare Meatball Mixture: In a large mixing bowl, combine the ground turkey, Italian sausage, egg, seasoned breadcrumbs, finely chopped onion, garlic, fresh sage, parsley, kosher salt, and black pepper. Mix gently but thoroughly to combine ingredients without overmixing to keep meatballs tender.
- Form Meatballs: Shape the mixture into 24 small meatballs about 1 to 1.5 inches in diameter. You can use a small scoop for uniform sizes or roll by hand.
- Brown Meatballs: Heat a large heavy nonstick soup pot or Dutch oven over medium heat and lightly spray with oil. Add the meatballs and brown on all sides until golden but not fully cooked through. Remove the meatballs and set aside.
- Sauté Vegetables and Herbs: In the same pot, add 1 tablespoon olive oil and the sliced carrots, celery, and chopped onion. Reduce heat to medium-low and cook, stirring occasionally for 5 to 8 minutes until vegetables soften. Add minced garlic, fresh thyme, sage, and the bay leaf, cooking for another minute until fragrant.
- Simmer Soup: Pour in the remaining chicken broth, then add the browned meatballs, pureed beans, and the second can of whole beans. Season with salt and pepper. Bring the soup to a boil over high heat, then reduce to a simmer. Cover the pot and cook for 10 minutes.
- Add Greens and Finish Cooking: Stir in the sliced collard greens and continue to simmer uncovered for an additional 10 to 12 minutes until the meatballs are fully cooked and vegetables are tender.
- Serve: Ladle soup into bowls, and serve with an optional squeeze of fresh lemon juice or a sprinkle of grated Parmesan cheese. Accompany with crusty bread if desired for a complete meal.
Notes
- To save time making meatballs, you can bake or pan-fry them in batches if preferred before adding to the soup.
- If you prefer a vegetarian version, omit the meatballs and use vegetable broth, adding extra beans or vegetables for protein and texture.
- Adjust salt carefully if using salted chicken broth to avoid over-seasoning the soup.
- Collard greens can be substituted with kale or Swiss chard depending on availability and preference.
- Leftover soup stores well refrigerated for up to 4 days and freezes nicely for up to 3 months.
