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)

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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.