I really enjoy making this Tuscan White Bean Soup with Meatballs when I want something cozy, filling, and nourishing. I put together tender turkey and chicken sausage meatballs with creamy white beans and vegetables to create a soup that feels comforting without being heavy. It is one of those recipes I like to keep on repeat because it works just as well for dinner as it does for meal prep.
Why You’ll Love This Recipe
I love this recipe because it gives me a balanced meal in one bowl. I get plenty of protein from the meatballs and a good amount of fiber from the beans and vegetables. I also like how blending part of the beans thickens the soup naturally, so I do not need any cream. The flavors develop beautifully as it sits, which makes leftovers even better the next day.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the meatballs
½ pound 93% lean ground turkey
½ pound sweet Italian chicken 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
Fresh black pepper to taste
For the 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 or chicken broth, divided
2 cans (15 ounces each) white beans such as cannellini or navy beans, drained and rinsed
4 cups collard greens or flat-leaf kale, thinly sliced with stems removed
1½ teaspoons kosher salt, or to taste
Fresh lemon juice or grated Parmesan for serving, optional
Directions
I start by blending one can of the white beans with 1 cup of the broth until smooth, then I set it aside. In a large bowl, I combine the ground turkey, chicken sausage, egg, breadcrumbs, onion, garlic, sage, parsley, salt, and pepper. I mix gently until everything is just combined so the meatballs stay tender.
I roll the mixture into about 24 small meatballs. In a large soup pot, I lightly coat the bottom with oil and brown the meatballs on all sides over medium heat. Once browned, I remove them from the pot and set them aside.
Using the same pot, I add the olive oil, carrots, celery, and onion and cook them over medium-low heat until softened. I stir in the garlic, thyme, sage, and bay leaf and let everything cook until fragrant. I then add the remaining broth, the blended beans, the whole beans, and the browned meatballs. I bring the soup to a boil, reduce it to a simmer, and cook for about 10 minutes. I finish by adding the greens and simmering until the meatballs are cooked through and the vegetables are tender. I like to serve it with a squeeze of lemon or a little Parmesan on top.
Servings And Timing
I usually get about 6 servings from this soup, with each serving measuring roughly 1½ cups. The total time is around 1 hour and 10 minutes, including about 30 minutes of prep time and 40 minutes of cooking time.
Variations
I sometimes skip forming meatballs and simply cook the meat mixture crumbled in the pot when I want to save time. I also like using all ground turkey instead of sausage if I want a simpler flavor. When I make a vegetarian version, I leave out the meatballs and add an extra can of beans or some sautéed mushrooms. I enjoy experimenting with herbs like rosemary, oregano, or basil depending on what I have available.
Storage/Reheating
I store this soup in an airtight container in the refrigerator for up to 4 days. When I want to freeze it, I portion it into containers and keep it frozen for up to 3 months. I thaw it in the fridge overnight and reheat it on the stove or in the microwave, adding a splash of broth if needed.
FAQs
Can I Make This Soup Ahead Of Time?
I often make it a day ahead because the flavors improve as it rests.
Can I Freeze This Soup?
I freeze it regularly, and it reheats very well without losing texture.
What Greens Work Best In This Soup?
I usually use collard greens or flat-leaf kale, but spinach also works in a pinch.
Can I Make This Gluten Free?
I make it gluten free by using gluten-free breadcrumbs in the meatballs.
How Do I Make The Soup Thicker Or Thinner?
I blend more beans to thicken it or add extra broth if I want a lighter consistency.
Conclusion
I keep this Tuscan White Bean Soup with Meatballs in my regular rotation because it is comforting, nutritious, and easy to prepare ahead of time. It is the kind of recipe I rely on during busy weeks when I still want something homemade, hearty, and satisfying.
This Tuscan White Bean Soup with Meatballs is a cozy, protein-rich meal made with turkey and chicken sausage meatballs, creamy white beans, and hearty greens. Naturally thickened by blending beans, it’s wholesome, comforting, and perfect for make-ahead meals.
Ingredients
For the meatballs:
½ pound 93% lean ground turkey
½ pound sweet Italian chicken sausage, casings removed
1 large egg
⅓ cup seasoned 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
Fresh black pepper to taste
For the 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 or chicken broth, divided
2 cans (15 oz each) white beans (cannellini or navy), drained and rinsed
4 cups collard greens or flat-leaf kale, stems removed and thinly sliced
1½ teaspoons kosher salt, or to taste
Fresh lemon juice or grated Parmesan for serving (optional)
Instructions
Blend 1 can of beans with 1 cup broth until smooth; set aside.
In a large bowl, mix all meatball ingredients until just combined. Form about 24 small meatballs.
In a large pot, heat oil over medium heat and brown meatballs on all sides. Remove and set aside.
In the same pot, add olive oil, carrots, celery, and onion. Cook until softened, 5–7 minutes.
Stir in garlic, thyme, sage, and bay leaf. Cook 1–2 minutes until fragrant.
Add remaining broth, blended bean mixture, whole beans, and meatballs. Bring to a boil, reduce to simmer, and cook for 10 minutes.
Add greens and simmer until wilted and meatballs are cooked through, about 5–10 minutes.
Serve warm with lemon juice or Parmesan if desired.
Notes
Use all ground turkey if preferred.
Skip meatballs and cook meat as crumbles for faster prep.
For a vegetarian version, omit meatballs and add extra beans or mushrooms.
Try different herbs like rosemary or basil for variety.
Soup thickens as it sits—add extra broth when reheating if needed.
