Name: Tuscan White Bean Soup With Meatballs
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Italian-Inspired
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)

Description

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)

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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.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1.5 cups
Calories: 320
Sugar: 4g
Sodium: 850mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 6g
Protein: 25g
Cholesterol: 85mg