Tuscan Sausage & Bean Soup

Tuscan Sausage & Bean Soup with Parmesan Toasts

Yield 6 Servings


  • 1 Tbsp olive oil
  • 1 pound smoked turkey or chicken sausage, cut into 1/4-inch thick slices
  • 1 1/4 cups chopped onion
  • 2 cloves garlic, finely chopped
  • 2 (14.5oz) cans reduced-sodium chicken broth
  • 1 (14.5oz) can diced tomatoes, undrained
  • 1/4 tsp ground black pepper
  • 1/4 tsp sage
  • 1 (15.5oz) can great northern beans, undrained
  • 1/2 cup shredded parmesan cheese
  • 12 slices 1/2-inch thick baguette, cut diagonally


  1. In a 6-quart stock pot, heat the oil & saute the sausage over medium heat. Cook sausage until heated through, about 5 to 7 minutes.
  2. Remove sausage, set aside, & add the onion to the pan. Saute until softened, about 10 minutes.
  3. Add garlic & cook 1 minute. Stir in chicken broth, tomatoes, pepper & sage. Cook 10 minutes.
  4. Add the whole can of beans (liquid & all) & the cooked sausage to the pot. Bring mixture to a boil over medium-high heat & cook 1 minute. Reduce heat to low & simmer 10 minutes more.
  5. Heat broler. Mound 2 teaspoons parmesan cheese on each bread slice & place on baking sheet. Broil until cheese & bread are lightly toasted, about 1 to 2 minutes. Serve toasts with soup.

Recipe Notes

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