This Tuscan white bean soup comes together in the slow cooker with cannellini beans, hearty vegetables, Italian sausage, and a bright pop of lemon simmered in rich broth. It delivers big Italian flavor with minimal prep, plus it’s naturally gluten free, making weeknight cooking or entertaining feel effortless and comforting at the same time!
This dish is inspired by the rustic cucina povera tradition in Italy, where simple ingredients were slowly coaxed into deeply comforting meals. In this version, the sausage cooks right in the broth, the kale holds its texture, and a little pesto melts into everything for a burst of richness. A squeeze of lemon at the end brightens the whole pot, giving you a hearty, satisfying bowl that tastes like you hovered over it all afternoon.
We’ve had some wild (for us) winter weather here in the California Bay Area in the past few years, and nothing sends me into soup mode faster than a cold, rainy stretch. Italian soups are some of my favorites when the weather turns blustery. We also love making Zuppa Toscana, Italian Wedding Soup, and Tortellini Soup with Italian Sausage when the weather is blustery outside!
Why you’ll love this family favorite recipe!
- The slow cooker keeps everything hands-off, but the flavors turn out layered and rich in a way that tastes like real, from-scratch cooking.
- Cannellini beans, kale, and sausage make this a genuinely filling meal, not just a light soup, so it works beautifully for lunches and leftovers.
- The recipe is forgiving – whether you use canned beans, swap greens, or adjust the heat, it still turns out reliably delicious every single time.
What You’ll Need
- Carrots – Add natural sweetness and depth to the broth while giving the soup a hearty base.
- Yellow Onion – Builds savory flavor as it simmers and helps round out the richness of the sausage and beans.
- Garlic – Brings warmth and aroma that anchors the Italian flavors in this soup recipe.
- Basil Pesto – My little secret ingredient; it melts into the broth and adds richness, basil, and Parmesan flavor without any extra work.
- Dried Red Pepper Flakes – Just a pinch adds gentle heat and balances the creaminess of the beans.
- Chicken Broth – Forms the flavorful base for the soup and ties together the sausage, beans, and vegetables.
- Cannellini Beans – Tender, creamy, and sturdy enough to hold their shape; Great Northern or Navy beans work, too.
- Mild Italian Sausage – Cooks directly in the broth for easy prep and infuses the soup with savory flavor.
- Kale – I love adding kale because it holds up beautifully without turning soggy; both curly and lacinato kale (also known as dinosaur kale) work equally well.
- Lemon Juice + Zest – Brightens the entire pot and lifts the richness from the sausage and pesto.
- Salt and Pepper – Essential for adjusting the seasoning at the end so everything tastes perfectly balanced.
How to Make Slow Cooker Tuscan White Bean Soup
- Prep. Chop the carrots and onion, and mince the garlic cloves.
- Combine. Add the vegetables, pesto, red pepper flakes, and chicken broth to a large slow cooker, then cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Add sausage. Remove the lid and stir in the crumbled sweet Italian sausage, chopped kale, rinsed and drained beans, and the lemon juice and zest, then cover again.
- Finish and serve. Cook on HIGH for 30 to 45 minutes until the sausage is cooked through, then serve in big bowls with French bread on the side.
Recipe FAQs
Yes, just add them at the very beginning with the broth. They’ll soften perfectly during the long slow cooker time without soaking.
No, it cooks directly in the broth, but you can brown it if you want extra color or a slightly deeper flavor.
Absolutely – leave it out or swap in a plant-based sausage for a hearty vegetarian version.
Yes, but cook it separately and stir it in at the end so it doesn’t absorb all the broth.
The soup keeps beautifully for about 3 days in the fridge and freezes well for up to 3 months. When you’re ready to enjoy it again, warm it gently on the stove and add a splash of broth to loosen it up since the beans tend to thicken as they sit.
Cannellini Beans vs. White Beans
There are a handful of “white beans” out there, so it can be confusing to know which one to grab. Cannellini beans are my first choice – they’re the largest, sometimes called white kidney beans, and hold their shape really well in soup. Great Northern or Navy beans work just as well here if that’s what you have on hand. Dried cannellini beans can be tricky to find, so I usually stick with canned and give them a quick rinse before adding them in.
Tips for Success
- If you wanted to brown the sausage first, you certainly could. It doesn’t change the flavor, in my opinion, but it does add a little bit of color.
- I find that the easiest way to add the sausage is to buy the kind that doesn’t come in casings. Then I just place the sausage on a cutting board and “chop” it to break it up into small pieces. That makes it super easy to add to the soup in small chunks. This works just as well with sausages that come in casings, you just have the extra step of peeling the casings off first.
- Taste the soup before adding salt and adjusting to your tastes.
Substitutions and Variations
- Fresh rosemary, thyme, or a blend of dried Italian herbs can be used in place of pesto for a nut-free option with plenty of flavor.
- Swap the kale for spinach if you prefer a softer green; just add it in the last few minutes so it doesn’t overcook.
- For a vegetarian version, leave out the sausage and add extra beans or a plant-based sausage to keep the soup hearty.
- To make the soup thicker, mash a small spoonful of beans and stir them back in, or let the lid sit slightly ajar during the last 20 minutes of cooking.
More Soup Recipes You’ll Love
- Cheesy Taco Soup
- Chicken Avocado Lime Soup
- Leftover Turkey Wild Rice Soup
- Creamy Irish Leek and Potato Soup
- Easy Minestrone Soup
- Chicken Noodle & Dumpling Soup
- One Pot Lasagna Soup
Slow Cooker Tuscan White Bean Soup
Ingredients
- 2 carrots diced
- 1 medium yellow onion chopped
- 4 cloves garlic minced
- ¼ cup basil pesto
- ¼–½ teaspoon dried red pepper flakes
- 8 cups chicken broth
- 30 ounces cannellini beans, rinsed and drained (or Great Northern or Navy beans) 2 cans
- 1 pound mild Italian sausage casings removed
- 1 bunch kale roughly chopped with stems removed
- 3 Tablespoons fresh lemon juice + 1 tablespoon lemon zest
- Salt and pepper to taste
Instructions
- Prep the vegetables by chopping the carrots and onion, and mincing the garlic cloves.2 carrots, 1 medium yellow onion, 4 cloves garlic
- Add the chopped vegetables to a large slow cooker along with pesto, red pepper flakes, and chicken broth. Cover tightly with lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.¼ cup basil pesto, ¼–½ teaspoon dried red pepper flakes, 8 cups chicken broth
- Remove lid and add in sweet Italian sausage, breaking it up into small bite-size chunks. Stir in kale, rinsed and drained cannellini beans, and lemon juice and zest.30 ounces cannellini beans, rinsed and drained (or Great Northern or Navy beans), 1 pound mild Italian sausage, 1 bunch kale, 3 Tablespoons fresh lemon juice + 1 tablespoon lemon zest
- Cover again and cook on high for another 30-45 minutes until sausage is cooked through and soup is hot.
- Serve with Parmesan cheese to sprinkle on top. Leftover soup can be refrigerated for 3 days or frozen for up to 3 months.Salt and pepper
Video
Notes
- Cannellini, Great Northern, or Navy beans all work well in this soup.
- Add the sausage directly to the broth to keep prep simple.
- Spinach can replace kale; add it at the end so it doesn’t overcook.
- A small splash of lemon at the end brightens the whole pot.
- Add a Parmesan rind to the slow cooker for a deeper, savory flavor.
- Store leftovers in the fridge for 3 days or freeze for up to 3 months.
- Reheat on the stove with a little broth if the soup thickens.
The cold weather makes it perfect to try every single soup recipe. Homesick, we tried this at home the other night and we all loved it. I added a drizzle of truffle flavored extra virgin olive oil to it – loved it. Definitely it’s a keeper, pinning it!
I made this today, followed the recipe for the most part but decided to skip the meat and added some half and half the last hour along with cream cheese and a little parmesan… along with a few tablespoons of wht. Wine to cool off! Wow, still very good minus the bacon too! Thanks for the recipe, will use again.
This was hands down the best soup I’ve ever mad. And I make a TON of soup. Followed the recipe exactly with one exception: I used hot Italian sausage for a bit of extra zip. Love this recipe.
Wow what an honor! I am glad you enjoyed it!