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Tuscan Bean, Chicken, and Italian Sausage Soup


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Rate this recipe 4.7/5 (3 Votes)


  • 3/4 pound Italian chicken sausage links, casings removed and sausages cut into 1/4-inch pieces
  • 1 onion, chopped
  • 1 yellow squash, sliced
  • 2 cloves garlic, pressed
  • 1 (32 ounce) carton chicken broth
  • 2 (15 ounce) cans white beans, drained and rinsed
  • 1 (15 ounce) can Italian-style diced tomatoes
  • 2 cups baby spinach leaves
  • 1/3 cup red wine
  • 1 teaspoon Italian seasoning
  • 3 tablespoons grated Pecorino-Romano cheese


Preparation time 20mins
Cooking time 30mins
Adapted from


Step 1

Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.

Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more.

Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes.

Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.


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