Marry Me White Bean and Sausage Soup

Creamy Tuscan soup with white beans, Italian sausage, lemon, and crisped prosciutto, finished with herbs and Parmesan.

Marry Me White Bean and Sausage Soup

A creamy Tuscan-style soup made with Italian sausage, cannellini beans, and crisped prosciutto. Balanced with herbs, lemon, and sun-dried tomatoes, it delivers rich Italian flavor in one pot with a smooth, satisfying texture.

Course Dinner, Main Course, Soup

Cuisine Italian, Tuscan-Inspired

Keyword creamy soup with Parmesan, creamy Tuscan soup, creamy white bean soup with lemon, herby white bean soup, immersion blended soup technique, italian comfort food, italian sausage soup, marry me white bean and sausage soup, one pot dinner, sausage soup recipe with cream, sun dried tomato soup, Tuscan soup technique, Tuscan white bean soup, white bean prosciutto soup, white bean soup with prociutto and lemon

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 470kcal

Author Cathy Pollak

Equipment

Dutch Oven or large pot. For browning and simmering everything together.
skillet For crisping prosciutto.
Immersion blender or countertop blender. For partially blending the soup.
wooden spoon For stirring and breaking up the sausage.
measuring cups and spoons For accuracy.

Ingredients

4 slices prosciutto crisped and crumbled
½ lb (225 g) ground Italian sausage mild or spicy
1 large yellow onion
2 tbsps (16 g) chopped sun-dried tomatoes in oil
4 cloves garlic minced
2 tbsps (16 g) tomato paste
1 tsp (2 g) Italian seasoning
1 tsp (2 g) smoked paprika
½ tsp (1 g) red pepper flakes
½ tsp (1 g) finely ground black pepper
2 tsps (10 ml) fresh lemon juice
1 can (14.5 oz / 411 g) diced fire-roasted tomatoes
3½ cups (32 oz / 950 ml) low-sodium chicken broth
2 cans ( 15.5 oz / 439 g each) cannellini beans drained and rinsed
1 tbsp (3 g) fresh thyme chopped
1 tbsp (3 g) fresh basil chopped
½ cup (120 ml) heavy whipping cream
sea salt to taste
freshly grated Parmesan cheese for serving
extra fresh thyme and basil for garnish (optional)

Instructions

Crisp the prosciutto in a skillet over medium heat until golden and brittle, about 5–6 minutes. Transfer to a plate and set aside to crumble for topping.
4 slices prosciutto
Brown the Italian sausage in a Dutch oven, breaking it apart as it cooks. Once browned, remove and set aside, leaving a bit of the rendered fat in the pot.
½ lb (225 g) ground Italian sausage
Add the onion, sun-dried tomatoes, and garlic to the pot. Cook until the onion softens and everything smells fragrant, about 3–4 minutes. Stir in the tomato paste, Italian seasoning, smoked paprika, red pepper flakes, and black pepper. Cook for 1 minute to bloom the spices.
1 large yellow onion, 2 tbsps (16 g) chopped sun-dried tomatoes in oil, 4 cloves garlic, 2 tbsps (16 g) tomato paste, 1 tsp (2 g) Italian seasoning, 1 tsp (2 g) smoked paprika, ½ tsp (1 g) red pepper flakes, ½ tsp (1 g) finely ground black pepper
Pour in the lemon juice, fire-roasted tomatoes, chicken broth, beans, thyme, and basil. Stir well and bring to a gentle simmer over medium-low heat. Cook for 10 minutes.
2 tsps (10 ml) fresh lemon juice, 1 can (14.5 oz / 411 g) diced fire-roasted tomatoes, 3½ cups (32 oz / 950 ml) low-sodium chicken broth, 2 cans ( 15.5 oz / 439 g each) cannellini beans, 1 tbsp (3 g) fresh thyme, 1 tbsp (3 g) fresh basil
Add the heavy cream and use an immersion blender to pulse the soup several times until slightly thickened but still chunky. If using a countertop blender, carefully blend 1 to 1½ cups (240 to 360 mL) of hot soup in small batches, venting the lid to avoid steam buildup. Return the blended portion to the pot.
½ cup (120 ml) heavy whipping cream
Return the cooked sausage to the pot and simmer for another 5 minutes. Taste and season with sea salt as needed.
sea salt
Ladle into bowls and top with grated Parmesan, fresh herbs, and crumbled prosciutto. Serve warm.
freshly grated Parmesan cheese, extra fresh thyme and basil for garnish

Notes

Browning the sausage properly adds more flavor than any seasoning ever could.
A few quick pulses with an immersion blender turn the broth creamy while keeping those white beans intact.
Crisping prosciutto until it shatters adds salt, texture, and personality - skip it and you’ll miss the point.
Lemon keeps the richness from taking over; it’s the small detail that makes it feel restaurant-level.
The beans keep absorbing liquid, so add a splash of broth when reheating to bring it back to life.

If you’re making this Marry Me White Bean and Sausage Soup, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition