Tuscan White Bean and Italian Sausage Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Quick Ingredients

• 1 tbsp olive oil
• 1 1/4 lb (567 g) Italian sausage (mild or hot)
• 1 large yellow onion, diced (about 1 1/2 cups)
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes (optional)
• 1 (14.5 oz) can crushed tomatoes
• 3 cups low-sodium chicken broth
• 2 (15 oz) cans cannellini beans, rinsed and drained
• 1 bay leaf
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 2 cups baby spinach, packed (optional but great)
• 2 tsp fresh lemon juice
• 1/4 cup chopped fresh parsley
• Parmesan, for serving

Do This

• 1. Brown sausage in olive oil (8–10 min); transfer to a bowl.
• 2. Sauté onion (5 min), then garlic (30 sec); stir in tomato paste + herbs (1 min).
• 3. Add crushed tomatoes, broth, beans, bay leaf, salt, pepper; bring to a simmer.
• 4. Return sausage; simmer gently, uncovered, 20 minutes.
• 5. Mash some beans in the pot to thicken; simmer 5 minutes more.
• 6. Stir in spinach to wilt (1–2 min); finish with lemon juice + parsley.
• 7. Serve hot with Parmesan and crusty bread.

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Why You’ll Love This Recipe

• Big Tuscan comfort: savory sausage, creamy beans, and tomatoes make a rustic, stick-to-your-ribs stew.
• One-pot and weeknight-friendly: simple steps and pantry staples, but it tastes slow-cooked.
• Rich, balanced flavor: garlic and herbs add depth; a little lemon at the end keeps it bright.
• Great leftovers: the stew thickens and gets even better the next day.

Grocery List

• Produce: 1 large yellow onion, 1 lemon, 4 garlic cloves, fresh parsley, baby spinach (optional)
• Meat: 1 1/4 lb Italian sausage (mild or hot)
• Dairy: Parmesan cheese (for serving)
• Pantry: olive oil, tomato paste, 1 (14.5 oz) can crushed tomatoes, 2 (15 oz) cans cannellini beans, low-sodium chicken broth, bay leaf, dried oregano, dried thyme, red pepper flakes (optional), kosher salt, black pepper

Full Ingredients

For the stew base

• 1 tbsp olive oil
• 1 1/4 lb (567 g) Italian sausage (casings removed if using links)
• 1 large yellow onion, diced (about 1 1/2 cups)
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes (optional, for heat)

For the beans and broth

• 1 (14.5 oz / 411 g) can crushed tomatoes
• 3 cups (720 ml) low-sodium chicken broth
• 2 (15 oz / 425 g each) cans cannellini beans, rinsed and drained
• 1 bay leaf
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste

To finish and serve

• 2 cups (60 g) baby spinach, packed (optional but recommended)
• 2 tsp fresh lemon juice
• 1/4 cup (10 g) chopped fresh parsley
• Freshly grated Parmesan, for serving
• Optional for serving: crusty bread

Step-by-Step Instructions

Step 1: Brown the sausage for deep flavor

Set a large Dutch oven or heavy-bottomed pot (5–6 quarts) over medium-high heat. Add 1 tbsp olive oil, then add the Italian sausage.

Cook for 8–10 minutes, breaking it into bite-size chunks, until it’s well browned in spots and cooked through (no longer pink). Transfer sausage to a bowl with a slotted spoon, leaving the drippings in the pot.

Step 2: Sauté the onion until sweet and soft

Reduce heat to medium. Add the diced onion to the pot and cook for 5 minutes, stirring often, until softened and starting to turn translucent.

If the pot looks dry at any point, add 1–2 tsp more olive oil.

Step 3: Bloom the garlic, tomato paste, and herbs

Add the minced garlic and stir constantly for 30 seconds (you want it fragrant, not browned).

Stir in the tomato paste, oregano, thyme, and red pepper flakes (if using). Cook for 1 minute, stirring, to lightly caramelize the tomato paste and wake up the dried herbs.

Step 4: Build the stew and bring it to a simmer

Pour in the crushed tomatoes and chicken broth, scraping the bottom of the pot with a wooden spoon to loosen any browned bits.

Add the cannellini beans, bay leaf, 1 tsp kosher salt, and 1/2 tsp black pepper. Raise heat to high and bring the stew just to a boil, then immediately reduce to a gentle simmer over low.

Step 5: Simmer uncovered to concentrate the flavors

Return the browned sausage (and any juices in the bowl) to the pot. Simmer uncovered for 20 minutes, stirring every few minutes to prevent sticking.

The stew should bubble lazily; if it’s boiling hard, lower the heat.

Step 6: Make it creamy by mashing some beans

Use a potato masher to mash part of the beans right in the pot (about 10–15 mashes). This thickens the stew naturally and gives it that creamy Tuscan feel without adding cream.

Simmer for 5 minutes more to let the texture even out.

Step 7: Finish with greens, lemon, and fresh herbs

Stir in the baby spinach (if using) and cook for 1–2 minutes, just until wilted.

Turn off the heat. Stir in 2 tsp lemon juice and the chopped parsley. Taste and adjust with more salt and black pepper if needed. Remove and discard the bay leaf.

Ladle into bowls and finish with freshly grated Parmesan. Serve hot with crusty bread to soak up the broth.

Pro Tips

• Brown = flavor: Let the sausage get real color before moving on. Those browned bits (fond) are the backbone of the stew.
• Control thickness: For a thicker stew, mash more beans and simmer 5 extra minutes. For a soupier bowl, add an extra 1/2 cup broth.
• Go gentle with the simmer: A low simmer keeps the beans intact and the sausage tender, not tough.
• Use low-sodium broth: Sausage and Parmesan add salt; low-sodium broth makes it easier to season perfectly.
• Finish bright: Don’t skip the lemon. It lifts the rich sausage-and-bean flavors and makes the tomatoes taste fresher.

Variations

• Tuscan kale version: Swap spinach for 3 cups chopped Tuscan (lacinato) kale. Add it at Step 5 and simmer 10 minutes so it tenderizes.
• Spicy arrabbiata-style: Use hot Italian sausage and increase red pepper flakes to 1/2 tsp.
• Creamy (but still rustic): Stir in 1/4 cup grated Parmesan off heat, or add 2 tbsp butter at the end for extra richness.

Storage & Make-Ahead

Cool the stew to room temperature for about 30 minutes, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until steaming hot (about 8–12 minutes), adding a splash of broth or water if it thickened.

To freeze: portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat as above.

Make-ahead tip: you can cook the stew through Step 6, cool, and refrigerate. Reheat and finish with spinach, lemon, and parsley just before serving for the freshest flavor.

Nutrition (per serving)

Approximate (based on 6 servings): 520 calories, 28 g fat, 36 g carbohydrates, 30 g protein, 10 g fiber, 1250 mg sodium. Values will vary by sausage brand and salt level.