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Tuscan White Bean Soup with Meatballs
This Tuscan White Bean Soup with Meatballs is a cozy, high-protein soup made with turkey and sausage meatballs, white beans, and plenty of vegetables. Blending one can of beans creates a naturally creamy broth while leaving the rest whole adds texture—perfect for meal prep, freezing, and chilly nights.
Equipment
- large Dutch oven or heavy nonstick soup pot
Ingredients
For meatballs
- ½ pound 93% lean ground turkey
- ½ pound sweet chicken Italian sausage (removed from casing)
- 1 large egg
- ⅓ cup seasoned breadcrumbs (or gluten-free breadcrumbs)
- ½ small onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 1 tablespoon fresh sage (finely chopped)
- 2 tablespoons fresh parsley (finely chopped)
- ½ teaspoon kosher salt (and fresh black pepper)
For Soup
- 1 tablespoon olive oil
- 2 large carrots (peeled and sliced)
- 2 celery ribs (sliced)
- 1 medium yellow onion (chopped)
- 3 garlic cloves (finely minced)
- 1 tablespoon fresh thyme (chopped)
- 1 tablespoon fresh sage (chopped)
- 1 bay leaf
- 6 cups chicken bone broth (unsalted (or regular broth) divided)
- 2 15-ounce cans white beans (such as cannellini or navy beans, drained and rinsed, divided)
- 4 cups collard greens (or flat leaf kale, thinly sliced (remove stems))
- 1-½ teaspoons kosher salt (use less if your bone broth has salt, or to taste)
- fresh lemon juice OR Parmesan (for serving (optional))
Instructions
- Blend 1 can of the beans with 1 cup of the broth.
- In a large bowl, combine the ground sausage, ground turkey, egg, breadcrumbs, onion, garlic, sage, parsley, salt, and black pepper. Mix gently until just combined—avoid over mixing to keep the meatballs tender.
- Form meatballs, roll the mixture into 24 small meatballs (about 1–1.5 inches). *See note below for lazy way to make them
- Heat a large heavy nonstick soup pot or Dutch oven over medium heat and lightly spray the skillet with oil. Add the meatballs and brown them on all sides (they do not need to be fully cooked through). Remove and set aside.
- Add 1 tablespoon of olive oil, carrots, celery, and onions and reduce heat to medium-low. Cook about 5 to 8 minutes, stirring occasionally, until softened. Add the garlic, thyme, sage, and bay leaf. Cook 1 minute until fragrant.
- Add the remaining chicken broth, meatballs, pureed and whole beans, salt and pepper and bring to a boil over high heat. Once boiling, reduce the heat to a simmer, cover and cook for 10 minutes. Add in the collard greens and simmer for an additional 10-12 minutes, until the meatballs are cooked through and the vegetables are tender.
- Ladle the soup into bowls. Add an optional squeeze of lemon or parmesan, and some crusty bread on the side.
Notes
If using broth with salt, adjust the salt as needed or omit.
*Lazy Way: Don’t form the meatballs, just saute them until crumbled and set aside.
Nutrition
Serving: 11/2 cups, Calories: 308kcal, Carbohydrates: 28g, Protein: 27.5g, Fat: 10g, Saturated Fat: 2.5g, Cholesterol: 75mg, Sodium: 800mg, Fiber: 10g, Sugar: 5g
- WW Points: 3