• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Craving California

  • Home
  • Recipes
    • Healthy Recipes
    • Dinner
    • 30 Minutes or Less
    • Chicken and Turkey
    • Fish and Seafood
    • Beef
    • Pasta
    • Pork
    • Appetizers
    • Breakfast
    • Salads
    • Sides
    • Dessert
  • About
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Category Home » Soup » Tomato and White Bean Soup with Sausage, Swiss Chard and Parmesan Broth

    Tomato and White Bean Soup with Sausage, Swiss Chard and Parmesan Broth

    Published: Oct 31, 2021 · Modified: Oct 31, 2021 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Once the cold weather hits, this soup holds a permanent spot in my dinner rotation. It’s quick, versatile and comes out perfect every time! It has tons of flavor from the broth which is infused with parmesan rind, fresh rosemary and thyme!

    a bowl of soup topped with parmesan cheese

    I have a confession to make.. I don’t really love most soups! There, I said it! Boring brothy soups with mushy over-cooked vegetables just doesn’t do it for me. I need layers of flavor, a variety of textures, herbs and spices. Which brings me to this recipe for Tomato and White Bean Soup!

    This soup is warm, hearty and brimming with white beans, pasta, crumbly Italian sausage, wilted greens and broth infused with fresh rosemary, thyme and parmesan rind. I top each bowl with a sprinkle of grated parmesan cheese and chili flakes as well as a drizzle of good-quality olive oil. This soup is not only delicious but interesting and exciting to eat!

    Tomato and White Bean Soup is great for just about any night of the week. Plus the next days leftovers make for the best lunch!

    Why add parmesan rind to a soup? There is so much hidden flavor locked into the rind of parmesan cheese. It’s the perfect secret ingredient to add rich, umami flavor to your soups and broths. I never throw them away! Wrap them up and save them until you’re ready to make a batch of soup like this one. Before adding a parmesan rind to soup give it a quick rinse. If there are any funky-looking or moldy bits trim them away. While your soup cooks the rind will become soft and melty but should stay mostly in tact, just before serving scoop it out and discard.

    Ingredients You’ll Need

    This soup has a nice mix of pantry staples and fresh ingredients. To start you’ll need a standard mirepoix; carrot, celery and onion. As well as, mild Italian sausage, garlic, fresh thyme and rosemary, tomato paste, canned crushed tomatoes, white wine, chicken or vegetable broth, parmesan rind, short-cut pasta, canned white beans and Swiss chard or kale.

    Check out the recipe notes at the bottom of the recipe card for all my substitution recommendations.

    recipe ingredients portioned and labeled: beans, sausage parmesan rind, onion, carrot, celery

    Recipe Step by Step:

    Step 1. Saute

    The base of this soup is pretty standard, it starts with sautéing the sausage and mirepoix (carrots, onion and celery). Then, adding in the rest of the aromatic ingredients followed by tomato paste and white wine.

    two pots of soup with ground sausage, onion and carrots

    Step 2. Simmer

    Next you’ll add in the canned tomatoes, broth, rind and beans. Give it a generous pinch of salt then cover and simmer for 25 minutes.

    two pots of soup with parmesan rind, pasta and swiss chard

    Step 3. Serve

    To finish the soup add in the chopped swiss chard or kale, as well as the cooked pasta. Before serving, remove the parmesan rind. Divide the soup between bowls and top with each with extra grated parmesan cheese, chili flakes (optional) and a drizzle of good quality olive oil.

    FAQs and Expert Tips

    Can I make this soup gluten-free?

    Yep! You can absolutely use a gluten-free pasta shape for this soup.

    Can I make this soup vegetarian?

    Yes, for a vegetarian spin, use a plant-based sausage and substitute vegetable broth instead of chicken.

    Can I make this recipe in an Instant-Pot?

    Yes! Follow steps 1, 2 and 3 in the base of the instant pot then cook on high pressure for 8 minutes, after you release the pressure according to to manufacturer’s directions stir in the swiss chard and cooked pasta. You may need to thin the soup out with extra broth as needed.

    a bowl of soup with two hands holding it and spoons on the side

    Check Out More Delicious Recipes!

    • Creamy Cheddar, Bacon, and Potato Soup
    • Creamy Vegan Tomato Soup
    • Wild Rice and Mushroom Soup (Dairy-Free)
    • Rotisserie Chicken Noodle Soup
    • Creamy Tortellini Soup with Lemon and Parmesan Cheese

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    a bowl of soup topped with parmesan cheese

    Tomato and White Bean Soup with Sausage, Swiss Chard and Parmesan Broth

    Once the cold weather hits, this soup holds a permanent spot in my dinner rotation. It's quick, versatile and comes out perfect every time! It has tons of flavor from the broth which is infused with parmesan rind, fresh rosemary and thyme!
    5 from 2 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Servings: 6
    Calories: 526kcal
    Author: Leigh Anderson

    Ingredients

    • 3 tbsp olive oil
    • 1 lb mild Italian sausage casings removed
    • 1 yellow onion finely diced
    • 2 stalks celery finely diced
    • 2 large carrots peeled and finely diced
    • 3 cloves garlic minced or grated
    • 3 tbsp tomato paste
    • ⅓ c white wine
    • 1 15 oz can crushed tomatoes
    • 4 c chicken stock
    • 2 sprigs fresh rosemary stem removed, minced
    • 3 sprigs fresh thyme stem removed, minced
    • 2 15 oz cans white beans (drained and rinsed) garbanzo, navy beans, cannellini, butter beans etc…
    • 2 cups cooked short-cut pasta orecchiette, ditalini, radiatore, small shells etc…
    • 2 heaping cups chopped Swiss chard or kale stems removed
    • 1 parmesan rind, about 2 oz plus shaved Parmesan for serving
    • salt and pepper

    Instructions

    • In a large dutch oven or similar heavy-duty pot, heat the oil over medium-high heat. Add the sausage and cook stirring occasionally, until browned, about 10 minutes. Next, add the onion, carrot and celery and sauté it for 3-5 minutes or until it's softened and starting to lightly brown.
    • Add the minced garlic, rosemary and thyme, stirring, until fragrant, about 30 seconds. Then stir in the tomato paste and white wine. Bring the wine to a simmer and reduce by ⅔ or until it has almost completely evaporated.
    • Next, add in the canned tomatoes, broth, beans, parmesan rind and a generous pinch of salt. Bring the soup to a low boil. Skim away and discard any fat that may accumulate on the surface of the broth then cover and reduce the heat to a lower simmer. Cover and cook on low 25 minutes.
    • Last, add the chopped swiss chard and cooked pasta, simmer for an additional 5 minutes. Taste and adjust the seasoning as necessary. Remove the parmesan rind then divide the soup between bowls and top with extra grated parmesan cheese and a drizzle of good quality olive oil.

    Notes

     
    Ingredient Notes:
    • Mild Italian Sausage: Pork or chicken is fine.
    • White Wine: use a dry white wine, nothing too fancy. Pinto Grigio or Sauvignon Blanc work great. If you prefer not to cook with alcohol just skip this step.
    • Fresh Rosemary + Thyme: To substitute dried herbs use 1 tbsp dried rosemary and 1 tsp dried thyme. Crush the dried herbs between your fingers before adding to the soup.
    • White Beans: almost any white beans will do! Since this recipe calls for two cans I like to use two different beans. Garbanzo, navy beans, cannellini and butter beans will all work.
    • Parmesan Rind: Before adding a parmesan rind to soup give it a quick rinse. If there are any funky-looking or moldy bits trim them away. While your soup cooks the rind will become soft and melty but should stay mostly in tact, just before serving scoop it out and discard.
    • Pasta: any small short-cut pasta is great; orecchiette, ditalini, radiatore, small shells, even orzo! 
    • Swiss Chard: chopped kale would be equally delicious or spinach. If using spinach, you will need about 4 cups.
     
    FAQs and Expert Tips:
    • Can I make this recipe gluten-free? Yep! You can absolutely use a gluten-free pasta shape for this soup.
    • Can I make this soup vegetarian? Yes, for a vegetarian spin, use a plant-based sausage and substitute vegetable broth instead of chicken.
    • Instant Pot Instructions: Follow steps 1, 2 and 3 in the base of the instant pot then cook on high pressure for 8 minutes, after you release the pressure according to to manufacturer’s directions stir in the swiss chard and cooked pasta. You may need to thin the soup out with extra broth as needed.

    Nutrition

    Calories: 526kcal | Carbohydrates: 34g | Protein: 20g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 62mg | Sodium: 876mg | Potassium: 664mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4242IU | Vitamin C: 8mg | Calcium: 51mg | Iron: 2mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

    « 15+ Warm and Cozy Fall Dinner Recipes!
    Creamy Green Bean Casserole »

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published.

    Recipe Rating




    Primary Sidebar

    photo of Leigh Anderson on a green and white background.

    Welcome to Craving California!

    I'm so glad you're here. My name is Leigh and this is my food blog where I share California inspired recipes and tons of tips and tricks for better home cooking!

    Learn more about me →

    Close of image of rigatoni pasta coated in a creamy red pasta sauce. Text reads: "What's for Dinner?" "Creamy Chorizo Pasta"

    In Season Now:

    • Short Rib Ragù with Pappardelle
    • The Perfect Fall Pasta with Delicata Squash, Pancetta, and Goat Cheese
    • The Best Gluten-Free Pumpkin Bread
    • Savory Bread Pudding with Sausage + Sage
    A a blue and white platter of sautéed cabbage. Text reads: "Merry and Bright, 20+ Wholesome Recipes to Kick off the New Year"

    Winner Winner Chicken (and Turkey) Dinner:

    • Mexican Grilled Chicken Marinade–Perfect for Tacos, Fajitas, Burritos and More!
    • Jalapeño-Cheddar Chicken Smash Burgers
    • Yogurt Marinated Chicken with Harissa and Garlic
    • Spring Chicken and Dumplings

    Featured In:

    Shop:

    Footer

    ^ back to top

    Follow

    • Instagram
    • Pinterest
    • Facebook

    About

    • Learn more about Craving California
    • Privacy Policy

    Contact

    • E-mail

    Copyright © 2020 Craving California

    Privacy Policy