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!
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.
Note: You don’t necessarily need to use homemade chicken stock when making this soup (or any soup for that matter) but it is important to use a good-quality stock. It is afterall the entire base for your soup. There are lots options for high-quality stocks and bone broths at the supermarket these days. The freezer section is where you’ll find the best ones. The brand Bonafide is very good and widely available. Some specialty markets and butchers make and sell their own stocks, those are good options too. Avoid boxed or canned stocks if possible.
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.
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.
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
Yep! You can absolutely use a gluten-free pasta shape for this soup.
Yes, for a vegetarian spin, use a plant-based sausage and substitute vegetable broth instead of chicken.
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.
Check Out More Delicious Soup Recipes:
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Tomato and White Bean Soup with Sausage, Swiss Chard and Parmesan Broth
Ingredients
- 3 tablespoons olive oil
- 1 pound mild Italian sausage casings removed
- 1 whole yellow onion finely diced
- 2 stalks celery finely diced
- 2 large carrots peeled and finely diced
- 3 cloves garlic minced or grated
- 3 tablespoons tomato paste
- 1/3 cup white wine
- 1 15 oz can crushed tomatoes
- 4 cups 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 2/3 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
- 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.
- 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.
Super flavorful soup and easy to make. I only used one can of beans and found the soup to be very hearty like a stew – very little broth. I think all the broth would disappear with two cans of beans.