Go Back
+ servings
a bowl of soup topped with parmesan cheese
Print Recipe
5 from 4 votes

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!
Prep Time10 minutes
Cook Time30 minutes
Course: Soup
Cuisine: American, Italian
Servings: 6
Calories: 526kcal

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

 
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