Tuscan Sausage Meatball Soup

Hearty Tuscan-inspired sausage soup with juicy meatballs, creamy beans & leafy greens in a rich tomato broth — comforting, flavourful, and easy to share.

Category: Main, Soup, Winter

In our house this soup often begins with venison sausages from my husband’s hunting trips, but if I had to choose, pork and fennel sausages would be my pick. They bring a rich, aromatic flavour that feels right at home in a Tuscan-style soup. Butter beans and leafy greens add body and balance, making this the kind of hearty, comforting bowl you’ll want to share on a chilly evening.

Introduction

There’s something about a bowl of Tuscan sausage soup that just feels like home. Juicy sausage meatballs, tender butter beans, and leafy greens mingle in a rich tomato broth that’s both rustic and comforting. Perfect for chilly evenings, weeknight dinners, or casual lunches, it’s a soup that warms you from the inside out and brings people together without any fuss.

Tuscan Sausage Meatball Soup

40 mins

Cook Mode: OFF

Ingredients

Servings: 6

For the Soup

500 good-quality pork sausages, skins removed and rolled into bite-sized meatballs (wet hands prevent sticking)
2 olive oil
1 celery, chopped
1 onion, diced
1 carrot, peeled and diced
4 garlic, minced
1 dried thyme
1 oregano
1 smoked paprika
1 chilli flakes
1 bay leaf
.25 tomato paste
4 chicken or vegetable stock
2 chopped tomatoes
2 butter beans or cannellini beans, drained
120 Tuscan kale, inner stalks removed and roughly chopped (or substitute with 1 bag baby spinach, 120 g)

To Serve

100 parmesan cheese, finely grated
2 Greek yoghurt/sour cream or drizzle of extra virgin olive oil
2 fresh basil leaves
flaky sea salt & freshly ground black pepper to taste

Directions

Heat the oil in a large heavy-based pot over medium-high heat. Once hot, add the meatballs in batches and fry until golden, letting them release naturally from the pan before turning. Set aside.
Add the celery, onion, carrot, and garlic to the same pot (with a splash more oil if needed). Cook on medium heat for 5 minutes, until softened.
Stir in the herbs, spices, and tomato paste and cook for 2–3 minutes. Return the meatballs to the pot along with the stock, tomatoes, and butter beans. Bring to the boil, then reduce to a gentle simmer. Partially cover and cook for 20 minutes.
Add the kale and cook for 1 minute. If you like a slightly thinner soup, stir in 1–2 cups of water, then season well.
Serve hot with parmesan, chopped herbs, and a drizzle of your best extra virgin olive oil or a dollop of yoghurt or sour cream if you like.

Tips

Use good-quality sausages — pork and fennel work beautifully, but any flavourful sausage will do.
If your sausages or meatballs tend to stick to the base of your pot, brown them separately in a non-stick frying pan before adding them to the soup.
Cut all the vegetables to a similar size for even cooking and small enough so every spoonful has a bit of everything.
This soup freezes well and also reheats beautifully, making it perfect for batch cooking.

Equipment

Share this Recipe

More Recipes

Vanilla, Cardamom & Peach Christmas Granola

Chocolate, Orange & Cranberry Amaretti (A New Christmas Tradition)

Family-Friendly Green Smoothie (Kids Approved!)

Blogs

Culinary Journey Brings Clarity

How to Organise Your Kitchen for Faster, Stress-Free Cooking

How to Master Searing for Better Flavour

3 Herbs That Instantly Elevate Your Cooking

Comments

Leave a Reply Cancel reply

Kia ora, and welcome to Māia.

I believe food should be nourishing, joyful, and shared. Māia is about giving you confidence in the kitchen and making the everyday a little more delicious. I’m Colleen, and I’m so glad you’re here

Get in Touch

Have a question, recipe idea, or just want to say kia ora? Drop me a message below — I’d love to hear from you!

Tips

Use good-quality sausages — pork and fennel work beautifully, but any flavourful sausage will do.
If your sausages or meatballs tend to stick to the base of your pot, brown them separately in a non-stick frying pan before adding them to the soup.
Cut all the vegetables to a similar size for even cooking and small enough so every spoonful has a bit of everything.
This soup freezes well and also reheats beautifully, making it perfect for batch cooking.

Equipment

© 2025 Maia. All rights reserved.

Privacy Policy

Terms of Service

Cookies Settings