Tuscan White Bean Soup with Meatballs (High Protein, High Fiber)

This cozy Tuscan White Bean Soup with Meatballs is loaded with turkey sausage meatballs, white beans, and vegetables, making it rich in protein and fiber and perfect for meal prep.

Tuscan White Bean Meatball Soup

I’ve been getting so many requests for fiber-rich meals, and this Cozy Tuscan White Bean Soup with Meatballs took some testing to get it right. I tried increasing the fiber in my meatballs with oat flour, but it had little effect. ~ degree It was bland, so I went back to breadcrumbs and focused on building flavor, using fresh ground turkey instead, adding sausage, and finishing the soup with hearty collard greens instead of kale. The result is a high-protein, high-fiber soup made with white beans, lots of vegetables, and tender meatballs. This soup comes together beautifully and freezes well for busy weeks.

Why This Hearty Soup Recipe Works

I’ve been trying to add more beans to my meals lately, and this Tuscan White Bean Soup with Canned Beans has quickly become a hit. For someone focused on protein and fiber boost, this product caught my attention.

• A high-protein twist on a classic: Traditional Tuscan white bean soup is typically vegetarian, but adding turkey sausage meatballs makes it more satisfying and ideal for anyone looking to meet their protein goals.
• Creamy texture without the cream: The soup will be thicker if you mix one can of white beans and another whole can. Perfect for picky bean eaters!
• It is rich in fiber and nutritious. This soup provides plenty of fiber and nutrients from beans and vegetables.
• Convenience of one pot: You can brown the meatballs, add flavorings, and then simmer everything together in one pot for easy cleanup and streamlined cooking.
• Perfect for meal prep: The more it sits, the better it tastes, and the mixed bean base helps reheat beautifully, whether you keep it for a week or freeze it for later.

How to Make Tuscan White Bean Soup

Browning the meatballs first improves their flavor and texture. But if you’re in a hurry, just boil them in broth until they’re halfway cooked. See recipe card below for printable instructions.

1. Combine can of beans with 1 cup of broth. This mixture allows you to make your soup creamy and thick without adding dairy. It also increases fiber and protein.
2. Make the meatballs: Combine all meatball ingredients in a bowl. Be careful not to over mix so the meatballs are soft. Shape the mixture into 24 small meatballs and place on a parchment-lined plate.
3. Brown the meatballs All sides of a large soup pot over medium heat. Transfer to a plate.
4. Cook vegetables: Saute carrots, celery and onions over medium heat until soft. Then add the garlic and herbs.
5. Boil and simmer: Add remaining broth, meatballs, pureed and whole beans, salt, and pepper. Increase heat to high and bring to a boil. Then reduce the heat to low and simmer, covered, for 10 minutes. Add the vegetables and continue cooking until the meatballs are done and the vegetables are tender.

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• Save time: Instead of forming the meat mixture into meatballs, mix all the ingredients and cook like ground turkey. All the great flavor with a lot less effort!
• Protein Options: Substitute chicken for ground turkey and turkey for Italian chicken sausage. If you want something a little spicy, try spicy Italian sausage.
• Use only 1 piece of meat. Simply use 1 pound ground turkey or 1 pound sausage. If you are not using Italian sausage, increase the amount of kosher salt to 1 teaspoon.
• Egg allergy? You can substitute flax eggs or leave them plain. This is especially true if you are not shaping the mixture into meatballs.
• Vegetarian Tuscan White Bean Soup: Skip the meatballs and add a can of beans, or sauté the mushrooms with other vegetables.
• Adjust salt: If your broth contains salt, reduce the amount of kosher salt or omit it if necessary. Taste the soup and add a little at a time.
• Hub experiment: If you’re short on fresh herbs, use chives, rosemary, oregano, or basil. You can also use dried herbs if you wish.
• white beans: Replace cannellini beans with Great Northern or Navy beans.
• Make it cheaper: While the soup is boiling, add the parmesan zest.

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• Refrigerated storage This white bean soup can be used for up to 4 days.
• hang tightly It can be stored in a glass container for up to 3 months.
• thaw Store it in the refrigerator the day before and reheat it in the microwave or gas stove.

More Italian Soups You’ll Love

For more dinner ideas, check out my soup recipe collection. Five Delicious Italian Soup Recipes To inspire your next meal!