Tuscan White Bean Soup with Italian Sausage and Spinach Recipe
Tuscan White Bean Soup is a hearty and flavorful one-pot Italian-inspired soup featuring savory mild Italian sausage, tender vegetables, creamy white beans, and fresh spinach. This nourishing main course brings together a rich blend of herbs and spices, all simmered in chicken broth and finished with a touch of heavy cream for a velvety texture. Perfect for dinner, it’s especially delicious when reheated as the flavors meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Sausage and Vegetables
- 1 pound mild Italian sausage
- 1 large yellow onion, diced (about 1 ½ cups)
- 3 ribs celery, diced
- 2 large carrots, sliced into rounds
- 2 teaspoons garlic, minced
Seasonings and Liquids
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper
- ½ teaspoon ground black pepper
- 4 cups (32 ounces) chicken broth
- 2 cans (15.5 ounces each) Great Northern beans, drained and rinsed
- 2 cups (60 g) fresh baby spinach
- ½ cup (119 g) heavy whipping cream
Garnish
- Parsley, chopped for garnish
Instructions
- Brown the Sausage: In a large Dutch oven over medium-high heat, add the mild Italian sausage. Use a wooden spoon to break up the meat as it cooks, stirring occasionally until the sausage is fully browned, which should take about 10-15 minutes.
- Sauté the Vegetables: Reduce the heat to medium and add the diced onion, celery, and sliced carrots to the pot. Cook until the onions soften, approximately 3-5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add Seasonings: Stir in the tomato paste, Italian seasoning, crushed red pepper, and ground black pepper. Mix well to combine all the flavors evenly.
- Simmer with Broth and Beans: Pour in the chicken broth and add the drained and rinsed Great Northern beans. Bring the mixture to a simmer. Let it simmer gently for 6-7 minutes, or until the celery and carrots become tender.
- Finish with Cream and Spinach: Stir in the heavy whipping cream and fresh baby spinach. Continue cooking for about 5 minutes until the spinach has wilted and the soup is creamy and well blended.
- Serve: Ladle the soup into bowls and garnish with chopped parsley. Serve warm for the best flavor.
Notes
- This soup tastes even better the next day as the flavors have more time to meld.
- Use mild Italian sausage for a gentle flavor or substitute with spicy sausage for extra heat.
- For a lighter soup, substitute heavy cream with half-and-half or omit it entirely.
- Drain and rinse canned beans to reduce sodium content.
- Leftovers keep well refrigerated for up to 3 days or can be frozen for longer storage.
