Tuscan White Bean Soup

Tuscan White Bean Soup is pure comfort in a bowl with hearty sausage, tender white beans, and fresh spinach brought together in a savory broth rich with Italian herbs and vegetables. Each spoonful packs layers of flavor and creaminess, making it a favorite for chilly nights or any time you crave a filling meal without fuss.

I first made this soup after coming home late from work and wanted something that felt special without demanding hours in the kitchen. Now it is our family’s go-to for cozy weekends and easy dinners.

Ingredients

• Mild Italian sausage: brings hearty flavor and a hint of spice Choose sausage with visible marbling for juiciness
• Yellow onion: for aromatic depth Look for onions that feel heavy and have tight skins
• Celery: adds a subtle sweetness and crunch Pick firm stalks with crisp leaves
• Carrots: offer natural sweetness and color Choose small to medium carrots with no cracks
• Minced garlic: for robust flavor Fresh garlic cloves deliver the best aroma
• Tomato paste: adds rich savory body and a touch of tang Buy double-concentrated paste for extra richness
• Italian seasoning: provides herby complexity Use a blend with oregano basil and rosemary
• Crushed red pepper: gently boosts the heat Start small and add more to taste
• Ground black pepper: rounds out all flavors Use freshly cracked for maximum punch
• Chicken broth: makes the soup base Select low-sodium and quality broth for best results
• Great Northern beans: bring creaminess and protein Rinse well to remove excess salt
• Fresh spinach: wilts into the soup adding color and nutrition Choose bright green leaves without wilting
• Heavy cream: brings the final silkiness and mellow richness Use full-fat for the creamiest result
• Parsley: for fresh garnish A pop of green and freshness

Step-by-Step Instructions

Brown the Sausage:

Add the sausage to a large Dutch oven set over medium-high heat Cook until browned using a wooden spoon to break up the meat This should take about ten to fifteen minutes and gives the base a savory boost

Sauté the Vegetables:

Reduce the heat to medium Add diced onion celery and carrots Cook for three to five minutes until the onion has softened This step releases the sweetness of the vegetables

Bloom the Garlic:

Add minced garlic and cook for one more full minute to open up its fragrance Be careful not to let it burn

Build the Soup Base:

Stir in tomato paste Italian seasoning crushed red pepper and ground black pepper Mix well to coat all the vegetables and sausage This lets the flavors wake up with the heat

Simmer with Broth and Beans:

Pour in chicken broth and add the drained and rinsed white beans Bring the pot to a gentle simmer Continue cooking for six to seven minutes until the celery and carrots are fork-tender

Add Cream and Spinach:

Pour in the heavy cream and drop in the spinach Stir and cook for about five minutes until the spinach has wilted The cream makes the broth luscious while spinach keeps things fresh

Garnish and Serve:

Spoon warm soup into bowls and sprinkle generously with chopped parsley for a final fresh touch Serve right away while hot and fragrant

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My favorite part is how the sausage and beans make every bite so hearty yet the spinach brightens things up I always remember the time my daughter declared it her new comfort food on a snowy weekend filling the house with warmth and laughter

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days The soup also freezes well for up to two months Reheat gently over medium heat to avoid curdling the cream Add a splash of broth if it thickens too much

Ingredient Substitutions

Swap mild Italian sausage for spicy if you like more kick Or use turkey sausage for a lighter soup Cannellini beans work instead of Great Northern and kale can replace spinach just let it simmer a couple minutes longer Greek yogurt or half and half stand in for cream if that is what you have

Serving Suggestions

Serve the soup with a side of warm crusty bread or garlic toast for dunking I love adding a sprinkle of grated Parmesan cheese on top just before serving for an extra savory finish Pair with a simple green salad for a complete meal

Cultural Context

Tuscan White Bean Soup is inspired by rustic Italian country cooking where beans and greens stretch a dish to make it hearty and wholesome The combination of sausage beans and leafy greens is a staple in Tuscany and similar soups are served in homes all across central Italy

Recipe Questions

→ How do you get the soup creamy without being heavy?

The combination of rinsed Great Northern beans and just a half cup of heavy cream creates a rich, creamy base without excessive heaviness. Pureeing a small portion of the beans before adding also enhances creaminess if desired.

→ Can I use another type of sausage?

Both mild and spicy Italian sausage work well, but you can substitute chicken sausage or plant-based alternatives. Adjust seasonings to accommodate the changes in flavor.

→ What vegetables can be added or substituted?

Alongside carrots, celery, and onion, feel free to add diced zucchini, bell peppers, or kale in place of spinach for additional variety and nutrition.

→ What’s the best way to store and reheat leftovers?

Let the soup cool fully, then store in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop over medium heat, stirring often so the cream doesn’t separate.

→ Can this soup be made dairy-free?

Yes, simply omit the heavy cream or use your favorite plant-based unsweetened creamer to maintain richness without dairy ingredients.