Getting cozy with a bowl of Tuscan White Bean Soup is one of my favorite winter rituals. The comforting blend of Italian sausage, hearty beans, and fresh greens creates a dish that’s not only delicious but also beats the chill on those cold nights. With its rich flavors and creamy texture, this soup has a way of bringing family and friends together—perfect for gatherings, weeknight dinners, or meal prep for the week ahead!
Why make this recipe
You’ll love this dish for its incredible warmth, great taste, and simplicity. With a handful of ingredients and minimal prep, Tuscan White Bean Soup is a budget-friendly option that satisfies. It’s perfect for a busy weeknight dinner or as a flavor-packed meal to share with loved ones. The hearty nature of this soup makes it particularly appealing during fall and winter, when we crave comfort food that fills us up.
“This Tuscan White Bean Soup is my go-to recipe whenever the weather turns cold. It’s packed with flavor and so easy to make! My family asks for it all the time.” – A happy home cook
How to make Tuscan White Bean Soup
Creating this comforting soup is straightforward. The process involves browning sausage, adding veggies, and allowing everything to simmer together. You’ll achieve that warm, inviting flavor with minimal effort, making it a stress-free addition to your meal rotation.
Ingredients
Gather these items to make a hearty pot of Tuscan White Bean Soup:
- 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
- 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
- Fresh parsley, chopped for garnish
Feel free to swap out Great Northern beans for Cannellini beans or use turkey sausage for a lighter version!
Directions
Here’s how to prepare this delightful soup:
- In a large Dutch oven over medium-high heat, add the Italian sausage. Cook until the sausage is browned, breaking it up with a wooden spoon as it cooks (about 10-15 minutes).
- Reduce the heat to medium. Add diced onions, celery, and carrots. Cook until the onions have softened, approximately 3-5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add tomato paste, Italian seasoning, crushed red pepper, and black pepper. Mix well to combine.
- Pour in the chicken broth and add the drained beans. Bring the mixture to a simmer. Continue to simmer for 6-7 minutes, until the celery and carrots are tender.
- Stir in the heavy cream and fresh spinach. Cook until the spinach is wilted, roughly 5 minutes.
- Serve warm, garnished with chopped parsley.
How to serve Tuscan White Bean Soup
To elevate your soup experience, consider serving it with a slice of crusty baguette or garlic bread. A sprinkle of freshly grated Parmesan cheese adds extra flavor, while a side salad provides a refreshing contrast. For a cozy night in, think about pairing this soup with a simple white wine or a warm, herbal tea.
How to store
For leftovers, let your soup cool before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stovetop or in the microwave until heated through. If you want to save it for longer, you can freeze the soup for up to 3 months. Just ensure it’s cooled completely before placing it in freezer-safe containers.
Tips to make
For extra depth of flavor, try browning the sausage a bit longer until it develops a nice crust. If you’re short on time, you can use pre-chopped veggies or frozen spinach. Another tip: a splash of lemon juice at the end brightens the flavors beautifully!
Variations
Feel free to customize this recipe based on your preferences. You can add diced tomatoes for an extra layer of flavor or incorporate different beans, such as kidney beans or black beans. For a vegetarian twist, simply omit the sausage and replace it with grilled mushrooms or eggplant!
Common questions
How long does it take to prepare this soup?
The preparation time for Tuscan White Bean Soup is about 15 minutes, with a total cooking time of around 30-35 minutes.
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat when ready to enjoy.
What can I use instead of heavy cream?
If you prefer a lighter option, you can substitute half-and-half or a non-dairy milk. Just keep in mind that the texture may be slightly different.
PrintTuscan White Bean Soup
A comforting blend of Italian sausage, hearty beans, and fresh greens, perfect for warm gatherings on cold nights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Paleo
Ingredients
- 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
- 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
- Fresh parsley, chopped for garnish
Instructions
- In a large Dutch oven over medium-high heat, add the Italian sausage. Cook until the sausage is browned, breaking it up with a wooden spoon as it cooks (about 10-15 minutes).
- Reduce the heat to medium. Add diced onions, celery, and carrots. Cook until the onions have softened, approximately 3-5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add tomato paste, Italian seasoning, crushed red pepper, and black pepper. Mix well to combine.
- Pour in the chicken broth and add the drained beans. Bring the mixture to a simmer. Continue to simmer for 6-7 minutes, until the celery and carrots are tender.
- Stir in the heavy cream and fresh spinach. Cook until the spinach is wilted, roughly 5 minutes.
- Serve warm, garnished with chopped parsley.
Notes
For a lighter version, consider using turkey sausage. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 50mg
