A bowl of comfort awaits with this Tuscan White Bean Soup. With a harmonious blend of savory Italian sausage and creamy white beans, this dish is not just a meal; it’s a hug in a bowl. It’s incredibly nourishing yet light, making it perfect for busy weeknights or cozy weekends. You’ll love how the vibrant flavors come together in just about 30 minutes, and your kitchen will smell divine, think aromatic herbs and hearty goodness mingling in the air.
Tuscan White Bean Soup
A nourishing and comforting Tuscan White Bean Soup with Italian sausage and creamy white beans, perfect for busy nights or cozy weekends.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
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
- Parsley, chopped for garnish
Instructions
- In a large Dutch oven over medium-high heat, add the sausage. Cook until browned, about 10-15 minutes, using a wooden spoon to break it apart as it cooks.
- Reduce the heat to medium and toss in the onions, celery, and carrots. Sauté until the onions soften, around 3-5 minutes. Mix in the garlic and cook for one more minute until fragrant.
- Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper.
- Pour in the chicken broth and add the drained beans. Bring to a gentle simmer and let it bubble away for 6-7 minutes until the celery and carrots are tender.
- Add the heavy cream next and toss in the baby spinach, stirring until the spinach wilts down, about five minutes.
- Serve warm, garnished with a sprinkle of chopped parsley.
Notes
For meal prep, this soup tastes even better the next day. Store it correctly and reheat when you’re ready.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 40mg
Mastering the Tuscan White Bean Soup
Why does this Tuscan White Bean Soup never fail? It’s all about layering flavors and using straightforward techniques that don’t demand a culinary degree. The key is prepping your ingredients, adjusting your heat, and allowing those rich flavors to develop. Let’s get cooking!
Your Ingredient Lineup
- 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
- Parsley, chopped for garnish
Cooking Method Made Simple
In a large Dutch oven over medium-high heat, add the sausage. Cook until browned, about 10-15 minutes, using a wooden spoon to break it apart as it cooks. Don’t rush this step; you want that caramelization for flavor.
Reduce the heat to medium and toss in the onions, celery, and carrots. Sauté until the onions soften, around 3-5 minutes. Mix in the garlic and cook for one more minute until fragrant.
Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper. This is where things start to smell magic.
Pour in the chicken broth and add the drained beans. Bring your soup up to a gentle simmer and let it bubble away for 6-7 minutes until the celery and carrots are tender.
Add the heavy cream next and toss in the baby spinach, stirring until the spinach wilts down, which takes about five minutes.
Serve warm, garnished with a sprinkle of chopped parsley. Voilà! Dinner is ready.
Nutrition Breakdown
- Serving Size: 1 cup
- Calories: 320
- Protein: 18g
- Carbs: 25g
- Fat: 14g
- Fiber: 7g
Balanced and filling without feeling heavy, this soup packs in nutrients while offering comfort that warms the soul.
Serving & Pairing Ideas
This soup shines on its own for a quick lunch or dinner but plays well with others too. Serve it alongside a crusty baguette or some cheesy garlic bread. A light green salad drizzled with vinaigrette complements the richness beautifully. And let’s not forget, a glass of Sangiovese wine will transport you straight to Italy.
Storage & Reheat Tips
Got leftovers? Lucky you! This soup keeps well in the refrigerator for up to 3 days. Just let it cool before transferring to an airtight container. For longer storage, freeze it for up to 3 months. When you’re ready to enjoy, simply reheat on the stove over low heat, stirring occasionally. Add a splash of broth to loosen it up if needed.
Smart Tips
- Precook the sausage in batches and freeze portions, so your soup-making is even faster next time.
- For a thicker soup, use an immersion blender to puree a portion of the beans. It creates a creamy texture without additional dairy.
- Spice it up! If you like heat, add more crushed red pepper or a splash of hot sauce just before serving.
- Fresh herbs can elevate the flavor. Try tossing in some thyme or fresh basil as a garnish.
- Don’t skip the simmer! Letting the soup bubble away allows the flavors to marry beautifully, making it 10 times better.
Creative Flavor Twists
- Seasonal Spin: Add diced butternut squash in the fall for a sweet twist.
- Herb-Forward: Try a handful of fresh kale or Swiss chard instead of spinach for an extra nutritional boost.
- Unexpected Fun: Toss in some cooked pasta or small gnocchi to make it heartier, perfect for feeding a crowd.
Quick Questions, Straight Answers
Can I make this soup vegan?
Absolutely! Swap the sausage for vegan sausage or mushrooms and use vegetable broth. You can still enjoy the creamy texture with coconut milk or cashew cream.
How long does it take to make this soup?
From start to finish, you’re looking at about 30 minutes. It’s ideal for those busy weeknights.
Can I use other beans?
Yes, feel free to swap Great Northern beans for cannellini beans or navy beans. Each brings its unique texture, making it a fun experiment.
Is this soup good for meal prep?
Definitely! In fact, it often tastes even better the next day, as the flavors continue to develop. Just store it correctly and reheat when you’re ready.
There you have it—Tuscan White Bean Soup that’s simple to make, packed with flavor, and sure to become a household favorite. Grab your ingredients and get cooking; I promise you won’t be disappointed. Enjoy!