There’s nothing quite like a bowl of hearty Tuscan White Bean Soup to warm you up on a chilly day. This soup is comfort in a bowl—creamy, savory, and packed with wholesome ingredients like Italian sausage, tender vegetables, and creamy white beans. It’s the kind of recipe that feels like a warm hug from the inside out.
Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for a casual gathering, this soup has you covered. Plus, it’s super simple to make with everyday ingredients you probably already have on hand. With just one pot and a handful of steps, you’ll have a flavorful soup that tastes like it simmered all day.
I remember the first time I made this recipe—it was a rainy Sunday, and I wanted something filling but easy. This soup became an instant hit in my household. Now, it’s a staple in my recipe rotation, especially during the colder months. The combination of creamy white beans, vibrant spinach, and the bold flavors of Italian sausage makes it irresistible.
Why You’ll Love This Tuscan White Bean Soup
- Easy to Make: Everything cooks in one pot, meaning less cleanup and more time to relax.
- Rich in Flavor: The Italian sausage adds a savory depth, while the garlic, tomato paste, and Italian seasoning bring layers of flavor.
- Comforting Texture: The creamy broth pairs beautifully with tender beans and hearty vegetables for a satisfying bite.
- Family-Friendly: It’s a hit with kids and adults alike, and you can easily adjust the spice level to suit your taste.
- Nutritious and Wholesome: Packed with protein, fiber, and vitamins, it’s as nourishing as it is delicious.
When you dip a crusty piece of bread into this soup, soaking up that velvety broth, you’ll understand why it’s a favorite.
Preparation Time and Servings
- Total Time: 45 minutes
- Servings: 6 generous bowls
- Calories per Serving: Approximately 350
Ingredients
Here’s everything you’ll need to make this comforting soup:
- 1 pound mild Italian sausage: Adds savory, robust flavor.
- 1 large yellow onion, diced: Brings sweetness and depth to the broth.
- 3 ribs celery, diced: Adds crunch and balances the richness.
- 2 large carrots, sliced into rounds: Sweet and earthy, these make the soup hearty.
- 2 teaspoons garlic, minced: A must-have for that signature Tuscan flavor.
- 1 tablespoon tomato paste: Adds richness and a touch of tang.
- 1 teaspoon Italian seasoning: A blend of herbs for authentic flavor.
- ½ teaspoon crushed red pepper: Optional, but it adds a gentle heat.
- ½ teaspoon ground black pepper: Enhances all the flavors.
- 4 cups (32 ounces) chicken broth: The base of the soup—choose low-sodium if preferred.
- 2 cans (15.5 ounces each) Great Northern beans, drained and rinsed: Creamy and protein-packed.
- 2 cups fresh baby spinach: For a pop of color and added nutrition.
- ½ cup (119 g) heavy whipping cream: Makes the broth velvety smooth.
- Parsley, chopped for garnish: Optional, but it adds freshness and a burst of color.
Step-by-Step Instructions
Step 1: Cook the Sausage
Start by heating a large Dutch oven over medium-high heat. Add the Italian sausage and cook it until it’s browned and cooked through. Use a wooden spoon to break up the sausage into smaller pieces as it cooks. This should take about 10–15 minutes. Once done, you’ll notice the sausage has rendered some flavorful fat, which will enhance the soup’s overall taste.
Step 2: Sauté the Vegetables
Reduce the heat to medium and add the diced onion, celery, and carrots to the pot. Stir everything together, letting the vegetables cook in the sausage fat. Cook for 3–5 minutes, or until the onions become translucent and the carrots and celery start to soften. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Step 3: Build the Flavor Base
Now it’s time to layer in the flavor! Add the tomato paste, Italian seasoning, crushed red pepper, and ground black pepper. Stir everything well so the tomato paste coats the vegetables and sausage evenly. Let this mixture cook for about a minute to deepen the flavors.
Step 4: Add the Broth and Beans
Pour in the chicken broth and stir to combine. Add the drained and rinsed Great Northern beans to the pot. Bring the soup to a gentle simmer over medium heat, stirring occasionally. Let it simmer for 6–7 minutes, or until the carrots and celery are tender.
Step 5: Add the Cream and Spinach
Reduce the heat to low and stir in the heavy whipping cream. This step transforms the soup into a creamy, luscious dish. Add the fresh spinach, stirring until it wilts into the broth. This should take about 5 minutes.
Step 6: Garnish and Serve
Once the spinach is wilted, your soup is ready to serve. Ladle it into bowls and garnish with freshly chopped parsley for a burst of freshness. Serve warm and enjoy!
How to Serve
This Tuscan White Bean Soup is incredibly versatile and pairs beautifully with a variety of sides:
- Crusty Bread: A loaf of fresh bread or garlic bread is perfect for soaking up the creamy broth.
- Side Salad: Pair it with a light arugula or Caesar salad for a complete meal.
- Rice or Quinoa: Serve the soup over a scoop of rice or quinoa for a heartier option.
Additional Tips
- Use Quality Sausage: Mild Italian sausage brings the best flavor to this dish. You can also use turkey sausage or chicken sausage for a lighter option.
- Drain the Beans Well: Rinsing the beans removes excess starch and sodium, ensuring the soup isn’t too thick or salty.
- Adjust the Spice: For a spicier kick, use hot Italian sausage or add more crushed red pepper.
- Don’t Skip the Cream: The heavy cream is what makes this soup rich and luxurious, so don’t skimp! If you prefer a lighter version, you can use half-and-half.
- Make Ahead: This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge and reheat gently on the stove.
Recipe Variations
- Vegetarian Option: Skip the sausage and use vegetable broth instead of chicken broth. Add extra beans or sautéed mushrooms for heartiness.
- Gluten-Free: This soup is naturally gluten-free as long as the sausage is certified gluten-free.
- Spicy Kick: Add more crushed red pepper or use spicy Italian sausage for an extra kick.
- Cheesy Upgrade: Stir in a handful of grated Parmesan or Pecorino Romano for added depth.
- Herb Swap: If you’re out of Italian seasoning, try using a mix of dried basil, oregano, and thyme.
Freezing and Storage
This soup stores and reheats beautifully, making it a great meal-prep option:
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Let the soup cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months.
- Reheating: Reheat on the stovetop over low heat, stirring occasionally. If the soup thickens too much, add a splash of chicken broth or water to adjust the consistency.
Special Equipment
- Dutch Oven: Perfect for browning the sausage and cooking the soup evenly.
- Wooden Spoon: Helps break up the sausage without scratching your pot.
- Ladle: For easy serving.
Frequently Asked Questions
Can I use spicy Italian sausage instead of mild?
Absolutely! If you enjoy a bit of heat, spicy Italian sausage is a great choice.
What can I use instead of heavy cream?
Half-and-half or whole milk can work, but the soup won’t be as rich and creamy. For a dairy-free option, try coconut cream.
Can I add other vegetables?
Yes! Zucchini, kale, or even diced potatoes would be delicious additions.
Can I make this soup in a slow cooker?
Sure! Brown the sausage first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add the cream and spinach in the last 30 minutes.
Is this soup spicy?
The crushed red pepper adds a subtle heat, but you can omit it for a milder version.
Conclusion
There you have it—an easy, flavorful Tuscan White Bean Soup that’s perfect for any occasion. It’s hearty, comforting, and loaded with wholesome ingredients that will leave you feeling satisfied. I can’t wait for you to try this recipe!
Don’t forget to snap a photo of your finished soup and tag me on social media. I’d love to see your delicious creations and hear how you enjoyed this dish. Happy cooking!
PrintTuscan White Bean Soup Recipe: Cozy, Creamy, and Irresistible
- Author: TAYLOR HARRISON
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This creamy and hearty Tuscan White Bean Soup combines Italian sausage, tender vegetables, and fresh spinach in a velvety broth. It’s quick, easy, and perfect for weeknight dinners or cozy gatherings.
Ingredients
- 1 pound mild Italian sausage
- 1 large yellow onion, diced
- 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 chicken broth
- 2 cans Great Northern beans, drained and rinsed
- 2 cups fresh baby spinach
- ½ cup heavy whipping cream
- Parsley, chopped (for garnish)
Instructions
- Brown the sausage in a large Dutch oven over medium-high heat.
- Sauté onion, celery, and carrots until softened. Add garlic and cook for 1 minute.
- Stir in tomato paste, Italian seasoning, crushed red pepper, and black pepper.
- Add chicken broth and beans; simmer until vegetables are tender.
- Stir in heavy cream and spinach. Cook until spinach is wilted.
- Garnish with parsley and serve warm.
Notes
- For a lighter option, substitute sausage with turkey sausage.
- Add extra Parmesan cheese for more flavor.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: Italian-Inspired