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
Scale
- 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