Tuscan White Bean Soup with Sausage Recipe

Why Make This Recipe

Tuscan White Bean Soup with Sausage is a great choice for anyone looking for a hearty and comforting meal. This soup is rich, creamy, and packed with flavor. It combines the savory taste of Italian sausage with nutritious beans and fresh vegetables, making it a perfect dish for chilly days or when you need a quick, satisfying meal. Plus, it’s easy to make and can be enjoyed by the whole family!

How to Make Tuscan White Bean Soup with Sausage

Ingredients

• 1 pound mild Italian sausage
• ½ cup (119 g) heavy whipping cream
• 1 large yellow onion, diced (about 1 ½ cups)
• 3 ribs celery, diced
• 2 large carrots, sliced into rounds
• 2 teaspoons garlic, minced
• 2 cups (60 g) fresh baby spinach
• 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
• Parsley, chopped for garnish

Directions

1. Heat a large Dutch oven over medium-high heat. Add the mild Italian sausage and cook it. Break it up with a wooden spoon until it is browned and cooked through, about 10-15 minutes. Stir occasionally to ensure even cooking.

2. Reduce the heat to medium. Add the diced onion, celery, and carrots to the pot. Cook until the onions soften, approximately 3-5 minutes. Then add the minced garlic and cook for an additional minute to release its aroma.

3. Stir in the tomato paste, Italian seasoning, crushed red pepper, and ground black pepper. Mix well to evenly coat the vegetables and sausage with the seasonings.

4. Pour in the chicken broth and add the drained Great Northern beans. Bring the mixture to a gentle simmer. Let it cook uncovered for 6-7 minutes or until the celery and carrots have softened to your desired tenderness.

5. Stir in the heavy whipping cream and fresh baby spinach. Continue cooking until the spinach wilts completely, about 5 minutes. This enriches the soup and adds a creamy texture and vibrant color.

6. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm and enjoy this comforting Tuscan-inspired meal.

How to Serve Tuscan White Bean Soup with Sausage

Serve this soup warm in bowls. You can pair it with slices of crusty bread or a simple green salad for a complete meal. It works well for lunch, dinner, or even as a side dish during a gathering.

How to Store Tuscan White Bean Soup with Sausage

Store any leftover soup in an airtight container in the fridge. It will stay fresh for about 3-4 days. If you want to keep it longer, you can freeze the soup in a freezer-safe container for up to 3 months. Just let it thaw in the refrigerator before reheating.

Tips to Make Tuscan White Bean Soup with Sausage

• Use a good-quality Italian sausage for the best flavor.
• Feel free to add more vegetables, like zucchini or kale, for added nutrition.
• Adjust the level of crushed red pepper to your taste if you prefer a milder or spicier soup.
• If you want a thicker soup, blend a portion of the beans and mix them back in.

Variations

You can customize this soup based on what you have at home. Try using other types of beans like cannellini or kidney beans. You can also substitute turkey sausage for a lighter option or make it vegetarian by skipping the sausage and using vegetable broth.

FAQs

Can I make Tuscan White Bean Soup with Sausage ahead of time?

Yes, you can make the soup ahead of time. It often tastes even better the next day as the flavors develop. Just store it in the fridge once cooled.

Can I use dried beans instead of canned?

Yes, you can use dried beans. Make sure to soak and cook them first before adding them to the soup.

Is this soup gluten-free?

Yes, this soup is gluten-free as it uses ingredients that do not contain gluten. Just double-check the labels of your sausage and broth to be sure.

Tuscan White Bean Soup with Sausage

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A hearty and comforting Tuscan-inspired white bean soup with sausage, beans, and fresh vegetables.

• Author: penny
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Gluten-Free

Ingredients

Scale 1x2x3x

• 1 pound mild Italian sausage
• ½ cup heavy whipping cream
• 1 large yellow onion, diced (about 1 ½ cups)
• 3 ribs celery, diced
• 2 large carrots, sliced into rounds
• 2 teaspoons garlic, minced
• 2 cups fresh baby spinach
• 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 (15.5 ounces each), drained and rinsed
• Parsley, chopped for garnish

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Instructions

1. Heat a large Dutch oven over medium-high heat. Add the sausage and cook, breaking it up until browned, about 10-15 minutes.
2. Reduce heat to medium and add onion, celery, and carrots. Cook until softened, about 3-5 minutes, then add garlic and cook for an additional minute.
3. Stir in tomato paste, Italian seasoning, crushed red pepper, and black pepper.
4. Pour in chicken broth and add the drained beans. Bring to a simmer and let cook uncovered for 6-7 minutes until vegetables reach desired tenderness.
5. Stir in heavy cream and spinach, continuing to cook until spinach wilts, about 5 minutes.
6. Ladle into bowls, garnish with parsley, and serve warm.

Notes

For a thicker soup, blend a portion of the beans and mix back in. Adjust crushed red pepper for desired spiciness.

Nutrition

• Serving Size: 1 bowl
• Calories: 400
• Sugar: 5g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 10g
• Protein: 22g
• Cholesterol: 60mg