Tuscan White Bean Soup With Sausage
This hearty Tuscan white bean soup with sausage is a comforting, flavorful meal that’s perfect for busy weeknights or cozy weekends.
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 optional for a bit of heat
- 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
Brown the sausage
- In a large Dutch oven or heavy pot, cook the sausage over medium-high heat. Use a wooden spoon to break it into small crumbles as it browns. Stir occasionally, cooking for about 10-15 minutes, until fully browned.
Sauté the vegetables
- Reduce the heat to medium and add the onion, celery, and carrots to the pot. Stir and cook for 3-5 minutes, or until the onion softens. Then add the minced garlic and cook for one more minute, just until fragrant.
Add seasonings and broth
- Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper. Mix everything together until well combined. Pour in the chicken broth and add the rinsed Great Northern beans. Bring the soup to a gentle simmer. Let it simmer for about 6-7 minutes, or until the carrots and celery are tender.
Add the cream and spinach
- Reduce the heat slightly and stir in the heavy cream. Add the baby spinach and cook for another 5 minutes, or until the spinach is wilted and the soup is creamy.
Serve and enjoy
- Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or a side salad for a complete meal.
Notes
How to Serve Your Tuscan White Bean Soup
This soup is hearty enough to be a meal on its own, but I love pairing it with a loaf of rustic bread or garlic knots for dipping.
It also goes wonderfully with a crisp green salad or a side of roasted vegetables.
For a special touch, sprinkle a bit of grated Parmesan cheese on top just before serving.
Storing and Enjoying Leftovers
Got leftovers? Lucky you! This Tuscan white bean soup stores beautifully:
Refrigerate: Let the soup cool completely, then transfer it to an airtight container. It’ll keep in the fridge for up to 4 days.
Freeze: Freeze the soup in individual portions or a large freezer-safe container for up to 3 months. Be sure to leave some room for expansion.
Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If reheating from frozen, thaw it in the fridge overnight first. Top Tips for Customizing Your Tuscan White Bean Soup This recipe is wonderfully versatile, and you can easily tweak it to suit your tastes or make use of what’s in your pantry: Swap the sausage: Replace mild Italian sausage with spicy sausage for a kick, or use chicken or turkey sausage for a leaner option.
Freeze: Freeze the soup in individual portions or a large freezer-safe container for up to 3 months. Be sure to leave some room for expansion.
Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If reheating from frozen, thaw it in the fridge overnight first. Top Tips for Customizing Your Tuscan White Bean Soup This recipe is wonderfully versatile, and you can easily tweak it to suit your tastes or make use of what’s in your pantry: Swap the sausage: Replace mild Italian sausage with spicy sausage for a kick, or use chicken or turkey sausage for a leaner option.