If you’re craving a cozy, hearty meal that feels like a warm hug from the Italian countryside, you’ve got to try this Tuscan White Bean Soup with Sausage Recipe. I absolutely love this soup because it’s packed with comforting flavors, from savory sausage to tender white beans and fresh spinach, all simmered in a richly seasoned broth. Whether you’re coming in from the cold or just need a soul-satisfying dinner, this recipe is fan-freaking-tastic and easy enough to whip up any night of the week.
Why You’ll Love This Recipe
- Rich, Authentic Flavor: The combination of Italian sausage, tomato paste, and herbs creates a deeply satisfying taste that warms you up from the inside out.
- Simple Prep with Big Impact: You can make this Tuscan White Bean Soup with Sausage Recipe with pantry staples and fresh produce, no fancy ingredients needed.
- Healthy and Hearty: Loading it with beans and spinach balances indulgence with nourishing veggies and protein.
- Family Favorite: This soup always gets rave reviews and has become a go-to weeknight meal in my house.
Ingredients You’ll Need
The magic of this Tuscan White Bean Soup with Sausage Recipe really lies in its classic combination of ingredients that work beautifully together. Fresh vegetables give it body, the sausage adds punch, and the beans bring creaminess without heaviness. Here’s what you’ll want to have on hand:
- Mild Italian sausage: I prefer mild because it lets the other flavors shine, but feel free to use spicy if you like a kick.
- Yellow onion: Adds sweetness and depth once softened—don’t skip it!
- Celery: Gives a subtle crunch and earthiness to the broth.
- Carrots: Their natural sweetness balances the savory sausage perfectly.
- Garlic: The key to that irresistible aromatic base—fresh minced garlic is best.
- Tomato paste: Just a spoonful deepens the broth with a rich, slightly tangy undertone.
- Italian seasoning: A blend of herbs that ties the Mediterranean flavors together effortlessly.
- Crushed red pepper: Adds a gentle heat, but you can dial it back—or up—depending on your taste.
- Ground black pepper: Freshly cracked is ideal for a little zing.
- Chicken broth: The flavorful liquid that brings everything together; homemade or store-bought works.
- Great Northern beans: These white beans give great texture and protein; canned is super convenient.
- Fresh baby spinach: Stirred in at the end for a fresh pop of green and added nutrients.
- Heavy whipping cream: This adds a lovely creaminess and rounds out the flavors beautifully.
- Parsley: Fresh chopped parsley for garnish brightens the dish just before serving.
Variations
One of my favorite things about this Tuscan White Bean Soup with Sausage Recipe is how adaptable it is. I often tweak it depending on what I have in the fridge or my mood. Don’t hesitate to make it your own!
- Swap the sausage: I once used turkey sausage for a leaner version, and my family barely noticed—just adjust the cooking time as needed.
- Add more veggies: Try dicing zucchini or kale to sneak in more greens without changing the flavor too much.
- Make it vegetarian: Skip the sausage and use smoked paprika and extra herbs for a meaty flavor without meat.
- Spice it up: I like to add extra crushed red pepper flakes when serving for an optional heat boost.
How to Make Tuscan White Bean Soup with Sausage Recipe
Step 1: Brown the sausage until perfectly crumbled and flavorful
Heat a large Dutch oven over medium-high heat and add your mild Italian sausage. I love using a wooden spoon here to break the sausage into small crumbles as it browns—it helps it cook evenly and gives the soup that classic texture. This usually takes about 10-15 minutes. Don’t rush this step; those crispy bits carry so much flavor into the broth.
Step 2: Softly sauté the vegetables for a classic base
Once the sausage is browned, lower the heat to medium and toss in the diced onions, celery, and sliced carrots. I always keep an eye on the onions—they should become translucent and tender after about 3-5 minutes. Then, add the minced garlic and cook just one more minute so it doesn’t burn but releases all those garlicky aromas.
Step 3: Build rich, layered flavors with tomato paste and herbs
Stir in the tomato paste along with Italian seasoning, crushed red pepper, and black pepper. This is where the soup’s flavor starts to deepen nicely. I like to let everything mingle for a minute or two before adding liquids; it intensifies the taste.
Step 4: Simmer with broth and beans until veggies are tender
Pour in the chicken broth and add the drained and rinsed Great Northern beans. Bring the soup to a gentle simmer, then let it cook for 6-7 minutes until the celery and carrots soften up. This simmering step is key—don’t rush it! The flavors deepen and the veggies soak up the savory broth perfectly.
Step 5: Finish with cream and spinach for a silky touch
Turn the heat down to low and stir in the heavy whipping cream and fresh spinach. It only takes about 5 minutes for the spinach to wilt and the soup to become luxuriously creamy. This finishing touch is what makes this recipe so special and comforting.
Step 6: Serve with a sprinkle of fresh parsley
Ladle the piping hot soup into bowls and garnish generously with chopped parsley. I love how the bright green parsley adds a fresh note and looks gorgeous on top!
Pro Tips for Making Tuscan White Bean Soup with Sausage Recipe
- Use quality sausage: I’ve found that fresh Italian sausage with good seasoning makes all the difference in flavor depth.
- Don’t skip browning: Taking the time to brown the sausage and sweat the veggies really builds the base of the soup.
- Rinse your beans well: This helps remove excess sodium and keeps the soup from tasting too canned or salty.
- Add cream last: Stirring cream in at the end over low heat keeps it from curdling and gives a smooth finish.
How to Serve Tuscan White Bean Soup with Sausage Recipe
Garnishes
For garnishes, I usually stick with fresh chopped parsley to brighten the bowl, but sometimes I’ll add a sprinkle of grated Parmesan or a drizzle of good olive oil for extra richness. If you like heat, a few red pepper flakes on top never hurt.
Side Dishes
This soup pairs wonderfully with crusty bread or garlic ciabatta for dipping. For a heartier meal, a simple mixed greens salad with lemon vinaigrette complements the rich soup perfectly.
Creative Ways to Present
When I’ve served this soup for company, I love doing individual bowls with a swirl of cream on top and fresh herb sprigs for a rustic yet elegant look. You could also serve it in mini bread bowls for a fun, edible presentation that impresses every time.
Make Ahead and Storage
Storing Leftovers
I usually store leftover soup in airtight containers in the fridge for up to 4 days. Just be aware that the beans and veggies soak up liquid, so you might want to add a splash of broth or water when reheating to loosen it back up.
Freezing
This Tuscan White Bean Soup with Sausage Recipe freezes beautifully! I let it cool completely, then portion it out in freezer-safe containers. When you’re ready, thaw overnight in the fridge and reheat gently on the stove over low heat, stirring occasionally.
Reheating
To reheat, gently warm your soup on the stove over medium-low heat, stirring occasionally to prevent sticking. If it seems too thick, add a splash of broth or water. I recommend avoiding the microwave to keep the cream from separating.
FAQs
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Can I use dried beans instead of canned beans in this soup?
Absolutely! Just make sure to soak the dried beans overnight and cook them until tender before adding to the soup. You might want to cook the beans separately and add them near the end of the soup cooking process to avoid overcooking.
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How spicy is this Tuscan White Bean Soup with Sausage Recipe?
It’s mildly spicy thanks to the crushed red pepper, but nothing overpowering. You can adjust the heat by adding more or less crushed red pepper or swapping mild sausage for spicy sausage to suit your taste.
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Can I make this soup in a slow cooker?
Yes, you can brown the sausage and sauté the veggies first, then add all ingredients except the cream and spinach into a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the cream and spinach during the last 15 minutes.
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Is this soup gluten-free?
This recipe is naturally gluten-free if your sausage and chicken broth don’t contain gluten. Always check labels to be safe!
Final Thoughts
When I first tried this Tuscan White Bean Soup with Sausage Recipe, it quickly became a staple in my kitchen. The flavors are honest, rustic, and downright comforting, making it one of those meals you want to share with friends or curl up with on a chilly evening. I know you’ll enjoy making this as much as my family and I do—it’s straightforward, forgiving, and so rewarding. Trust me, once you taste it, you’ll be making it on repeat.
Print
Tuscan White Bean Soup with Sausage Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This hearty Tuscan White Bean Soup combines flavorful Italian sausage with tender vegetables, creamy beans, and fresh spinach simmered in a savory broth, finished with a touch of heavy cream for a rich, comforting meal perfect for any season.
Ingredients
Meat
- 1 pound mild Italian sausage
Vegetables
- 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
Seasonings & Flavorings
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper
- ½ teaspoon ground black pepper
- parsley, chopped for garnish
Liquids
- 4 cups (32 ounces) chicken broth
- ½ cup (119 g) heavy whipping cream
Legumes
- 2 cans (15.5 ounces each) Great Northern beans, drained and rinsed
Instructions
- Brown the Sausage: Heat a large Dutch oven over medium-high heat. Add the mild Italian sausage and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 10-15 minutes.
- Sauté Vegetables: Reduce the heat to medium and add diced yellow onion, celery, and carrots to the pot. Cook until the onions soften, approximately 3-5 minutes. Then add minced garlic and cook for an additional minute until fragrant.
- Add Seasonings: Stir in tomato paste, Italian seasoning, crushed red pepper, and ground black pepper to the sausage and vegetable mixture until well combined.
- Simmer Soup: Pour in chicken broth and add the drained Great Northern beans. Bring the mixture to a simmer and cook for 6-7 minutes, or until the celery and carrots are tender.
- Finish with Cream and Spinach: Stir in heavy whipping cream and fresh baby spinach. Continue cooking until the spinach is wilted, about 5 more minutes.
- Serve: Ladle the soup into bowls and garnish with chopped parsley. Serve warm for a comforting meal.
Notes
- For a spicier soup, increase the crushed red pepper according to taste.
- Substitute the Italian sausage with turkey sausage for a leaner option.
- If you prefer a thicker soup, mash some of the beans before adding the cream.
- Use vegetable broth to make the soup suitable for a non-meat diet (omit sausage).
- This soup stores well and can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 320
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 60 mg
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