Creamy Tuscan White Bean Soup (Printable)

Rich Tuscan soup with white beans, sausage, spinach in creamy broth.

# What You Need:

→ Meats

01 - 12 oz Italian sausage, casings removed, crumbled

→ Vegetables

02 - 1 medium yellow onion, finely diced
03 - 2 medium carrots, peeled and diced
04 - 3 garlic cloves, minced
05 - 3.5 oz fresh baby spinach

→ Legumes

06 - 2 cans cannellini beans (14 oz each), drained and rinsed

→ Broth and Dairy

07 - 3 cups low-sodium chicken broth
08 - 1 cup heavy cream
09 - 2 tablespoons unsalted butter

→ Herbs and Seasonings

10 - 1 teaspoon dried Italian herb mix
11 - ½ teaspoon crushed red pepper flakes
12 - Salt and freshly ground black pepper to taste

→ For Serving

13 - Freshly grated Parmesan cheese
14 - Crusty bread

# Steps:

01 - Melt butter in a large pot over medium heat. Add crumbled sausage and cook, breaking up with a spoon, until browned and cooked through, approximately 5 minutes.
02 - Add diced onion and carrots to the pot and sauté for 4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Stir in the drained beans, Italian herb mix, and red pepper flakes. Pour in chicken broth and bring to a simmer.
04 - Reduce heat to low and stir in heavy cream. Simmer gently for 5 to 7 minutes, allowing flavors to meld.
05 - Add fresh spinach and cook until wilted, approximately 2 minutes. Season with salt and pepper to taste.
06 - Ladle soup into bowls, top with freshly grated Parmesan, and serve with crusty bread if desired.

# Expert Advice:

01 -
  • It turns a handful of pantry staples like canned beans into a meal that feels like a thirty dollar bistro order.
  • The way the cream swirls into the savory broth creates a texture that hugs you from the inside out.
02 -
  • Rinsing the beans thoroughly prevents the canning liquid from clouding the beautiful creamy color of your broth.
  • Mashing a few beans against the side of the pot is a quick trick for a naturally thicker consistency.
03 -
  • Wait to add your salt until the very end because the sausage and broth can vary wildly in saltiness.
  • Always use freshly grated Parmesan because the pre shredded kind wont melt into the broth as smoothly.
Go Back