If you’ve been searching for a comforting, hearty bowl that feels like a warm hug from Tuscany itself, you’re going to fall head over heels for this Tuscan White Bean Soup Recipe. Packed with savory Italian sausage, tender vegetables, creamy beans, and a touch of fresh spinach, this soup blends robust flavors and rich textures into every spoonful. It’s a beautiful balance of rustic charm and wholesome goodness that’s perfect for cozy nights or when you want a satisfying meal that’s simple to make but leaves a big impression.
Ingredients You’ll Need
Every ingredient in this Tuscan White Bean Soup Recipe plays a starring role, coming together to create a symphony of flavors and textures. From the savory sausage that adds depth, to the fresh vegetables that bring brightness and color, each component is essential to crafting a truly memorable dish.
- 1 pound mild Italian sausage: Provides a flavorful, slightly spiced base that enriches the entire soup.
- 1 large yellow onion, diced (about 1 ½ cups): Adds natural sweetness and helps build the soup’s aromatic foundation.
- 3 ribs celery, diced: Brings a subtle crunch and earthy freshness that balance the richness.
- 2 large carrots, sliced into rounds: Their natural sweetness and vibrant color brighten up the broth.
- 2 teaspoons garlic, minced: Offers a sharp, savory punch that enhances all the other ingredients.
- 1 tablespoon tomato paste: Concentrates tomato flavor and adds a nice depth and slight tang.
- 1 teaspoon Italian seasoning: A herb blend that infuses classic Tuscan flavors into the soup.
- ½ teaspoon crushed red pepper: Adds just the right kick of heat to keep things interesting.
- ½ teaspoon ground black pepper: Enhances overall seasoning and balances the spice.
- 4 cups (32 ounces) chicken broth: The hearty liquid base that brings together all the ingredients in one pot.
- 2 cans (15.5 ounces each) Great Northern beans, drained and rinsed: Creamy and mild beans that create a luscious texture and add protein.
- 2 cups (60 g) fresh baby spinach: Brightens the soup with color and adds a fresh, leafy texture.
- ½ cup (119 g) heavy whipping cream: Smooths and enriches the broth, making every spoonful velvety and indulgent.
- Parsley, chopped for garnish: Adds a fresh, herbaceous note and a pretty green finish to the dish.
How to Make Tuscan White Bean Soup Recipe
Step 1: Browning the Sausage
Start by heating a large Dutch oven over medium-high heat, then add the mild Italian sausage. Use a wooden spoon to break it up as it cooks until it is nicely browned and cooked through, about 10 to 15 minutes. This not only infuses the soup with savory depth but also builds a rich flavor base that anchors the entire dish. Don’t rush this step; the caramelization makes all the difference.
Step 2: Sauté the Aromatics
Reduce the heat to medium and toss in diced onions, celery, and carrots. Cook them until the onions are soft and translucent, usually 3 to 5 minutes. Then add the minced garlic and cook it for just one more minute to awaken all those fragrant oils. This combination lifts the soup from savory to truly comforting with its perfect softness and fragrant aroma.
Step 3: Spice Things Up
Next, stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper. Mixing these spices into the vegetable and sausage mixture ensures every bite is infused with warm, rustic Italian flavors. The tomato paste adds a subtle tang and depth, while the crushed red pepper balances with just a hint of heat.
Step 4: Add Broth and Beans
Pour in the chicken broth and add the drained and rinsed Great Northern beans. Bring the mixture to a gentle simmer, then allow it to cook for about 6 to 7 minutes. This step softens the celery and carrots further and melds all the flavors into a cohesive, hearty broth that’s both nourishing and delicious.
Step 5: Finish with Cream and Spinach
Reduce the heat slightly and stir in the heavy whipping cream along with the fresh baby spinach. Cook until the spinach is wilted, around 5 minutes. The cream adds a luxurious silkiness to the soup, while the spinach contributes freshness and a pop of vibrant green that makes this dish both beautiful and balanced.
How to Serve Tuscan White Bean Soup Recipe
Garnishes
A sprinkle of fresh chopped parsley is a classic finishing touch for this Tuscan White Bean Soup Recipe. It brightens the bowl visually and adds a subtle herbaceous note that complements the creamy, savory flavors perfectly. Feel free to add a grating of Parmesan for an extra layer of richness if you’re feeling indulgent.
Side Dishes
Crusty bread or garlic bread are ideal companions to soak up every last drop of this soup. A simple green salad with a lemon vinaigrette can provide a fresh contrast, or roasted vegetables can add a bit more heartiness for those looking to turn this into a more filling meal.
Creative Ways to Present
Serve the soup in rustic bowls for a true Tuscan vibe, or go for mason jars if you’re packing lunches or hosting a casual gathering. Drizzle a little extra virgin olive oil on top or add a few toasted pine nuts for crunch. You can also swirl in a bit of pesto to add a vibrant herbaceous note and gorgeous green contrast.
Make Ahead and Storage
Storing Leftovers
This Tuscan White Bean Soup Recipe actually tastes even better the next day as the flavors deepen and meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Just be sure to stir well before reheating to re-incorporate the cream and spinach evenly.
Freezing
While the soup can be frozen, keep in mind that the cream and spinach may alter texture slightly upon thawing. For best results, freeze the soup without the cream and spinach, then add fresh cream and spinach when reheating. Store in a freezer-safe container for up to 2 months.
Reheating
Warm the soup gently on the stove over medium-low heat, stirring frequently. If reheating frozen soup, thaw overnight in the fridge first. Add a splash of broth if the soup thickens too much, and stir in fresh spinach and cream towards the end so they retain their freshness and texture.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage is a great leaner alternative that will still give the soup plenty of flavor. Just make sure it’s well-seasoned, or consider adding an extra pinch of Italian seasoning to make up for it.
Is it possible to make this soup vegetarian?
Yes, you can omit the sausage and use vegetable broth instead of chicken broth. Add extra beans or hearty vegetables like potatoes or mushrooms to keep it filling and flavorful.
Can I use dried beans instead of canned?
Of course! Just be sure to soak and cook the dried beans fully before adding them to the soup. This will take more time but will give you a lovely texture and flavor.
What’s the best way to adjust the spice level?
If you prefer a milder soup, reduce or omit the crushed red pepper. For more heat, add extra crushed red pepper or a dash of hot sauce when serving.
Can I make this soup in a slow cooker?
Yes! Brown the sausage and sauté the vegetables first, then add everything to the slow cooker and cook on low for 6-8 hours. Add the spinach and cream in the last 30 minutes to keep them fresh and vibrant.
Final Thoughts
This Tuscan White Bean Soup Recipe is really one of those dishes that feels like a warm embrace, inviting you to slow down and savor every nourishing spoonful. It’s simple enough for a busy weeknight yet impressive enough to serve guests. I can’t recommend it highly enough—give it a try, and you may just find a new favorite soup that feels like a little taste of Tuscany right in your own kitchen.
Print
Tuscan White Bean Soup 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 Tuscan White Bean Soup is a hearty and creamy dish featuring Italian sausage, fresh vegetables, and tender Great Northern beans simmered in a flavorful broth. Enhanced with Italian seasoning and a touch of heavy cream, this comforting soup is perfect for warming up on a cool day and offers a delicious taste of rustic Italian cuisine.
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
Pantry
- 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
Dairy
- ½ cup (119 g) heavy whipping cream
Garnish
- parsley, chopped for garnish
Instructions
- Brown the Sausage: Heat a large Dutch oven over medium-high heat and add the mild Italian sausage. Cook the sausage until browned, using a wooden spoon to break it up into small pieces, stirring occasionally. This should take about 10-15 minutes.
- Sauté Vegetables: Reduce the heat to medium. Add the diced onions, celery, and sliced carrots to the pot. Cook until the onions soften, about 3-5 minutes. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- Add Seasonings and Tomato Paste: Stir in the tomato paste, Italian seasoning, crushed red pepper, and ground black pepper. Mix well to combine and coat the vegetables and sausage evenly with the seasonings.
- Simmer Soup Base: Pour in the chicken broth and add the drained and rinsed Great Northern beans. Bring the mixture to a simmer and cook for 6-7 minutes, or until the celery and carrots become tender but still hold their shape.
- Finish with Cream and Spinach: Stir in the heavy whipping cream and fresh baby spinach. Continue to cook for about 5 minutes, until the spinach has wilted and the soup is heated through.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm and enjoy this comforting Tuscan-inspired soup.
Notes
- For a spicier soup, increase the crushed red pepper to 1 teaspoon or use hot Italian sausage instead of mild.
- If you prefer a thicker consistency, mash some of the beans after simmering or use an immersion blender to partially blend the soup.
- Substitute kale or swiss chard if you cannot find fresh baby spinach.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a dairy-free version, omit the heavy cream or substitute with coconut milk or cashew cream.
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