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Tuscan White Bean Soup

Tuscan White Bean Soup

A hearty and flavorful Italian soup packed with protein, vegetables, and creamy goodness, perfect for a comforting meal any time of year.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main 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
  • ½ teaspoon ground black pepper
  • 4 cups chicken broth (32 ounces)
  • 2 cans Great Northern beans, drained and rinsed (15.5 ounces each)
  • 2 cups fresh baby spinach
  • ½ cup heavy whipping cream
  • to taste Parsley, chopped for garnish

Method
 

Cooking the Sausage & Vegetables
  1. In a large Dutch oven over medium-high heat, cook the sausage until browned, about 10–15 minutes, breaking it up with a wooden spoon.
  2. Reduce heat to medium and add onions, celery, and carrots. Cook for 3–5 minutes, until onions have softened, then add garlic and cook for 1 minute more.
Building the Soup Base
  1. Stir in tomato paste, Italian seasoning, crushed red pepper, and black pepper until well combined.
  2. Add chicken broth and beans, bring to a simmer, and cook for 6–7 minutes or until the vegetables are tender.
Finishing & Serving
  1. Stir in heavy cream and spinach, cooking for about 5 minutes until the spinach is wilted.
  2. Serve the soup warm, garnished with parsley for a fresh finish.

Notes

For a lighter version, substitute the heavy cream with low-fat milk or reduce the amount of cream used. You can add more leafy greens like kale or Swiss chard for extra nutrients. Consider adding diced potatoes for added heartiness, or use different herbs like thyme or rosemary to change up the flavor profile. This soup is gluten-free as long as you ensure that the sausage and broth you use do not contain gluten. Store any leftovers in an airtight container in the refrigerator for up to 3 days.