Creamy Tuscan White Bean Soup

Discover the ultimate comfort in a bowl with this Epic Creamy Tuscan White Bean Soup With Sausage. This recipe brings together the robust flavors of savory Italian sausage, earthy cannellini beans, and fresh baby spinach, all swirled into a luxuriously creamy broth that is ready to serve in just 30 minutes.

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Whether you are looking for a satisfying weeknight meal or a cozy dish to share with family, this soup delivers deep, slow-cooked flavor in a fraction of the time. The combination of simple pantry staples and fresh vegetables creates a restaurant-quality experience right in your own kitchen.

Ingredients

• 340 g (12 oz) Italian sausage, casings removed (mild or spicy), crumbled
• 1 medium yellow onion, finely diced
• 2 medium carrots, peeled and diced
• 3 garlic cloves, minced
• 100 g (3.5 oz) fresh baby spinach
• 2 cans (400 g each) cannellini or great northern beans, drained and rinsed
• 750 ml (3 cups) low-sodium chicken broth
• 240 ml (1 cup) heavy cream
• 30 g (2 tbsp) unsalted butter
• 1 tsp dried Italian herb mix
• ½ tsp crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Freshly grated Parmesan cheese
• Crusty bread (optional)

Instructions

Step 1

In a large pot or Dutch oven, melt butter over medium heat. Add crumbled sausage and cook, breaking up with a spoon, until browned and cooked through (about 5 minutes).

Step 2

Add onion and carrots. Sauté for 4 minutes, until vegetables are softened. Stir in garlic and cook for 1 minute until fragrant.

Step 3

Stir in the beans, Italian herb mix, and red pepper flakes (if using). Pour in chicken broth and bring to a simmer.

Step 4

Reduce heat to low and stir in heavy cream. Simmer gently for 5–7 minutes, letting the flavors meld.

Step 5

Add spinach and cook until wilted (about 2 minutes). Season with salt and pepper to taste.

Step 6

Ladle soup into bowls, top with freshly grated Parmesan, and serve with crusty bread if desired.

Zusatztipps für die Zubereitung

For a thicker and even more velvety soup, try mashing a portion of the beans against the side of the pot with a wooden spoon before you stir in the heavy cream. This technique releases the natural starches of the beans to thicken the broth without needing extra flour or cornstarch.

Varianten und Anpassungen

This versatile recipe can be adapted to suit various dietary needs. For a lighter version, substitute the Italian pork sausage with turkey or chicken sausage. If you prefer a dairy-free option, use coconut cream or simply omit the cream and add extra chicken broth for a traditional brothy finish.

Serviervorschläge

Serve this soup piping hot with a generous dusting of freshly grated Parmesan cheese on top. It pairs beautifully with thick slices of warm, crusty bread for dipping and a crisp white wine, such as Pinot Grigio, to balance the richness of the cream and sausage.

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This Tuscan-inspired soup is the perfect solution for a fast and flavorful meal that feels like a warm embrace. Enjoy the creamy texture and rich Italian flavors that will surely make this a recurring favorite in your recipe rotation.

Recipe FAQs

→ Can I use dried beans instead of canned?

Yes, you can use dried cannellini beans. Soak 200g of dried beans overnight, then cook them until tender before adding to the soup. This will add approximately 60-90 minutes to your total cooking time.

→ How can I make this soup thicker?

Mash about one-third of the beans against the side of the pot before adding the cream. Alternatively, blend a portion of the soup and stir it back in, or let it simmer longer to reduce and thicken naturally.

→ What can I substitute for heavy cream?

For a lighter version, use half-and-half or whole milk, though the soup will be less rich. For dairy-free options, coconut cream works beautifully and adds a subtle sweetness, or simply use additional chicken broth.

→ How long does this soup keep in the refrigerator?

Store the soup in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight. Reheat gently on the stovetop, adding a splash of broth if needed to adjust consistency.

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Note that the cream may separate slightly upon thawing; simply stir well while reheating to recombine.

→ What type of sausage works best?

Italian sausage is ideal, either mild or spicy depending on your preference. Turkey or chicken sausage makes a lighter alternative, while chorizo adds a smoky twist. Always remove casings before crumbling.