Tuscan White Bean Soup

Why do we crave warm, rustic dishes when the temperature dips—or even just when we need a culinary hug? Tuscan White Bean Soup is one of those rare recipes that combines simplicity, nutrition, and rich flavor in one deeply satisfying bowl. Whether you’re looking to boost your vegetable intake or feed your family a hearty meal that simmers to perfection in under an hour, this Italian-inspired favorite is your go-to. Packed with creamy white beans, savory sausage, and vibrant greens, Tuscan White Bean Soup challenges the myth that healthy can’t be indulgent—and you’ll taste why in the very first spoonful.

Ingredients

• 1 lb Italian sausage (mild or spicy, your choice)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups chicken broth
• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
• 1/2 cup heavy cream (or coconut milk for dairy-free)
• 2 cups baby spinach, chopped
• Fresh parsley, for garnish
• Grated Parmesan cheese, for serving (optional)

Step-by-Step Instructions

Step 1: Sear the Sausage

1. In a large Dutch oven or soup pot, heat olive oil over medium-high heat.
2. Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and cooked through—about 6-8 minutes.

Step 2: Sauté the Aromatics

1. Lower the heat to medium. Add diced onion, garlic, carrots, and celery.
2. Cook for 6-7 minutes, stirring occasionally, until vegetables are softened and fragrant.

Step 3: Season the Base

1. Stir in Italian seasoning, red pepper flakes (if using), salt, and black pepper.
2. Let the seasonings toast for 1 minute to enhance the flavors.

Step 4: Add Broth and Beans

1. Pour in the chicken broth and bring the soup to a boil.
2. Add the drained white beans and reduce heat to a gentle simmer.
3. Let simmer uncovered for 15-20 minutes so the flavors meld.

Step 5: Stir in Cream and Greens

1. Once the soup has reduced slightly, stir in heavy cream (or coconut milk).
2. Add chopped spinach and cook for another 2-3 minutes until wilted.

Step 6: Garnish and Serve

1. Ladle the soup into bowls and top with fresh parsley and Parmesan cheese if desired.
2. Serve hot with crusty bread or focaccia for a complete meal.

Variations

• Make it vegetarian: Skip the sausage and use vegetable broth. Add chopped mushrooms or zucchini for a hearty bite.
• Dairy-free version: Use full-fat coconut milk instead of heavy cream.
• Add grains: Stir in cooked farro, barley, or orzo for extra texture and fiber.
• Spicy Tuscan soup: Use spicy Italian sausage and double the red pepper flakes for heat lovers.

Cooking Note

• Browning the sausage well adds a depth of flavor to the broth.
• Crushing some beans before simmering helps thicken the soup naturally.
• For richer flavor, simmer the soup uncovered to let it reduce and intensify.

Serving Suggestions

Serve this Tuscan White Bean Soup in deep bowls with a side of toasted sourdough or rosemary focaccia. For a heartier meal, pair with a Caesar salad or antipasto platter. Drizzle a bit of high-quality olive oil over each bowl for a restaurant-worthy finish, and don’t forget a generous sprinkle of Parmesan. This soup also makes an excellent starter for Italian-inspired dinner parties.

Storing Tips for the Recipe

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen over time, making it even more delicious the next day. To freeze, allow the soup to cool completely, then store in freezer-safe containers for up to 3 months. Reheat gently over medium heat, adding a splash of broth if it thickens too much.

Timing

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Yield: 6 servings

Nutritional Information (Per Serving)

Calories: 410 kcal

Protein: 22 g

Sodium: 780 mg

Healthier Alternatives for the Recipe

Swap heavy cream for low-fat milk or unsweetened almond milk to cut down on fat and calories. Choose turkey sausage or chicken sausage over pork to reduce saturated fat. For a low-sodium option, use low-sodium broth and rinse canned beans thoroughly. Sneak in extra greens like kale or Swiss chard for a nutrient boost without altering the flavor profile significantly.

Common Mistakes to Avoid

• Overcooking the beans: Since canned beans are already cooked, extended boiling can turn them mushy.
• Skipping the sausage browning: This step adds essential depth to the soup’s base flavor.
• Not seasoning in layers: Always season during sautéing, simmering, and final tasting for the best balance.
• Adding spinach too early: It can overcook and lose its bright green color and fresh flavor.

Conclusion

There’s a reason Tuscan White Bean Soup is a classic—it delivers robust flavor, comforting texture, and soul-soothing warmth in every bite. Whether you’re serving it on a chilly night or preparing ahead for the week, this simple recipe offers big rewards for minimal effort. Try it once, and it’s sure to become a regular in your soup rotation. Don’t forget to leave a comment below if you gave it a twist or paired it with your favorite side—it’s always inspiring to hear how others bring these comforting flavors to life!

Frequently Asked Questions (FAQs)

Q1: Can I make this in a slow cooker?
A: Yes, brown the sausage and vegetables first, then transfer everything to a slow cooker and cook on low for 4–5 hours.

Q2: What type of white beans work best?
A: Cannellini or great northern beans are ideal—they’re creamy, mild, and hold their shape well.

Q3: Can I use frozen spinach instead of fresh?
A: Absolutely. Just thaw and squeeze out excess water before adding at the end.

Q4: Is this soup gluten-free?
A: Yes, as long as your sausage and broth are gluten-free certified, this dish is naturally gluten-free.

Tuscan White Bean Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Mery Johnston
• Total Time: 45 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

Tuscan White Bean Soup is a hearty, rustic dish with sausage, creamy white beans, veggies, and Italian herbs in every cozy bite.

---

Ingredients

Scale 1x2x3x

1 lb Italian sausage (mild or spicy, your choice)

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

3 carrots, sliced

2 celery stalks, chopped

1 teaspoon Italian seasoning

1/2 teaspoon crushed red pepper flakes (optional)

1 teaspoon salt

1/2 teaspoon black pepper

4 cups chicken broth

2 (15 oz) cans white beans, drained and rinsed

1/2 cup heavy cream (or coconut milk for dairy-free)

2 cups baby spinach, chopped

Fresh parsley, for garnish

Grated Parmesan cheese, for serving (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat olive oil in a large pot. Add Italian sausage and cook until browned.

2. Add onion, garlic, carrots, and celery. Cook 6-7 minutes until soft.

3. Stir in Italian seasoning, red pepper flakes, salt, and black pepper. Cook 1 minute.

4. Add chicken broth and beans. Bring to boil, reduce heat, and simmer 15-20 minutes.

5. Stir in cream and spinach. Cook 2-3 minutes until spinach wilts.

6. Garnish with parsley and Parmesan. Serve hot with crusty bread.

Notes

Use coconut milk instead of cream for dairy-free.

Make it vegetarian by skipping sausage and using vegetable broth.

Add grains like farro or orzo for texture.

Soup thickens as it sits—add broth when reheating.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 bowl (approx. 1.5 cups)
• Calories: 410
• Sugar: 4g
• Sodium: 780mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 6g
• Protein: 22g
• Cholesterol: 50mg