This Tuscan White Bean Sausage Soup is the ultimate cozy meal for chilly days. Savory mild Italian sausage pairs perfectly with tender veggies, and creamy Great Northern beans, while fresh baby spinach adds brightness and nutrition. This soup is a comforting classic that feels like restaurant-quality without the effort. If you love cozy soups, make sure to check out our Sausage Tortellini Soup too!
Quick Tips for Success
For the creamiest texture, stir in the heavy cream and spinach at the very end, this will avoid overcooking the greens and keeps them vibrant and tender. If you like a thicker soup, mash a handful of beans before adding the cream. Taste as you go and adjust seasoning to your tastes.
Variations to Try
Switch to spicy or hot Italian sausage for extra kick, or use kale instead of spinach (add it a minute or two earlier to soften). For a dairy-free version, substitute full-fat coconut milk for the heavy cream, it adds a subtle sweetness that complements the herbs nicely. These tweaks keep the hearty Tuscan vibe while fitting different preferences or dietary needs.
Serving Suggestions and Pairings
Ladle this soup hot with homemade rustic bread or breadsticks for dipping into the creamy broth. A simple green side salad balances the richness, or serve alongside roasted veggies for extra heartiness. Top bowls with grated Parmesan and extra chopped parsley for that authentic Italian finish, it’s a crowd-pleaser every time.
Storage and Reheating
This Tuscan white bean soup with Italian sausage stores beautifully, refrigerate leftovers in an airtight container for up to 4 days, where flavors deepen even more. Freeze for up to 3 months (add fresh cream when reheating to maintain silkiness). Reheat gently on the stovetop over medium-low, stirring in a splash of broth if needed. It’s perfect for batch cooking ahead. Make it on the weekend for effortless meals all week.
Tuscan White Bean Sausage Soup
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 (32 ounces) chicken broth
- 2 cans (15.5 ounces) each Great Northern beans, drained and rinsed
- 2 cups (60 g) fresh baby spinach
- ½ cup (119 g) heavy whipping cream
- Chopped fresh parsley, for garnish
Instructions
- In a large Dutch oven over medium-high heat, add the sausage. Cook, breaking it up with a wooden spoon, until browned and no pink remains, stirring occasionally (about 10-15 minutes). Drain excess fat if desired.
- Reduce heat to medium. Add the diced onion, celery, and carrot rounds. Cook, stirring frequently, until the onion softens (about 3-5 minutes). Stir in the minced garlic and cook for 1 more minute until fragrant.
- Add the tomato paste, Italian seasoning, crushed red pepper, and black pepper. Stir well to coat the vegetables and sausage evenly.
- Pour in the chicken broth and add the drained beans. Stir to combine, then bring the soup to a gentle simmer. Cook for 6-7 minutes, or until the carrots and celery are tender.
- Stir in the heavy whipping cream and fresh baby spinach. Continue cooking until the spinach wilts completely (about 2-5 minutes). Taste and adjust seasoning if needed.
- Ladle into bowls while warm. Garnish with chopped fresh parsley.
This recipe was inspired By Tuscan White Bean Soup on iamhomesteader.com
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