If you’re craving a cozy, hearty meal that’s both comforting and packed with flavor, you’re going to adore this Tuscan White Bean Soup with Sausage Recipe. Trust me, once you make it, you’ll find it’s the kind of soup you want to come back to again and again—rich, creamy, and just the right balance of savory sausage and tender beans. It’s a meal in itself, perfect for chilly evenings or anytime you need a little kitchen hug.
Why You’ll Love This Recipe
- Rich, Layered Flavors: The combination of Italian sausage, garlic, and tomato paste infuses every bite with comforting depth.
- Creamy Yet Nourishing: The addition of heavy cream and spinach makes it indulgent and healthy at the same time.
- Simple Ingredients, Big Impact: You’ll mostly use pantry staples, making this a go-to quick dinner.
- Family Favorite: I’ve watched picky eaters and seasoned foodies alike rave about this recipe instantly.
Ingredients You’ll Need
This Tuscan White Bean Soup with Sausage Recipe features ingredients that harmonize beautifully—earthy beans, savory sausage, fresh veggies, and warming herbs. Plus, most are easy to find in your pantry or local market.
- Italian sausage: Mild works best to keep the soup balanced; you can remove casing for crumblier texture.
- Yellow onion: Adds a natural sweetness and depth when softened gently.
- Celery: Provides subtle crunch and aromatic earthiness.
- Carrots: Lends natural sweetness and a pop of color.
- Garlic: A classic must for that signature Tuscan flavor punch.
- Tomato paste: Intensifies flavor and gives just the right hint of umami.
- Italian seasoning: A blend of herbs that ties everything together nicely.
- Crushed red pepper: Just enough to add warmth without overwhelming.
- Ground black pepper: Freshly ground is always best for a kick.
- Chicken broth: I prefer low sodium so I can control the saltiness myself.
- Great Northern beans: Creamy beans that make the soup hearty and filling.
- Baby spinach: Adds freshness and a burst of green color.
- Heavy whipping cream: Brings richness and smooth texture.
- Parsley: Freshly chopped, it brightens the final dish as a garnish.
Variations
One of my favorite things about this Tuscan White Bean Soup with Sausage Recipe is how easy it is to tailor it to your taste — trust me, you’ll want to make it your own!
- Spicy Kick: If you like it hotter, I add extra crushed red pepper or swap mild sausage for spicy Italian sausage. It wakes the soup up nicely.
- Vegetarian Version: I once swapped sausage for smoky tempeh or mushrooms and used vegetable broth — surprisingly comforting!
- Herb Swaps: Experiment with fresh rosemary or thyme instead of Italian seasoning, depending on what’s in your garden.
- Make it Thicker: For a heartier texture, you can mash some of the beans against the side of the pot before adding cream.
How to Make Tuscan White Bean Soup with Sausage Recipe
Step 1: Brown the Sausage to Build Flavor
Start by heating a large Dutch oven over medium-high heat, then add your mild Italian sausage. Use a wooden spoon to break it up as it cooks. You want that lovely browning — not just cooking through — because those browned bits add tons of flavor to the soup. It usually takes about 10-15 minutes. Don’t rush this step; patience here really pays off.
Step 2: Sauté the Veggies Until Soft and Aromatic
Reduce the heat to medium, then toss in the diced yellow onion, celery, and sliced carrots. Stir occasionally and cook until the onions are soft and translucent—about 3-5 minutes. When you add the garlic, cook it just for another minute to avoid burning it, which can turn bitter.
Step 3: Build Depth with Tomato Paste and Seasonings
Stir in the tomato paste along with Italian seasoning, crushed red pepper, and black pepper. You’ll want to cook this for a minute or two until the tomato paste darkens slightly and melds with the aromatics—that’s where the magic happens! This is my favorite trick for a deep, rich soup base.
Step 4: Simmer Beans and Broth for Tender Vegetables
Add the chicken broth and your drained and rinsed Great Northern beans. Bring everything to a simmer, then let it do its thing for around 6-7 minutes until the celery and carrots have softened to just tender perfection. This simmer step is key to marrying the flavors.
Step 5: Finish with Cream and Spinach for a Lush Texture
Stir in the heavy cream and fresh baby spinach, cooking until the spinach wilts—about 5 minutes. This final touch turns the soup silky and vibrant green, making it downright irresistible.
Step 6: Garnish and Serve Warm
Ladle your Tuscan White Bean Soup into bowls and sprinkle with freshly chopped parsley. It adds a pop of freshness that makes the whole dish sing. Serve it with crusty bread or a light salad, and you’re good to go.
Pro Tips for Making Tuscan White Bean Soup with Sausage Recipe
- Brown the Sausage Well: Crispy browned bits add earthy flavor—don’t skip or stir too often.
- Don’t Overcook Garlic: Cooking garlic just a minute prevents bitterness and keeps it fragrant.
- Control Your Salt: I like using unsalted or low-sodium broth so I can add salt carefully at the end.
- Add Cream Last: Stir in cream off the heat or at low temp to prevent curdling and keep soup silky.
How to Serve Tuscan White Bean Soup with Sausage Recipe
Garnishes
I’m all about simple, fresh garnishes. Chopped parsley is my go-to because it adds brightness without overpowering the soup’s warm flavors. Sometimes I toss on a little grated Parmesan or a drizzle of good olive oil for extra richness. A few red pepper flakes on top can add a nice heat if you’re feeling spicy.
Side Dishes
To round out the meal, I love serving this soup alongside crusty bread—preferably something rustic like a baguette or ciabatta for dipping. A simple green salad with a lemon vinaigrette also pairs beautifully to cut through the richness.
Creative Ways to Present
For special occasions, try serving the soup in small, elegant bowls garnished with a swirl of cream and a sprinkle of microgreens. I’ve even ladled it into hollowed-out small bread bowls for a cozy rustic vibe that everyone loves. Adding a small shot of chili oil on top can make it look restaurant-worthy, too.
Make Ahead and Storage
Storing Leftovers
Leftover Tuscan White Bean Soup with Sausage stays great in an airtight container in the fridge for up to 3-4 days. I usually let it cool completely before sealing it to keep the flavors fresh and prevent condensation.
Freezing
I’ve successfully frozen this soup several times. Just cool it fully, transfer to freezer-safe containers or bags, and freeze up to 3 months. When you thaw and reheat, the texture stays surprisingly intact if you gently rewarm it on the stovetop.
Reheating
To reheat, I warm the soup gently over low to medium heat so the cream doesn’t separate. Stir frequently until heated through. If it thickens too much, adding a splash of broth or water brings it back to soup-perfect.
FAQs
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Can I use other types of beans in this Tuscan White Bean Soup with Sausage Recipe?
Absolutely! While Great Northern beans are traditional for their creamy texture, you can swap in cannellini beans or navy beans with excellent results. Just make sure to drain and rinse canned beans before adding to reduce excess starch and saltiness.
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Is there a way to make this soup vegetarian or vegan?
Yes, you can replace the Italian sausage with plant-based sausage or hearty mushrooms and use vegetable broth instead of chicken broth. Swap the heavy cream for coconut cream or blended soaked cashews for a creamy vegan alternative.
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How can I thicken my Tuscan White Bean Soup with Sausage Recipe if it’s too thin?
A quick fix is to mash some of the beans against the pot with a spoon to release starches and naturally thicken the soup. Alternatively, simmer it uncovered a bit longer to reduce excess liquid.
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Can I prepare this soup in a slow cooker?
Yes! Brown the sausage and sauté the veggies first, then transfer everything to the slow cooker and cook on low for 4-6 hours. Add the spinach and cream during the last 15 minutes to keep them fresh.
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What’s the best way to store leftovers?
Store leftovers in airtight containers in the fridge for up to 4 days. For longer storage, freeze in portions. Always cool completely before sealing to keep flavors and texture at their best.
Final Thoughts
Honestly, I absolutely love how this Tuscan White Bean Soup with Sausage Recipe turns out every single time—it’s like wrapping yourself in a warm blanket on a chilly day. The balance of creamy beans, rich sausage, and fresh veggies hits all the right notes, and it’s surprisingly simple to pull together. Whether you’re feeding a family or just want a great lunch for leftovers, this recipe checks all the boxes. Give it a try, and I promise it will become one of those comforting classics you make over and over.
Print
Tuscan White Bean Soup with Sausage 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 comforting, hearty dish featuring mild Italian sausage, tender vegetables, creamy beans, and fresh spinach in a flavorful broth enriched with heavy cream. Perfect for a cozy meal, this soup offers a perfect balance of rustic Italian flavors and creamy goodness.
Ingredients
Meat and Dairy
- 1 pound mild Italian sausage
- ½ cup (119 g) heavy whipping cream
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 Items and Seasonings
- 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
- parsley, chopped for garnish
Instructions
- Brown the Sausage: Heat a large Dutch oven over medium-high heat. Add the mild Italian sausage and cook it, breaking it up with a wooden spoon, until browned and cooked through, about 10-15 minutes. Stir occasionally to ensure even cooking.
- Sauté Vegetables: Reduce heat to medium. Add the diced onion, celery, and carrots to the pot. Cook until the onions soften, approximately 3-5 minutes. Then add the minced garlic and cook for an additional minute to release its aroma.
- Add Seasonings: Stir in the tomato paste, Italian seasoning, crushed red pepper, and ground black pepper. Mix well to evenly coat the vegetables and sausage with the seasonings.
- Simmer Soup Base: Pour in the chicken broth and add the drained Great Northern beans. Bring the mixture to a gentle simmer. Let it cook uncovered for 6-7 minutes or until the celery and carrots have softened to your desired tenderness.
- Add Cream and Spinach: Stir in the heavy whipping cream and fresh baby spinach. Continue cooking until the spinach wilts completely, about 5 minutes. This enriches the soup and adds a creamy texture and vibrant color.
- Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm and enjoy this comforting Tuscan-inspired meal.
Notes
- For a spicier kick, increase the crushed red pepper slightly or use a spicy Italian sausage.
- To make it lighter, substitute heavy cream with half-and-half or coconut milk.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- If preferred, beans can be substituted with cannellini beans for a more classic Tuscan touch.
- This soup pairs wonderfully with crusty bread or garlic bread for dipping.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 840mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 50mg
