Creamy Tuscan White Bean Soup (Printable)

Rich Tuscan soup with white beans, sausage, spinach, and creamy broth—ready in 30 minutes for ultimate comfort.

# Ingredient List:

→ Meats

01 - 12 oz Italian sausage, casings removed, crumbled

→ Vegetables

02 - 1 medium yellow onion, finely diced
03 - 2 medium carrots, peeled and diced
04 - 3 garlic cloves, minced
05 - 3.5 oz fresh baby spinach

→ Legumes

06 - 2 cans (14 oz each) cannellini or great northern beans, drained and rinsed

→ Broth & Dairy

07 - 3 cups low-sodium chicken broth
08 - 1 cup heavy cream
09 - 2 tablespoons unsalted butter

→ Herbs & Seasonings

10 - 1 teaspoon dried Italian herb mix
11 - ½ teaspoon crushed red pepper flakes
12 - Salt and freshly ground black pepper to taste

→ For Serving

13 - Freshly grated Parmesan cheese
14 - Crusty bread, optional

# Directions:

01 - 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, approximately 5 minutes.
02 - Add diced onion and carrots. Sauté for 4 minutes until vegetables soften. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Stir in beans, Italian herb mix, and red pepper flakes. Pour in chicken broth and bring to a simmer.
04 - Reduce heat to low and stir in heavy cream. Simmer gently for 5–7 minutes, allowing flavors to meld.
05 - Add fresh baby spinach and cook until wilted, approximately 2 minutes. Season with salt and pepper to taste.
06 - Ladle soup into bowls, top with freshly grated Parmesan cheese, and serve with crusty bread if desired.

# Expert Tips:

01 -
  • It feels like a slow cooked masterpiece but actually comes together in the time it takes to watch a sitcom.
  • The creaminess is so intense it makes every spoonful feel like a small luxury on a Tuesday night.
02 -
  • If the soup looks a bit thin use your spoon to crush a few beans against the side of the pot to naturally thicken the liquid.
  • Wait until the very end to add salt because the sausage and parmesan often bring enough saltiness on their own.
03 -
  • Always rinse your canned beans thoroughly to avoid adding that metallic starchy liquid to your beautiful soup.
  • For the best leftovers store the soup and bread separately so the bread stays crunchy and the soup stays silky.
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