Tuscan White Bean Soup Recipe

Tuscan White Bean Soup is the kind of cozy, soul-warming bowl that makes you think of rustic kitchens in the Italian countryside—rich, hearty, and absolutely packed with flavor. This beloved classic gets its comforting depth from savory sausage, creamy white beans, and a tumble of tender vegetables, all finished with a swirl of cream and bright fresh spinach. Whether you’re making it for a comforting solo lunch or a crowd-pleasing family dinner, you’ll love how easy and satisfying every spoonful is!

Ingredients You’ll Need

There’s so much flavor to be had with just a handful of humble, everyday ingredients. Each one plays a special role—bringing savory spice, creamy texture, or vivid color to this Tuscan White Bean Soup. Here’s what you’ll be gathering:

• 1 pound mild Italian sausage: Savory, aromatic sausage is the backbone of this soup, adding richness and irresistible flavor.
• 1 large yellow onion, diced: Caramelizes slightly and creates a sweet, tender base for your soup.
• 3 ribs celery, diced: Adds a subtle crunch and earthy depth—an essential for any soup lover.
• 2 large carrots, sliced into rounds: These bring natural sweetness and color, making every bite cheery and bright.
• 2 teaspoons garlic, minced: Adds a fragrant kick; fresh minced garlic will make all the difference.
• 1 tablespoon tomato paste: For extra depth and a savory, sun-kissed flavor foundation.
• 1 teaspoon Italian seasoning: An all-in-one blend for herby Tuscan vibes in every spoonful.
• ½ teaspoon crushed red pepper: A little heat goes a long way—add more if you like it spicy!
• ½ teaspoon ground black pepper: Enhances every note; don’t skip this simple seasoning.
• 4 cups (32 ounces) chicken broth: Use a good quality broth for the best base—it brings everything together.
• 2 cans (15.5 ounces each) Great Northern beans, drained and rinsed: The star ingredient for creamy texture and protein power.
• 2 cups (60 g) fresh baby spinach: Toss it in at the end for color, freshness, and a little nutritional boost.
• ½ cup (119 g) heavy whipping cream: Adds luscious creaminess that elevates every other flavor.
• Parsley, chopped for garnish: A bright final flourish for freshness and a pop of green.

How to Make Tuscan White Bean Soup

Step 1: Brown the Sausage

Start by heating a large Dutch oven over medium-high heat. Add the Italian sausage, using a wooden spoon to break it into bite-sized pieces as it cooks. Let it sizzle away for about 10 to 15 minutes, stirring occasionally, until it’s beautifully browned and fragrant. This step is key to building the bold base flavor for your Tuscan White Bean Soup.

Step 2: Sauté the Veggies

Reduce the heat to medium and introduce the onion, celery, and carrots. Stir them into the sausage and cook for 3 to 5 minutes, letting the onions turn translucent and soft—this is where your kitchen starts to smell incredible! Add the minced garlic and cook for one more minute, just until everything is aromatic and irresistible.

Step 3: Add Seasonings and Tomato Paste

Stir in the tomato paste along with the Italian seasoning, crushed red pepper, and ground black pepper. Take a moment to mix everything thoroughly so the veggies and sausage get a good coating—this is what will give your Tuscan White Bean Soup its savory depth and just a touch of Tuscan-style heat.

Step 4: Simmer with Broth and Beans

Pour in the chicken broth and gently add the drained, rinsed Great Northern beans. Give everything a gentle but thorough stir, then bring your soup up to a simmer. Let it bubble softly for 6 to 7 minutes, allowing the carrots and celery to soften and the flavors to meld together. This step is all about patience and letting the ingredients work their magic!

Step 5: Finish with Cream and Spinach

Lower the heat and stir in the heavy whipping cream and fresh baby spinach. Keep simmering until the spinach has wilted—in about 5 minutes, you’ll have a creamy, vibrant soup ready to serve. Spoon it into bowls and sprinkle with plenty of chopped parsley for a gorgeous finish.

How to Serve Tuscan White Bean Soup

Tuscan White Bean Soup Garnishes

A sprinkle of fresh parsley is classic, but don’t stop there—try a drizzle of good olive oil, freshly cracked black pepper, or even a heap of grated Parmesan. Each garnish adds a special touch that can elevate your Tuscan White Bean Soup to restaurant-level presentation!

Side Dishes

Crusty, toasted bread is perfect for dunking and mopping up every last spoonful. For something more filling, a simple mixed green salad with a lemony vinaigrette pairs well and lets the soup shine as the main character.

Creative Ways to Present

For a dinner party, serve the soup in small bread bowls or individual crocks with their own cheesy croutons on top. Or, go for rustic charm by ladling it into big, earthenware mugs for a warm, inviting vibe that brings everyone to the table!

Make Ahead and Storage

Storing Leftovers

Let your Tuscan White Bean Soup cool to room temperature before transferring it to an airtight container. It’ll stay fresh in the fridge for up to 4 days—perfect for meal-prepped lunches or a quick, cozy dinner.

Freezing

This soup freezes nicely, though the spinach may lose a bit of its color and texture. Portion cooled soup into freezer-safe containers, leaving a little bit of space for expansion, and freeze for up to three months.

Reheating

Reheat thawed or chilled soup gently in a saucepan over medium-low heat, stirring occasionally until hot. If the soup has thickened, just add a splash of broth or water to reach your perfect consistency. Garnish fresh and serve!

FAQs

Can I use a different type of bean?

Absolutely! Cannellini beans or navy beans work wonderfully in Tuscan White Bean Soup if that’s what you have on hand—the flavor and creaminess will be just as delicious.

Is there a vegetarian version?

Yes! Simply omit the sausage, use vegetable broth instead of chicken broth, and maybe add extra veggies or a bit more beans to make a completely vegetarian Tuscan White Bean Soup.

How spicy is this soup?

The crushed red pepper gives a gentle background warmth, but it’s not overly spicy. Add more or less to your liking, or even leave it out altogether if you prefer a milder flavor.

Can I make this dairy-free?

You can! Substitute the heavy cream with canned coconut milk or an unsweetened non-dairy creamer for a silky, lactose-free version of Tuscan White Bean Soup.

What’s the best way to reheat leftovers?

For the creamiest results, gently reheat your soup on the stovetop over medium-low heat, stirring occasionally. If it thickens as it sits, just add a splash of broth until it’s as soupy as you like.

Final Thoughts

If you crave a dish that feels both wholesome and indulgent, there’s nothing like a steamy bowl of Tuscan White Bean Soup to satisfy comfort food cravings. I hope you’ll give this recipe a try and let it become a staple in your own kitchen. Buon appetito!

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