Creamy Tuscan White Bean Soup (Printable version)

Rich Tuscan soup with white beans, sausage, and spinach in a creamy broth.

# 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

# How-To Steps:

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 to the pot. Sauté for 4 minutes until vegetables soften. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Stir in the drained beans, Italian herb mix, and red pepper flakes if using. Pour in chicken broth and bring mixture to a simmer.
04 - Reduce heat to low and stir in heavy cream. Simmer gently for 5-7 minutes, allowing flavors to meld together.
05 - Add fresh spinach and cook until completely 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 Advice:

01 -
  • It feels like a slow cooked meal but takes less time than a quick trip to the store.
  • The creaminess comes from a magic mix of heavy cream and starchy beans that creates a velvet texture.
02 -
  • Mashing a handful of beans against the side of the pot creates a natural thickener without needing any extra flour.
  • Rinsing the beans thoroughly is vital to ensure the broth stays clear and does not take on any metallic canned flavor.
03 -
  • Use a wooden spoon to scrape the bottom of the pot after adding the broth to release all the flavor.
  • Always grate your Parmesan fresh from the block because the pre shredded kind will not melt into the soup as smoothly.
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