Creamy Tuscan White Bean Soup (Printable)

Hearty Tuscan soup with white beans, sausage, spinach, and carrots in a luxuriously creamy broth ready in 30 minutes.

# What You Need:

→ 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 - 1/2 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

# 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 onion and carrots, sautéing for 4 minutes until vegetables are softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Stir in the 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 to 7 minutes, allowing flavors to meld.
05 - Add 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, and serve with crusty bread if desired.

# Expert Tips:

01 -
  • The way the butter and cream transform an ordinary bean soup into something that tastes like it simmered all day, when really it takes just 30 minutes from start to finish.
  • The beautiful balance of textures, from the tender beans to the slightly chewy sausage bits that add little pops of flavor in every spoonful.
02 -
  • The first time I made this soup, I rushed the cooking time for the vegetables and they stayed too crunchy, throwing off the texture of the finished dish.
  • I discovered that mashing about a quarter of the beans against the side of the pot before adding the cream creates a naturally thicker soup without having to use any flour or cornstarch.
03 -
  • If you can find it, use a sausage with fennel seeds which adds a subtle licorice note that pairs beautifully with the creamy broth and white beans.
  • Save the Parmesan rinds in your freezer and toss one into the soup while it simmers, removing before serving for an incredible depth of umami flavor.
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