If you’re craving a hearty, comforting bowl of goodness that warms you from the inside out, you’re in for a treat. This Tuscan White Bean Soup with Sausage Recipe is one of those dishes I’ve come back to again and again, especially on chilly evenings when nothing else will do. It’s rich, flavorful, and packed with tender veggies and creamy beans, plus that savory kick from the sausage. Keep reading, because I promise this fan-freaking-tastic soup will become your go-to too.
Why You’ll Love This Recipe
- Simple ingredients, big flavor: This recipe uses easy-to-find ingredients but tastes like you spent all day simmering it.
- Perfect balance of creamy and savory: The addition of heavy cream and sausage gives it that luscious texture and savory depth.
- Comfort food that’s surprisingly healthy: Packed with veggies and beans, it’s filling without being heavy.
- Family-approved: My family goes crazy for this soup and it’s always a hit at dinner parties.
Ingredients You’ll Need
Each ingredient in this Tuscan White Bean Soup with Sausage Recipe plays its part beautifully. I love how the sausage adds that Italian flair while the beans provide a creamy chunkiness that’s just irresistible. Here are some pointers to help you shop smart and get the best flavors.
- Mild Italian sausage: Using mild sausage balances spice without overpowering the other flavors—go for fresh sausage links you can crumble yourself.
- Yellow onion: Adds natural sweetness and depth; dice it finely so it melts into the soup nicely.
- Celery: Brings a subtle crunch and freshness; make sure to rinse it well.
- Carrots: For a touch of natural sweetness; slicing into rounds helps them cook evenly.
- Garlic: Minced fresh garlic adds that aromatic punch you can’t fake with powders.
- Tomato paste: A small dollop here boosts umami without making it taste like tomato soup.
- Italian seasoning: The perfect blend of herbs to tie everything together.
- Crushed red pepper: Just a pinch gives a pleasant, gentle heat.
- Ground black pepper: Always freshly ground if you can—makes a big difference!
- Chicken broth: Use low-sodium for better control over salt; homemade if you have it.
- Great Northern beans: Canned beans make this recipe super quick, but rinse well to reduce sodium.
- Fresh baby spinach: Adds color and a boost of vitamins; it wilts perfectly in the hot soup.
- Heavy whipping cream: The secret ingredient that makes the soup so silky and rich.
- Parsley: Fresh chopped parsley for garnish brings brightness and freshness.
Variations
What I love about this Tuscan White Bean Soup with Sausage Recipe is how easy it is to tweak it to your taste or dietary needs. Over time, I’ve tried a few twists that turned out great — and you might too!
- Swap the sausage: I’ve made it with spicy Italian sausage to give it a fiery kick, and my family adored the heat.
- Vegetarian version: Try using smoked paprika and sautéed mushrooms instead of sausage for a meaty texture without meat.
- Kale instead of spinach: For a sturdier green that holds up longer in leftovers, kale works wonderfully.
- Use homemade broth: If you have homemade chicken or vegetable broth, it really elevates the flavors.
How to Make Tuscan White Bean Soup with Sausage Recipe
Step 1: Brown the sausage perfectly
Start by heating a large Dutch oven over medium-high heat and crumble in the mild Italian sausage. Stir it occasionally, breaking up the meat with a wooden spoon, until it’s nicely browned and no longer pink—this usually takes about 10 to 15 minutes. I discovered that patience here really pays off because well-browned meat adds incredible depth and richness to the soup.
Step 2: Soften the veggies
Lower the heat to medium, then add your diced onions, celery, and carrots to the pot. Cook for 3 to 5 minutes until the onions turn translucent and everything starts to soften. Then stir in the minced garlic and cook it for just one more minute—you want the garlic fragrant but not burnt. At this stage, your kitchen will smell amazing already!
Step 3: Build flavor with seasoning and tomato paste
Add the tomato paste, Italian seasoning, crushed red pepper, and freshly ground black pepper right to the pot. Stir everything to combine so the tomato paste starts to caramelize a little on the bottom—that’s where a lot of flavor hides. This trick I learned really boosts the soup’s umami without needing extra salt.
Step 4: Add broth, beans, and simmer
Pour in the chicken broth and drained Great Northern beans. Bring the whole pot to a gentle simmer, and let it cook for about 6 to 7 minutes until the celery and carrots are tender but not mushy. This simmering stage melds all the flavors beautifully, so resist the urge to rush it.
Step 5: Finish with cream and spinach
Turn the heat to low and stir in the heavy cream and fresh baby spinach leaves. Cook for about 5 minutes until the spinach wilts down into the soup, creating a rich, silky texture. I used to skip the cream, but when I added it, it completely transformed the soup into something luxurious and comforting that everyone requested again and again.
Step 6: Serve warm with parsley
Ladle the soup into bowls and sprinkle chopped fresh parsley on top for a pop of color and freshness. Grab some crusty bread, and you’re all set for a delightful meal.
Pro Tips for Making Tuscan White Bean Soup with Sausage Recipe
- Sauté your tomato paste: Cooking the tomato paste before adding broth enriches the flavor—don’t skip this step!
- Brown sausage well: Let the sausage get a nice caramelized crust; it’s key to that signature taste.
- Add spinach last: Spinach wilts quickly and should be added at the very end for the best texture and color.
- Don’t over-salt early: Because the sausage and broth can be salty, wait until the end to taste before adding salt.
How to Serve Tuscan White Bean Soup with Sausage Recipe
Garnishes
I always top this soup with freshly chopped parsley – it brightens up each spoonful with a little herbal freshness. Sometimes, if I’m feeling indulgent, I’ll add a sprinkle of shaved Parmesan or a drizzle of good quality olive oil, which adds a lovely richness and slightly nutty flavor.
Side Dishes
My favorite way to round out the meal is with a crusty baguette or some garlic bread to mop up every last bit of this delicious soup. For something lighter, a simple green salad with lemon vinaigrette works beautifully to contrast the creamy richness.
Creative Ways to Present
For special occasions, I’ve served this soup in rustic bread bowls. It’s such a fun presentation that guests always remember! You could also garnish with a few whole cooked beans and an extra link of sliced sausage on top for a fancy touch.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge, and they keep well for up to 4 days. Just make sure the soup has cooled completely before sealing to preserve freshness.
Freezing
This Tuscan White Bean Soup with Sausage Recipe freezes wonderfully. I portion it out into freezer-safe containers and freeze for up to 3 months. The only thing to watch out for is the cream—it might separate a bit after thawing, but a quick stir while reheating smooths it right out.
Reheating
Reheat gently over low heat on the stove to avoid curdling the cream. Stir frequently and add a little broth or water if it thickens too much. Microwave works too, but watch the time and stir halfway through for even warming.
FAQs
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Can I use other types of sausage in this Tuscan White Bean Soup with Sausage Recipe?
Absolutely! While mild Italian sausage is traditionally used, you can substitute spicy sausage for a bolder flavor or even chicken sausage for a leaner option. Just adjust the seasonings accordingly to balance out the flavors.
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Is it okay to use dried beans instead of canned for this soup?
Yes, you can use dried beans, but be sure to soak them overnight and cook them fully before adding to the soup. This adds extra prep time but can give a creamier texture and fresher taste.
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Can I make this soup vegetarian?
Yes! Simply omit the sausage and use vegetable broth. You might want to add smoked paprika and sauté mushrooms for that meaty flavor. The soup remains just as comforting and delicious.
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How thick is this soup? Is it more stew-like or broth-based?
This Tuscan White Bean Soup with Sausage Recipe has a thicker, creamier texture thanks to the heavy cream and beans, but it’s definitely pourable and not as thick as a stew. It’s the perfect balance for dipping bread and spooning into bowls.
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Can I prepare parts of the soup ahead of time?
Yes! You can brown the sausage and prep all the chopped veggies in advance, then refrigerate them separately. When ready to cook, just combine and simmer. This can save time on busy days.
Final Thoughts
This Tuscan White Bean Soup with Sausage Recipe really feels like a hug in a bowl. It’s one of those meals that fills your home with irresistible aromas and brings people together around the table. Whether you’re cooking for family or friends, this soup never fails to impress and satisfy. I can’t recommend it enough—give it a try, and soon you’ll wonder how you ever lived without it!
Print
Tuscan White Bean Soup with Sausage Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
A hearty and comforting Tuscan White Bean Soup featuring mild Italian sausage, fresh vegetables, Great Northern beans, and a touch of cream and spinach for richness. This flavorful soup is perfect for a cozy meal and garnished with fresh parsley for a burst of freshness.
Ingredients
Main Ingredients
- 1 pound mild Italian sausage
- 1 large yellow onion, diced (about 1 ½ cups)
- 3 ribs celery, diced
- 2 large carrots, sliced into rounds
- 2 teaspoons garlic, minced
- 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
- 2 cups (60 g) fresh baby spinach
- ½ cup (119 g) heavy whipping cream
- Parsley, chopped for garnish
Instructions
- Brown the sausage: Heat a large Dutch oven over medium-high heat and add the mild Italian sausage. Cook the sausage, breaking it up with a wooden spoon, stirring occasionally until browned, about 10-15 minutes.
- Sauté vegetables: Reduce heat to medium, then add diced onions, celery, and sliced carrots to the pot. Cook until onions soften, about 3-5 minutes. Add minced garlic and cook for an additional minute for fragrant flavor.
- Add seasonings: Stir in tomato paste, Italian seasoning, crushed red pepper, and ground black pepper until well combined with the sausage and vegetables.
- Simmer the soup: Pour in chicken broth and add the drained and rinsed Great Northern beans. Bring the mixture to a simmer, then continue cooking for 6-7 minutes until the celery and carrots are tender.
- Add cream and spinach: Stir in the heavy whipping cream and fresh baby spinach. Cook until the spinach wilts, about 5 minutes, blending the flavors and adding richness to the soup.
- Garnish and serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm for a satisfying meal.
Notes
- You can substitute mild Italian sausage with turkey sausage for a leaner option.
- For a spicier kick, increase the crushed red pepper according to taste.
- Use low-sodium chicken broth to reduce sodium content if desired.
- To make the soup heartier, add diced potatoes along with the vegetables.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 55 mg
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