Creamy Tuscan White Bean Soup (Print Version)

Rich and hearty Tuscan-inspired soup with tender white beans, crumbled sausage, fresh spinach, and carrots in a luxuriously creamy broth.

# What You'll 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 - 0.5 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

# How-To Steps:

01 - In a large pot or Dutch oven, melt butter over medium heat. Add crumbled sausage and cook, breaking it 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. Pour in chicken broth and bring to a gentle simmer.
04 - Reduce heat to low and stir in heavy cream. Simmer gently for 5 to 7 minutes, allowing flavors to meld together.
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 Advice:

01 -
  • The velvety cream and savory sausage create this incredible richness that somehow feels like a hug from an Italian grandmother you never had.
  • Its secretly adaptable for any season I make it lighter in summer with turkey sausage and heartier in winter with extra beans and a crusty bread sidecar.
02 -
  • If you add the cream while the soup is boiling too aggressively it will break and separate instead of creating that velvety texture we want.
  • Mashing about a quarter of the beans against the side of the pot before adding the cream creates an even richer, more luxurious texture without needing any flour or thickeners.
03 -
  • Save the Parmesan rinds in your freezer and toss one into the pot while the soup simmers it adds an incredible depth of flavor without any extra effort.
  • For an extra layer of flavor, deglaze the pot with a splash of white wine after cooking the vegetables but before adding the broth and let it reduce completely.
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