If you’re searching for a comforting, flavorful bowl of goodness that warms you up from the inside out, this Tuscan White Bean Soup Recipe is a total winner. Packed with hearty Italian sausage, tender vegetables, creamy beans, and fresh spinach, this soup masterfully blends rustic flavors with a touch of elegance. It’s the kind of dish that feels like a warm hug — perfect for a cozy night at home or impressing family and friends with something delightfully simple but deeply satisfying.
Ingredients You’ll Need
Don’t be fooled by the simplicity of these ingredients — each element plays a vital role in bringing depth, texture, and color to your Tuscan White Bean Soup Recipe.
- Mild Italian sausage: Adds savory richness and a slight spice that creates the soup’s hearty backbone.
- Yellow onion: Provides natural sweetness and a savory base once sautéed to softness.
- Celery: Brings a subtle crunch and freshness that balances the richness.
- Carrots: Add a slight sweetness and vibrant color to brighten every spoonful.
- Minced garlic: Infuses the soup with aromatic depth and warmth.
- Tomato paste: Gives a concentrated tang and rich umami that rules the broth.
- Italian seasoning: A perfectly balanced blend of herbs that ties all flavors together.
- Crushed red pepper: Just a hint of heat to keep things interesting without overpowering.
- Black pepper: Adds subtle bite and enhances the overall flavor profile.
- Chicken broth: The soul of the soup’s liquid base, creating a savory and comforting broth.
- Great Northern beans: Creamy, tender beans that add substance and protein without heaviness.
- Fresh baby spinach: Delivers a burst of color and a hit of wholesome greens.
- Heavy whipping cream: Adds luscious creaminess that makes the soup velvety and indulgent.
- Chopped parsley: For a fresh, herbaceous garnish that visually pops and adds brightness.
How to Make Tuscan White Bean Soup Recipe
Step 1: Brown the Sausage
Start by heating a large Dutch oven over medium-high heat, then add the mild Italian sausage. Cook it for 10 to 15 minutes until nicely browned and releasing those gorgeous savory aromas. This step is crucial as it forms the flavor foundation for your Tuscan White Bean Soup Recipe, giving the broth richness and depth.
Step 2: Sauté the Vegetables
Reduce the heat to medium and toss in the diced yellow onion, celery, and carrots. Cook until all the veggies soften, letting their natural sweetness emerge and blend beautifully with the sausage. This combination builds texture and creates a hearty base layer for your soup.
Step 3: Add the Garlic
Next, stir in the minced garlic and cook for an additional minute. This brief step unlocks the garlic’s full flavor without letting it burn, infusing the soup with aromatic warmth and a touch of savory zing.
Step 4: Build the Soup Base
Now it’s time to stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper. Pour in the chicken broth along with the drained and rinsed Great Northern beans. Bring everything to a gentle simmer and let it cook for 6 to 7 minutes. This simmering melds the flavors, thickens the broth slightly, and softens the beans for that perfect creamy texture.
Step 5: Add Cream and Spinach
Finally, stir in the heavy whipping cream and fresh baby spinach. Cook until the spinach wilts, about 5 minutes. This final touch adds a subtle richness and freshness, giving the Tuscan White Bean Soup Recipe an irresistible smoothness and vibrant pop of green.
Step 6: Serve Hot and Garnished
Ladle your soup into bowls and finish with a shower of chopped parsley. This final flourish brightens the dish, adding a fresh herbal note to each hearty and comforting spoonful.
How to Serve Tuscan White Bean Soup Recipe
Garnishes
While parsley is the classic choice, feel free to experiment with fresh thyme or a sprinkle of grated Parmesan for an extra layer of flavor. A drizzle of good olive oil on top elevates richness and adds that unmistakable Mediterranean touch.
Side Dishes
Serve with crusty Italian bread or garlic breadsticks to soak up every last bit of the creamy broth. A crisp green salad with a light vinaigrette also balances the richness beautifully, making for a well-rounded meal.
Creative Ways to Present
For a rustic feel, serve the soup in warm, shallow bowls topped with a dollop of ricotta or a swirl of pesto. Alternatively, ladle the soup into hollowed-out bread bowls for a soup-and-bread combo that doubles down on comfort and presentation wow-factor.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to four days. Store it in an airtight container to preserve its flavors and texture. The beans and spinach continue to soak up the broth, making leftovers even more delicious as time passes.
Freezing
If you want to stash some away for later, this Tuscan White Bean Soup Recipe freezes well for up to three months. Just remember to cool it completely before freezing in portions. Avoid freezing with cream added; instead, stir in fresh cream after thawing and reheating.
Reheating
Reheat gently over medium-low heat on the stove, stirring occasionally. Add a splash of broth or water if it’s too thick, and finish by stirring in fresh cream and spinach to revive that vibrant flavor just before serving.
FAQs
Can I make this Tuscan White Bean Soup Recipe vegetarian?
Absolutely! Simply swap the Italian sausage for a plant-based sausage or extra vegetables like mushrooms and zucchini for similar heartiness. Use vegetable broth instead of chicken broth, and you’ll have a delicious vegetarian version.
What if I don’t have Great Northern beans?
You can easily substitute cannellini or navy beans. Both have a creamy texture that works perfectly and won’t change the flavor too much.
Is this soup spicy?
This recipe has just a mild touch of heat from the crushed red pepper, making it accessible even for those sensitive to spice. You can reduce or omit the crushed red pepper if you prefer a milder flavor.
Can I use fresh herbs instead of Italian seasoning?
Yes! Try a blend of fresh basil, oregano, thyme, and rosemary. Simply chop and add them in the same quantities to keep the authentic Italian flavor profile intact.
How thick or thin should the soup be?
Think creamy but still brothy. The beans and cream add body while the broth keeps it spoonable and light. If you like it thicker, reduce the broth slightly or mash some beans before adding cream.
Final Thoughts
This Tuscan White Bean Soup Recipe is a shining example of how simple ingredients combine to create something truly special. It’s hearty yet fresh, creamy but not heavy, and packed with layers of flavor that taste like home. Give it a try on a chilly evening and watch it become a new favorite you’ll want to make again and again.
Print
Tuscan White Bean Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This comforting Tuscan White Bean Soup features savory Italian sausage, tender vegetables, creamy broth, and fresh spinach for a hearty and flavorful meal perfect for any day of the week.
Ingredients
Meat
- 1 pound mild Italian sausage
Vegetables
- 1 large yellow onion, diced
- 3 ribs celery, diced
- 2 large carrots, sliced
- 2 teaspoons minced garlic
- 2 cups fresh baby spinach
- Parsley, chopped for garnish
Pantry
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper
- ½ teaspoon ground black pepper
- 4 cups chicken broth
- 2 cans Great Northern beans, drained and rinsed
Dairy
- ½ cup heavy whipping cream
Instructions
- Brown the sausage: In a large Dutch oven over medium-high heat, brown the mild Italian sausage for about 10 to 15 minutes, breaking it up so it cooks evenly until fully cooked and nicely browned.
- Sauté the vegetables: Reduce the heat to medium and add the diced onion, celery, and sliced carrots to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional minute to release its fragrance.
- Build the soup base: Add the tomato paste, Italian seasoning, crushed red pepper, ground black pepper, chicken broth, and the drained and rinsed Great Northern beans to the pot. Stir well to combine, then bring the mixture to a gentle simmer. Allow it to cook for 6 to 7 minutes to meld the flavors.
- Finish with cream and spinach: Stir in the heavy whipping cream and fresh baby spinach. Cook until the spinach wilts, about 5 minutes, stirring occasionally to combine and heat through.
- Serve: Ladle the soup into bowls and garnish with chopped parsley. Serve hot for a hearty and satisfying meal.
Notes
- If you prefer a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
- For a thicker soup, mash some of the beans before adding the cream.
- You can substitute kale or Swiss chard for spinach if preferred.
- Adjust crushed red pepper to taste for more or less spiciness.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
