Tuscan White Bean Soup

Tuscan White Bean Soup makes a deeply satisfying meal with hearty sausage savory vegetables creamy beans and a touch of fresh greens. Everything comes together in just one pot for a wintertime favorite that will fill both your belly and your kitchen with classic Italian aromas.

My family requests this soup any time it is chilly outside I first made it after coming home from a trip to Florence and it instantly took me back to the flavors of Tuscany

Ingredients

• Mild Italian sausage: provides a rich and savory foundation Look for sausage with visible herbs and fresh meat
• Yellow onion: offers sweet aromatic depth Choose onions that feel firm and heavy
• Celery and carrots: add structured texture and a gentle sweetness Fresh crisp vegetables make a difference
• Garlic: elevates the whole soup with classic Italian flavor Use fresh cloves for the brightest taste
• Tomato paste: gives richness and a subtle tang Seek out double concentrate if possible
• Italian seasoning: brings a blend of classic herbs Oregano basil and rosemary are all welcome notes
• Crushed red pepper: introduces gentle heat Adjust based on your spice preference
• Ground black pepper: rounds out the soup with warmth Always use freshly cracked if you can
• Chicken broth: acts as the savory base Choose a low sodium version to control saltiness
• Great Northern beans: make it hearty and give creamy texture Opt for beans that hold their shape but are tender
• Fresh baby spinach: provides a pop of green and extra nutrition Choose prewashed for easy prep
• Heavy whipping cream: creates a velvety finish Use cream labelled for whipping for the best richness
• Chopped parsley: not just a garnish it adds a bright herbal kick Use fresh parsley for color and aroma

Step-by-Step Instructions

Brown the Sausage:

Add sausage to a large Dutch oven over medium-high heat Break it apart with a wooden spoon and cook for 10 to 15 minutes until deeply browned and crumbled The caramelized drippings at the bottom build vital flavor for the entire soup

Sauté the Vegetables:

Lower heat to medium then add onions celery and carrots Stir regularly until the onion softens and turns translucent about 3 to 5 minutes The vegetables sweeten and start to soak up the sausage’s flavor

Bloom the Aromatics:

Sprinkle in the garlic stir and let cook for one full minute The fragrance should be strong without letting the garlic brown This quick blooming makes a huge difference

Add Tomato and Seasonings:

Mix in tomato paste Italian seasoning crushed red pepper and black pepper Stir to combine fully Letting the tomato paste see a bit of heat enhances its sweetness and deepens the broth

Simmer with Broth and Beans:

Pour in chicken broth and add the drained beans Bring everything to a gentle simmer and let it cook for 6 to 7 minutes This softens the vegetables more while infusing the soup with all those base flavors

Finish with Cream and Spinach:

Stir in the heavy cream and spinach Let cook another 5 minutes until the spinach is fully wilted and the soup turns creamy and slightly thickened

Serve and Garnish:

Ladle into bowls and top with chopped fresh parsley The fresh herb makes the soup pop and adds color for a beautiful presentation

Save

Every time I make this soup I savor the moment when the spinach folds into the hot broth I love seeing my daughter sneak extra spoonfuls of the tender beans Before serving I always taste to adjust salt since the sausage and broth can vary

Storage Tips

Cool leftover soup completely before transferring to airtight containers Store in the fridge for up to four days Reheat gently over low heat on the stove or microwave portions in a covered bowl If freezing skip the spinach and cream until reheating for best texture

Ingredient Substitutions

Turkey or chicken sausage works beautifully if you prefer less richness Use cannellini beans or navy beans if Great Northern beans are not available If you need dairy-free cream try unsweetened oat or coconut cream

Serving Suggestions

Serve this soup with a thick slice of rustic bread or warm focaccia A crisp green salad with lemony vinaigrette brings balance For a heartier meal top with freshly grated Parmesan cheese just before serving

Tuscan Roots

This soup style hails from rustic farmhouse kitchens of Tuscany where cooks transform simple garden vegetables and preserved beans into deeply flavorful meals This recipe nods to tradition with a creamy twist thanks to heavy cream but the base respects its simple Italian roots

Recipe FAQs

→ Can I use a different type of sausage?

Yes, feel free to substitute with spicy Italian sausage or even turkey sausage for a lighter version while still retaining great flavor.

→ What beans work best if I don't have Great Northern beans?

Cannellini beans or navy beans are excellent substitutes due to their creamy texture and mild taste.

→ Can the soup be made vegetarian?

Absolutely. Omit the sausage and use vegetable broth, adding extra beans or mushrooms for depth and heartiness.

→ How can I store leftovers?

Transfer cooled soup to an airtight container and refrigerate for up to four days. Reheat gently on the stove or in the microwave.

→ What side pairs well with this soup?

Rustic crusty bread or a simple green salad make perfect companions for soaking and balancing the rich flavors.

→ Can I freeze this soup?

Yes. Cool completely, portion into freezer containers, and freeze up to three months. Thaw overnight before reheating for best texture.