Creamy Tuscan White Bean Soup (Print View)

A rich Tuscan soup with tender white beans, sausage, spinach, and carrots in a luxurious creamy broth—ready in 30 minutes.

# Components:

→ 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 tbsp unsalted butter

→ Herbs & Seasonings

10 - 1 tsp dried Italian herb mix
11 - 0.5 tsp crushed red pepper flakes
12 - Salt and freshly ground black pepper to taste

→ For Serving

13 - Freshly grated Parmesan cheese
14 - Crusty bread

# Directions:

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 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 mixture to a 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 fresh spinach and cook until wilted, approximately 2 minutes. Season with salt and black pepper to taste.
06 - Ladle soup into bowls, top with freshly grated Parmesan cheese, and serve with crusty bread if desired.

# Expert Advice:

01 -
  • It comes together in the time it takes to pour a glass of wine, yet tastes like you've been simmering it all day.
  • The creaminess is real but not heavy, and the sausage gives it enough richness that you feel completely satisfied.
  • It's one of those soups that tastes better the next day, so leftovers are genuinely a gift to your future self.
02 -
  • Never skip browning the sausage—it's the difference between a soup that tastes like something special and one that tastes like you opened a can.
  • Stir the cream in gently and let it heat through without a hard boil, or it can separate and become grainy, which no amount of seasoning can fix.
  • Add the spinach last and only cook it until it wilts—it becomes bitter and loses its color if you overthink it.
03 -
  • The secret is tasting as you go—salt and pepper at the end, not the beginning, because the broth concentrates as it simmers and you don't want to oversalt.
  • Keep your heat medium or below when the cream is in the pot, because a hard boil will break the cream and you'll end up with a grainy texture no amount of stirring can fix.
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