Creamy Tuscan White Bean Soup (Printable Version)

Hearty Tuscan soup with white beans, sausage, and spinach in a rich creamy broth. Ready in 30 minutes.

# Ingredient List:

→ 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 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 - ½ tsp crushed red pepper flakes
12 - Salt and freshly ground black pepper to taste

→ For Serving

13 - Freshly grated Parmesan cheese
14 - Crusty bread

# How to Make It:

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 diced onion and carrots. Sauté for 4 minutes until vegetables are softened. 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 fresh spinach and cook until completely wilted, approximately 2 minutes. Season with salt and freshly ground black pepper to taste.
06 - Ladle soup into bowls, top with freshly grated Parmesan cheese, and serve with crusty bread if desired.

# Expert Tips:

01 -
  • It's genuinely ready in 30 minutes, which means you're not staring at the clock wishing dinner would hurry up.
  • The cream makes it feel indulgent without being pretentious or complicated.
  • One pot means minimal cleanup, and who doesn't appreciate that after a long day.
02 -
  • If you add the cream at high heat, it can break and look grainy—low heat is your friend here, and patience matters more than rushing.
  • The spinach releases water as it wilts, which slightly dilutes the soup, but that's actually beautiful because it stops the soup from becoming too thick and heavy.
03 -
  • Rinse your canned beans thoroughly under cold water—it removes the starchy liquid and keeps your soup from turning murky and unappetizing.
  • Taste as you season at the very end because the salt in the broth and sausage means you need less than you'd think, and it's easier to add more than take it out.
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