Description
This comforting Tuscan White Bean Soup features hearty Italian sausage, tender vegetables, and creamy spinach broth, making it a perfect meal for chilly days. Rich in flavor and easy to prepare, it’s a classic Italian-inspired soup that combines protein and greens in a satisfying way.
Ingredients
Scale
Meat
- 1 pound mild Italian sausage
Vegetables
- 1 large yellow onion, diced
- 3 ribs celery, diced
- 2 large carrots, sliced
- 2 teaspoons garlic, minced
- 2 cups fresh baby spinach
- Chopped parsley (for garnish, optional)
Pantry
- 4 cups chicken broth
- 2 cans Great Northern beans, drained and rinsed
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon black pepper
Dairy
- ½ cup heavy whipping cream
Instructions
- Brown the sausage: In a large Dutch oven set over medium-high heat, crumble and brown the mild Italian sausage until fully cooked and browned, about 10–15 minutes.
- Sauté the vegetables: Reduce heat to medium and add diced onions, celery, and sliced carrots to the pot. Cook until softened, approximately 3–5 minutes. Then stir in minced garlic and cook for an additional minute to release its aroma.
- Add seasonings: Stir in tomato paste, Italian seasoning, crushed red pepper flakes, and black pepper, mixing well to coat the vegetables and sausage evenly.
- Simmer the soup: Pour in the chicken broth and drained Great Northern beans. Bring the mixture to a simmer and cook for about 6–7 minutes, or until the vegetables are tender and flavors meld.
- Incorporate cream and spinach: Stir in the heavy whipping cream and fresh baby spinach. Continue cooking until the spinach wilts, about 5 minutes, enriching the soup with a creamy texture and fresh greens.
- Serve: Ladle the soup into bowls and optionally garnish with chopped parsley for color and extra flavor. Serve warm as a hearty and satisfying meal.
Notes
- You can substitute mild Italian sausage with turkey sausage for a leaner option.
- For a thicker soup, mash some of the beans before adding cream.
- Spinach can be swapped with kale or Swiss chard for variation.
- Leftovers keep well refrigerated for up to 3 days and freeze nicely for up to 2 months.
- Adjust crushed red pepper flakes according to your preferred spice level.
