Creamy Tuscan White Bean Soup (Print Version)

Rich Tuscan soup with white beans, sausage, spinach in creamy broth

# What You Need:

→ 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 cannellini beans (14 oz each), drained and rinsed

→ Broth & Dairy

07 - 3 cups low-sodium chicken broth
08 - 1 cup heavy cream
09 - 2 tablespoons unsalted butter

→ Herbs & Seasonings

10 - 1 teaspoon dried Italian herb mix
11 - ½ teaspoon 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 onion and carrots, sautéing for 4 minutes until vegetables are softened. Stir in garlic and cook for 1 minute until fragrant.
03 - Stir in drained beans, Italian herb mix, and red pepper flakes. Pour in chicken broth and bring to a simmer.
04 - Reduce heat to low and stir in heavy cream. Simmer gently for 5 to 7 minutes, allowing flavors to meld.
05 - Add spinach and cook until wilted, approximately 2 minutes. Season with salt and pepper to taste.
06 - Ladle soup into bowls, top with freshly grated Parmesan, and serve with crusty bread if desired.

# Expert Advice:

01 -
  • The luxurious creaminess manages to feel indulgent without weighing you down, like wrapping yourself in a cashmere blanket rather than a heavy wool one.
  • Everything comes together in a single pot within 30 minutes, perfect for those evenings when comfort food cravings hit but energy levels are running low.
02 -
  • I once rushed this recipe and added the cream while the heat was too high, resulting in a slightly curdled texture that, while still delicious, lacked that perfect silkiness.
  • After making this countless times, I discovered that mashing about a quarter of the beans against the side of the pot before adding the cream creates the ideal thickness without needing any flour or cornstarch.
03 -
  • When reheating leftovers, do so gently over medium-low heat rather than in the microwave, stirring occasionally to maintain that perfect creamy texture without separation.
  • For an extra layer of flavor that most people cant quite identify but always comment on, add the rind of a Parmesan wedge to simmer with the broth, removing it before serving.
Go Back