Warm, hearty, and packed with flavor, this Tuscan White Bean Soup with Sausage is the ultimate comfort food for any occasion. Whether you’re looking for a quick weeknight meal or a cozy dish to serve at a dinner party, this recipe has got you covered.
Why You’ll Love This Recipe:
- The combination of mild Italian sausage and creamy white beans creates a rich and satisfying flavor profile.
- With simple ingredients and minimal prep time, this soup is perfect for busy days when you want a delicious homemade meal without the hassle.
- This soup is great for meal prep – make a big batch and enjoy it throughout the week for easy lunches or dinners.
Ingredient Notes:
Meat and Dairy:
- Mild Italian sausage adds a savory and slightly spicy kick to the soup.
- Heavy whipping cream lends a luxurious creaminess to the broth.
Vegetables:
- Yellow onion, celery, carrots, and garlic provide a flavorful base for the soup.
- Fresh baby spinach adds a pop of green and a boost of nutrients.
Pantry Items and Seasonings:
- Tomato paste, Italian seasoning, crushed red pepper, and black pepper add depth and warmth to the soup.
- Chicken broth and Great Northern beans are the heart of this dish.
- Parsley, chopped for garnish, adds a fresh touch to each bowl.
Step-by-Step Instructions:
- In a large pot, cook the Italian sausage over medium heat until browned.
- Add in the onion, celery, carrots, and garlic, cooking until the vegetables are tender.
- Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper.
- Pour in the chicken broth and add the Great Northern beans. Simmer for about 15 minutes.
- Stir in the heavy whipping cream and spinach, cooking until the spinach is wilted.
- Serve hot, garnished with chopped parsley.
Helpful Tips:
- For a lighter version, use turkey sausage instead of pork.
- Swap out the spinach for kale for a different flavor and texture.
- This soup tastes even better the next day, allowing the flavors to meld together. Store leftovers in an airtight container in the fridge for up to 4 days.
Expert Tips for the Best Results:
- To enhance the flavor, use homemade chicken broth or low-sodium broth.
- For a thicker soup, mash some of the beans before adding the cream.
- Don’t skip the garnish of fresh parsley – it adds a bright finishing touch to the dish.
Serving Suggestions:
Pair this soup with a crusty baguette for dipping or a simple green salad on the side. A glass of red wine or a crisp white wine complements the flavors of the soup perfectly.
Storage and Reheating Tips:
To store leftovers, let the soup cool completely before transferring it to an airtight container in the fridge. Reheat gently on the stovetop, adding a splash of broth if needed to thin out the soup.
Frequently Asked Questions:
- Can I freeze this soup? Yes, this soup freezes well for up to 3 months. Thaw in the fridge before reheating.
- Can I use a different type of bean? Yes, cannellini beans or navy beans can be used as substitutes for Great Northern beans.
- Can I make this soup in a slow cooker? Absolutely! Brown the sausage and sauté the vegetables before transferring everything to a slow cooker to simmer on low for 6-8 hours.
Conclusion:
Warm up your kitchen and your belly with this delicious Tuscan White Bean Soup with Sausage. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is sure to impress. Give it a try and let us know how it turns out! Enjoy!
Tuscan White Bean Soup with Sausage Recipe
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
This Tuscan White Bean Soup with Sausage is a hearty and comforting dish perfect for cool evenings. The combination of savory Italian sausage, creamy white beans, and a flavorful broth makes for a satisfying meal.
Ingredients
Meat and Dairy
- 1 pound mild Italian sausage
- 1/2 cup (119 g) heavy whipping cream
Vegetables
- 1 large yellow onion, diced (about 1 1/2 cups)
- 3 ribs celery, diced
- 2 large carrots, sliced into rounds
- 2 teaspoons garlic, minced
- 2 cups (60 g) fresh baby spinach
Pantry Items and Seasonings
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon ground black pepper
- 4 cups (32 ounces) chicken broth
- 2 cans (15.5 ounces each) Great Northern beans, drained and rinsed
- parsley, chopped for garnish
Instructions
- Brown the sausage: In a large pot, cook the Italian sausage over medium heat until browned.
- Add vegetables and seasonings: Add the onion, celery, carrots, garlic, Italian seasoning, crushed red pepper, and black pepper to the pot. Cook until vegetables are tender.
- Add remaining ingredients: Stir in the chicken broth, tomato paste, and Great Northern beans. Simmer for about 10-15 minutes.
- Finish the soup: Stir in the heavy cream and fresh spinach. Cook until the spinach wilts. Serve hot, garnished with parsley.
Notes
- You can substitute kale or Swiss chard for the spinach for a different flavor profile.
- For a lighter version, you can use turkey or chicken sausage instead of Italian sausage.
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 70 mg