Name: Tuscan White Bean Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 pound mild Italian sausage; 1 large yellow onion, diced (about 1 ½ cups); 3 ribs celery, diced; 2 large carrots, sliced into rounds; 2 teaspoons garlic, minced; 1 tablespoon tomato paste; 1 teaspoon Italian seasoning; ½ teaspoon crushed red pepper; ½ teaspoon ground black pepper; 4 cups (32 ounces) chicken broth; 2 cans (15.5 ounces each) Great Northern beans, drained and rinsed; 2 cups (60 g) fresh baby spinach; ½ cup (119 g) heavy whipping cream; parsley, chopped for garnish

Jump to Recipe

Nothing says comfort quite like a bowl of Tuscan White Bean Soup. With its savory Italian sausage, creamy white beans, and fragrant vegetables, this soup fills your kitchen with cozy aromas and is pure comfort in a bowl. Each spoonful is brimming with hearty textures, just the right touch of spice, and a richness that feels like a warm hug on a chilly day. Whether you’re looking to impress a dinner guest or just need a quick, wholesome weeknight meal, Tuscan White Bean Soup is a recipe I return to again and again.

Tuscan White Bean Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of Tuscan White Bean Soup is in its balance of simple, quality ingredients. Every item here pulls its weight, bringing flavor, color, or creamy body to the finished bowl.

Mild Italian sausage: Adds deep, savory flavor and a little texture; look for sausage with fennel seed for extra authenticity.
Yellow onion: Provides sweetness and a foundational flavor as it softens and caramelizes in the pot.
Celery: Lends a fresh, herbal crunch that balances out the richness of the soup base.
Carrots: Offer color and a gentle sweetness, plus their texture holds up beautifully in soup.
Garlic: Brightens up the entire dish with its aromatic punch—don’t skimp!
Tomato paste: Contributes depth and just a hint of tang to round out the flavors.
Italian seasoning: A blend of dried herbs that delivers classic Tuscan notes straight into your bowl.
Crushed red pepper: Provides just enough heat to keep things interesting—adjust to your preference.
Ground black pepper: Rounds out the seasoning with gentle warmth.
Chicken broth: The backbone of the soup, creating a savory, flavorful base for all ingredients.
Great Northern beans: Creamy and mild, these soak up flavors and give the soup its signature body.
Fresh baby spinach: Delivers bright color and a nutritious boost right at the end of cooking.
Heavy whipping cream: Adds that irresistible creamy finish—just a splash transforms the broth.
Parsley, for garnish: Finishes the soup with a burst of freshness and color.

How to Make Tuscan White Bean Soup

Step 1: Brown the Sausage

Start your Tuscan White Bean Soup by adding the mild Italian sausage to a large Dutch oven over medium-high heat. Let it cook for 10 to 15 minutes, breaking it up with your spoon as it browns. This step infuses the whole pot with savory depth—you’ll know it’s ready when the sausage is crumbly and golden.

Step 2: Soften the Veggies

Once the sausage is nicely browned, turn the heat down to medium and toss in your onions, celery, and carrots. Stir regularly for about 3 to 5 minutes, until the onions turn translucent and the kitchen smells amazing. Add the garlic and continue cooking for another minute, just until fragrant.

Step 3: Add Flavor Buildup

Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper. This moment is when the flavors truly bloom! Make sure everything is well-combined—the tomato paste will richen the broth and the spices will permeate every bite.

Step 4: Simmer with Broth and Beans

Next, pour in the chicken broth and tip in your rinsed Great Northern beans. Stir and bring everything up to a gentle simmer. Let the soup bubble away for 6 to 7 minutes; during this time, the vegetables soften and the beans begin soaking up the spicy, herby flavors.

Step 5: Add Cream and Spinach

Once your veggies are tender, lower the heat and stir in the heavy cream and fresh baby spinach. Let the soup cook until the spinach is wilted but still vibrant, about 5 minutes. This final flourish brings richness and a pop of green color. Taste and adjust seasoning if needed.

How to Serve Tuscan White Bean Soup

Garnishes

Finish your Tuscan White Bean Soup with a generous sprinkle of chopped parsley just before serving. That little hit of green looks beautiful and adds a burst of freshness. You can also grate a little fresh Parmesan on top or even a splash of extra virgin olive oil for an authentic flourish.

Side Dishes

The robust flavors of this soup pair perfectly with rustic accompaniments. Think sliced, crusty bread for dipping, a simple green salad with a citrusy vinaigrette, or even some roasted root vegetables on the side. The bread is a must to soak up every last spoonful of that creamy broth!

Creative Ways to Present

For special occasions, ladle the Tuscan White Bean Soup into individual crocks and broil a little cheese-topped bread slice right on top, French onion style. Or try serving it in hollowed-out sourdough bread bowls for an eye-catching, edible presentation that’s sure to delight. Even a family-style tureen garnished with extra herbs makes an inviting centerpiece.

Make Ahead and Storage

Storing Leftovers

Tuscan White Bean Soup stores beautifully. Once cooled, transfer it into airtight containers and refrigerate for up to four days. The flavors actually improve overnight, making tomorrow’s lunch even more tempting.

Freezing

You can absolutely freeze this soup—just leave the fresh spinach out and add it once you reheat. Pour the cooled soup into freezer-safe containers, leaving a bit of space for expansion, and freeze for up to three months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, pour the soup into a pot and warm gently over medium heat, stirring occasionally. If it thickens up too much in the fridge, add a splash of broth or water to loosen it up. If you froze the soup, reheat in a pot straight from the fridge, then add in some fresh spinach at the end.

FAQs

Can I make Tuscan White Bean Soup vegetarian?

Absolutely! Just swap out the Italian sausage for plant-based crumbles or mushrooms, and use vegetable broth in place of chicken broth. You’ll still have a delicious and satisfying bowlful.

Which beans work best if I don’t have Great Northern beans?

Cannellini beans are a classic choice for Tuscan White Bean Soup—any creamy white bean will do. Navy beans make a good substitute, as their texture is similarly soft and hearty.

Can I use kale instead of spinach?

Yes! Kale stands up beautifully in the hot broth, adding an earthy note and extra nutrition. Just be sure to chop kale a bit smaller and simmer it a few minutes longer to soften.

How spicy is this soup with the crushed red pepper?

It’s got a gentle warmth, but nothing overwhelming. If you’re spice-shy or serving kids, start with less and add more to taste when serving.

Is Tuscan White Bean Soup gluten free?

The soup itself is naturally gluten free, as long as your sausage and broth don’t contain any wheat-based fillers. Just double-check those packaged ingredients if you’re avoiding gluten.

Final Thoughts

I hope you’ll give this Tuscan White Bean Soup a try and bring a dash of Italian coziness to your kitchen. It’s one of those recipes that warms the heart as much as the belly—perfect for sharing with loved ones or just treating yourself to something truly comforting.

Tuscan White Bean Soup Recipe

★★★★★

5.2 from 26 reviews

Author: anna
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

A hearty Tuscan White Bean Soup recipe featuring Italian sausage, vegetables, beans, and a creamy broth, perfect for cozy evenings.

Instructions

Cook the Sausage: In a large Dutch oven over medium-high heat, cook the sausage until browned, breaking it up with a wooden spoon (about 10-15 minutes).
Add Vegetables: Reduce heat to medium. Add onions, celery, and carrots. Cook until onions are soft, about 3-5 minutes. Add garlic and cook for 1 more minute.
Season and Simmer: Stir in tomato paste, Italian seasoning, crushed red pepper, and black pepper. Add chicken broth and beans. Simmer for 6-7 minutes until vegetables are tender.
Finish the Soup: Stir in heavy cream and spinach. Cook until spinach wilts, about 5 minutes.
Serve: Garnish with parsley and serve warm.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian