Description
A hearty Tuscan White Bean Soup recipe featuring Italian sausage, vegetables, beans, and a creamy broth, perfect for cozy evenings.
Ingredients
Scale
For the Soup:
- 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
For Garnish:
- parsley, chopped for garnish
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
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3g
- Sodium: 920mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Tuscan White Bean Soup, Italian Sausage Soup, Creamy Bean Soup
