Can I make this soup vegetarian?

Yes! Simply omit the Italian sausage and use vegetable broth instead of chicken broth. For extra protein, consider adding more beans or diced mushrooms to enhance the umami flavor.

What type of beans work best for this recipe?

Great Northern beans are ideal because they have a creamy texture, but cannellini beans or navy beans work well too. If you prefer a firmer bite, cannellini beans are a great choice.

How do I store and reheat leftovers?

Let the soup cool completely before storing it in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm it on the stovetop over medium heat or microwave in 30-second increments, stirring in between. If the soup thickens, add a splash of broth or water to loosen it.

Can I freeze Tuscan White Bean Soup?

Absolutely! Freeze it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Avoid freezing if you've already added heavy cream, as it may separate; instead, add the cream when reheating.

Hearty Tuscan White Bean Soup

Name: Hearty Tuscan White Bean Soup
Prep time: 10 min
Cook time: 35 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 fresh baby spinach; ½ cup heavy whipping cream; Fresh parsley, chopped for garnish

Description

Tuscan White Bean Soup is a hearty, one-pot meal packed with creamy white beans, savory Italian sausage, and aromatic herbs. This easy-to-make dish delivers deep, comforting flavors with minimal effort, making it perfect for beginners and busy weeknights.

Ingredients

Scale

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 fresh baby spinach
½ cup heavy whipping cream
Fresh parsley, chopped for garnish

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Instructions

Brown the sausage: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage and cook, breaking it apart with a wooden spoon, until browned and cooked through. This takes about 10–15 minutes.
Sauté the vegetables: Reduce the heat to medium and add the diced onion, celery, and carrots. Stir occasionally and let them cook until the onions turn translucent and the carrots slightly soften, about 3–5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Build the flavor base: Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper. Let the mixture cook for about a minute to allow the flavors to develop and deepen.
Add the broth and beans: Pour in the chicken broth and add the drained Great Northern beans. Stir well and bring the soup to a gentle simmer. Allow it to cook for 6–7 minutes, letting the vegetables soften and the flavors meld together.
Incorporate the final ingredients: Reduce the heat slightly and stir in the heavy cream and fresh spinach. Continue cooking for another 5 minutes until the spinach wilts and the soup becomes creamy and well-blended.
Serve and garnish: Taste and adjust the seasoning if needed. Ladle the soup into bowls and garnish with freshly chopped parsley before serving. Enjoy warm with crusty bread or a side salad.

Notes

For a dairy-free version: Omit the heavy cream and use full-fat coconut milk or a dairy-free alternative.
Make it vegetarian: Use vegetable broth and replace the sausage with additional beans or mushrooms.
Control the spice level: Reduce or omit the crushed red pepper for a milder taste, or add more for extra heat.
Thicker consistency: Mash some of the beans before adding them to the soup to create a naturally thickened broth.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 548
Sugar: 5g
Sodium: 890mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 10g
Protein: 35g
Cholesterol: 70mg