Creamy Tuscan White Bean Soup (Printable)

A rich Tuscan-inspired soup with white beans, sausage, spinach, and carrots in a luxuriously creamy broth. Ready in 30 minutes.

# What You'll 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 (14 oz each) cannellini or great northern beans, 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 - 0.5 teaspoon crushed red pepper flakes
12 - Salt and freshly ground black pepper to taste

→ For Serving

13 - Freshly grated Parmesan cheese
14 - Crusty bread, optional

# 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 diced onion and carrots to the pot. Sauté for 4 minutes until vegetables begin to soften. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Stir in the 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 and deepen.
05 - Add fresh spinach and cook until wilted, approximately 2 minutes. Season generously with salt and freshly ground black pepper to taste.
06 - Ladle soup into bowls and top with freshly grated Parmesan cheese. Serve with crusty bread if desired.

# Recipe Expert Tips:

01 -
  • It's ready in 30 minutes but tastes like it simmered all afternoon.
  • The sausage adds umami depth without requiring any fussy browning techniques.
  • Cream transforms humble canned beans into something that feels luxurious and indulgent.
02 -
  • If your soup seems too thin, mash a handful of beans against the side of the pot before adding cream—their starch thickens everything without flour or cornstarch.
  • Never boil the cream once it's in; a gentle simmer keeps it silky instead of separating into greasy, broken pieces.
03 -
  • Don't skip the rinsing step for canned beans—thirty seconds under cold water prevents starch from clouding your broth and keeps everything pristine.
  • Taste the soup before you finish cooking and adjust seasonings gradually; you can always add more salt, but you can't remove it once it's in.
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