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Tuscan white bean soup with Italian sausage, creamy white beans, carrots, celery, spinach, herbs, and crusty bread

Tuscan White Bean Soup

Creamy white bean soup with Italian sausage, vegetables, spinach, herbs, and a light finish of cream.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: dinner, Soup
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

Soup
  • 1 pound mild Italian sausage or spicy sausage
  • 1 large yellow onion diced
  • 3 ribs celery diced
  • 2 large carrots sliced
  • 2 teaspoons garlic minced
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning
  • ½ teaspoon crushed red pepper optional
  • ½ teaspoon black pepper
  • 4 cups chicken broth
  • 2 cans (15.5 ounces each) Great Northern beans drained and rinsed
  • 2 cups fresh baby spinach
  • ½ cup heavy cream
  • fresh parsley chopped, for garnish

Method
 

Method
  1. Cook sausage in a large Dutch oven over medium-high heat, breaking it apart, until browned, about 10–15 minutes.
  2. Reduce heat to medium. Add onion, celery, and carrots. Cook 3–5 minutes, then add garlic for 1 minute.
  3. Stir in tomato paste, Italian seasoning, crushed red pepper, and black pepper.
  4. Add chicken broth and beans. Bring to a simmer and cook 6–7 minutes, until the vegetables are tender.
  5. Stir in cream and spinach. Cook about 5 minutes, until the spinach wilts. Taste and adjust seasoning.
  6. Ladle into bowls and garnish with parsley. Serve with crusty bread.

Notes

Refrigerate up to 4 days or freeze up to 3 months. Add a splash of broth when reheating if needed.