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Tuscan White Bean Soup

This Tuscan White Bean Soup is a comforting, one-pot meal packed with savory Italian sausage, creamy beans, and fresh spinach. Perfect for a cozy weeknight dinner, it offers a rich depth of flavor that only gets better as it sits. Whether you are looking for a wholesome family meal or a reliable recipe for meal prep, this soup is a guaranteed winner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 548
Ingredients Equipment Method Notes

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 tsp garlic minced
  • 1 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1/2 tsp crushed red pepper
  • 1/2 tsp ground black pepper
  • 4 cups chicken broth 32 ounces
  • 2 cans Great Northern beans 15.5 ounces each, drained and rinsed
  • 2 cups fresh baby spinach 60 g
  • 1/2 cup heavy whipping cream 119 g
  • Fresh parsley chopped for garnish

Equipment

  • Dutch oven
  • Wooden spoon

Method
 

  1. Place a large Dutch oven over medium-high heat and add the Italian sausage. Cook until the sausage is thoroughly browned, using a wooden spoon to break the meat into small crumbles. This should take about 10-15 minutes.
    1 pound mild Italian sausage
  2. Reduce the heat to medium. Stir in the diced onions, celery, and carrots. Continue to cook for 3-5 minutes, or until the onions have softened and become translucent.
    1 large yellow onion, 3 ribs celery, 2 large carrots
  3. Add the minced garlic and cook for 1 more minute until fragrant.
    2 tsp garlic
  4. Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper, ensuring the vegetables and meat are evenly coated.
    1 tbsp tomato paste, 1 tsp Italian seasoning, 1/2 tsp crushed red pepper, 1/2 tsp ground black pepper
  5. Pour in the chicken broth and add the rinsed Great Northern beans. Bring the mixture to a simmer.
    4 cups chicken broth, 2 cans Great Northern beans
  6. Allow the soup to simmer for 6-7 minutes, or until the carrots and celery have reached your desired level of tenderness.
  7. Stir in the heavy cream and the fresh baby spinach. Continue to cook for about 5 minutes, or just until the spinach has wilted into the soup.
    2 cups fresh baby spinach, 1/2 cup heavy whipping cream
  8. Remove from heat and serve warm, garnished with a sprinkle of fresh parsley.
    Fresh parsley

Notes

Scrape the browned bits (fond) from the bottom of the pot after cooking the sausage to maximize the flavor of the broth. Be sure to rinse the canned beans thoroughly to remove excess salt and starch before adding them to the soup.