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When it is chilly or you need a little comfort, this creamy Tuscan white bean soup always delivers on flavor and coziness. Built on a base of Italian sausage and simple vegetables, it is both hearty and satisfying but still comes together easily on a busy night. The spinach and hit of cream create a silky finish that makes each bowl feel extra comforting.
I whipped this up the first time on a snowy weekend when I needed something filling but also fresh. Since then it has become that dish I crave whenever I want warmth and comforting flavors.
Ingredients
- Mild Italian sausage: for rich meaty flavor and little spice look for fresh links from your local butcher
- Yellow onion: diced makes a sweet base for the soup pick ones with tight skins
- Celery: adds freshness and crunch make sure stalks are firm and green
- Carrots: bring sweetness and color to every spoonful choose bright orange ones
- Garlic: minced boosts flavor and depth buy plump fresh bulbs if you can
- Tomato paste: adds richness and helps thicken the broth squeeze tubes are easy to use
- Italian seasoning: delivers classic Tuscan herbal notes dried is just fine
- Crushed red pepper: gives a subtle heat adjust for your spice tolerance
- Ground black pepper: for added kick grind fresh to taste
- Chicken broth: creates a savory background use low sodium if possible so you can control saltiness
- Great Northern beans: for creaminess and body rinse well for the best texture
- Fresh baby spinach: wilts quickly and adds beautiful color always reach for crisp bright leaves
- Heavy whipping cream: stirs in just before serving for richness and silkiness
- Chopped parsley: brightens everything up choose vibrant green leaves for garnish
Step-by-Step Instructions
- Brown the Sausage
- Start by heating a large Dutch oven over medium-high heat and add the sausage. Cook it until well browned and fully cooked through which should take about 10 to 15 minutes. Keep using a wooden spoon to break the sausage into bite sized pieces as it cooks so you get even bits throughout the soup.
- Sauté the Vegetables
- Once the sausage is ready reduce the heat to medium. Add in your diced onions celery and sliced carrots. Stir and cook until the onions look soft and begin to look slightly translucent about three to five minutes. Toss in the minced garlic and cook just one minute more so the flavor turns sweet but does not burn.
- Bloom the Seasonings
- Add the tomato paste to the pot and stir to coat all the veggies and sausage. Sprinkle in Italian seasoning crushed red pepper and ground black pepper. Mix well so everything is evenly coated before moving on.
- Simmer with Broth and Beans
- Pour in the chicken broth and add the rinsed beans. Bring the soup to a gentle simmer and cook for six to seven minutes. The aim here is to soften the carrots and celery so they are tender but still have a bit of a bite left.
- Finish with Cream and Spinach
- Stir in the heavy whipping cream and fresh baby spinach leaves. Continue to cook for about five minutes more just until the spinach has wilted and the soup turns velvety creamy. The combination of cream and sausage makes the entire pot feel so luxurious.
- Serve and Garnish
- Ladle hot soup into bowls and scatter chopped fresh parsley over the top. It makes each serving feel bright and restaurant worthy.
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Nothing beats the aroma of soup bubbling on the stove when everyone comes in from the cold. My favorite part is watching the spinach melt into the golden creamy broth at the end. My kids always ask for seconds especially when we have extra crusty bread on the side.
Storage Tips
Store any leftover soup in airtight containers in your refrigerator for up to four days. If you want to keep some on hand for longer ladle cooled soup into freezer safe containers and freeze for up to three months. Soups with cream can sometimes separate a bit on reheating but just give it a gentle stir and a splash of broth if it looks too thick.
Ingredient Substitutions
Swap Great Northern beans for cannellini beans or navy beans if that is what you have on hand. If you want to go lighter you can use turkey sausage instead of pork. Chopped kale stands in nicely for spinach or leave it out for a more classic brothy result. To make the dish dairy free omit the cream and swirl in some cashew cream at the end.
Serving Suggestions
This soup really shines with a simple side of crusty bread or buttery garlic toast to soak up the creamy broth. It is also wonderful topped with shaved parmesan for an added savory punch. For a more complete meal serve it alongside a crisp Italian salad or roasted vegetables.
Cultural and Historical Context
Tuscan-style soups are known across Italy for their use of beans leafy greens and cured meats. These hearty soups emerged historically as a way to stretch simple ingredients and feed large families especially in the cooler months. Dishes like this reflect the rich tradition of rustic Italian cooking where every ingredient has a chance to shine.
Recipe FAQs
- → What type of beans work best for this soup?
Great Northern beans are preferred for their creamy texture and subtle flavor that complements sausage and vegetables.
- → Can I substitute another meat for Italian sausage?
Yes, try spicy sausage for extra heat or ground turkey for a lighter option. Adjust seasonings as needed.
- → Is there a dairy-free version available?
Use full-fat coconut milk in place of heavy cream for a creamy, dairy-free alternative without changing the texture much.
- → How can I thicken the broth?
Mash some beans into the soup while simmering, or simmer longer to reduce. This naturally thickens the texture.
- → What sides pair well with this dish?
Crusty Italian bread or a simple green salad make excellent accompaniments, soaking up flavors and adding freshness.