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Tuscan White Bean Soup is one of those hearty meals that warms not just your body, but your soul. Having made this comforting dish countless times, I’ve come to cherish it as the ultimate cold-weather recipe. Packed with satisfying Italian sausage, vibrant vegetables, and creamy white beans, it’s perfect for a quick weeknight dinner or a cozy weekend brunch. Plus, it’s a fantastic way to use up those veggies lingering in your fridge!
Why You’ll Love This Dish
What makes Tuscan White Bean Soup so special? First and foremost, it’s incredibly versatile. Whether you’re looking for a budget-friendly meal or something that’s sure to please the whole family, this recipe has you covered. Rich in flavors and nutrients, it’s also quick to prepare – all in under 30 minutes! This makes it ideal for busy weeknights or spontaneous gatherings.
“This soup is a lifesaver! Rich, creamy, and packed with flavor – my kids ask for it all the time!” – Emma R.
The Cooking Process Explained
Creating this Tuscan delight is both simple and rewarding. The recipe starts with browning the sausage, which forms the flavor backbone of the dish. Then, you’ll layer in fresh vegetables and seasonings, followed by beans and broth for that signature heartiness. Finally, just a splash of whipping cream and a handful of fresh spinach elevate the soup to new heights. You’ll have a fragrant pot of goodness simmering away before you know it!
What You’ll Need
Here’s a quick list of everything you’ll need to whip up this comforting soup:
- 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
- Chopped parsley for garnish
Feel free to swap out the Italian sausage for ground turkey or a plant-based alternative to cater to your dietary preferences!
Step-by-Step Instructions
- In a large Dutch oven over medium-high heat, add the sausage. Cook until browned, using a wooden spoon to break up the meat, stirring occasionally for about 10-15 minutes.
- Reduce heat to medium, and add the onions, celery, and carrots. Cook until the onions soften, about 3-5 minutes.
- Add minced garlic and cook for another minute.
- Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper until well combined.
- Pour in the chicken broth and add the beans. Bring to a simmer and continue simmering for 6-7 minutes, or until the celery and carrots are tender.
- Finally, add the heavy cream and spinach, cooking just until the spinach wilts, about 5 minutes.
- Serve warm, garnished with chopped parsley.
Best Ways to Enjoy It
This Tuscan White Bean Soup is a meal in itself, but pairing it with a crusty loaf of bread or a simple salad elevates the experience. Consider a side of garlic bread for dipping or a fresh arugula salad with a tangy vinaigrette. It’s also lovely when topped with freshly grated Parmesan cheese for an extra burst of flavor.
Keeping Leftovers Fresh
To store your soup, let it cool completely and transfer it to an airtight container. It can be kept in the fridge for about 3-4 days. If you want to save it for longer, this soup freezes beautifully. Just make sure to leave a little space in the container for expansion. When ready to enjoy, thaw in the fridge overnight and reheat on the stovetop over low heat, stirring until warmed through.
Helpful Cooking Tips
- For a little extra kick, consider adding more crushed red pepper or a splash of hot sauce at the end.
- If you prefer a thicker soup, blend a portion of it using an immersion blender before adding the cream and spinach.
- Experiment with different greens, like kale or swiss chard, if spinach isn’t available.
Creative Twists
While this recipe is delicious as is, there are several ways to give it your own flair. Try using different beans like cannellini or chickpeas for a unique twist on texture. You could also add fresh herbs such as thyme or basil for a fragrant aroma. For a smoky flavor, a bit of smoked paprika can also work wonders.
Common Questions
What is the prep time for this recipe?
Prep time is approximately 10-15 minutes, with cooking taking about 20 minutes total.
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw and drain any excess moisture before adding it to the soup.
How can I make this recipe vegetarian?
Simply omit the sausage and use vegetable broth. You can add more beans or lentils for protein.
Tuscan White Bean Soup isn’t just a meal; it’s a comforting hug in a bowl. Whether you’re enjoying it on a cold evening or sharing it with friends, it’s bound to become a favorite in your household!
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Tuscan White Bean Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
A hearty and comforting Tuscan White Bean Soup packed with Italian sausage, vibrant vegetables, and creamy white beans, perfect for cold weather.
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
- Chopped parsley for garnish
Instructions
- In a large Dutch oven over medium-high heat, add the sausage. Cook until browned, using a wooden spoon to break up the meat, stirring occasionally for about 10-15 minutes.
- Reduce heat to medium, and add the onions, celery, and carrots. Cook until the onions soften, about 3-5 minutes.
- Add minced garlic and cook for another minute.
- Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper until well combined.
- Pour in the chicken broth and add the beans. Bring to a simmer and continue simmering for 6-7 minutes, or until the celery and carrots are tender.
- Finally, add the heavy cream and spinach, cooking just until the spinach wilts, about 5 minutes.
- Serve warm, garnished with chopped parsley.
Notes
Feel free to swap out the Italian sausage for ground turkey or a plant-based alternative to suit your dietary preferences. This soup also pairs beautifully with crusty bread or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 50mg