Description
A hearty and comforting Tuscan White Bean Soup packed with Italian sausage, vibrant vegetables, and creamy white beans, perfect for cold weather.
Ingredients
Scale
- 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