Name: Tuscan White Bean Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 1 pound chicken 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 (60 g) fresh baby spinach; ½ cup (119 g) heavy whipping cream; Parsley, chopped for garnish

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This Tuscan White Bean Soup is a hearty, comforting one-pot dish that’s packed with savory chicken sausage, vegetables, creamy white beans, and fresh spinach. The combination of Italian seasonings, tomato paste, and the richness of heavy cream creates a flavorful, satisfying soup perfect for any night. Ready in just 35 minutes, this dish is as delicious reheated as it is fresh, making it ideal for meal prep or cozy weeknight dinners.

Why You’ll Love This Recipe

This Tuscan White Bean Soup is the ultimate comfort food. The chicken sausage adds savory depth, while the white beans bring creaminess and heartiness to each spoonful. The vegetables—onions, carrots, and celery—contribute a fresh, aromatic flavor, and the spinach provides a vibrant, nutritious addition. A dash of Italian seasoning and crushed red pepper bring the soup to life with layers of flavor that are both comforting and satisfying. Whether you’re looking for a quick weeknight meal or a dish that gets better with time, this soup is a winner! Tuscan White Bean Soup

Ingredients

1 pound chicken 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 (60 g) fresh baby spinach
½ cup (119 g) heavy whipping cream
Parsley, chopped for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the sausage: In a large Dutch oven, heat over medium-high heat. Add the chicken sausage and cook until browned, breaking it apart with a wooden spoon and stirring occasionally, about 10-15 minutes.
Sauté vegetables: Reduce the heat to medium, then add the diced onion, celery, and carrots. Cook until the onions soften, about 3-5 minutes. Add the minced garlic and cook for an additional minute.
Add seasonings: Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper. Mix everything together to combine.
Simmer the soup: Pour in the chicken broth and add the rinsed beans. Bring the soup to a simmer and continue simmering for 6-7 minutes, or until the celery and carrots are tender.
Add cream and spinach: Stir in the heavy cream and spinach, cooking for an additional 5 minutes, until the spinach has wilted.
Serve: Serve warm, garnished with freshly chopped parsley.

Servings and Timing

Servings: 6 servings
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Variations

Spicy Sausage: For extra spice, use spicy chicken sausage or add more crushed red pepper.
Vegetarian Version: Skip the sausage and add more beans or another plant-based protein such as lentils.
Add More Greens: Feel free to add kale or Swiss chard in place of the spinach for more texture and flavor.
Low-Carb: For a low-carb version, omit the carrots and use cauliflower or zucchini instead.
Use Different Beans: If you don’t have Great Northern beans, you can substitute with cannellini beans or white kidney beans.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat the soup over medium heat on the stovetop, stirring occasionally. If it thickens too much, add a bit more chicken broth or water to reach your desired consistency.

FAQs

1. Can I use a different type of sausage?

Yes, you can use turkey sausage or even a plant-based sausage to suit your preference.

2. Can I make this soup ahead of time?

Yes, this soup actually tastes even better the next day as the flavors meld. Store it in the fridge for up to 3-4 days.

3. Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely before transferring it to an airtight container. It will keep for up to 3 months in the freezer. Reheat thoroughly before serving.

4. How do I know when the vegetables are tender?

The vegetables are done when the carrots and celery are easily pierced with a fork, and the onions are soft and translucent.

5. Can I make this soup dairy-free?

Yes, you can substitute the heavy cream with coconut milk or a dairy-free cream alternative to make it dairy-free.

6. Can I use other types of beans?

Yes, you can substitute Great Northern beans with cannellini beans, navy beans, or even chickpeas for a different flavor and texture.

7. Can I add potatoes to this soup?

Yes, diced potatoes would make a great addition for extra heartiness. Just add them with the carrots and celery and cook until tender.

8. How can I make this soup spicier?

To make this soup spicier, add more crushed red pepper or a diced jalapeño pepper when cooking the vegetables.

9. Can I use fresh spinach instead of frozen?

Yes, fresh spinach works wonderfully in this recipe. If you prefer frozen spinach, just make sure to thaw and drain it before adding.

10. What can I serve with this soup?

This soup pairs wonderfully with a slice of crusty bread, a side salad, or some homemade croutons for added crunch.

Conclusion

Tuscan White Bean Soup is the perfect blend of savory, creamy, and hearty. The combination of chicken sausage, white beans, and fresh spinach creates a dish that’s both filling and satisfying. This easy one-pot soup comes together in just 35 minutes and is perfect for a cozy weeknight meal or meal prep for the week. Whether you’re making it for dinner tonight or storing it for later, this soup will become a comforting staple in your recipe rotation.