Creamy Tuscan White Bean Soup (Printable)

Hearty Tuscan soup with white beans, sausage, spinach & carrots in a creamy broth. Ready in just 30 minutes.

# What You'll Need:

→ Meats

01 - 12 oz Italian sausage, casings removed, crumbled

→ Vegetables

02 - 1 medium yellow onion, finely diced
03 - 2 medium carrots, peeled and diced
04 - 3 garlic cloves, minced
05 - 3.5 oz fresh baby spinach

→ Legumes

06 - 2 cans cannellini beans, drained and rinsed

→ Broth & Dairy

07 - 3 cups low-sodium chicken broth
08 - 1 cup heavy cream
09 - 2 tablespoons unsalted butter

→ Herbs & Seasonings

10 - 1 teaspoon dried Italian herb mix
11 - ½ teaspoon crushed red pepper flakes
12 - Salt and freshly ground black pepper to taste

→ For Serving

13 - Freshly grated Parmesan cheese
14 - Crusty bread

# How-To Steps:

01 - Melt butter in a large pot over medium heat. Add crumbled sausage and cook, breaking into pieces with a spoon, until browned and cooked through, approximately 5 minutes.
02 - Add diced onion and carrots to the pot. Sauté for 4 minutes until vegetables begin to soften. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Stir in drained beans, Italian herb mix, and red pepper flakes. Pour in chicken broth and bring to a gentle simmer.
04 - Reduce heat to low and stir in heavy cream. Simmer gently for 5 to 7 minutes, allowing flavors to meld together.
05 - Add fresh spinach and cook until wilted, approximately 2 minutes. Season with salt and black pepper to your preference.
06 - Ladle soup into bowls, top with freshly grated Parmesan cheese, and serve alongside crusty bread if desired.

# Expert Advice:

01 -
  • It tastes like you've been simmering it all day, but honestly, thirty minutes is all the time you need.
  • The sausage cooks right in the pot, so there's barely any cleanup and maximum flavor soaking into every spoonful.
  • Creamy without being heavy—the kind of soup that feels indulgent but leaves you satisfied, not stuffed.
02 -
  • If you skip rinsing the canned beans, you'll end up with a gummy, cloudy broth instead of something pristine and elegant—the starch coating them is working against you.
  • Don't let the cream boil vigorously or it can separate and become thin and oily; a gentle simmer keeps it silky and luxurious.
  • Taste your soup before adding salt because the sausage, broth, and cheese are all salty players, and you don't want to overshoot.
03 -
  • Brown the sausage properly—don't rush this step or skim on it—because those caramelized bits are where the deep, savory flavor lives.
  • Keep the heat low once the cream goes in; high heat is the enemy of a silky, luxurious texture and will make it split and separate.
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