Creamy Tuscan White Bean Soup (Print-Friendly)

Hearty Tuscan soup with white beans, sausage, spinach, and carrots in a creamy broth. Done in 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 (14 oz each) cannellini or great northern 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 - 0.5 teaspoon crushed red pepper flakes
12 - Salt and freshly ground black pepper to taste

→ For Serving

13 - Freshly grated Parmesan cheese
14 - Crusty bread

# Cooking Steps:

01 - In a large pot or Dutch oven, melt butter over medium heat. Add crumbled sausage and cook, breaking up with a spoon, until browned and cooked through, approximately 5 minutes.
02 - Add diced onion and carrots. Sauté for 4 minutes until vegetables 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 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 pepper to taste.
06 - Ladle soup into bowls, top with freshly grated Parmesan, and serve with crusty bread if desired.

# Expert Tips:

01 -
  • It's genuinely ready in 30 minutes, which means weeknight dinners stop feeling like a battle against the clock.
  • The cream makes everything taste indulgent without requiring you to spend hours tending a pot.
  • It feeds four people generously, or stretches into lunches the next day if you're eating alone.
02 -
  • Rinsing the canned beans is non-negotiable—the starchy liquid will make your broth cloudy and thick in a way that tastes starchy rather than creamy.
  • Add the spinach at the very end because cooking it any longer than 2 minutes turns it an unappetizing gray-green and strips away its fresh taste.
03 -
  • Freshly grate your Parmesan just before serving because pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into the warm soup.
  • If you're making this ahead, add the spinach only when you're about to serve—it'll turn dark and mushy if it sits in the warm broth for hours.
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