Creamy Tuscan White Bean Soup (Print Version)

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

# Ingredient List:

→ 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 (14 oz each), drained and rinsed

→ Broth and Dairy

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

→ Herbs and 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, optional

# Cooking Directions:

01 - In a large pot or Dutch oven, melt butter over medium heat. Add crumbled sausage and cook, breaking apart with a spoon, until browned and cooked through, approximately 5 minutes.
02 - Add onion and carrots to the pot. Sauté for 4 minutes until vegetables soften. Stir in garlic and cook for 1 minute until fragrant.
03 - Stir in the drained beans, Italian herb mix, and red pepper flakes. Pour in chicken broth and bring mixture 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 spinach to the pot 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 Suggestions:

01 -
  • It's ready in 30 minutes but tastes like you've been stirring it all day.
  • The creaminess is luxurious without feeling heavy, and the sausage gives it real depth.
  • One pot means minimal cleanup, maximum cozy vibes.
02 -
  • Don't skip rinsing the canned beans; that starchy liquid will make your beautiful soup cloudy and the flavors muddy.
  • If you like a thicker soup, mash some of the beans against the side of the pot before adding cream—it thickens things naturally and adds a velvety texture.
03 -
  • Use a potato masher or the back of your wooden spoon to gently crush about a quarter of the beans before adding cream—it thickens the broth naturally and makes the texture more luxurious.
  • If your soup breaks (the cream separates), stay calm and whisk in a splash of cold broth off the heat; most of the time it'll come back together.
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