Tuscan White Bean Soup with Sausage Recipe

There’s something incredibly soothing about a steaming bowl of soup, especially as the leaves begin to turn and the days grow shorter. One of my all-time favorites is Tuscan White Bean Soup with Sausage. This inviting dish not only fills your kitchen with the warm aroma of the Italian countryside, but it also brings back fond memories of family gatherings around the dinner table, sharing stories and laughter over hearty meals.

With its rich blend of flavors and creamy texture, this soup is the ultimate comfort food, perfect for chilly evenings or lazy weekends. Whether you’re a seasoned cook or just starting out, this recipe is straightforward enough to let you focus on the enjoyment of cooking and sharing with loved ones.

Recipe Timing

• Prep Duration: 15 minutes
• Active Cooking: 25 minutes
• Total Duration: 40 minutes
• Portion Size: Serves 6
• Complexity: Simple

Nutritional Recipe

• Calories per portion: Approximately 390
• Protein: 21 g
• Carbs: 32 g
• Fats: 21 g
• Fiber: 7 g
• Sugars: 4 g
• Sodium: 850 mg

Why You’ll Love This Tuscan White Bean Soup with Sausage Recipe

This Tuscan White Bean Soup is a blend of savory sausage, creamy beans, and vibrant vegetables, creating a dish that’s as nourishing as it is delicious. The unique combination of flavors—from the spicy Italian sausage to the fresh baby spinach—offers a delightful experience for your taste buds. And the best part? It’s simple and can easily be made in one pot, leaving you with less cleanup time and more time to relax and enjoy.

The Complete Cooking Journey

Your journey to bowlfuls of comfort begins with simple ingredients that come together to create something spectacular. The layers of flavor build from sautéing the sausage to stirring in fresh greens, culminating in a dish that’s perfect for any occasion. Let’s walk through the process together.

Ingredients:

• 1 pound mild Italian sausage
• ½ cup (119 g) heavy whipping cream
• 1 large yellow onion, diced (about 1 ½ cups)
• 3 ribs celery, diced
• 2 large carrots, sliced into rounds
• 2 teaspoons garlic, minced
• 2 cups (60 g) fresh baby spinach
• 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
• Parsley, chopped for garnish

Method:

Step 1: Brown the Sausage

Heat a large Dutch oven over medium-high heat. Add the mild Italian sausage and cook it, breaking it up with a wooden spoon, until browned and cooked through, about 10-15 minutes. Stir occasionally to ensure even cooking.

Step 2: Sauté the Vegetables

Reduce heat to medium. Add the diced onion, celery, and carrots to the pot. Cook until the onions soften, approximately 3-5 minutes. Then add the minced garlic and cook for an additional minute to release its aroma.

Step 3: Add the Flavors

Stir in the tomato paste, Italian seasoning, crushed red pepper, and ground black pepper. Mix well to evenly coat the vegetables and sausage with the seasonings.

Step 4: Combine with Broth and Beans

Pour in the chicken broth and add the drained Great Northern beans. Bring the mixture to a gentle simmer. Let it cook uncovered for 6-7 minutes, or until the celery and carrots have softened to your desired tenderness.

Step 5: Enrich the Soup

Stir in the heavy whipping cream and fresh baby spinach. Continue cooking until the spinach wilts completely, about 5 minutes. This enriches the soup and adds a creamy texture and vibrant color.

Step 6: Serve with Love

Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm and enjoy this comforting Tuscan-inspired meal.

Serving Suggestions & Pairings

This soup pairs beautifully with crusty bread, perfect for dipping. A light side salad with a tangy vinaigrette can balance the richness of the soup. Don’t forget to pour a glass of your favorite red wine—it’s a lovely companion to this Tuscan treasure!

Storage & Leftovers Guide

Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply warm gently on the stovetop. The flavors may deepen after sitting, making this soup even tastier the next day!

Kitchen Wisdom & Success Tips

• Make sure to drain and rinse the beans well; this helps eliminate excess sodium and grit.
• If you prefer a thicker soup, you can mash some of the beans before mixing them in.
• Feel free to use other greens like kale or chard if you can’t find spinach.

Flavor Variations & Adaptations

Looking to mix things up? You can swap the sausage for ground turkey or omit it for a vegetarian version. Spice things up with different herbs or a squeeze of lemon for extra brightness.

Reader Questions & Solutions

1. What can I use instead of Italian sausage?
   Ground turkey or chicken work well, or you can use a plant-based sausage for a healthier option.

2. Can I freeze this soup?
   Yes! Freeze in an airtight container for up to three months. Thaw in the refrigerator overnight before reheating.

3. How do I make this soup spicier?
   Add an extra pinch of crushed red pepper or diced jalapeños while sautéing the vegetables.

4. What can I substitute for heavy cream?
   You can use half-and-half, coconut milk, or even a dairy-free cream alternative based on your dietary needs.

5. How can I make this soup vegetarian?
   Omit the sausage and use vegetable broth instead of chicken broth. You can add more beans or lentils for added protein.

Wrapping Up

This Tuscan White Bean Soup with Sausage is not just a recipe; it’s a warm hug in a bowl. As you gather around the table with friends and family, let each spoonful transport you to the sun-kissed hills of Tuscany. So roll up your sleeves and step into the kitchen—you’ve got a delightful culinary adventure waiting for you. Happy cooking!

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