Description
This comforting Tuscan White Bean Soup with Sausage features savory Italian sausage combined with creamy beans, fresh vegetables, and a touch of cream for richness. Infused with Italian seasoning and a hint of red pepper flakes, this hearty soup is perfect for warming up on chilly days and offers a delightful balance of flavors and textures.
Ingredients
Scale
Meat and Dairy
- 1 pound mild Italian sausage
- ½ cup (119 g) heavy whipping cream
Vegetables
- 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
Pantry Items and Seasonings
- 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
Instructions
- Cook the Sausage: In a large pot over medium heat, crumble and cook the mild Italian sausage until browned and cooked through, about 7-8 minutes. Remove and set aside, leaving the rendered fat in the pot.
- Sauté the Vegetables: Add the diced onion, celery, and carrots to the pot with the sausage fat. Cook over medium heat until the vegetables soften, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add Seasonings and Tomato Paste: Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper. Cook for 1-2 minutes to develop flavor.
- Combine Beans and Broth: Pour in the chicken broth, then add the drained and rinsed Great Northern beans. Return the cooked sausage to the pot and stir to combine.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat and let it simmer uncovered for about 20 minutes to allow flavors to meld and vegetables to tenderize.
- Finish with Spinach and Cream: Stir in the fresh baby spinach and heavy whipping cream. Cook for another 3-4 minutes until the spinach is wilted and the soup is heated through.
- Garnish and Serve: Ladle the soup into bowls and garnish with chopped parsley. Serve hot with crusty bread or your favorite side.
Notes
- You can substitute mild Italian sausage with turkey sausage for a leaner option.
- For a spicier soup, increase the crushed red pepper or add fresh chili flakes.
- Use low-sodium chicken broth to reduce the sodium content.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
- For a creamier texture, partially mash some of the beans before adding the cream.
