Tuscan White Bean Soup Recipe

There’s nothing quite like a warm bowl of hearty soup on a chilly day, especially one that fills the kitchen with the comforting aroma of garlic, onions, and Italian spices. This Tuscan white bean soup with beef sausage has all the best elements of comfort food—rich, savory flavors, tender beans, and creamy broth. It’s a cozy, satisfying dish that’s incredibly easy to make, yet impressive enough to serve to friends or family.

This recipe has become a regular in my house, especially on busy weeknights when I want something filling and flavorful without a lot of fuss. The combination of earthy beans, vibrant veggies, and creamy broth is so comforting, and the beef sausage adds a nice depth and meaty texture. Plus, it’s a one-pot wonder, which means fewer dishes to wash—a win in my book!

this RECIPE

A comforting bowl with a taste of Tuscany

Tuscan cuisine is known for its simplicity and reliance on high-quality, fresh ingredients. Traditional Tuscan soups often feature beans, especially cannellini or Great Northern beans, as they’re a staple in the region and add a lovely creaminess to soups and stews. This style of cooking usually highlights humble ingredients like beans, vegetables, and herbs, simmered to perfection to let each flavor shine.

In this recipe, we’re adding a little twist with beef sausage, which brings a hearty, savory quality to the soup. While the classic Tuscan approach might skip the sausage, the addition here gives the soup a bit more substance, making it a satisfying meal on its own.

Key ingredients that make this soup shine

Each ingredient in this soup has a purpose, adding layers of flavor and texture. Here’s a closer look at some of the stars of the dish:

• Beef sausage: The sausage brings a rich, meaty flavor to the soup, balancing the mild creaminess of the beans. If you prefer a lighter option, try substituting with ground turkey sausage or even a plant-based sausage for a vegetarian twist. For the best flavor, look for high-quality sausage with a bit of spice.
• Great Northern beans: These beans are soft and creamy, making them ideal for soup. They soak up the broth and become tender, adding body to the soup. Cannellini beans work as a substitute if you have those on hand, though they have a slightly firmer texture.
• Vegetables (onion, celery, carrots): This classic combination is the base of many soups, adding sweetness, earthiness, and a subtle crunch. If you’re out of celery or carrots, you can use bell peppers or zucchini as substitutes, though the flavor profile will shift slightly.
• Tomato paste: Just a spoonful of tomato paste adds a subtle tanginess and depth to the broth, enhancing the Italian flavors without overpowering the other ingredients.
• Heavy whipping cream: This adds a luscious, creamy texture to the soup. For a lighter option, you could use half-and-half or even a bit of coconut milk for a dairy-free version. It brings just enough richness to make this soup feel like a true comfort dish.
• Baby spinach: Added at the end, spinach adds a pop of color and freshness. Kale or Swiss chard can also be used for a slightly heartier green.

Essential kitchen tools for a perfect pot of soup

To make this Tuscan white bean soup, you don’t need anything too fancy, but a few key tools will make the process smoother.

• Large Dutch oven or heavy-bottomed pot: A Dutch oven retains heat well, ensuring the soup simmers evenly. It’s perfect for soups and stews, but any large, heavy-bottomed pot will work.
• Wooden spoon or spatula: This is great for breaking up the sausage and stirring the soup without scratching your pot.
• Sharp knife and cutting board: Dicing onions, carrots, and celery can be a bit tedious, but a good knife makes the process quick and easy.
• Ladle: Serving soup is so much easier with a ladle, especially if you’re filling bowls to the brim. It’s also handy for portioning out leftovers.

Step-by-step guide to making Tuscan white bean soup

Grab your apron and let’s make some soup! I’ll walk you through each step and share a few personal tips to make this recipe foolproof.

1. Brown the sausage: Start by adding the beef sausage to a large Dutch oven over medium-high heat. Break it up with a wooden spoon as it cooks, stirring occasionally to ensure it browns evenly. This should take about 10-15 minutes. Browning the sausage first adds a lot of flavor, as the bits that stick to the bottom will later mix into the broth.
2. Cook the vegetables: Once the sausage is browned, reduce the heat to medium. Add the diced onions, celery, and carrots. Stir everything together and cook for about 3-5 minutes, until the onions are soft and translucent. Add the garlic and cook for another minute, just until fragrant—be careful not to burn it.
3. Add seasonings and tomato paste: Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper. Let the tomato paste cook for a minute or so; this deepens its flavor and gives the soup a nice, rich color.
4. Pour in the broth and beans: Add the chicken broth and drained, rinsed Great Northern beans. Give everything a good stir and bring the soup to a gentle simmer. Let it cook for about 6-7 minutes, just until the carrots and celery are tender.
5. Finish with cream and spinach: Reduce the heat to low and add the heavy whipping cream and baby spinach. Stir gently until the spinach is wilted and the cream is fully incorporated, about 5 minutes. Taste and adjust the seasoning if needed.
6. Serve and garnish: Ladle the soup into bowls and sprinkle with chopped parsley for a pop of color and freshness. Serve warm, with crusty bread on the side for dipping.

Variations and twists to try

• Make it vegetarian: Swap the beef sausage for a plant-based sausage or omit it altogether. Use vegetable broth instead of chicken broth to keep the flavors rich and savory.
• Low-carb option: For a lighter version, skip the beans and add extra vegetables like zucchini, cauliflower, or even diced tomatoes. It won’t be as creamy, but it’s still delicious.
• Add more greens: Besides spinach, you could toss in kale, Swiss chard, or even collard greens for a more robust, hearty soup. Just remember that tougher greens may need a few extra minutes to soften.
• Spice it up: If you enjoy a bit of heat, add more crushed red pepper or a dash of hot sauce. The creamy base balances out the spiciness beautifully.
• Herby twist: Fresh basil or rosemary can add an extra layer of flavor. Toss in a few leaves or sprigs while simmering and remove before serving for a subtle herbaceous note.

How to serve and garnish your Tuscan white bean soup

When serving this soup, I love to keep things simple with a side of crusty bread or garlic toast—it’s perfect for soaking up that creamy broth. If you’re serving this to guests, you can also sprinkle a little extra Italian seasoning or a few shavings of Parmesan on top for added flair. A drizzle of good-quality olive oil as a finishing touch can make the soup feel extra special.

For presentation, ladle the soup into wide, shallow bowls so all the colors—greens from the spinach, orange from the carrots, and the creamy base—can shine through. A sprinkle of chopped parsley on top adds just the right amount of freshness and color contrast.

Beverages to pair with your soup

• Sparkling water with lemon: The brightness of lemon pairs well with the rich, creamy soup, cutting through the heaviness and refreshing the palate.
• Herbal tea (like chamomile or mint): A warm cup of tea is a cozy match for soup, and herbal options won’t overpower the flavors of the meal.
• Apple cider: If you’re in the mood for something seasonal, warm apple cider adds a bit of sweetness that contrasts nicely with the savory elements of the soup.
• Lemon ginger kombucha: This fizzy, slightly tangy drink is a fun pairing that brings a bit of zest and effervescence.

Storing and reheating leftovers

This soup stores beautifully and often tastes even better the next day as the flavors have more time to meld. Transfer any leftovers to an airtight container and refrigerate for up to 3 days. When you’re ready to reheat, simply warm it over medium heat on the stove until heated through. You might need to add a splash of broth or water if the soup has thickened up too much in the fridge.

For freezing, let the soup cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Adjusting for different serving sizes

If you’re cooking for a smaller crowd, you can easily halve this recipe. Just keep in mind that the soup might cook a bit faster with fewer ingredients in the pot. For a larger crowd, you can double the ingredients, but make sure your pot is big enough to hold all that goodness!

Common questions about Tuscan white bean soup

Q: Can I make this soup dairy-free?
A: Absolutely! Swap the heavy cream with coconut milk or a dairy-free cream. It’ll still be creamy but with a slight coconut flavor.

Q: Can I use dried beans instead of canned?
A: Yes, but you’ll need to soak and cook them first. Use about 1 cup of dried beans, which will yield roughly the same amount as two cans once cooked.

Q: How can I make the soup thicker?
A: For a thicker consistency, mash some of the beans before adding them to the soup, or simmer a bit longer until it reaches your desired thickness.

Q: Is this soup gluten-free?
A: Yes, this soup is naturally gluten-free as long as you use gluten-free sausage and broth. Always double-check labels if you’re sensitive.

This Tuscan white bean soup is a real crowd-pleaser, whether you’re serving it as a cozy dinner on a cold night or making a big batch for meal prep. Enjoy the process of cooking it up and feel free to make it your own!

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