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Creamy Tuscan White Bean Soup with Spicy Italian Sausage and Fresh Veggies Recipe

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4.3 from 54 reviews

This Creamy Tuscan White Bean Soup features spicy Italian chicken sausage, fresh vegetables, and a creamy broth infused with sun-dried tomatoes, lemon, and parmesan rind. Ready in just 45 minutes, it’s a hearty and flavorful meal perfect for pairing with a fresh side salad and crusty bread.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Meat

  • 1 pound spicy Italian chicken sausage, removed from casing

Vegetables & Aromatics

  • 1 small to medium onion, diced
  • 3 stalks celery, diced
  • 2 carrots, diced
  • 6 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes packed in oil, drained and roughly chopped
  • 5 oz spinach

Seasonings

  • 2 heaping teaspoons Italian seasoning
  • 1 1/2 teaspoons kosher salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • juice and zest of 1 lemon
  • grated parmesan, for serving
  • fresh basil, for serving

Beans & Broth

  • 2–15 oz cans cannellini beans, drained and rinsed
  • 64 oz low-sodium chicken broth
  • parmesan rind
  • 1 cup half and half, room temperature

Oils & Fats

  • olive oil (quantity to cook sausage, approximately 1 tablespoon)

Instructions

  1. Cook the Sausage: Heat a large heavy-bottomed pot over medium-high heat. Add olive oil and the spicy Italian chicken sausage, breaking it up with a spoon as it browns. Cook until the sausage is no longer pink.
  2. Sauté the Vegetables: Add diced onion, celery, and carrots to the pot. Cook for 3-4 minutes until the vegetables start to become tender. Add minced garlic, Italian seasoning, kosher salt, and black pepper. Sauté for another minute until fragrant.
  3. Add Remaining Ingredients: Stir in the sun-dried tomatoes, drained cannellini beans, chicken broth, lemon juice and zest, and parmesan rind. Mix everything until well combined.
  4. Simmer the Soup: Bring the soup to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 15-20 minutes to allow the flavors to meld.
  5. Season and Remove Parmesan Rind: Taste the soup and adjust salt and pepper as needed. Remove and discard the parmesan rind.
  6. Add Creaminess and Spinach: Stir in room temperature half and half for creaminess. Then add the spinach, stirring until it wilts and is fully incorporated.
  7. Serve: Ladle the soup into bowls and top with grated parmesan and fresh basil. Serve alongside crusty bread for a complete meal.

Notes

  • You can substitute spicy Italian turkey sausage for chicken sausage if preferred.
  • If you don’t have sun-dried tomatoes packed in oil, rehydrate dry ones in warm water and drain before adding.
  • For a creamier texture, you can partially blend some of the soup before adding the spinach.
  • Adjust the level of spice by choosing a milder or hotter sausage based on your taste.
  • This soup stores well and flavors improve overnight; reheat gently on stovetop or microwave.
  • Use low-sodium chicken broth to control the saltiness, then season to taste at the end.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Tuscan/Italian
  • Diet: Low Fat

Find it online: https://ellarecipe.com/creamy-tuscan-white-bean-soup-with-spicy-italian-sausage-and-fresh-veggies-recipe/