Easy Creamy Tuscan White Bean Soup with Sausage and Spinach
Easy Creamy Tuscan White Bean Soup with Sausage and Spinach is a hearty, comforting meal ready in just 30 minutes. After making this many times, I’ve discovered the secret to the creamiest texture without heavy cream. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Stuffed Grape Leaves with Lemon Rice and Herbs and Easy Chinese Chow Mein with Fresh Veggies in 25 Minutes.
Why This Easy Creamy Tuscan White Bean Soup with Sausage and Spinach Is Pure Comfort
- Creamy texture without heavy cream
- Hearty and comforting
- Ready in 30 minutes
- Better than takeout
What You'll Need for Easy Creamy Tuscan White Bean Soup with Sausage and Spinach
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cans cannellini beans
- 1 lb Italian sausage
- 4 cups chicken broth
- 2 cups fresh spinach
- 1 onion
- 3 cloves garlic
- 1 carrot
- 1 celery stalk
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and pepper to taste
- Optional: Grated Parmesan cheese
- Optional: Crushed red pepper flakes
đź“ť Ingredient Notes
- Italian sausage: Mild or spicy, your choice
đź›’ Tools & Equipment I Recommend
- Immersion blender — Creates a smooth, creamy texture without removing the pot from the heat → See on Amazon
- Good quality sausage — Makes a big difference in flavor → See on Amazon
How to Make Easy Creamy Tuscan White Bean Soup with Sausage and Spinach
- Sauté onion, garlic, carrot, and celery: In a large pot, cook until softened
- Add sausage, cook until browned: Break up the sausage as it cooks
- Stir in beans, broth, rosemary, thyme, salt, and pepper: Bring to a boil, then reduce heat and simmer
- Blend until creamy: Use an immersion blender to blend about half the soup
- Add spinach, cook until wilted: Stir in spinach and cook until it's bright green and wilted
- Serve: Ladle into bowls and top with grated Parmesan and red pepper flakes if desired
Cook's Tips for Perfect Easy Creamy Tuscan White Bean Soup with Sausage and Spinach
- Common mistake and fix: Don't over-blend. It can make the soup gummy. If it's too thick, add more broth to reach your desired consistency.
- Pro tip: For a smoother texture, blend the soup until it's almost smooth, but still has some chunks of beans and sausage.
- Pro tip: Add a pinch of nutmeg for a touch of warmth and depth.
- Pro tip: For a vegetarian version, use vegetable broth and omit the sausage or replace it with cooked lentils.
Storing & Reheating Easy Creamy Tuscan White Bean Soup with Sausage and Spinach
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days Make-ahead tip: This soup can be made ahead and reheated for a quick meal
Freezing Easy Creamy Tuscan White Bean Soup with Sausage and Spinach
Freeze for up to 3 months
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) until warmed through Microwave: Reheat in the microwave until warmed through
Recipe Notes
- Chef tip: For a smoother texture, blend the soup until it's almost smooth, but still has some chunks of beans and sausage.
- Best substitution: For a vegetarian version, use vegetable broth and omit the sausage or replace it with cooked lentils.
- Make-ahead: This soup can be made ahead and reheated for a quick meal
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, add more broth to reach your desired consistency. If it's too thin, simmer it for a few more minutes to reduce the liquid.
Want to level up this recipe?
High-quality sausage press — Makes it easy to remove sausage casings for a smoother texture in the soup → Check price on Amazon
Easy Creamy Tuscan White Bean Soup with Sausage and Spinach
Ingredients
Main Ingredients
- 2 cans cannellini beans
- 1 lb Italian sausage
- 4 cups chicken broth
- 2 cups fresh spinach
Seasonings
- 1 onion
- 3 cloves garlic
- 1 carrot
- 1 celery stalk
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and pepper to taste
Optional Toppings
- Grated Parmesan cheese
- Crushed red pepper flakes
Instructions
- Sauté onion, garlic, carrot, and celery: In a large pot, cook until softened
- Add sausage, cook until browned: Break up the sausage as it cooks
- Stir in beans, broth, rosemary, thyme, salt, and pepper: Bring to a boil, then reduce heat and simmer
- Blend until creamy: Use an immersion blender to blend about half the soup
- Add spinach, cook until wilted: Stir in spinach and cook until it's bright green and wilted
- Serve: Ladle into bowls and top with grated Parmesan and red pepper flakes if desired
Notes
- Chef tip: For a smoother texture, blend the soup until it's almost smooth, but still has some chunks of beans and sausage.
- Best substitution: For a vegetarian version, use vegetable broth and omit the sausage or replace it with cooked lentils.
- Make-ahead: This soup can be made ahead and reheated for a quick meal
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, add more broth to reach your desired consistency. If it's too thin, simmer it for a few more minutes to reduce the liquid.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days
- Freezer: Freeze for up to 3 months
- Oven reheat: Reheat in the oven at 350°F (175°C) until warmed through
- Microwave reheat: Reheat in the microwave until warmed through
- Make ahead: This soup can be made ahead and reheated for a quick meal
Nutrition Per Serving
- Calories: 450
- Protein: 25g
- Fat: 18g
- Carbs: 45g
- Fiber: 12g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 60mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Creamy Tuscan White Bean Soup with Sausage and Spinach FAQs
Yes, this soup can be made ahead and reheated for a quick meal. It will keep in the fridge for up to 5 days or in the freezer for up to 3 months.
Over-blending can make the soup gummy. If it's too thick, add more broth to reach your desired consistency.
Yes, you can make this soup in the slow cooker. Cook the sausage and vegetables on the stove, then transfer to the slow cooker with the beans and broth. Cook on low for 6-8 hours or on high for 3-4 hours.
For a vegetarian version, use vegetable broth and omit the sausage or replace it with cooked lentils.
If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
A Warm Final Note
I can’t wait for you to try Easy Creamy Tuscan White Bean Soup with Sausage and Spinach and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
