Creamy Tuscan White Bean Soup

When the air turns crisp and you crave something deeply satisfying, nothing beats a warm bowl of Creamy Tuscan White Bean Soup With Sausage. This recipe transforms simple pantry staples like cannellini beans and Italian sausage into a luxuriously rich meal that feels like a hug in a bowl. It’s the perfect blend of savory protein, tender vegetables, and a silky broth that will have everyone asking for seconds.

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This soup is inspired by the rustic flavors of the Italian countryside, where fresh ingredients and slow-simmered tastes are the star of the show. Despite its gourmet flavor profile, it uses straightforward techniques that even a beginner cook can master. The secret lies in browning the sausage to release those delicious fats that base the entire soup's flavor.

Ingredients

• 340 g (12 oz) Italian sausage, casings removed (mild or spicy), crumbled
• 1 medium yellow onion, finely diced
• 2 medium carrots, peeled and diced
• 3 garlic cloves, minced
• 100 g (3.5 oz) fresh baby spinach
• 2 cans (400 g each) cannellini or great northern beans, drained and rinsed
• 750 ml (3 cups) low-sodium chicken broth
• 240 ml (1 cup) heavy cream
• 30 g (2 tbsp) unsalted butter
• 1 tsp dried Italian herb mix
• ½ tsp crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Freshly grated Parmesan cheese (for serving)
• Crusty bread (optional, for serving)

Instructions

Step 1

In a large pot or Dutch oven, melt butter over medium heat. Add crumbled sausage and cook, breaking up with a spoon, until browned and cooked through (about 5 minutes).

Step 2

Add onion and carrots. Sauté for 4 minutes, until vegetables are softened. Stir in garlic and cook for 1 minute until fragrant.

Step 3

Stir in the beans, Italian herb mix, and red pepper flakes (if using). Pour in chicken broth and bring to a simmer.

Step 4

Reduce heat to low and stir in heavy cream. Simmer gently for 5–7 minutes, letting the flavors meld.

Step 5

Add spinach and cook until wilted (about 2 minutes). Season with salt and pepper to taste.

Step 6

Ladle soup into bowls, top with freshly grated Parmesan, and serve with crusty bread if desired.

Zusatztipps für die Zubereitung

Um eine noch cremigere Konsistenz zu erzielen, können Sie einen Teil der Bohnen mit einem Kochlöffel direkt am Topfrand zerdrücken, bevor Sie die Sahne hinzufügen. Dies setzt Stärke frei und bindet die Suppe auf natürliche Weise.

Varianten und Anpassungen

Für eine leichtere Variante können Sie Puten- oder Hähnchenwurst verwenden. Wenn Sie eine milchfreie Option bevorzugen, ersetzen Sie die Sahne durch Kokosmilch oder lassen Sie sie ganz weg und verwenden Sie etwas mehr Brühe. Achten Sie bei Bedarf darauf, zertifizierte glutenfreie Wurst und Brühe zu verwenden.

Serviervorschläge

Garnieren Sie jede Portion großzügig mit frisch geriebenem Parmesan. Dazu passt hervorragend ein Stück warmes, knuspriges Brot zum Dippen. Ein Glas trockener Weißwein, wie zum Beispiel ein Pinot Grigio, rundet das italienische Geschmackserlebnis perfekt ab.

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Whether enjoyed on a rainy afternoon or as a quick family dinner, this Creamy Tuscan White Bean Soup With Sausage brings warmth and Italian flair to any table. It is a foolproof recipe that delivers maximum flavor with minimum cleanup.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup stores well in the refrigerator for up to 3 days. The flavors actually deepen overnight. Reheat gently on the stovetop, adding a splash of broth if needed to adjust consistency. The cream may separate slightly when reheated, so stir well.

→ What type of sausage works best?

Italian sausage is ideal, either mild or spicy depending on your preference. You can also use turkey or chicken sausage for a lighter version. Make sure to remove the casings before crumbling and browning the meat.

→ How can I make this soup thicker?

For a thicker consistency, use a potato masher or the back of a wooden spoon to mash some of the beans against the side of the pot before adding the cream. This creates a naturally creamy texture without additional thickeners.

→ Can I substitute the heavy cream?

Absolutely. For a lighter option, use half-and-half or whole milk, though the soup will be less rich. For dairy-free versions, coconut cream works beautifully, or simply add extra chicken broth for a brothier soup.

→ What beans can I use instead of cannellini?

Great northern beans are an excellent substitute and are mentioned in the ingredients. Navy beans or butter beans also work well. Just ensure they're thoroughly drained and rinsed to remove excess sodium.

→ Is this soup freezer-friendly?

The soup can be frozen, but cream-based soups may have texture changes upon thawing. For best results, freeze the soup before adding the cream and spinach, then stir those in when reheating from frozen.