Tuscan White Bean and Sausage Soup

Name: Tuscan White Bean and Sausage Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 lb Italian sausage; 2 tbsp olive oil; 1 large onion, diced; 3 cloves garlic, minced; 3 carrots, sliced; 2 celery stalks, chopped; 1 can (15 oz) cannellini beans, drained and rinsed; 1 can (15 oz) diced tomatoes; 4 cups chicken stock; 1 tsp dried oregano; 1 tsp dried basil; 1/2 tsp red pepper flakes; Salt and pepper to taste; 2 cups fresh spinach; 1/4 cup grated Parmesan cheese

🕒 Prep: 15 min

🔥 Cook: 40 min

🍽 Serves: 6

★★★★★

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This Tuscan White Bean and Sausage Soup is a hearty, comforting dish perfect for cooler weather. With savory Italian sausage and creamy cannellini beans, it’s a meal that’s both nourishing and satisfying. Easy to make, it’ll quickly become a family favorite.

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Ingredients for Tuscan White Bean and Sausage Soup

Italian sausage adds a savory, spicy depth to the soup, providing both protein and flavor. Olive oil is the base for sautéing, enhancing the overall richness. Onion, garlic, carrots, and celery create a traditional mirepoix, offering a sweet and aromatic base. Cannellini beans contribute a creamy texture and are essential for that classic Tuscan feel. Diced tomatoes bring a bright acidity, balancing the soup's flavors. Chicken stock is the liquid gold that ties everything together, making the soup hearty and wholesome. The oregano, basil, and red pepper flakes add herbal notes and a bit of heat, while spinach provides freshness and color. Finally, a sprinkle of Parmesan cheese adds a nutty, salty finish.

Tips & Tricks

For a thicker soup, mash some of the beans with a fork before adding them to the pot.
Use turkey or chicken sausage for a lighter version.
If you like a little more heat, increase the red pepper flakes or use hot Italian sausage.
Fresh herbs can replace dried ones if you have them on hand; just remember to use three times the amount.

Serving Suggestions

This soup pairs beautifully with a crusty loaf of bread for dipping. A simple side salad with a light vinaigrette complements the rich flavors of the soup. For a heartier meal, serve alongside a grilled cheese sandwich.

Frequently Asked Questions

Can I use dried beans instead of canned?: Absolutely! Just be sure to soak them overnight and cook them until tender before adding to the soup.
How long does this soup keep in the fridge?: Store in an airtight container for up to 3 days. Reheat gently on the stove.
Can I freeze this soup?: Yes, it freezes well. Allow it to cool completely before freezing. Thaw overnight in the fridge before reheating.

Tuscan White Bean and Sausage Soup Recipe Walkthrough

Begin by heating the olive oil in a large pot over medium heat. Once it’s shimmering, add the Italian sausage, breaking it into small pieces as it cooks until browned — this should take about 5 to 7 minutes.

Next, toss in the onion, garlic, carrots, and celery. Sauté these together for another 5 minutes or until they’re softened. Stir them occasionally to ensure even cooking and prevent sticking.

Now, it’s time to add the cannellini beans, diced tomatoes, and chicken stock to the pot. Sprinkle in the oregano, basil, and red pepper flakes. Give everything a good stir, bring it to a simmer, and then cover the pot. Let it cook for about 30 minutes to meld the flavors.

After simmering, add the spinach and stir until it wilts down, which should be quick — just a couple of minutes. Finally, season with salt and pepper to taste.

Serve the soup hot, topped with a generous amount of Parmesan cheese. Enjoy the cozy, warming flavors!

Why You'll Love This Recipe

Quick and easy to prepare, perfect for weeknight dinners.
Rich in flavor with a delightful kick from red pepper flakes.
Packed with nutritious veggies and protein for a balanced meal.
Customizable with your favorite greens or additional spices.

Ingredients

1 lb Italian sausage

2 tbsp olive oil

1 large onion, diced

3 cloves garlic, minced

3 carrots, sliced

2 celery stalks, chopped

1 can (15 oz) cannellini beans, drained and rinsed

1 can (15 oz) diced tomatoes

4 cups chicken stock

1 tsp dried oregano

1 tsp dried basil

1/2 tsp red pepper flakes

Salt and pepper to taste

2 cups fresh spinach

1/4 cup grated Parmesan cheese

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add Italian sausage and cook until browned, breaking into small pieces.

3. Add onion, garlic, carrots, and celery; sauté until softened.

4. Stir in cannellini beans, diced tomatoes, chicken stock, oregano, basil, and red pepper flakes.

5. Bring to a simmer; cover and cook for 30 minutes.

6. Stir spinach into soup until wilted.

7. Season with salt and pepper.

8. Serve hot, garnished with Parmesan cheese.

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