Creamy Tuscan White Bean & Sausage Soup

Named for the sun-soaked hills of Tuscany, where white beans star in everyday cooking, this soup builds deep flavor from crumbled Italian sausage and cannellini beans. Everything simmers together until creamy and comforting, with spinach stirred in at the end.

Serves 6 · 15 min prep · 35 min cook

Estimate for one serving

• 445 cal
• 24g protein
• 28g carbs
• 27g fat
• 7g fiber

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Ingredients

• 1 lb Italian sausage (mild or hot), casings removed
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• 4 cups chicken broth
• 2 (15 oz) cans canned cannellini beans, drained and rinsed
• 4 cups baby spinach
• 1/2 cup heavy cream
• 1/3 cup plus more for serving grated Parmesan
• to taste kosher salt and black pepper
• 1 tbsp fresh lemon juice

Instructions

1. 1Heat a large Dutch oven or heavy pot over medium-high. Add the sausage and cook, breaking it into bite-size crumbles with a wooden spoon, until browned and cooked through, 6–8 minutes. Scoop sausage to a bowl, leaving fat in the pot (add olive oil if the pan is dry).
2. 2Add onion, carrots, and celery to the pot. Season with salt and cook, stirring occasionally, until the vegetables soften and the onion turns translucent, 6–7 minutes.
3. 3Stir in garlic, tomato paste, oregano, and red pepper flakes. Cook 1–2 minutes until the tomato paste darkens slightly and smells sweet and caramelized.
4. 4Pour in the chicken broth and scrape the bottom of the pot to release any browned bits. Add the drained beans and return the cooked sausage to the pot. Bring to a boil, then reduce heat and simmer uncovered for 12–15 minutes so the flavors meld and the broth reduces slightly.
5. 5Use a potato masher or the back of a spoon to mash one-quarter of the beans against the side of the pot—this naturally thickens the soup without flour.
6. 6Stir in the spinach a handful at a time until wilted, 1–2 minutes. Reduce heat to low, then stir in heavy cream and Parmesan until the cheese melts and the soup turns silky, about 2 minutes. Do not boil hard after adding cream.
7. 7Finish with lemon juice, then taste and adjust salt and black pepper. Ladle into bowls and top with extra Parmesan and a drizzle of olive oil if you like. Serve with crusty bread for dunking.
8. 8Soup thickens as it sits; loosen leftovers with a splash of broth when reheating gently on the stove.