Creamy Tuscan White Bean With Sausage (Print)

Rich Tuscan soup with white beans, sausage, spinach in a creamy broth ready in 30 minutes.

# Ingredients:

→ Meats

01 - 12 oz Italian sausage, casings removed, crumbled

→ Vegetables

02 - 1 medium yellow onion, finely diced
03 - 2 medium carrots, peeled and diced
04 - 3 garlic cloves, minced
05 - 3.5 oz fresh baby spinach

→ Legumes

06 - 2 cans (14 oz each) cannellini or great northern beans, drained and rinsed

→ Broth & Dairy

07 - 3 cups low-sodium chicken broth
08 - 1 cup heavy cream
09 - 2 tablespoons unsalted butter

→ Herbs & Seasonings

10 - 1 teaspoon dried Italian herb mix
11 - ½ teaspoon crushed red pepper flakes
12 - Salt and freshly ground black pepper to taste

→ For Serving

13 - Freshly grated Parmesan cheese
14 - Crusty bread, optional

# Instructions:

01 - Melt butter in a large pot over medium heat. Add crumbled sausage and cook, breaking up with a spoon, until browned and cooked through, about 5 minutes.
02 - Add diced onion and carrots, sautéing for 4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Stir in the drained beans, Italian herb mix, and red pepper flakes. Pour in chicken broth and bring to a simmer.
04 - Reduce heat to low and stir in heavy cream. Simmer gently for 5-7 minutes, allowing flavors to meld.
05 - Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
06 - Ladle soup into bowls and top with freshly grated Parmesan. Serve with crusty bread if desired.

# Pro Tips:

01 -
  • It tastes indulgent and restaurant-worthy while keeping you out of the kitchen for barely half an hour.
  • The combination of sausage and cream creates this unexpected richness that makes ordinary canned beans feel like they've been treated with respect.
  • One pot means one cleanup, which matters more than people admit on weeknight evenings.
02 -
  • Rinsing canned beans isn't optional if you want a clear, elegant broth instead of something that looks murky and starchy.
  • If your cream ever curdles when it hits the hot broth, you've gone too high with the heat—low and gentle is the only way to treat dairy in soup.
03 -
  • Freshly grated Parmesan melts into the soup and disappears into luxury, while pre-grated stays visible and slightly chalky—don't skip the grater.
  • If you're cooking for someone with dietary restrictions, this works beautifully with gluten-free sausage and broth, so always check your labels before assuming.
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