Creamy Tuscan White Bean Soup (Printer-Friendly)

Rich Tuscan soup with white beans, sausage, spinach, and carrots in creamy broth. Ready in just 30 minutes.

# What You'll Need:

→ 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 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 - 0.5 teaspoon crushed red pepper flakes
12 - Salt and freshly ground black pepper to taste

→ For Serving

13 - Freshly grated Parmesan cheese
14 - Crusty bread

# How to Prepare:

01 - 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, approximately 5 minutes.
02 - Add diced onion and carrots. Sauté for 4 minutes until vegetables are 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 to 7 minutes, allowing flavors to meld together.
05 - Add fresh spinach and cook until wilted, approximately 2 minutes. Season with salt and pepper to taste.
06 - Ladle soup into bowls, top with freshly grated Parmesan cheese, and serve with crusty bread if desired.

# Expert Advice:

01 -
  • Ready in 30 minutes but tastes like you've been simmering it all day.
  • The cream transforms simple ingredients into something that feels fancy without any fuss.
  • Stretches a pound of sausage into four satisfying servings without anyone noticing the math.
02 -
  • Don't skip rinsing the canned beans—it removes starch that can make the soup cloudy and dull tasting.
  • Add the cream slowly and keep the heat low after it goes in; high heat can cause it to break or separate, and you'll lose that luxurious texture you're after.
03 -
  • Use good sausage from a butcher if you can—the difference shows up in every spoonful.
  • Keep your heat low once the cream is in; a gentle bubble is all you need, not a rolling boil that could turn the cream grainy.
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