Quick Look at this Tuscan White Bean Soup with Sausage and Spinach
- Ready In: less than 1 hour!
- Serves: 10
- Main Ingredients: Italian sausage, chicken broth, cannellini beans, potatoes, cream, spinach, sun dried tomatoes, and spices (like homemade Italian seasoning)!
- Dietary Info: Gluten-Free and Dairy-Free friendly
- Best For: when you need a one-pot cozy and comforting soup for dinner, makes enough for leftovers as meal prep
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A Few Reasons This Tuscan Soup Makes The Meal Plan
- One-Pot – everything cooks in one soup pot for minimal clean-up!
- Easy to customize – beans, sausage, greens, heat, or dairy-free.
- Secret ingredients, like the parmesan rind and lemon zest give a wonderful depth of flavor.
- Leftovers for the win! This recipe makes a big batch, which means plenty of leftovers for lunch.
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Cannellini Beans – my personal favorite, but any other white beans can be used (like Great Northern beans).
- Parmesan Rind – for best results, toss one of these in the pot. It is the wider, hard end of a parmesan cheese wedge. This simple addition slowly softens and releases the best, slightly salty flavor into the broth of the soup that is incredible.
- Heavy Cream – this soup has also been tested with unsweetened NutPods creamer in place of the cream and it still tastes great and has a slightly creamy texture.
- Fresh Spinach – love adding this fresh veggie for a little color. Fresh kale could also be used.
How To Make Tuscan White Bean Soup
Step 1 – Break apart and brown the sausage in a large pot.
Step 2 – Add the butter to melt and then the onions, celery, and garlic.
Step 3 – Move around and sauté until softened.
Step 4 – Add all of the remaining ingredients (except the spinach). Simmer 20-30 minutes.
Step 5 – Mix in the spinach, taste for any adjustments, and enjoy!
Erin’s Testing Tips: What We Learned
– Cut the potato into relatively small cubes, so that they fully cook during the 20-30 minutes simmer.
– Don’t skip the parmesan rind! Unless it is for dietary restrictions, the parmesan rind is a MUST – do not skip this!
– Amp up the heat! If you love a little spice, try using a hot Italian sausage or add some red pepper flakes.
Best Ways To Serve Tuscan White Bean Soup with Sausage
This soup has so much flavor, so all it needs is some hearty bread slathered in fresh butter or easy garlic bread to ensure that you get every last drop out of each bowl. Oh, and don’t forget to top a bowl with a little bit of shaved parmesan cheese for some extra flavor and creaminess as it melts.
Tuscan White Bean Soup with Sausage FAQs
Yes, chopped fresh kale would be delicious in this soup. It would give it a more hearty texture and may need to simmer for a bit longer than the spinach.
Yes, fully make the soup and store in an airtight container in the refrigerator for 3-4 days. Gently reheat on the stove top or in the microwave. Option to add more splashes of broth, if needed.
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Ingredients
- 1 pound sweet Italian sausage
- 2 tablespoons butter, sub olive oil or plant-based butter
- 1 small yellow onion, minced (sub shallot)
- ¾ cup celery stalks, thinly sliced
- 2-3 teaspoons garlic, minced
- 4 cups chicken broth
- 30 ounces canned cannellini beans, drained
- 1 russet potato, cubed
- ½ – 1 cup heavy cream, sub unsweetened Nutpods creamer
- ½ cup white wine
- ¼ cup sun-dried tomatoes, chopped
- 2-3 sprigs fresh thyme
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon lemon zest
- 1 bay leaf
- 1 parmesan rind
- ½ teaspoon kosher salt, more to taste
- ⅛ teaspoon ground black pepper
- pinch red pepper flakes, optional
- 2 cups fresh baby spinach
Serving Suggestions:
- shaved parmesan cheese
- crusty bread, sub gluten-free bread
Instructions
- Brown & Sauté: Bring a large Dutch Oven to medium high heat. Add 1 pound sweet Italian sausage, break apart and move around pan until cooked through. Add 2 tablespoons butter and let melt. Add onion, sliced celery, and 2-3 teaspoons garlic. Move around pan until garlic become fragrant and the onions and celery soften, approx. 2-3 minutes.
- Combine: Add 4 cups chicken broth, 30 ounces canned cannellini beans, 1 russet potato (cubed), ½ – 1 cup heavy cream, ½ cup white wine, ¼ cup sun-dried tomatoes, 2-3 sprigs fresh thyme, 1 ½ teaspoons Italian seasoning, 1 teaspoon lemon zest, 1 bay leaf, 1 parmesan rind, ½ teaspoon kosher salt, ⅛ teaspoon ground black pepper, and a pinch red pepper flakes (if using). Stir to combine.
- Simmer: Bring to a simmer and then cover for 20-30 minutes. Add 2 cups fresh baby spinach and stir to combine. Taste and add any additional salt, red pepper flakes, as-desired.
- Serve: Enjoy with shaved parmesan cheese and crusty bread for dipping.
Notes
- Dairy-Free: use a plant-based butter, use unsweetened NutPods creamer, and omit the parmesan rind.
- Parmesan Rind: I always to keep old parmesan rinds frozen until I can use them in soup like this – but, if I don’t have any I just buy a wedge of parmesan cheese, cut off the rind and use it in the soup and then shred the rest and use later for a different recipe!
- Storage: store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Jen says
I made a few alterations based on what I have on hand: chicken bone broth to increase protein, cottage cheese instead of whole milk, and roasted red pepper instead of flakes. It was DELICIOUS!
Erin Jensen says
Yay! Love to hear that Jen and thank you for sharing your alterations – always so helpful!
Debby says
Such a delicious, easy soup that is so comforting and filling on chilly winter days!
Donna says
I made this soup this week and it was so delicious!! My husband and I both loved it, I will definitely make it again. I’ve made several recipes from The Wooden Skillet and have loved them all. Thank you for providing such easy and delicious recipes!
Erin says
So happy to hear that, Donna! So glad you are enjoying the recipes and thank you so much for taking the time to come back and leave a rating and review – I really appreciate it!
Sandra Valdez says
Made this for dinner last night, it was so yummy and my husband loved it. This will be on rotation for dinner. This is a must try!!
Erin says
So happy to hear that, Sandra!!
Hope says
Delicious and easy soup!
Erin says
So happy to hear that, Hope! Thanks for coming back to leave a review – I really appreciate it!