This Tuscan White Bean Soup comes together in less than an hour and is packed with authentic Italian flavors, hearty bites of cannellini beans and potato, and fresh spinach. Enjoy a bowl with fresh bread slathered with creamy butter and you can thank us later.
The Best Tuscan White Bean Soup Recipe
Enjoy this white bean Tuscan soup as the temps steadily get cooler and your need for a warming bowl of soup increases. Each bite contains full flavored Italian sausage accompanied by hearty cannellini beans, fresh veggies, and authentic seasonings. Whip up this easy soup on a Sunday to eat during busy weeknights or to get some of your weekly meal prep out of the way.
What You Will Need
- sweet Italian sausage – The addition of basil helps bring a subtle sweet flavor.
- butter – Just a bit to cook the veggies.
- fresh garlic – A simple but full bodied ingredient with some kick and earthiness.
- onion – A classic veggie for many Italian dishes.
- celery – Adds a subtle crunch.
- chicken broth – The base of this full flavored soup.
- heavy cream – Brings richness and creaminess.
- white wine – A nice delicate acidity.
- lemon zest – Brightens all the flavors in this recipe.
- fresh thyme – Brings an herbal minty flavor
- cannellini beans – These white beans are light and fluffy texture and slightly nutty and mild in flavor. You can always sub in great northern beans if that’s easier.
- russet potato – A hearty veggie that soaks up all of the amazing flavors.
- sun-dried tomatoes – Enjoy sweet and tart tomato flavors in every bite.
- Italian seasoning – Pick up some from your local grocery store or use our recipe to make some homemade Italian seasoning.
- red pepper flakes – Adjust the amount depending on the amount of heat that you prefer.
- bay leaf – A simple ingredient that adds a depth of flavor.
- parmesan cheese rind – A key ingredient that adds flavor and slightly thickens soup, leaving it with a silky texture.
- kosher salt & ground black pepper – Don’t forget the OG seasonings.
- baby spinach – We prefer these leafy greens over kale as it still provides a pop of color but has a milder flavor and more tender bite.
- For Serving: You can’t go wrong with parmesan cheese and crusty bread.
How To Make Tuscan White Bean Soup
Start by bringing a large Dutch oven or large saucepan to medium-high heat. Then add the sausage, being sure to move it around the pan with a wooden spoon until it’s cooked through.
Next, add in the butter and let it melt. Then add the garlic and onion and move it around the pan until fragrant.
Then add in the celery and let the flavors meld for 2-3 minutes or until the celery is softened.
Now add in your broth, cream, wine, lemon zest, thyme, cannellini beans, potatoes, sun-dried tomatoes, Italian seasoning, red pepper flakes, bay leaf, parmesan rind, salt, pepper, and stir to combine. Cover the pot and let all of those yummy ingredients simmer for 20-30 minutes.
Next, add in the fresh spinach and stir to combine.
Now it’s taste testing time! Add any additional salt or red pepper flakes as desired.
What To Serve With Tuscan White Bean Soup
This soup has so much flavor so all it really needs is some hearty bread slathered in fresh butter or garlic bread to ensure that you get every last drop out of your bowl. Oh, and don’t forget to top it with a little bit of shaved parmesan cheese for some extra nutty flavors. Serve cups of soup as a side or in large shallow soup bowls for full sized portions.
- Storage: Store any remaining soup in an airtight container in the refrigerator for up to 3-4 days.
- Parmesan Rind: I always try and 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.
- Nutrition: Scroll down to the bottom of the recipe card to see the complete nutritional information. Just note that it does not include nutrition for any bread served with this soup.
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Tuscan White Bean Soup – a flavorful, homemade tuscan white bean soup recipe that is perfect for cold weather! So delicious!
- 1 pound sweet Italian sausage
- 2 tablespoons butter (sub olive oil)
- 2–3 teaspoons garlic, minced
- 1 small yellow onion, minced (sub shallot)
- 3/4 cup celery, thinly sliced
- 4 cups chicken broth
- 1/2 – 1 cup heavy cream OR unsweetened Nutpods creamer
- 1/2 cup white wine
- 1 teaspoon lemon zest
- 2–3 sprigs fresh thyme
- (2) 15oz cans cannellini beans, drained
- 1 russet potato, cubed
- 1/4 cup sun-dried tomatoes, chopped
- 1 1/2 teaspoons Italian seasoning
- (optional) pinch red pepper flakes
- 1 bay leaf
- 1 parmesan rind
- 1/2 teaspoon kosher salt, more to taste
- 1/8 teaspoon ground black pepper
- 2 handfuls fresh baby spinach
- for serving: shaved parmesan cheese and crusty bread for dipping (reg. or gluten-free)
- Bring a large Dutch Oven to medium high heat. Add sausage and move around pan until cooked through. Add butter and let melt. Add garlic, onion and celery. Move around pan until garlic become fragrant and the onions and celery soften, approx. 2-3 minutes.
- Add broth, cream, wine, lemon zest, thyme, cannellini beans, potatoes, sun-dried tomatoes, Italian seasoning, red pepper flakes, bay leaf, parmesan rind, salt and pepper. Stir to combine.
- Simmer and then cover 20-30 minutes. Add spinach and stir to combine.
- Taste and add any additional salt, red pepper flakes, as-desired.
- Serve with shaved parmesan cheese and crusty bread for dipping.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Parmesan Rind: I always try and 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!
- Serving Size: 6 oz
- Calories: 170
- Sugar: 1.3 g
- Sodium: 799 mg
- Fat: 3.9 g
- Carbohydrates: 23.6 g
- Protein: 9.2 g
- Cholesterol: 11 mg
Keywords: tuscan white bean soup