Tuscan White Bean Soup with Sausage
This delicious Tuscan White Bean Soup with Sausage is a cozy, flavorful one pot dinner made with Italian sausage, white beans, tender potatoes, fresh spinach, and a creamy broth!
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.
Nutrition
Calories: 363kcal | Carbohydrates: 27g | Protein: 15g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 838mg | Potassium: 799mg | Fiber: 5g | Sugar: 3g | Vitamin A: 883IU | Vitamin C: 7mg | Calcium: 108mg | Iron: 4mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
