Creamy Tuscan White Bean Soup (Print View)

Rich Tuscan soup with white beans, sausage, spinach, and carrots in a creamy broth—ready in 30 minutes for the ultimate comfort bowl.

# Components:

→ 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

# Directions:

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, approximately 5 minutes.
02 - Add onion and carrots to the pot and sauté for 4 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
03 - Stir in the 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.
05 - Add 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, and serve with crusty bread if desired.

# Expert Advice:

01 -
  • It's ready in 30 minutes, which means you can go from craving comfort food to actually tasting it without the wait.
  • The cream doesn't feel heavy or fussy—it just wraps around everything like a warm hug.
  • You get that restaurant-quality depth from such simple ingredients that you probably already have.
02 -
  • Don't skip rinsing the canned beans—that starchy liquid will cloud your beautiful broth and make it feel pasty instead of silky.
  • The cream should be stirred in gently once the heat is low, because if it boils hard it can break and separate into oily flecks instead of creating that luxurious texture.
03 -
  • Taste constantly as you cook—the broth has salt, the sausage has salt, so you're building flavor on a salted foundation and it's easy to oversalt at the end.
  • Keep the heat low once the cream is in, and you'll have silky perfection instead of a broken, oily mess that makes you wonder what went wrong.
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