Name: Tuscan White Bean Soup with Sausage Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 pound mild Italian sausage; ½ cup (119 g) heavy whipping cream; 1 large yellow onion, diced (about 1 ½ cups); 3 ribs celery, diced; 2 large carrots, sliced into rounds; 2 teaspoons garlic, minced; 2 cups (60 g) fresh baby spinach; 1 tablespoon tomato paste; 1 teaspoon Italian seasoning; ½ teaspoon crushed red pepper; ½ teaspoon ground black pepper; 4 cups (32 ounces) chicken broth; 2 cans (15.5 ounces each) Great Northern beans, drained and rinsed; Parsley, chopped for garnish

Jump to Recipe·Print Recipe

If you’re craving a cozy, hearty meal that feels like a warm hug in a bowl, this Tuscan White Bean Soup with Sausage Recipe is exactly what you need. I discovered this recipe on one of those chilly evenings when I wanted something filling but not too complicated. The combination of creamy beans, savory Italian sausage, and fresh spinach makes it a real crowd-pleaser—perfect for dinner any night of the week.

What makes this Tuscan White Bean Soup with Sausage Recipe so special is how it balances comforting flavors with simple ingredients you probably have in your kitchen already. Plus, it’s great for meal prep or whipping up when you need a nutritious meal fast. I love how the sausage adds a hearty depth while the beans and veggies keep it wholesome and satisfying.

Ingredients You’ll Need

The ingredients for this soup come together effortlessly and each one plays a key role in building flavor and texture. I always recommend using fresh veggies and good-quality sausage for the best results. Grab your shopping list and let’s break down why these ingredients work so well.

Mild Italian sausage: It provides rich, savory flavor without overwhelming spice, perfect for layering in this soup.
Heavy whipping cream: Adds a subtle creaminess that makes the broth silky and luxurious.
Yellow onion: A kitchen staple that forms the flavor base with sweetness and depth when sautéed.
Celery: Adds crunch and freshness, balancing the richness of the sausage and cream.
Carrots: Their natural sweetness complements the savory elements and adds color.
Garlic: A handful of minced garlic brings warmth and aromatic depth.
Fresh baby spinach: Tossed in at the end, spinach gives a pop of color and a boost of nutrients.
Tomato paste: Concentrates umami and subtly enhances the broth’s richness.
Italian seasoning: A blend of herbs that ties all the flavors to the classic Tuscan profile.
Crushed red pepper: Just a hint to sneak in a gentle kick without overpowering.
Ground black pepper: Freshly cracked for seasoning depth.
Chicken broth: The hearty liquid base that carries all those delicious flavors.
Great Northern beans: Tender and creamy, these beans bulk up the soup and add protein.
Parsley: Fresh chopped parsley for finishing – it brightens the final dish.

Variations

While I adore this classic version, I’ve played around with different twists depending on what I have on hand or the mood I’m in. Feel free to personalize this Tuscan White Bean Soup with Sausage Recipe to fit your taste buds or dietary needs.

Spicy Kick: I sometimes swap mild Italian sausage for spicy sausage when I want a bolder flavor; it adds a nice punch without stealing the spotlight.
Vegetarian Option: For meatless days, replace sausage with smoked paprika and a bit of olive oil sautéed mushrooms – it still feels hearty and satisfying.
Greens Switch: Kale or Swiss chard make great alternatives to spinach if you want a different texture with extra nutrients.
Beans Variation: Cannellini beans can be a lovely substitute for Great Northern beans, offering a slightly creamier texture.
Broth Base: Using vegetable broth instead of chicken broth works well, especially for a lighter or vegetarian version.

How to Make Tuscan White Bean Soup with Sausage Recipe

Step 1: Brown the Sausage

Start by removing the sausage from its casing and crumbling it into a large pot over medium heat. Cook until it’s browned and caramelized—this step creates a rich base flavor you don’t want to rush. Be sure to stir occasionally so it cooks evenly and any bits stuck to the pot start to loosen, which adds more flavor.

Step 2: Sauté the Veggies

Add the diced onion, celery, and carrots to the pot with the sausage. Let them cook together until the onions turn translucent and the carrots start softening—about 5 to 7 minutes. This builds a wonderful depth, and stirring helps prevent the veggies from sticking or burning.

Step 3: Stir in Garlic and Tomato Paste

Now add your minced garlic, tomato paste, Italian seasoning, crushed red pepper, and black pepper right into the mix. Cook those together for about 1 to 2 minutes, stirring constantly. This step is crucial—it awakens the garlic’s flavor and enhances the tomato paste’s richness without burning.

Step 4: Add Broth and Beans, Simmer

Pour in the chicken broth and add your drained, rinsed Great Northern beans. Bring everything to a gentle boil, then lower the heat, letting it simmer uncovered for about 20 minutes so all the flavors meld. You’ll notice the soup thickens slightly and the veggies become tender—just perfect!

Step 5: Finish with Cream and Spinach

Stir in the heavy whipping cream for that silky texture, then toss in the fresh baby spinach. Cook just until the spinach wilts—usually a couple of minutes. Taste for seasoning and adjust salt or pepper if needed. Your Tuscan White Bean Soup with Sausage Recipe is now ready to enjoy!

How to Serve Tuscan White Bean Soup with Sausage Recipe

The image shows ingredients neatly arranged on a white marbled surface. In the center, there are three raw sausage links with a mix of colors in red, pink, and white. To the right of the sausages, there are bright orange carrot sticks and light green celery sticks placed side by side in two neat stacks. Above the sausages, there is a white bowl filled with red tomato sauce, textured with small chunks, and next to it a white bowl with diced white and pale yellow onions. Below the sausage links, there is a bunch of fresh dark green parsley lying loosely. On the left side, three small white bowls are placed vertically, containing chili flakes, dried mixed herbs, and white cannellini beans, respectively. Each ingredient has a distinct color and texture, set clearly apart from each other. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love adding a sprinkle of fresh chopped parsley for a burst of color and fresh herbal brightness that cuts through the richness. A little drizzle of good quality olive oil or some grated Parmesan cheese on top also takes it to the next level—trust me, these simple touches make all the difference.

Side Dishes

This soup pairs beautifully with crusty Italian bread or a warm baguette to soak up the broth. Sometimes I serve it alongside a crisp green salad with lemon vinaigrette to balance the savory richness. It’s also fantastic with garlic breadsticks if you’re in the mood for extra indulgence.

Creative Ways to Present

For special occasions, I’ve served this soup in mini soup bowls or even hollowed-out sourdough bread bowls. It creates such a fun, rustic presentation that’s sure to impress guests. Another fun idea is topping it with a swirl of pesto or a few toasted pine nuts for texture and extra flavor.

Make Ahead and Storage

Storing Leftovers

Leftover soup stores wonderfully in an airtight container in the fridge for up to four days. I always let it cool completely before covering to keep it fresh longer. When ready, just warm it gently over medium heat to preserve that lovely creamy texture.

Freezing

This Tuscan White Bean Soup with Sausage Recipe freezes well, but I recommend skipping the cream if you intend to freeze it—add that fresh when reheating. Portion the soup into freezer-safe containers or bags, label them, and freeze for up to 3 months. When thawed, it still tastes just as comforting as fresh.

Reheating

When reheating, warm the soup gently on the stovetop over low-medium heat, stirring occasionally. If you froze it without cream, add the heavy whipping cream near the end to refresh that silky finish. Avoid boiling to keep the texture smooth and prevent curdling.

FAQs

Can I use a different type of sausage in the Tuscan White Bean Soup with Sausage Recipe?

Absolutely! Mild Italian sausage works beautifully for its flavor balance, but you can swap it out for spicy sausage, chicken sausage, or even turkey sausage depending on your preference. Just be sure to adjust cooking times as leaner sausages may cook faster.
Is it okay to use dried beans instead of canned for this recipe?

You can use dried beans as long as you soak and cook them thoroughly before adding them to the soup; otherwise, they won’t soften properly during the soup’s cooking time. Using canned beans is a huge time saver, and personally, that’s the route I usually take for a quick weeknight dinner.
Can I make this Tuscan White Bean Soup with Sausage Recipe vegetarian?

Yes! Simply omit the sausage and use vegetable broth. You can add extra mushrooms or smoked paprika to add depth and savoriness. Adding a touch of liquid smoke or soy sauce can also help replicate the umami flavor some sausage varieties provide.
How thick should the soup be?

This soup has a nicely thickened broth that’s not too heavy but hearty enough to satisfy. It shouldn’t be as runny as a broth-only soup, thanks to the beans and cream which give it body and richness. If you want it thicker, lightly mash some of the beans before serving.
Can I prepare this soup in advance?

Definitely! It’s a great make-ahead meal. The flavors actually meld together beautifully if made a day ahead. Just be sure to add the cream and spinach fresh when reheating to keep the soup vibrant.

Final Thoughts

This Tuscan White Bean Soup with Sausage Recipe holds a special place in my kitchen rotation because it’s so versatile, comforting, and downright delicious. Whenever I make it, I feel like I’m sharing a little bit of Italy with anyone lucky enough to have a bowl. I hope you give it a try and find as much joy in this humble, hearty soup as I do—consider it your new go-to comfort food for cooler evenings or anytime you want something warm and satisfying.