Easy Creamy Tuscan White Bean Soup with Sausage and Spinach
Easy Tuscan White Bean Soup with Sausage and Spinach is a comforting, creamy, and flavorful soup that’s ready in just 30 minutes. After making this many times, I’ve discovered the trick to the perfect creaminess is blending a portion of the soup. It’s cozy, hearty, and better than takeout. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Spicy Oven Baked Chicken Wings Recipe and Easy No Bake Lemon Pie Recipe for Refreshing Desserts.
Why This Easy Creamy Tuscan White Bean Soup with Sausage and Spinach Is Pure Comfort
- Creamy and comforting
- Packed with flavor
- Better than takeout
- Ready in 30 minutes
What You'll Need for Easy Creamy Tuscan White Bean Soup with Sausage and Spinach
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cans cannellini beans
- 1 lb Italian sausage
- 1 onion
- 3 cloves garlic
- 4 cups chicken broth
- 2 cups spinach
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 bay leaf
- Optional: Grated Parmesan cheese
- Optional: Crushed red pepper flakes
đź“ť Ingredient Notes
- Cannellini beans: Also known as white kidney beans.
đź›’ Tools & Equipment I Recommend
- Immersion Blender — Makes the soup perfectly creamy without having to transfer it to a blender. → See on Amazon
- Heavy-bottomed Pot — Even heat distribution prevents burning and ensures even cooking. → See on Amazon
How to Make Easy Creamy Tuscan White Bean Soup with Sausage and Spinach
- Step 1: Sauté sausage, onion, and garlic until sausage is cooked through and onions are translucent.
- Step 2: Add chicken broth, beans, rosemary, thyme, bay leaf, salt, and pepper. Simmer for 20 minutes.
- Step 3: Remove 2 cups of soup and blend until smooth. Return to pot and stir in spinach until wilted.
Cook's Tips for Perfect Easy Creamy Tuscan White Bean Soup with Sausage and Spinach
- Common mistake and fix: Don't overcook the beans. They can become mushy. If they're already soft, reduce cooking time.
- Pro tip: For a smoother soup, blend a portion of the soup instead of blending all of it.
- Pro tip: Add a pinch of red pepper flakes for a little heat.
Storing & Reheating Easy Creamy Tuscan White Bean Soup with Sausage and Spinach
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: Soup can be made ahead and reheated. The flavor improves as it sits.
Freezing Easy Creamy Tuscan White Bean Soup with Sausage and Spinach
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a vegetarian version, substitute the sausage with mushrooms or lentils.
- Best substitution: Kidney beans can be substituted for cannellini beans.
- Make-ahead: Soup can be made ahead and reheated. The flavor improves as it sits.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, thin it out with a little more broth or water.
Want to level up this recipe?
Instant Pot — Cooks the soup in half the time and ensures even cooking. → Check price on Amazon
Easy Creamy Tuscan White Bean Soup with Sausage and Spinach
Ingredients
Main Ingredients
- 2 cans cannellini beans
- 1 lb Italian sausage
- 1 onion
- 3 cloves garlic
- 4 cups chicken broth
- 2 cups spinach
Seasonings
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 bay leaf
Optional Toppings
- Grated Parmesan cheese
- Crushed red pepper flakes
Instructions
- Step 1: Sauté sausage, onion, and garlic until sausage is cooked through and onions are translucent.
- Step 2: Add chicken broth, beans, rosemary, thyme, bay leaf, salt, and pepper. Simmer for 20 minutes.
- Step 3: Remove 2 cups of soup and blend until smooth. Return to pot and stir in spinach until wilted.
Notes
- Chef tip: For a vegetarian version, substitute the sausage with mushrooms or lentils.
- Best substitution: Kidney beans can be substituted for cannellini beans.
- Make-ahead: Soup can be made ahead and reheated. The flavor improves as it sits.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, thin it out with a little more broth or water.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: Soup can be made ahead and reheated. The flavor improves as it sits.
Nutrition Per Serving
- Calories: 350
- Protein: 20g
- Fat: 12g
- Carbs: 35g
- Fiber: 8g
- Sugar: 3g
- Sodium: 1200mg
- Cholesterol: 45mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Creamy Tuscan White Bean Soup with Sausage and Spinach FAQs
Yes, the soup can be made ahead and reheated. The flavor improves as it sits.
If the soup is too watery, simmer it uncovered until it thickens to your desired consistency.
Yes, cook on high pressure for 10 minutes with a 10-minute natural release.
Yes, this soup is gluten-free as long as your sausage and broth are gluten-free.
Yes, use 2 cans of cannellini beans, drained and rinsed, in place of the dried beans.
A Warm Final Note
I can’t wait for you to try Easy Creamy Tuscan White Bean Soup with Sausage and Spinach and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
