Easy Creamy Tuscan White Bean Soup with Sausage and Spinach
This Easy Creamy Tuscan White Bean Soup with Sausage and Spinach is the ultimate comfort food. After making this many times, I’ve discovered the trick to a perfectly creamy soup without any dairy. 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 Creamy Moroccan Sweet Potato Soup with Chickpeas and Easy Goat Cheese Stuffed Mini Peppers for Appetizers.
Why This Easy Creamy Tuscan White Bean Soup with Sausage and Spinach Is Pure Comfort
- Perfect for a quick, satisfying lunch or dinner
- Creamy and comforting, without any dairy
- Packed with protein and fiber for a healthy meal
- Better than takeout and easy to make at home
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 (15 oz) cannellini beans, drained and rinsed
- 1 lb Italian sausage, casings removed
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 large carrot, diced
- 1 large celery stalk, diced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 cups fresh spinach, chopped
- Optional: Grated Parmesan cheese
- Optional: Crushed red pepper flakes
- Optional: Fresh basil, chopped
📝 Ingredient Notes
- cannellini beans: You can also use great northern beans or borlotti beans.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and energy by cooking beans and sausage together in one pot. → See on Amazon
- Immersion Blender — Makes it easy to blend the soup right in the pot, no need to transfer to a blender. → See on Amazon
How to Make Easy Creamy Tuscan White Bean Soup with Sausage and Spinach
- Step 1: In a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it up with a spoon, until browned and cooked through, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
- Step 2: In the same pot, add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the garlic and cook for an additional 1 minute.
- Step 3: Add the cannellini beans, rosemary, thyme, salt, black pepper, and red pepper flakes (if using) to the pot. Stir to combine. Add the chicken broth and water. Bring to a boil, then reduce the heat to low. Cover and let simmer for 20 minutes.
- Step 4: Using an immersion blender, blend the soup until it reaches your desired consistency. Stir in the cooked sausage and spinach. Cook for an additional 2-3 minutes, until the spinach is wilted. Taste and adjust seasoning if necessary.
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 and lose their shape. To prevent this, cook them separately and add them to the pot towards the end of cooking.
- Pro tip: For a smoother soup, blend it longer. For a chunkier soup, blend it less.
- Pro tip: To make this soup ahead, prepare it through step 3, then cool, cover, and refrigerate for up to 3 days. Reheat over low heat, adding a little more broth if needed.
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 in the refrigerator for up to 5 days. Make-ahead tip: This soup can be made ahead and reheated.
Freezing Easy Creamy Tuscan White Bean Soup with Sausage and Spinach
Freeze leftovers for up to 3 months. Thaw overnight in the refrigerator before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a vegetarian version, substitute the Italian sausage with mushrooms or chickpeas.
- Best substitution: You can substitute the cannellini beans with great northern beans or borlotti beans.
- Make-ahead: This soup can be made ahead and reheated. See storage notes for details.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, add more broth or water to reach your desired consistency.
Want to level up this recipe?
Dutch Oven — A Dutch oven is perfect for this recipe as it can be used on the stovetop and in the oven. It pays for itself vs takeout. → Check price on Amazon
Easy Creamy Tuscan White Bean Soup with Sausage and Spinach
Ingredients
Main Ingredients
- 2 cans (15 oz) cannellini beans, drained and rinsed
- 1 lb Italian sausage, casings removed
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 large carrot, diced
- 1 large celery stalk, diced
Seasonings
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 cups fresh spinach, chopped
Optional Toppings
- Grated Parmesan cheese
- Crushed red pepper flakes
- Fresh basil, chopped
Instructions
- Step 1: In a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it up with a spoon, until browned and cooked through, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
- Step 2: In the same pot, add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the garlic and cook for an additional 1 minute.
- Step 3: Add the cannellini beans, rosemary, thyme, salt, black pepper, and red pepper flakes (if using) to the pot. Stir to combine. Add the chicken broth and water. Bring to a boil, then reduce the heat to low. Cover and let simmer for 20 minutes.
- Step 4: Using an immersion blender, blend the soup until it reaches your desired consistency. Stir in the cooked sausage and spinach. Cook for an additional 2-3 minutes, until the spinach is wilted. Taste and adjust seasoning if necessary.
Notes
- Chef tip: For a vegetarian version, substitute the Italian sausage with mushrooms or chickpeas.
- Best substitution: You can substitute the cannellini beans with great northern beans or borlotti beans.
- Make-ahead: This soup can be made ahead and reheated. See storage notes for details.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, add more broth or water to reach your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze leftovers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, stirring occasionally.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This soup can be made ahead and reheated.
Nutrition Per Serving
- Calories: 350
- Protein: 20g
- Fat: 10g
- Carbs: 40g
- Fiber: 10g
- Sugar: 4g
- Sodium: 700mg
- Cholesterol: 50mg
- Sat. Fat: 3.5g
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, you can make this soup ahead. See storage notes for details.
If the soup is too thick, add more broth or water to reach your desired consistency.
Yes, you can freeze this soup for up to 3 months. Thaw overnight in the refrigerator before reheating.
Yes, you can make this soup in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
This soup pairs well with a side of crusty bread, a green salad, or some garlic bread.
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!
