Easy Tuscan White Bean Soup with Sausage and Spinach
This 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 the perfect balance of flavors. The cozy, hearty soup is filled with tender beans, savory sausage, and fresh spinach in a rich, creamy broth. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Tuna Patties Easy to Make in 25 Minutes and Creamy Crockpot Chicken Tortellini Recipe for Easy Dinner.
Why This Easy Tuscan White Bean Soup with Sausage and Spinach Is Pure Comfort
- It's ready in just 30 minutes
- The creamy broth is made with simple ingredients
- It's perfect for meal prepping and freezes well
What You'll Need for Easy 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
- 4 cups chicken broth
- 1 onion
- 2 carrots
- 2 cloves garlic
- 1 can diced tomatoes
- 4 cups fresh spinach
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1/4 tsp red pepper flakes (optional)
- Optional: Grated Parmesan cheese
- Optional: Crusty bread
- Optional: Fresh basil or parsley
đź“ť Ingredient Notes
- cannellini beans: You can also use great northern beans or borlotti beans.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Saves time and energy by cooking beans from scratch in minutes. → See on Amazon
- Immersion Blender — Makes blending the soup right in the pot easy and mess-free. → See on Amazon
How to Make Easy Tuscan White Bean Soup with Sausage and Spinach
- Sauté: In a large pot, cook sausage over medium heat until browned. Remove sausage and set aside. In the same pot, sauté onion, carrots, and garlic until softened.
- Simmer: Add chicken broth, diced tomatoes, rosemary, thyme, bay leaf, salt, pepper, and red pepper flakes (if using). Bring to a boil, then reduce heat and let simmer for 15 minutes.
- Blend: Use an immersion blender to blend the soup until creamy. Alternatively, you can blend the soup in batches in a regular blender.
- Add Beans and Spinach: Add cannellini beans and spinach to the pot. Cook until beans are heated through and spinach is wilted. Stir in cooked sausage.
Cook's Tips for Perfect Easy Tuscan White Bean Soup with Sausage and Spinach
- Common mistake and fix: Don't overcook the beans. They can become mushy if they're in the pot too long. To prevent this, add them after blending the soup.
- Time-saving tip: You can use canned beans to save time. Just drain and rinse them before adding to the pot.
- Flavor boost: For extra flavor, sauté the onions and carrots in a little bit of the rendered sausage fat.
- Make-ahead tip: This soup freezes well. Let it cool completely before freezing in individual portions.
Storing & Reheating Easy 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 fridge for up to 5 days. Make-ahead tip: This soup can be made ahead and reheated on the stove or in the microwave.
Freezing Easy Tuscan White Bean Soup with Sausage and Spinach
Freeze individual portions for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) until warmed through. Microwave: Reheat in the microwave until warmed through, stirring occasionally.
Recipe Notes
- Chef tip: For a smoother soup, blend it until it's completely smooth. For a chunkier soup, blend it only partially.
- Best substitution: You can substitute the Italian sausage with ground turkey or chicken for a leaner soup.
- Make-ahead: This soup can be made ahead and reheated on the stove or in the microwave.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your soup is too thick, thin it out with a little bit of water or additional chicken broth.
Want to level up this recipe?
High-quality sausage — Using good-quality sausage is key to a flavorful soup. It pays for itself vs takeout. → Check price on Amazon
Easy Tuscan White Bean Soup with Sausage and Spinach
Ingredients
Main Ingredients
- 2 cans cannellini beans
- 1 lb Italian sausage
- 4 cups chicken broth
- 1 onion
- 2 carrots
- 2 cloves garlic
- 1 can diced tomatoes
- 4 cups fresh spinach
Seasonings
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1/4 tsp red pepper flakes (optional)
Optional Toppings
- Grated Parmesan cheese
- Crusty bread
- Fresh basil or parsley
Instructions
- Sauté: In a large pot, cook sausage over medium heat until browned. Remove sausage and set aside. In the same pot, sauté onion, carrots, and garlic until softened.
- Simmer: Add chicken broth, diced tomatoes, rosemary, thyme, bay leaf, salt, pepper, and red pepper flakes (if using). Bring to a boil, then reduce heat and let simmer for 15 minutes.
- Blend: Use an immersion blender to blend the soup until creamy. Alternatively, you can blend the soup in batches in a regular blender.
- Add Beans and Spinach: Add cannellini beans and spinach to the pot. Cook until beans are heated through and spinach is wilted. Stir in cooked sausage.
Notes
- Chef tip: For a smoother soup, blend it until it's completely smooth. For a chunkier soup, blend it only partially.
- Best substitution: You can substitute the Italian sausage with ground turkey or chicken for a leaner soup.
- Make-ahead: This soup can be made ahead and reheated on the stove or in the microwave.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your soup is too thick, thin it out with a little bit of water or additional chicken broth.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) until warmed through.
- Microwave reheat: Reheat in the microwave until warmed through, stirring occasionally.
- Make ahead: This soup can be made ahead and reheated on the stove or in the microwave.
Nutrition Per Serving
- Calories: 350
- Protein: 20g
- Fat: 12g
- Carbs: 38g
- Fiber: 10g
- Sugar: 4g
- Sodium: 900mg
- Cholesterol: 45mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Tuscan White Bean Soup with Sausage and Spinach FAQs
Yes, this soup can be made ahead and reheated on the stove or in the microwave. It also freezes well.
If your soup is too watery, you can thicken it by cooking it down on the stove or adding a cornstarch slurry. To make a slurry, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the soup.
Yes, you can use canned beans to save time. Just drain and rinse them before adding to the pot.
Yes, this soup is naturally gluten-free. Just be sure to check the labels on your chicken broth and sausage to ensure they are gluten-free.
Yes, you can make this soup in the slow cooker. Cook the sausage and vegetables on the stove first, then transfer them to the slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours.
A Warm Final Note
I can’t wait for you to try Easy 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!
