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 perfected the creaminess without heavy cream. The secret? Blending some of the beans. The result is a fresh, cozy, and better than takeout soup that’s perfect for fall and winter. If you love recipes like this, you’ll also enjoy Quick High Protein Chicken Lettuce Wraps with Peanut Sauce and Crispy Tofu in Creamy Sun-Dried Tomato Sauce Dinner.

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
• 1 lb Italian sausage
• 4 cups low-sodium chicken broth
• 1 large onion
• 3 cloves garlic
• 2 carrots
• 2 celery stalks
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 bay leaves
• Optional: Freshly grated Parmesan cheese
• Optional: Chopped fresh parsley
• Optional: Crusty bread

How to Make Easy Creamy Tuscan White Bean Soup with Sausage and Spinach

1. Step 1: Sauté sausage in a large pot until browned. Remove and set aside.
2. Step 2: Sauté onions, carrots, and celery until softened. Add garlic and cook for another minute.
3. Step 3: Add chicken broth, beans (with liquid), rosemary, thyme, salt, pepper, red pepper flakes, and bay leaves. Bring to a boil.
4. Step 4: Reduce heat, cover, and let simmer for 20 minutes.
5. Step 5: Use an immersion blender to blend about half of the soup until creamy. Alternatively, blend in batches in a blender.
6. Step 6: Stir in cooked sausage and spinach. Cook until spinach is wilted.
7. Step 7: Taste and adjust seasoning. Serve hot with desired toppings.

Storing & Reheating Easy Creamy Tuscan White Bean Soup with Sausage and Spinach

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: The soup can be made up to 2 days ahead. Store in the fridge until ready to serve.

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 a pot on the stove over medium heat, stirring occasionally. Microwave: Reheat in the microwave, stirring halfway through.

Recipe Notes

• Chef tip: For a quicker version, use canned beans and skip soaking.
• Best substitution: Kidney beans can be used instead of cannellini beans.
• Make-ahead: The soup can be made ahead and reheated.
• Scaling: This recipe can be easily doubled.
• Troubleshooting: If the soup is too thick, thin it out with a little water or broth.

Easy Creamy Tuscan White Bean Soup with Sausage and Spinach

⏱

Prep

15 mins

🍳

Cook

45 mins

⏳

Total

60 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 cans (15 oz) cannellini beans
• 1 lb Italian sausage
• 4 cups low-sodium chicken broth
• 1 large onion
• 3 cloves garlic
• 2 carrots
• 2 celery stalks

Seasonings

• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 bay leaves

Optional Toppings

• Freshly grated Parmesan cheese
• Chopped fresh parsley
• Crusty bread

Instructions

1. Step 1: Sauté sausage in a large pot until browned. Remove and set aside.
2. Step 2: Sauté onions, carrots, and celery until softened. Add garlic and cook for another minute.
3. Step 3: Add chicken broth, beans (with liquid), rosemary, thyme, salt, pepper, red pepper flakes, and bay leaves. Bring to a boil.
4. Step 4: Reduce heat, cover, and let simmer for 20 minutes.
5. Step 5: Use an immersion blender to blend about half of the soup until creamy. Alternatively, blend in batches in a blender.
6. Step 6: Stir in cooked sausage and spinach. Cook until spinach is wilted.
7. Step 7: Taste and adjust seasoning. Serve hot with desired toppings.

Notes

• Chef tip: For a quicker version, use canned beans and skip soaking.
• Best substitution: Kidney beans can be used instead of cannellini beans.
• Make-ahead: The soup can be made ahead and reheated.
• Scaling: This recipe can be easily doubled.
• Troubleshooting: If the soup is too thick, thin it out with a little water or broth.

Storage

• Fridge: Store 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 a pot on the stove over medium heat, stirring occasionally.
• Microwave reheat: Reheat in the microwave, stirring halfway through.
• Make ahead: The soup can be made up to 2 days ahead. Store in the fridge until ready to serve.

Nutrition Per Serving

• Calories: 350
• Protein: 20g
• Fat: 12g
• Carbs: 35g
• Fiber: 8g
• Sugar: 3g
• Sodium: 800mg
• Cholesterol: 45mg
• Sat. Fat: 4.5g

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

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!