Description
A rich, comforting, and flavorful creamy Tuscan white bean soup with Italian sausage, fresh spinach, and sun-dried tomatoes, ready in just 30 minutes. This one-pot meal is hearty, family-friendly, and perfect for busy weeknights.
Ingredients
Scale
- 12 ounces Italian sausage, casings removed (sweet or mild, pork or chicken)
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced (about 5.3 oz)
- 4 cloves garlic, minced (about 2 teaspoons)
- ½ cup chopped sun-dried tomatoes (60g), oil-packed or rehydrated dry-packed
- 4 cups low-sodium chicken broth (32 fl oz)
- 3 cups fresh spinach (about 3 oz)
- ½ cup heavy cream (4 fl oz)
- 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
- Salt and freshly cracked black pepper, to taste
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add the sausage, breaking it up with a spoon. Cook until browned and cooked through, about 7-8 minutes. Remove sausage with a slotted spoon and set aside, leaving the fat in the pot.
- Add diced onion to the pot and cook until softened and translucent, about 3 minutes. Stir in minced garlic and cook for another 1 minute until fragrant, avoiding browning.
- Stir in chopped sun-dried tomatoes and fresh thyme. Toast in the pot for about 1 minute to release flavors.
- Pour in chicken broth and drained cannellini beans. Bring to a gentle simmer and cook for 5 minutes to meld flavors.
- Use an immersion blender to puree about half the soup in the pot for creaminess. Alternatively, carefully transfer half the soup to a blender, puree, and return to the pot.
- Return cooked sausage to the pot. Stir in fresh spinach and let wilt for 1-2 minutes. Pour in heavy cream and stir until combined and creamy. Heat through without boiling.
- Taste and season with salt and freshly cracked black pepper. Serve hot with crusty bread or garlic knots, optionally topped with Parmesan cheese.
Notes
Do not skip browning the sausage for best flavor. Use an immersion blender to puree half the soup for creaminess without extra cream. Save some beans whole for texture. Avoid overcooking spinach to prevent mushiness. Adjust seasoning at the end. Reheat gently to avoid cream separation. Leftover soup thickens; loosen with broth or water when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 370
- Sodium: 550
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 30
- Fiber: 8
- Protein: 22
Keywords: Tuscan soup, white bean soup, creamy soup, Italian sausage, one-pot meal, quick dinner, comfort food, healthy soup