This Creamy Tuscan White Bean Soup is packed with spicy Italian chicken sausage and fresh veggies in a creamy broth. It comes together in around 30 minutes, is flavorful and filling, and delicious with a side salad and crusty bread.
My New Favorite Soup: Creamy Tuscan White Bean
There’s not much I love more than a warm, hearty soup. In fact, I make different recipes all year long, even in the summer, and this creamy white bean soup is one of my favorites! A creamy twist on my popular Italian white bean and sausage soup, it’s an instant favorite with everyone who tries it.
It offers all the savory flavor you know and love, but is made even cozier with a thick, creamy broth. Combined and simmered in one pot, this soup is a nutritious option that couldn’t be easier to make. Served warm with a side of crusty bread or herbed brown butter cheddar cornbread, it’s one of my go-to meals for any occasion. I know you’ll love it, too!
— Ashlea
Everything You Need to Know About the Ingredients in This Soup
- Chicken Sausage: We’re using spicy Italian chicken sausage in this soup. I love the flavor it gives the soup and the chicken keeps it a bit lighter than traditional pork sausage. Not a fan of chicken sausage? Feel free to use regular pork Italian sausage instead. For this soup, you’ll remove the sausage from the casing, and cook it similarly to ground meat.
- Veggies: this soups uses a combination of onion, celery, and carrots as the base. Then, we include sun-dried tomatoes packed in oil for even more flavor and fresh spinach for those green veggies. If you prefer, you can swap the spinach for chopped kale instead. You’ll just need to let the soup simmer a few minutes more to make sure that it’s tender.
- Beans: Cannelini beans, or white kidney beans, are tender, flavorful beans that work perfectly in this soup. Rinse and drain your beans before using to get rid of any excess starch. If you’re concerned about sodium, go with a no-salt added brand.
- Chicken Broth: I always recommend using low-sodium so that you have better control over the flavor of the soup.
- Lemon Juice and Zest: Fresh lemon really is key here to give the soup maximum flavor. If you can use fresh lemons I highly recommend it!
- Parmesan Rind: This adds so much depth, infusing the soup with a savory, salty, cheesy taste. You can sometimes find pre-cut parmesan rinds in the speciality cheese section of the grocery store. If you can find them pre-cut, then just cut rind off a block of parmesan cheese.
- Half and Half: This is what helps to give the soup a creamier texture. If you want the soup even richer you can use heavy cream. Make sure to let it come to room temperature to prevent curdling! Use a dairy-free half and half or canned coconut milk for a dairy-free alternative.
A Quick Overview of How to Make This Soup
- Brown the sausage. Heat a large, heavy-bottomed pot with a lid over medium-high heat. Then, add oil and sausage, and cook, breaking the meat into pieces, until it’s non longer pink.
- Sauté the veggies. Add the onion, celery, and carrots, and cook until the veggies start to become tender. Then, stir in the garlic and seasonings.
- Combine and cook. Stir in the remaining ingredients except the half and half and spinach. Bring the soup to a boil. Then, reduce the heat to a simmer, cover, and cook to meld the flavors.
- Serve. Adjust the seasonings as needed. Then, remove the Parmesan rind, stir in the remaining ingredients, and enjoy topped with grated Parmesan and fresh basil!
How to Store and Reheat
Store: Once cool, transfer leftover soup to an airtight container. It will keep fresh in the fridge for up to 3 to 4 days.
Freeze: Store your soup in a freezer-safe container for 2 to 3 months. I recommend omitting the spinach until just before serving. Thaw in the fridge overnight when you’re ready to serve.
Reheat: Warm individual bowls in the microwave or a large batch over medium heat on the stove. Add a splash of broth as needed to thin the soup back out if it becomes too thick.
More Comforting Soup Recipes
- Easy Wonton Soup
- Healthy Italian Wedding Soup
- Chicken Tortellini Soup
- Whole30 Zuppa Toscana Soup
- Hearty Minestrone Soup
- Creamy Sausage Tortellini Soup
Find even more healthy soup recipes!
I hope you give this Creamy Tuscan White Bean Soup recipe a try! It’s hearty, flavorful, and filling! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
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Creamy Tuscan White Bean Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian Inspired
- Diet: Gluten Free
Description
This Creamy Tuscan White Bean Soup recipe is packed with spicy Italian chicken sausage and fresh veggies in a creamy broth. It comes together in around 30 minutes, is flavorful and filling, and delicious with a side salad and crusty bread.
Ingredients
- 1 pound spicy Italian chicken sausage, removed from casing
- 1 small to medium onion, diced
- 3 stalks celery, diced
- 2 carrots, diced
- 6 cloves garlic, minced
- 2 heaping teaspoons Italian seasoning
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/2 cup sun-dried tomatoes packed in oil, drained and roughly chopped
- 2–15 oz cans cannellini beans, drained and rinsed
- 64 oz low-sodium chicken broth
- juice and zest of 1 lemon
- parmesan rind
- 1 cup half and half, room temperature
- 5 oz spinach
- grated parmesan, for serving
- fresh basil, for serving
Instructions
- Heat a large heavy bottomed pot, with a lid, over medium-high heat. Once hot, add the olive oil and chicken sausage. Cook the chicken sausage until it is no longer pink, breaking it up as it browns.
- Add the onion, celery, and carrot to the pot and continue to cook for 3-4 minutes until the veggies start to become tender. Add the garlic, Italian seasoning, salt, and pepper and sauté for another minute.
- Next, add the sun-dried tomatoes, beans, chicken broth, lemon juice and zest, and the parmesan rind to the pot. Stir until well combined.
- Bring the soup to a boil and then reduce the heat to a simmer. Cover and let the soup simmer for 15-20 minutes.
- Give the soup a taste and adjust the seasoning if needed. Remove the parmesan rind.
- Next, stir in the room temperature half and half and then add the spinach. Stir until well combined and the spinach has wilted.
- Serve the soup topped with grated parmesan and fresh basil and a side of crusty bread.
