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
Units
Scale
- 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.
