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Hearty Italian Sausage and White Bean Soup

A close-up of a creamy white bean soup bowl filled with cannellini beans, meatballs, carrots, and spinach.
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Make this creamy, flavor-packed Tuscan white bean soup featuring Italian sausage. It is a comforting, high-protein meal perfect for weeknight dinners or winter gatherings.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups chicken broth
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 (15-ounce) can great northern beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup water
  • 1/2 cup heavy cream (or milk for a lighter version)
  • 2 cups fresh spinach
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off excess grease.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, oregano, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Pour in the chicken broth, rinsed beans, diced tomatoes (with juice), and water. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover, and let the soup cook for 15 minutes to allow the flavors to combine.
  6. Remove about 1 cup of the soup mixture and blend it using an immersion blender or standard blender until smooth. Return the pureed mixture to the pot. This step creates a creamy texture without adding flour.
  7. Stir in the heavy cream. Heat through gently, but do not allow the soup to boil after adding the cream.
  8. Stir in the fresh spinach until it wilts completely.
  9. Taste the soup and season with salt and black pepper as needed. Serve hot.

Notes

  • For a budget friendly meal, substitute the Italian sausage with 1/2 cup of chopped bacon cooked until crisp, removing most of the rendered fat before adding vegetables.
  • If you prefer a vegan bean soup, omit the sausage and cream, and use vegetable broth. Add smoked paprika for depth.
  • This soup freezes well. Cool completely before transferring to airtight containers.

Nutrition

Find it online: https://cookingzenith.com/creamy-tuscan-white-bean-soup-bean-soup/