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Creamy One-Pot Tuscan White Bean Sausage Soup

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A creamy, savory one-pot Tuscan white bean sausage soup perfect for cold nights, combining spicy Italian sausage, cannellini beans, and fresh spinach in a rich broth.

Ingredients

Scale
  • Italian sausage, sliced or crumbled (spicy or mild)
  • 1 tablespoon olive oil (extra virgin preferred)
  • 1 yellow onion, diced
  • 3–4 garlic cloves, minced
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 4 cups fresh spinach, roughly chopped (or kale)
  • 4 cups chicken broth (low sodium)
  • ½ cup heavy cream or half-and-half (optional; can substitute with full-fat coconut milk for dairy-free)
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • Parmesan cheese, grated, for garnish (optional)

Instructions

  1. Heat 1 tablespoon olive oil over medium heat in a large heavy-bottomed pot or Dutch oven. Add the sliced or crumbled Italian sausage and cook until browned and cooked through, about 7-10 minutes. Stir occasionally to avoid sticking. Transfer the sausage to a plate and set aside, leaving the rendered fat in the pot.
  2. Add the diced onion to the pot and cook until translucent and soft, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn the garlic.
  3. Stir in the drained cannellini beans, dried oregano, dried thyme, and red pepper flakes if using. Pour in the 4 cups of chicken broth and bring to a gentle boil.
  4. Reduce heat to low and let the soup simmer for about 15 minutes to allow flavors to meld. Taste and season with salt and pepper as needed. Optionally, add 1 teaspoon balsamic vinegar for a subtle tang.
  5. Using an immersion blender, blend about one-third of the soup in the pot to create a creamy texture. If you don’t have an immersion blender, transfer a portion to a blender, pulse, then return it to the pot and stir to combine evenly.
  6. Stir in the chopped fresh spinach and the browned sausage. Cook just until the spinach wilts, about 2-3 minutes.
  7. Stir in the heavy cream or half-and-half for extra creaminess. Heat through but do not boil after adding cream to prevent curdling.
  8. Ladle soup into bowls and garnish with freshly grated Parmesan cheese and an extra sprinkle of black pepper if desired.

Notes

If soup is too thick, add more broth or water to reach desired consistency. Browning sausage well is key for flavor. Avoid burning garlic to prevent bitterness. If no immersion blender, mash beans manually or use a regular blender carefully. For dairy-free, substitute cream with coconut milk or cashew cream. Leftovers store well in fridge up to 3 days; freeze without cream and add cream after reheating.

Nutrition

Keywords: Tuscan soup, white bean soup, sausage soup, creamy soup, one-pot meal, easy dinner, comfort food, Italian sausage, cannellini beans, spinach soup

Find it online: https://milacook.com/creamy-one-pot-tuscan-white-bean-sausage-soup-easy-recipe-for-cold-nights/