If there’s one thing I crave when the weather cools down, it’s a big bowl of hearty soup. And this Tuscan white bean soup is like a cozy hug in a bowl! It’s loaded with savory beef sausage, creamy white beans, tender veggies, and just the right amount of spices. Each spoonful has a creamy richness thanks to a splash of heavy cream, but it’s also packed with good-for-you veggies like carrots, celery, and spinach. Whether you’re serving this up for a family dinner or meal-prepping for the week, it’s a recipe that’s guaranteed to bring a little warmth and happiness to any table.

I remember the first time I made a version of this soup. It was one of those rainy Sunday afternoons where the whole world seems to slow down. I chopped veggies while a playlist of old Italian jazz filled my kitchen, and by the time the soup was ready, my whole home was filled with the delicious aroma of garlic and herbs. Sitting down with a steaming bowl, I felt like I’d been transported to a little Tuscan farmhouse (or at least as close as I could get without leaving my kitchen). Now, it’s become a staple recipe I return to whenever I need a little pick-me-up or something soothing for dinner.

The origins of Tuscan white bean soup 🥣

Tuscan cuisine is known for its simplicity and focus on quality ingredients. White beans, especially cannellini or Great Northern beans, are a staple in Tuscan cooking, often featured in soups, stews, and even salads. Traditionally, this soup is made with cannellini beans and may include other vegetables like kale or chard. Over the years, versions of Tuscan white bean soup have spread far beyond Italy, with each cook adding their own twists—like using sausage for extra flavor, or adding a touch of cream for richness. This version keeps the rustic heart of the dish but amps up the comfort factor with the creamy broth and savory beef sausage.

Let’s talk ingredients: the soul of this soup

Beef sausage: The beef sausage adds a deep, savory flavor to the soup that pairs beautifully with the beans and veggies.
Great Northern beans: These white beans are mild and creamy, perfect for soaking up the flavors of the broth. If you don’t have Great Northern beans on hand, cannellini beans are a close alternative. They’re packed with fiber and protein, making this soup as nutritious as it is delicious.
Fresh vegetables: The classic combination of onions, carrots, and celery creates a flavorful base, adding natural sweetness and texture to the soup. Use the freshest veggies you can find for the best flavor!
Baby spinach: Added at the end, baby spinach gives a pop of color and a boost of vitamins. If you’re out of spinach, try substituting with kale or Swiss chard for a slightly heartier texture.
Heavy cream: Just a touch of heavy cream makes the broth rich and silky without overpowering the other flavors. For a lighter option, you can use half-and-half, or even skip it for a more broth-forward soup.
Italian seasoning and spices: The combination of Italian seasoning, garlic, and crushed red pepper adds depth and a hint of warmth without making the soup too spicy. Feel free to adjust the seasoning to your taste!

Essential kitchen gear: what you’ll need

Dutch oven or large soup pot: This is the best tool for making soup since it heats evenly and has plenty of room for all the ingredients. If you don’t have a Dutch oven, any large, heavy-bottomed pot will work just fine.
Wooden spoon: A wooden spoon is perfect for breaking up the sausage as it browns and stirring the soup. It’s sturdy enough for scraping up any browned bits on the bottom of the pot (which add flavor to the broth).
Sharp knife and cutting board: With all the chopping involved (onions, celery, carrots), a good knife makes a huge difference. A sharp knife will help you get even cuts, which ensures everything cooks evenly.

Step-by-step: making Tuscan white bean soup

Brown the sausage
Start by heating a large Dutch oven over medium-high heat. Add the beef sausage and cook it until it’s browned, breaking it up with a wooden spoon as it cooks. This should take about 10-15 minutes. You want the sausage to be fully cooked and slightly crispy around the edges, which adds flavor to the soup. (Tip: If there’s excess fat, you can drain some off, but leave a little for extra flavor.)
Cook the veggies
Once the sausage is browned, reduce the heat to medium and add the diced onion, celery, and carrots. Stir everything together and let the veggies cook for 3-5 minutes, or until the onions are soft and translucent. Then, add the garlic and cook for another minute until it’s fragrant. This base layer of veggies and sausage is what gives the soup its deep, savory flavor.
Add seasonings and tomato paste
Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper. Mixing the tomato paste with the spices before adding liquid helps bring out their flavors and gives the soup a richer color.
Add the broth and beans
Pour in the chicken broth and add the drained beans. Bring the soup to a gentle simmer and let it cook for about 6-7 minutes. This allows the flavors to blend, and the beans will absorb some of the broth, making them even creamier.
Finish with cream and spinach
Stir in the heavy cream and fresh spinach. Cook for another 5 minutes, just until the spinach is wilted and tender. The cream adds a wonderful richness, and the spinach keeps things fresh and vibrant.
Garnish and serve
Ladle the soup into bowls, sprinkle with chopped parsley, and serve warm. The parsley adds a pop of color and a bit of fresh flavor to finish off the dish!

Variations and adaptations to make it your own

Make it vegetarian: Skip the sausage and use vegetable broth instead of chicken broth. You could add extra beans or toss in mushrooms for a meaty texture and flavor.
Lower the carbs: For a lower-carb version, replace the beans with cauliflower florets. They’ll soak up the flavors just as well and keep the soup hearty.
Seasonal variations: In the spring, try adding fresh peas or asparagus tips along with the spinach. In the fall, swap out the spinach for kale, which holds up well in a hot soup.
Spice it up: If you like things a little spicier, add more crushed red pepper or even a dash of smoked paprika. It gives the soup a warm, smoky kick.
Add pasta: If you want to make this an even heartier meal, stir in some cooked pasta, like small shells or ditalini. Just add a bit more broth if it gets too thick.

Serving ideas: making it a meal

To make this Tuscan white bean soup the star of your table, serve it with a loaf of crusty bread or garlic breadsticks for dipping. A sprinkle of Parmesan on top adds a little extra richness. For a pop of color, garnish with a few extra spinach leaves or a sprinkle of fresh herbs like basil or oregano. If you’re serving this for a cozy dinner party, set out small bowls of grated cheese, red pepper flakes, and a drizzle of good olive oil so guests can customize their bowls.

Drink pairings

With the cozy flavors of this soup, a warm, spiced beverage is always a hit. Try pairing it with:

Hot apple cider: The apple and cinnamon notes complement the savory flavors of the soup.
Herbal tea: A mild chamomile or rosemary tea can bring out the herbs in the soup.
Sparkling water with lemon: If you prefer a refreshing option, a sparkling water with a slice of lemon or orange adds a nice citrusy balance to the rich flavors of the soup.

Storing and reheating leftovers

Got leftovers? Lucky you! This soup tastes even better the next day. Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the soup gently over medium heat on the stove, stirring occasionally. You can also microwave it in 1-minute intervals, stirring between each, until hot. Just be careful not to overcook the soup when reheating, as the cream can sometimes separate if it gets too hot. If you’re planning to freeze it, skip the spinach and cream; you can add these fresh when you reheat.

Adjusting for different serving sizes

This recipe makes about 6 servings, but it’s easy to double if you’re cooking for a crowd. Just make sure your pot is big enough! If you’re cooking for one or two, consider halving the recipe. When scaling up, the cooking times remain pretty consistent, though you may need to simmer a bit longer if your pot is very full.

Potential issues and how to avoid them

Too thick: If your soup turns out too thick, add a bit more broth or water until it reaches your desired consistency.
Too spicy: If you accidentally added too much crushed red pepper, a splash of cream or an extra handful of beans can help mellow it out.
Curdled cream: To avoid curdling, add the cream at the end and make sure the soup isn’t boiling when you stir it in.

Ready to give it a try?

This Tuscan white bean soup is one of those recipes that’s sure to become a family favorite. It’s hearty, full of flavor, and surprisingly easy to make. Plus, it’s perfect for customizing to suit your tastes! Whether you’re looking for a cozy dinner or a meal prep option that’ll last through the week, this soup has you covered. I hope you enjoy every spoonful as much as I do!

Frequently asked questions

1. Can I make this soup dairy-free?
Absolutely! Just swap the heavy cream for a plant-based milk or omit it entirely for a brothier soup.

2. Can I use canned spinach instead of fresh?
Fresh spinach is best for flavor and texture, but if canned is all you have, drain it well and add it at the very end.

3. How can I make this soup gluten-free?
This recipe is naturally gluten-free as long as your sausage and broth are gluten-free. Double-check labels to be safe!

4. What other beans can I use?
Cannellini beans or navy beans are great substitutes if you don’t have Great Northern beans.

5. Can I freeze this soup?
Yes, but for best results, leave out the cream and spinach before freezing. Add them in when you reheat to keep the texture fresh.

Tuscan White Bean Soup Recipe