Tuscan White Bean Soup Recipe

There’s something truly satisfying about a big pot of Tuscan white bean soup simmering on the stove. This recipe combines hearty beans, fresh veggies, and a rich broth with a hint of spice for a soup that warms you from the inside out. It’s one of those meals that fills your kitchen with delicious, savory aromas and makes you want to pull up a cozy chair, wrap yourself in a blanket, and savor every spoonful. Plus, with a few thoughtful ingredients and just one pot, this soup is both easy to make and deeply flavorful—perfect for busy weeknights or a relaxed weekend dinner.

this RECIPE

A memory of warm bowls and cold days

I first tried a soup like this on a chilly fall afternoon while visiting a friend’s home in the countryside. She had a giant pot on the stove, and as soon as I walked through the door, the smell of garlic, onion, and herbs wrapped around me like a warm hug. The soup was simple but so rich, with creamy white beans, savory sausage, and tender vegetables. I remember holding that warm bowl between my hands and feeling instantly at home. That experience inspired me to recreate my own version of Tuscan white bean soup, adding a touch of creaminess and a few spices to make it extra comforting. Now, it’s one of my go-to recipes whenever I want something cozy and filling.

The story behind Tuscan white bean soup

Tuscan white bean soup is a classic Italian dish rooted in the cucina povera tradition, which emphasizes simple, humble ingredients to create something delicious. In Tuscany, beans are a staple ingredient and are often used in soups and stews to add richness and protein. While traditional versions of this soup might be meat-free or use pancetta, variations with sausage are common in modern recipes, adding a savory depth. This version uses beef sausage for a hearty, flavorful twist that brings a little extra substance. It’s a lovely example of how Italian cuisine uses basic ingredients—beans, broth, and vegetables—to make something warm and soulful.

Let’s talk ingredients: the essentials that make it delicious

Each ingredient in this soup has a purpose, from building up the base flavors to adding richness and texture.

• Beef sausage: The beef sausage is the backbone of this soup’s flavor, bringing a savory, slightly spicy taste that complements the creamy beans. You can also substitute it with turkey sausage if you prefer a leaner option, but stick to sausage with a bit of spice to keep that bold flavor.
• Great Northern beans: These beans are soft, creamy, and perfect for absorbing flavors. Cannellini beans also work beautifully here and add a bit of a firmer texture. Both are great sources of fiber and protein, making the soup satisfying and nutritious.
• Vegetables (onion, celery, carrots): These classic soup veggies add sweetness and a bit of crunch, balancing the richness of the sausage and beans. Freshly diced onion, celery, and carrots are ideal, but in a pinch, you could use a mirepoix mix from the freezer section.
• Chicken broth: A good-quality broth is key to a flavorful soup. If you want to make this recipe vegetarian, swap the broth for vegetable stock and leave out the sausage.
• Heavy whipping cream: This adds a touch of richness, giving the soup a creamy, velvety texture. For a lighter option, you can use half-and-half or even whole milk, though it won’t be as thick.
• Spinach: Fresh baby spinach adds color and a fresh, earthy note. Kale is a great substitute if you want something heartier, but remember to give it a few extra minutes to soften.

Kitchen gear: What you’ll need to get started

This Tuscan white bean soup is pretty low-maintenance when it comes to equipment, but here are a few tools that make it even easier:

• Dutch oven or large pot: A heavy-bottomed pot like a Dutch oven helps distribute heat evenly and keeps everything cooking at a steady temperature. If you don’t have one, any large pot will do, but keep an eye on the heat to prevent sticking.
• Wooden spoon: Perfect for breaking up the sausage as it cooks and stirring without scratching your pot. If you don’t have one, a spatula works just fine.
• Measuring cups and spoons: This soup is pretty forgiving, but measuring your ingredients will help you get the right balance of flavors. For the cream, broth, and spices, it’s worth measuring so the flavor profile stays consistent.
• Chef’s knife and cutting board: You’ll need these to chop the veggies. If you’re pressed for time, pre-chopped vegetables from the store can be a huge time-saver.

Step-by-step: How to make Tuscan white bean soup

Let’s dive into the cooking process. I’ll walk you through each step, so it’s like we’re cooking together!

1. Brown the sausage: Start by heating your Dutch oven over medium-high heat and adding the beef sausage. Break it up with a wooden spoon as it cooks, stirring occasionally, until it’s nicely browned. This should take about 10-15 minutes. Browning the sausage well is key, as it adds depth to the soup—don’t rush it!
2. Add the veggies: Once the sausage is browned, reduce the heat to medium and add the diced onion, celery, and carrots. Cook for 3-5 minutes, stirring occasionally, until the onions are softened and starting to turn translucent. Then, add the minced garlic and cook for another minute, just until it’s fragrant. Don’t let the garlic burn—it can turn bitter quickly.
3. Season it up: Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper. The tomato paste adds a bit of richness, while the Italian seasoning and red pepper give the soup a nice warmth. Let this cook for a minute or two to wake up the spices.
4. Add broth and beans: Pour in the chicken broth and add the drained and rinsed beans. Give everything a good stir, then bring it to a simmer. Let the soup simmer for about 6-7 minutes, until the carrots and celery are tender.
5. Finish with cream and spinach: Add the heavy cream and baby spinach, stirring until the spinach is wilted and the soup has a creamy, rich consistency. This should take about 5 more minutes. Don’t boil the soup once you’ve added the cream—just let it gently warm through.
6. Garnish and serve: Ladle the soup into bowls and sprinkle with fresh parsley for a bit of color. This soup is best served warm, with a hunk of crusty bread for dipping.

Variations and twists to make it your own

• Vegetarian version: Skip the sausage and use vegetable broth instead of chicken. To boost the flavor, you might add a bit of smoked paprika or extra Italian seasoning to mimic some of the savory depth the sausage brings.
• Spicier version: If you love a kick, double the crushed red pepper or add a pinch of cayenne. Spicy sausage would also work if you want to turn up the heat.
• Low-carb option: For a lower-carb soup, reduce the beans to one can and add more spinach or another low-carb veggie like zucchini.
• Dairy-free: Swap the heavy cream for a coconut milk or almond milk for a dairy-free option. It won’t be as rich, but it’ll still be creamy and satisfying.
• Herb-forward twist: For a more herbaceous soup, add a few sprigs of fresh thyme or rosemary when you add the broth. Remove them before serving for a subtle aromatic note.

Serving suggestions for a cozy meal

This Tuscan white bean soup is perfect as a main course, especially when served with a slice of warm, crusty bread on the side. For extra flavor, try a garlic bread or a rustic loaf with rosemary. If you’re serving this at a dinner party, you could sprinkle a little extra grated Parmesan over each bowl for a touch of elegance. A side salad with mixed greens, tomatoes, and a light vinaigrette pairs nicely too, adding a fresh contrast to the warm, creamy soup.

Drink pairings for Tuscan white bean soup

For a warm, cozy meal like this, a drink that complements the rich flavors of the soup without overpowering it is ideal. Here are a few of my favorites:

• Sparkling water with lemon: A classic, simple choice that refreshes the palate.
• Herbal tea: A mild tea like chamomile or peppermint offers warmth without competing with the soup’s flavors.
• Citrusy iced tea: If you prefer something cold, a lemon or peach iced tea with a hint of sweetness complements the soup beautifully.
• Ginger ale: A lightly spiced, refreshing ginger ale pairs surprisingly well with the creamy soup and adds a little sparkle to the meal.

Storing and reheating tips

If you have leftovers, this soup keeps well in the fridge for up to 3 days. Just store it in an airtight container. When you’re ready to reheat, warm it over low heat on the stove, stirring occasionally. You may need to add a splash of broth or water if it’s thickened up too much. This soup also freezes well—just omit the spinach and cream before freezing, as they don’t hold up well. You can add those ingredients fresh when you reheat the soup.

Scaling up or down

This recipe makes about 6 servings, but it’s easy to adjust. If you’re cooking for a larger crowd, simply double the ingredients and use a bigger pot. For a smaller batch, halve the ingredients and keep an eye on the simmering time, as it may cook a little faster with less liquid.

FAQs

1. Can I use a different type of bean?
Yes! Cannellini beans or navy beans would work well here. They both have a creamy texture that complements the soup.

2. What can I use instead of heavy cream?
You can substitute half-and-half, whole milk, or a non-dairy milk like coconut milk for a lighter soup. Just keep in mind it won’t be as thick and rich.

3. How can I make this soup spicier?
Try adding extra crushed red pepper or even a diced jalapeño. You can also use a spicy beef sausage if you like more heat.

4. Can I make this in a slow cooker?
Yes! Brown the sausage first, then transfer it with the other ingredients (except cream and spinach) to your slow cooker. Cook on low for 6-8 hours. Stir in the cream and spinach during the last 30 minutes.

5. How long will this soup last in the fridge?
Stored in an airtight container, this soup keeps well for up to 3 days in the refrigerator. Just reheat gently to avoid overcooking.

Print