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Pouring Tuscan White Bean Soup from a ladle into a bowl.

Tuscan White Bean Soup

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  • Author: chefjar
  • Total Time: 40 minutes
  • Yield: 6 1x


Cozy up with this hearty Tuscan White Bean Soup! Packed with Italian sausage, vegetables, and creamy beans, it's a comforting meal perfect for any night. Easy to make in one pot and ideal for meal prep. Freezer-friendly and deliciously satisfying!


  • 1 pound mild Italian sausage
  • 1 large yellow onion, diced, about 1 ½ cups
  • 3 ribs celery, diced
  • 2 large carrots, sliced into coins
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning
  • ½ teaspoon crushed red pepper
  • ½ teaspoon ground black pepper
  • 4 cups chicken broth
  • 2 cans (15.5 ounces each) Great Northern beans, drained and rinsed
  • ½ cup heavy cooking cream
  • 3 cups fresh baby spinach
  • 2 tablespoons fresh parsley, finely chopped for garnish


  • In a large Dutch oven set over medium-high heat, place the SAUSAGE. Cook it, breaking the meat apart with a wooden spoon and stirring now and then, until it is browned (this should take about 10-15 minutes).
  • Lower the heat to medium and add the ONIONS, CELERY, and CARROTS. Cook until the onions are soft, about 3-5 minutes. Then, stir in the GARLIC and cook for an additional minute.
  • Mix in the TOMATO PASTE, ITALIANSEASONING, CRUSHED RED PEPPER, and BLACK PEPPER, stirring well to combine.
  • Pour in the CHICKEN BROTH and BEANS, and allow the mixture to simmer for 5 minutes.
  • Stir in the HEAVY CREAM and SPINACH, cooking until the spinach has wilted, which should take about 2-3 minutes.
  • Garnish with PARSLEY and serve.
  • Enjoy!
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Category: Soup recipes
  • Cuisine: Italian


  • Calories: 477 kcal
  • Sugar: 3 g
  • Sodium: 830 mg
  • Fat: 22 g
  • Saturated Fat: 7 g
  • Carbohydrates: 31 g
  • Fiber: 11 g
  • Protein: 28 g
  • Cholesterol: 43 mg