Tuscan White Bean Soup

Tuscan White Bean Soup is a hearty, one-pot meal that brings together Italian sausage, vegetables, herbs, spices, creamy beans, and fresh spinach. I love how the flavors layer beautifully, and when I reheat it the next day, the taste deepens even more. This dish feels rustic, comforting, and satisfying all in one bowl.

Why You’ll Love This Recipe

I like this recipe because it balances richness and wholesomeness perfectly. The Italian sausage adds depth, the beans make it creamy without being heavy, and the spinach keeps it fresh. I enjoy that I can put it together in under an hour, yet it tastes like it’s been simmering all day. It’s also flexible—I can swap ingredients depending on what I have, and it still comes out delicious. Plus, leftovers taste even better, making it a great meal-prep option.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound mild Italian sausage
1 large yellow onion, diced (about 1 ½ cups)
3 ribs celery, diced
2 large carrots, sliced into rounds
2 teaspoons garlic, minced
1 tablespoon tomato paste
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper
½ teaspoon ground black pepper
4 cups (32 ounces) chicken broth
2 cans (15.5 ounces each) Great Northern beans, drained and rinsed
2 cups fresh baby spinach
½ cup heavy whipping cream
Parsley, chopped for garnish

Directions

In a large Dutch oven over medium-high heat, I cook the sausage until browned, breaking it into small pieces (about 10–15 minutes).
I reduce the heat to medium, add onions, celery, and carrots, and cook until the onions soften (3–5 minutes). Then I stir in the garlic and cook for 1 more minute.
I mix in the tomato paste, Italian seasoning, crushed red pepper, and black pepper.
I pour in the chicken broth and add the beans. I bring it to a simmer and let it cook for 6–7 minutes, or until the celery and carrots soften.
I stir in the heavy cream and spinach and cook until the spinach wilts (about 5 minutes).
I serve the soup warm, garnished with fresh parsley.

Servings and timing

This recipe makes about 6 servings. It takes roughly 45 minutes total—about 15 minutes to brown the sausage and prep the vegetables, and another 30 minutes to simmer and finish.

Variations

I sometimes use spicy Italian sausage for extra heat.
When I want a lighter version, I swap in ground turkey or chicken.
For a vegetarian option, I replace the sausage with plant-based sausage and use vegetable broth.
Kale works just as well as spinach and gives the soup a slightly heartier bite.
If I want a tomato-forward flavor, I add a can of diced tomatoes or swap tomato paste for tomato sauce.

Storage/Reheating

I let the soup cool completely before storing it in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it on the stovetop over medium heat or in the microwave. For longer storage, I freeze it in freezer-safe containers for up to 3 months. When I want to enjoy it again, I thaw it overnight in the refrigerator before reheating.

FAQs

Can I use dried beans instead of canned beans?

Yes, I can use dried beans, but I make sure to soak and cook them ahead of time since they need longer cooking than canned beans.

Can I make this soup dairy-free?

I leave out the heavy cream or replace it with coconut milk or a dairy-free cream substitute for a lighter, dairy-free version.

Can I make this soup in a slow cooker?

Yes, I can brown the sausage first, then add everything except the spinach and cream to the slow cooker. I cook on low for 6–7 hours or high for 3–4 hours, then stir in the cream and spinach at the end.

What bread goes best with this soup?

I like serving it with crusty French bread, focaccia, or garlic knots for dipping into the creamy broth.

Can I make this soup ahead of time?

Yes, I actually prefer making it a day ahead because the flavors deepen overnight. I just reheat it gently on the stovetop when ready to serve.

Conclusion

Tuscan White Bean Soup is one of my go-to comfort meals because it’s hearty, full of flavor, and easy to make. I love how versatile it is, and the fact that it stores and reheats beautifully makes it even better. Whether I serve it with fresh bread or enjoy it on its own, it always feels like a satisfying, complete meal.