Tuscan White Bean Soup is a delectable medley of Italian sausage, cannellini beans, tomatoes, onions, celery, carrots, and spinach in a perfectly seasoned broth. This soup comes together quickly and is easy enough for even the novice chef.
There is nothing like a hot pot of soup to warm your body and soul. I love to serve this soup with garlic knots or homemade biscuits.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Italian sausage: Regular, sweet, or hot, depending on your preference.
- Marjoram: It is a milder, sweeter, less intense relative of oregano. But you can substitute oregano if needed.
- Cayenne pepper: Just a touch to give it flavor without making it too spicy.
- Chicken broth: Preferably low sodium.
- Baby spinach: I prefer it because it is less bitter and has fewer thick stems. You can substitute regular spinach, but remove the thick, large stems.
How To Make Tuscan White Bean Soup
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Brown the Italian sausage over medium heat.
- When the sausage is about halfway browned, add the onions, celery, and carrots. Continue cooking until the sausage is brown and the onions and celery are soft.
- Reduce the heat to low and add the garlic, Italian seasoning, marjoram, and cayenne pepper. Cook for a minute.
- Stir in the chicken broth, diced tomatoes, and cannellini beans. Simmer for 15 minutes.
- Stir in the spinach and cream and cook just until the spinach wilts.
- Remove two cups of soup and puree it. Return it to the pot. Season with salt the fresh ground black pepper to taste.
Tips For Success
- Do not overcook your vegetables. You want them tender but not mushy.
- To add even more flavor, substitute fire-roasted tomatoes, add more cayenne pepper, or a couple of dashes of hot sauce.
- Spinach only takes a couple of minutes to cook, so add it right before serving.
- Use an immersion or stand blender to puree the soup. Ensure you remove the center cap from a stand blender to allow steam to escape. Not doing so could result in injury.
Can You Freeze Tuscan White Bean Soup?
Slightly undercook the vegetables so that when you reheat the soup, the vegetables are not mushy. If you know how much you’ll be freezing, remove it before adding the spinach. Add the spinach when you reheat the soup.
Cool the soup before storing it in freezer bags or freezer storage containers for up to three months. Thaw in the the refrigerator overnight. Finish by reheating the soup in a saucepan, then add the spinach as soon as the soup is warm.
More Soup Recipes
Tuscan White Bean Soup
Ingredients
- 1 lb Italian sausage
- 1 medium yellow onion, chopped
- 3 large carrots, peeled and chopped
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon dried marjoram
- ⅛ teaspoon ground cayenne pepper
- 4 cups low-sodium chicken broth
- 1 (15-ounce) can diced tomatoes
- 2 (15-ounce) can cannellini beans, drained and rinsed
- 4 cups baby spinach
- ¼ cup heavy cream
- chopped fresh parsley for garnish
- salt to taste
- freshly ground black pepper
Instructions
- In a large Dutch oven or heavy stockpot, brown the Italian sausage over medium heat. Halfway through the browning process, add the chopped onions, carrots, and celery. Cook until the sausage is brown and the onions and celery are soft.
- Add the drained beans, tomatoes and chicken broth. Simmer for 15-20 minutes. Stir in the spinach the last few minutes of cooking.
- Reduce the heat to low and add the garlic, Italian seasoning, marjoram, and cayenne pepper. Cook for 1 minute while stirring.
- Stir in the chicken broth, diced tomatoes, and cannellini beans. Simmer for 15 minutes. Turn the heat as low as it goes and stir in the spinach and cream and cook just until the spinach wilts.
- Remove 2 cups of soup and puree it with an immersion or stand blender. Return it to the pot. Season with salt the fresh ground black pepper to taste.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
- See above for freezing instructions.
- If using a stand blender, remove the center cap to let steam escape. Not doing so can result in injury,
Surekha Busa
Wow, this recipe is so delicious.. I really love white tuscan beans especially when it’s accompanied with so much vegetables.
Emmy
We’re big soup lovers in our house and this recipe is easily a favorite for us! Perfect for these snowy days while we wait for warmer weather.
Catherine
This soup looks absolutely delicious. I love your tip for freezing…this is a great dish to freeze and have on hand.
Kalyan Panja
Thanks for sharing about this delicious soup. It looks awesome.
Va Anne Rome
Wow, I have never tried this recipe looks really delicious and easy. I will try to make this for my kids, thanks for sharing!
Catherine Santiago Jose
Wow, your soup recipe looks really good and tasty! It look so easy to prepare and I am sure the whole family would love to taste it.
Sara Welch
Another great recipe, Beth! I am excited to give this a try; even though it’s Spring, it’s still cold out! This will warm me right up!
Sue-Tanya Mchorgh
This white bean soup looks so tasty. I can’t wait to try this.
Romy Schorr
That is a delicious and hearty-looking soup! Such a healthy dinner option, with all the protein and fiber!
Yeah Lifestyle
This soup looks like it is so tasty and filling! I love a bowl full of soup for lunch.