Epic Creamy Tuscan White Bean Soup with Sausage

This Creamy Tuscan White Bean Soup with Sausage comes together in 30 minutes. It’s the perfect quick and easy dinner when you’re looking for something hearty and healthy – filled with spinach, carrots, white beans and sausage for one comforting bite!

For more comforting soups you need to try my Instant Pot Zuppa Toscana, Easy Crock Pot Broccoli Cheese Soup or my Crock Pot White Chicken Chili.

Creamy Tuscan White Bean Soup with Sausage

There is nothing quite like cooler temperatures, warm comforting soups and cozying up with a blanket. Maybe I long for those cooler temperatures so much because I don’t get them very often any more in Texas. Or maybe it’s a sense of nostalgia from growing up in Wisconsin and always having those times.

Whatever it is, soup always calms me down, gives me peace and comforts my soul. Even the process of making soup I’ve come to treasure and enjoy. 

Todays Creamy Tuscan White Bean Soup gives me all the feels. It’s easy, comforting, cozy, creamy and loaded with flavors and nutrients. I seriously cannot wait for you guys to try it and let me know what you think!

Are northern beans the same as white beans?

Cannellini beans are the largest of the “white bean” group and because of their traditional kidney shape, they can also be referred to as “White Kidney Beans.” They are usually “meatier” than Navy or Great Northern beans and are  typically used in Italian dishes like Minestrone Soup. Great northern beans are larger than navy beans, but smaller than cannellini beans, with a flattened shape similar. At the end of the day, if you’re using it in this soup you cold use either I like the size and texture of Cannellini or white kidney beans better which I why I use them.

Ingredients you’ll need for this Tuscan White Bean Soup:

This Tuscan White Bean Soup takes a classic white bean soup and elevates it with italian sausage, spices and a creamy finish for the ultimate comforting bite.

• Italian Sausage: I used ground italian sausage because I love the extra flavor from the fennel that it gives the soup. I use the original version, however, if you’re okay with a little spice you could use the “hot italian sausage.” 
• Mirepoix “The Italian Holy Trinity”: A italian mirepoix is made with onion, celery and carrot. It is used as a base in most Italian dishes. All three of these ingredients are sautéd in a pan with a fat such as oil or butter until the vegetables are tender.
• Garlic: Let’s be honest, garlic needs to be in everything because it just makes everything taste better!
• Red Pepper: Not only does it give the dish a pop of color, but also adds nutrients and a sweetness to the soup.
• Spices: For the most italian or tuscan flavor I primarily used Italian spices like thyme, basil, oregano and then red pepper flakes for a little spice.
• Cannellini Beans (white kidney beans): You can use dry or canned. I chose to use canned, then drained and rinsed them 
• Vegetable Broth: I like the flavor I get from vegetable broth, you could also use chicken broth or stock if you’d like.
• Coconut Milk: When making any “creamy” dish I usually sub milk or heavy cream for coconut milk. However, I use the full fat coconut milk you buy in a can. You can find it at most groceries stories in the international aisle. By using coconut milk, you also make this dish dairy free.
• Spinach: Add the spinach at the end and cook it until it is just wilted so the spinach doesn’t turn mushy or soggy.

How to Make the Best Tuscan White Bean Soup

You’ll love that this recipe can be made in just 30 minutes! 

1. Heat a large saucepan over medium high heat.
2. Add Italian sausage to the pan and cook until browned. Using a wooden spoon, chop up the sausage into smaller pieces during the cooking process.
3. Next add in onion, celery, carrots, red pepper and garlic. Sauté for 5 minutes or until vegetables are tender and onions are translucent. Then add in thyme, basil, oregano and red pepper flakes. Stir to combine.
4. Next, add in white kidney beans and vegetable broth. Cover. Bring to a boil, reduce heat and simmer for 10 minutes.
5. Lastly, add coconut milk and spinach to the pot. Stir until coconut milk is mixed in completely. Cook until spinach is wilted.
6. Garnish with grated parmesan cheese.

Can I freeze White Bean Soup?

Yes, you can freeze this White Bean Soup! To freeze, let soup completely cool. Add soup to a freezer safe storage bag and lay flat in the freezer. Can store for up to 3 months. To reheat let storage bag sit in the refrigerator for 24 hours and then reheat soup on the stove.

Tips for the Best White Bean Soup:

This easy soup is practically fool-proof but the following are some easy tips for the perfect soup every time!

• Brown Sausage. Browning anything in a pot may not look great but the flavor it adds to a dish is unreal. Make sure you brown the sausage in the same pot you’ll be cooking the soup in to make sure you get all the flavor! 
• Add More Vegetables. In my opinion, the more veggies the better. You could add potatoes, cauliflower, zucchini, peas or tomatoes.
• Add greens at the end. If you’re not a fan of spinach, kale is another great substitute. But either way just make sure you add the greens at the very end of the cooking process and only cook for 1-2 minutes, or until they are just wilted. Then serve immediately.
• Simmer. Simmer. Simmer. Be sure to let your soup simmer for the entire time, simmer equals deliciousness because it allows time for all the flavors to blend together!

What to serve with White Bean Soup?

• Bread – crunchy bread is a classic when it comes to soup
• Sandwich – You can get better than a classic grilled cheese with soup, but why not upgrade it to a caprese panini with a little italian flare. 
• Appetizer – I my head, light caprese dishes are an italian favorite – so theis baked caprese tomatoes, roasted red pepper caprese with balsamic drizzle or Caprese Chicken Skewers with Balsamic Drizzle would be perfect.
• Salad – Some of my favorites salad to serve with soup are this Grilled Vegetable Panzanella Salad, Cranberry Apple Brussels Sprouts Salad or this Mandarin Orange Cranberry Kale Salad with Candied Pecans. 

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