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.
Table of Contents
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!
- Heat a large saucepan over medium high heat.
- 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.
- 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.
- Next, add in white kidney beans and vegetable broth. Cover. Bring to a boil, reduce heat and simmer for 10 minutes.
- Lastly, add coconut milk and spinach to the pot. Stir until coconut milk is mixed in completely. Cook until spinach is wilted.
- 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.
Creamy Tuscan White Bean Soup with Sausage
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Soup
- Method: Stove
- Cuisine: Italian
- Diet: Gluten Free
Description
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!
Ingredients
- 1 lb. ground italian sausage
- 1 large yellow onion, diced
- 1 cup celery, diced
- 2 garlic cloves, minced
- 2 cup of carrots, cut into coins
- 1 red pepper, diced
- 1/2 teaspoon thyme
- 1 teaspoon basil
- 1 teaspoon oregano
- 1/4 teaspoon red pepper flakes
- 2 cans of white kidney beans (or cannellini), drained and rinsed
- 5 cups of vegetable broth
- 14 oz. can of full fat coconut milk
- 6 oz. of fresh spinach
- salt and pepper to taste
Instructions
- Heat a large saucepan over medium high heat.
- Add italian sausage to the pan and cook until browned. Using a wooden spoon chop up sausage into smaller pieces during the cooking process.
- Next add in onion, celery, carrots, red pepper and garlic. Saute 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.
- Next, add in white kidney beans and vegetable broth. Cover. Bring to a boil, reduce heat and simmer for 10 minutes.
- Lastly, add coconut milk and spinach to the pot. Stir until coconut milk is mixed in completely. Cook until spinach is wilted.
- Serve
Nutrition
- Serving Size: 2 cups
- Calories: 373
- Sugar: 5 g
- Sodium: 1204 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 17 g
- Cholesterol: 40 mg
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36 comments on “Epic Creamy Tuscan White Bean Soup with Sausage”
Can I make with pasta instead of rice?
Yes absolutely!
All I can say is it slap your mama silly good! I did substitute Frozen chopped spinach for fresh.
I love this!! So glad you enjoyed this recipe!
Do you taste the coconut milk in the soup? What can you substitute?
No, you can’t. But if you’d like you could substitute with whole milk or heavy cream.
A-mazing! This is my fall go-to soup. It’s so flavorful. The only sub I made was honey garlic sausage just because it’s what I had on hand and it turned out DELICIOUS!!
It is definitely a fall favorite in our house! I am so glad you loved the recipe!!
Very tasty soup. My eldest son went back for seconds!
seconds is always a good sign 🙂
I made this exactly as described and it was Amazing! It gave me my Olive Garden Zuppa Toscana fix without having to go to the restaurant. Perfect for the Fall season. Thank you!
Hurray!! So glad to hear that, it’s one of my favs too!
I made this soup for dinner tonight and it was delicious! Thanks for the recipe inspiration Krista – this will stay in my regular rotation.
So happy you enjoyed it! It is always a treat to add new recipes to the regular rotation!
This soup is amazing!! I shared it with my Community Diabetes Group and they loved it!!
Awesome! So glad to hear Allison!
Do you know how many calories per serving in your soup?
Hey Tamela, I just worked out the numbers for you and added it to the recipe card. There are 161 calories per serving. 🙂 Hope you enjoy it girl!
Looks so healthy! Must me delicious especially in a cold winter day… Thank you!
Thanks Chris! It is one of my favorite winter soups, plus it has lots of nutrients in it! Hope you get a chance to try it. 🙂
I love this time of year! Especially with having Christmas movie night…every night! (My boys and Justin moan and groan about it all the time.) But, having a hot bowl of soup with it, is truly my fav! Now you’ve got the bitter cold down there…so not fun! Stay warm!
Love how you used the turkey sausage in this soup…very delish!
haha… Mike does the same thing but I can tell some of them he enjoys. 🙂
We do have the bitter cold, but no where near your -11 yikes! Stay warm and enjoy the soup my friend!
Krista, this soup looks great. I’m a huge soup fan, but unfortunately my husband’s a total Mafalda. Thankfully my 2 year-old helps me finish off a pot of soup. As far as Christmas movies are concerned, Hallmark or otherwise, I’m all about it! Thanks for sharing your tasty recipe.
Thanks so much Jelli, at least your 2 year old helps you out on the soup front. My son loved this too {he’s 19 months}, especially the turkey sausage. 🙂
Yeah for Christmas movies! 🙂
I love warming soups during this time of year and this bean soup sounds wonderful! Love all the spinach and carrots in here 🙂 Thanks for sharing and hope you enjoy the rest of the week Krista!
Me too Kelly, theres just something about it. In fact I almost ran out to the store to get stuff to make chili tonight, but it was too cold outside and I was lazy. 🙂 hehe… maybe tomorrow night! Thanks for stopping by, glad you liked the soup! Have a great rest of the week sweet friend!
Looks wonderful, comforting and healthy! Pinned!
Thanks Paula, it is amazing and super comforting on a cold day. Which we are about to have!?!? In TEXAS!!! High of 46 degrees.. WHAT? 🙂 Thanks for the pin!
Yum! I love hearty soups like this and Hallmark movies too! Pinning!
Girl!!! We could so have a soup and hallmark movie marathon! 🙂 Thanks for the pin Christin!
This soup is my idea of a great meal, Krista! I need to whip some up stat.
Um.. yes you do. You will fall in love with the rich creamy flavor from those beans, plus so many nutrients in this soup. YUM! 🙂 Thanks for stopping by Marcie!
This soup is making me hungry! I love this! We have been making soup for lunch everyday for over a month. Definitely need to add this to our list of soups!
OH… sounds like you have been having awesome lunches then. Can I come over?
Krista, I could live off soup too! Thankfully, my husband likes it too! 🙂 This looks delicious!!! Thank you for sharing!
Oh.. we are both lucky girls then that our hubbies both like soup. Not all men like it. My dad is more of a meat and potatoes kinda guy, no “rabbit food” or soup for him! 🙂 Thanks for stopping by Diane!