Easy Creamy Tuscan White Bean Soup with Sausage and Spinach
Easy Creamy Tuscan White Bean Soup with Sausage and Spinach is your new go-to comfort food. After making this many times, I’ve discovered the trick to the creamiest texture without heavy cream. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Refreshing Apple Cucumber Salad with Mint Yogurt Dressing and Easy Keto No Bake Lemon Cheesecake Cups Recipe.
Why This Easy Creamy Tuscan White Bean Soup with Sausage and Spinach Is Pure Comfort
- Better than takeout taste at home
- Creamy texture without heavy cream
- Hearty and comforting for cold weather
- Easy to make with simple ingredients
What You'll Need for Easy Creamy Tuscan White Bean Soup with Sausage and Spinach
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cans cannellini beans
- 1 lb Italian sausage
- 1 onion
- 3 cloves garlic
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 cup spinach
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaves
- Optional: Grated Parmesan cheese
- Optional: Fresh basil leaves
- Optional: Crusty bread
📝 Ingredient Notes
- Cannellini beans: Also known as white kidney beans.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and energy with quick cooking. → See on Amazon
- Immersion blender — Makes blending the soup right in the pot easy. → See on Amazon
How to Make Easy Creamy Tuscan White Bean Soup with Sausage and Spinach
- Step 1: Sauté sausage, onion, and garlic until browned.
- Step 2: Add beans, tomatoes, broth, rosemary, thyme, salt, pepper, and bay leaves. Simmer for 20 minutes.
- Step 3: Blend half the soup until smooth. Stir in spinach and cook until wilted.
Cook's Tips for Perfect Easy Creamy Tuscan White Bean Soup with Sausage and Spinach
- Common mistake and fix: Don't overcook the spinach. Add it at the end to keep its vibrant color and nutrients.
- Pro tip: For a smoother soup, blend it more. For a chunkier soup, blend less.
- Pro tip: Use low-sodium broth and adjust seasoning to taste.
Storing & Reheating Easy Creamy Tuscan White Bean Soup with Sausage and Spinach
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in the fridge for up to 5 days. Make-ahead tip: This soup can be made ahead and reheated.
Freezing Easy Creamy Tuscan White Bean Soup with Sausage and Spinach
Freeze for up to 3 months. Thaw overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway.
Recipe Notes
- Chef tip: For a vegetarian version, use vegetable or lentil sausage.
- Best substitution: Kidney beans can be substituted for cannellini beans.
- Make-ahead: Prepare the soup up to 2 days ahead. Reheat before serving.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, thin it out with a bit more broth.
Want to level up this recipe?
High-quality sausage — Makes a big difference in flavor. → Check price on Amazon
Easy Creamy Tuscan White Bean Soup with Sausage and Spinach
Ingredients
Main Ingredients
- 2 cans cannellini beans
- 1 lb Italian sausage
- 1 onion
- 3 cloves garlic
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 cup spinach
Seasonings
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaves
Optional Toppings
- Grated Parmesan cheese
- Fresh basil leaves
- Crusty bread
Instructions
- Step 1: Sauté sausage, onion, and garlic until browned.
- Step 2: Add beans, tomatoes, broth, rosemary, thyme, salt, pepper, and bay leaves. Simmer for 20 minutes.
- Step 3: Blend half the soup until smooth. Stir in spinach and cook until wilted.
Notes
- Chef tip: For a vegetarian version, use vegetable or lentil sausage.
- Best substitution: Kidney beans can be substituted for cannellini beans.
- Make-ahead: Prepare the soup up to 2 days ahead. Reheat before serving.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, thin it out with a bit more broth.
Storage
- Fridge: Store leftovers in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway.
- Make ahead: This soup can be made ahead and reheated.
Nutrition Per Serving
- Calories: 340
- Protein: 20g
- Fat: 12g
- Carbs: 38g
- Fiber: 10g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 45mg
- Sat. Fat: 4.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Creamy Tuscan White Bean Soup with Sausage and Spinach FAQs
Yes, it reheats well. Store in the fridge for up to 5 days or freeze for up to 3 months.
You may have added too much liquid or not cooked it long enough. Simmer it to reduce the liquid.
Yes, cook on low for 6-8 hours or high for 3-4 hours.
Kidney beans or great northern beans can be used as a substitute.
Yes, this recipe is naturally gluten-free.
A Warm Final Note
I can’t wait for you to try Easy Creamy Tuscan White Bean Soup with Sausage and Spinach and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
