Easy Cozy Tuscan White Bean Soup with Sausage and Spinach
Easy Tuscan White Bean Soup with Sausage and Spinach is a comforting, creamy soup that’s ready in just 30 minutes. After making this many times, I discovered the trick to a perfectly creamy soup without using heavy cream. The result is a cozy, hearty soup that’s better than takeout and perfect for busy weeknights. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Keto Beef Crunchwraps with Cheesy Sauce and Brown Sugar Chai Cake Recipe with Warm Spices.
Why This Easy Cozy Tuscan White Bean Soup with Sausage and Spinach Is Pure Comfort
- Creamy and comforting without heavy cream
- Packed with protein from white beans and sausage
- Ready in just 30 minutes for a quick dinner
- Better than takeout and freezes well for meal prep
What You'll Need for Easy Cozy 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
- 4 cups chicken broth
- 2 cups fresh spinach
- 1 onion
- 3 cloves garlic
- 1 can diced tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Optional: Parmesan cheese
- Optional: Fresh basil
- Optional: Crusty bread
đź“ť Ingredient Notes
- Cannellini beans: Drained and rinsed
- Italian sausage: Mild or spicy, your choice
đź›’ Tools & Equipment I Recommend
- Immersion blender — Creates a smooth, creamy soup without transferring hot liquid to a blender → See on Amazon
- High-quality sausage — Pays for itself vs takeout and adds rich flavor to the soup → See on Amazon
How to Make Easy Cozy Tuscan White Bean Soup with Sausage and Spinach
- Sauté onion and garlic: In a large pot, sauté diced onion and minced garlic until softened.
- Add sausage: Add Italian sausage to the pot and cook until browned, breaking it up with a spoon as it cooks.
- Add remaining ingredients: Stir in diced tomatoes, chicken broth, dried basil, dried oregano, salt, and pepper. Bring to a boil.
- Simmer: Reduce heat to low and let the soup simmer for 20 minutes.
- Blend and add spinach: Use an immersion blender to blend the soup until creamy. Stir in fresh spinach and cook until wilted.
Cook's Tips for Perfect Easy Cozy Tuscan White Bean Soup with Sausage and Spinach
- Common mistake and fix: Don't overcook the soup after blending. It can become too thick and lose its creaminess.
- Time-saving tip: Use canned diced tomatoes with garlic and oregano to save time on measuring and chopping.
- Nutrition tip: Use low-sodium chicken broth and add salt to taste to control the sodium content.
Storing & Reheating Easy Cozy Tuscan White Bean Soup with Sausage and Spinach
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: Soup can be made up to 2 days ahead. Store in the fridge and reheat before serving.
Freezing Easy Cozy Tuscan White Bean Soup with Sausage and Spinach
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a saucepan over medium heat or in the microwave. Microwave: Stir occasionally while reheating to prevent hot spots.
Recipe Notes
- Chef tip: For a vegetarian version, substitute the Italian sausage with diced bell peppers or mushrooms.
- Best substitution: Kidney beans can be substituted for cannellini beans in a pinch.
- Make-ahead: Soup can be made up to 2 days ahead. Store in the fridge and reheat before serving.
- Scaling: This recipe can be easily doubled to feed a crowd.
- Troubleshooting: If the soup becomes too thick after blending, thin it out with a little water or additional chicken broth.
Want to level up this recipe?
High-quality sausage — Pays for itself vs takeout and adds rich flavor to the soup → Check price on Amazon
Easy Cozy Tuscan White Bean Soup with Sausage and Spinach
Ingredients
Main Ingredients
- 2 cans cannellini beans
- 1 lb Italian sausage
- 4 cups chicken broth
- 2 cups fresh spinach
Seasonings
- 1 onion
- 3 cloves garlic
- 1 can diced tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Optional Toppings
- Parmesan cheese
- Fresh basil
- Crusty bread
Instructions
- Sauté onion and garlic: In a large pot, sauté diced onion and minced garlic until softened.
- Add sausage: Add Italian sausage to the pot and cook until browned, breaking it up with a spoon as it cooks.
- Add remaining ingredients: Stir in diced tomatoes, chicken broth, dried basil, dried oregano, salt, and pepper. Bring to a boil.
- Simmer: Reduce heat to low and let the soup simmer for 20 minutes.
- Blend and add spinach: Use an immersion blender to blend the soup until creamy. Stir in fresh spinach and cook until wilted.
Notes
- Chef tip: For a vegetarian version, substitute the Italian sausage with diced bell peppers or mushrooms.
- Best substitution: Kidney beans can be substituted for cannellini beans in a pinch.
- Make-ahead: Soup can be made up to 2 days ahead. Store in the fridge and reheat before serving.
- Scaling: This recipe can be easily doubled to feed a crowd.
- Troubleshooting: If the soup becomes too thick after blending, thin it out with a little water or additional chicken broth.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a saucepan over medium heat or in the microwave.
- Microwave reheat: Stir occasionally while reheating to prevent hot spots.
- Make ahead: Soup can be made up to 2 days ahead. Store in the fridge and reheat before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 25g
- Fat: 18g
- Carbs: 45g
- Fiber: 10g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 60mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Cozy Tuscan White Bean Soup with Sausage and Spinach FAQs
Yes, the soup can be made up to 2 days ahead. Store in the fridge and reheat before serving.
Overcooking the soup after blending can cause it to become too thick and lose its creaminess. Be sure to stop blending when the soup reaches your desired consistency.
Yes, the soup freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, cook the soup on high pressure for 10 minutes with a natural release. Blend and add spinach as directed in the recipe.
Diced bell peppers or mushrooms can be substituted for Italian sausage to make a vegetarian version of the soup.
A Warm Final Note
I can’t wait for you to try Easy Cozy 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!
