Epic Creamy Tuscan White Bean Soup (Print Version)

Rich, hearty Tuscan-style soup with tender white beans, savory sausage, spinach, and carrots in a luxuriously creamy broth.

# What You'll Need:

→ Meats

01 - 12 oz Italian sausage, casings removed, crumbled

→ Vegetables

02 - 1 medium yellow onion, finely diced
03 - 2 medium carrots, peeled and diced
04 - 3 garlic cloves, minced
05 - 3.5 oz fresh baby spinach

→ Legumes

06 - 2 cans (14 oz each) cannellini beans, drained and rinsed

→ Broth & Dairy

07 - 3 cups low-sodium chicken broth
08 - 1 cup heavy cream
09 - 2 tablespoons unsalted butter

→ Herbs & Seasonings

10 - 1 teaspoon dried Italian herb mix
11 - 0.5 teaspoon crushed red pepper flakes
12 - Salt and freshly ground black pepper to taste

→ For Serving

13 - Freshly grated Parmesan cheese
14 - Crusty bread, optional

# How to Make It:

01 - Melt butter in a large pot over medium heat. Add crumbled sausage and cook, breaking apart with a spoon, until browned and cooked through, approximately 5 minutes.
02 - Add diced onion and carrots to the pot. Sauté for 4 minutes until vegetables begin to soften. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Stir in beans, Italian herb mix, and red pepper flakes if using. Pour in chicken broth and bring mixture to a simmer.
04 - Reduce heat to low and stir in heavy cream. Simmer gently for 5 to 7 minutes, allowing flavors to meld thoroughly.
05 - Add fresh spinach and cook until wilted, approximately 2 minutes. Season with salt and pepper to taste.
06 - Ladle soup into individual bowls, garnish with freshly grated Parmesan cheese, and serve with crusty bread if desired.

# Expert Advice:

01 -
  • The magical way the cream transforms the broth into something that tastes like you spent all day in the kitchen when really it takes just 30 minutes.
  • Its that perfect middle ground between soup and stew that somehow stays creamy without being heavy, making it work just as well for casual weeknights as it does for impressing dinner guests.
02 -
  • After making this soup countless times, I learned the hard way that boiling instead of gently simmering after adding the cream can cause it to separate and give you a grainy texture.
  • Mashing about a quarter of the beans against the side of the pot before adding the cream creates the perfect thickness without needing flour or cornstarch.
03 -
  • Save a cup of the bean liquid before draining and add it to the soup for extra creaminess and flavor without additional heaviness.
  • The secret to restaurant-quality taste is finishing each bowl with a drizzle of your best olive oil and a few cracks of fresh black pepper right before serving.
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