Can I use a different type of bean?

Absolutely. Cannellini beans or navy beans work beautifully in Tuscan White Bean Soup.

Can I make this soup dairy-free?

Yes—swap the heavy cream for full-fat coconut milk. The flavor stays rich and lovely.

How do I store leftovers?

Place leftover Tuscan White Bean Soup in an airtight container and refrigerate for up to 4 days. The flavors get even better by day two!

You can—but freeze before adding the cream for best texture. When reheating, stir the cream in at the end.

Tuscan White Bean Soup: 3 Deliciously Cozy Wins

Description

This creamy Tuscan White Bean Soup is a cozy, flavor-packed one-pot meal made with Italian sausage, tender veggies, white beans, and spinach. It comes together quickly, delivers rich, comforting Italian-inspired goodness, and is perfect for busy weeknights or chilly days.

Ingredients

Scale

1 pound mild Italian sausage
1 large yellow onion, diced (about 1 ½ cups)
3 ribs celery, diced
2 large carrots, sliced into rounds
2 teaspoons garlic, minced
1 tablespoon tomato paste
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper
½ teaspoon ground black pepper
4 cups (32 ounces) chicken broth
2 cans (15.5 ounces each) Great Northern beans, drained and rinsed
2 cups fresh baby spinach
½ cup heavy whipping cream
Chopped parsley, for garnish

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Instructions

In a large Dutch oven over medium-high heat, add the mild Italian sausage. Cook for 10–15 minutes, breaking it apart with a wooden spoon, until browned.
Reduce the heat to medium and add the onion, celery, and carrots. Cook for 3–5 minutes, until the onions soften.
Add the garlic and cook for 1 minute.
Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper. Mix well to coat the sausage and vegetables.
Add the chicken broth and Great Northern beans. Bring to a simmer and cook for 6–7 minutes, until the carrots and celery are tender.
Pour in the heavy cream and add the spinach. Cook for another 5 minutes, until the spinach wilts.
Serve warm and garnish with fresh parsley.

Notes

For a thicker soup, mash a small portion of beans before adding them.
Add more crushed red pepper if you want extra heat.
Substitute cannellini beans or navy beans if preferred.
Soup thickens as it cools—thin with extra broth when reheating, if needed

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 bowl (approx.)
Calories: 420 kcal
Sugar: 4 g
Sodium: 980 mg
Fat: 26 g
Saturated Fat: 11 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 6 g
Protein: 22 g
Cholesterol: 65 mg