Tuscan Soup Recipe

Why You’ll Love This Recipe

This Tuscan Soup is packed with delicious flavors and textures. The savory chicken sausage and tender cannellini beans create a wonderful base, while the sun-dried tomatoes add a touch of sweetness and depth. The heavy cream makes the soup incredibly creamy, and the baby spinach provides a fresh contrast. Plus, it’s easy to make and perfect for meal prep or a weeknight dinner!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Soup:

• 1/2 cup sun-dried tomatoes in oil, drained and diced (plus 2 teaspoons oil)

• 5 slices chicken sausage, diced

• 1 cup diced yellow onion (1 onion)

• 1 cup diced carrots, peeled (2 carrots)

• 1 tablespoon minced garlic (about 3 cloves)

• 1 teaspoon Italian seasoning

• 2 tablespoons flour

• 1 (15.5-ounce) can cannellini beans, drained and rinsed

• 1 (32-ounce) carton chicken broth (4 cups)

• 3 cups baby spinach, coarsely chopped

• 1 cup heavy cream

• Salt and pepper to taste

For Serving:

• Freshly chopped parsley (optional)

• Parmesan cheese (optional)

• Red pepper flakes (optional)

Directions

1. Cook the Chicken Sausage

• Heat 2 teaspoons of the sun-dried tomato oil in a large pot over medium-high heat.

• Add the diced chicken sausage and cook until browned and crispy.

• Remove with a slotted spoon and set aside.

2. Sauté Vegetables

• Add the diced onion and carrots to the pot and sauté for about 3 minutes, until softened.

• Add the garlic and cook for an additional minute until fragrant.

3. Add Flavorings and Flour

• Stir in the sun-dried tomatoes and Italian seasoning, cooking for another minute.

• Sprinkle the flour on top of the mixture and stir constantly for 1 minute to form a roux.

4. Simmer the Soup

• Pour in the drained cannellini beans and chicken broth.

• Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 10 minutes.

• Remove the lid, stir, and add the chopped spinach and heavy cream. Stir until the spinach is wilted.

5. Season and Serve

• Taste the soup and add salt and pepper as needed. (I use about ½ teaspoon of pepper and ¼–½ teaspoon of salt, depending on the broth.)

• Ladle into bowls, top with the crispy sausage, and garnish with Parmesan cheese and fresh parsley if desired.

Servings and Timing

• Prep Time: 30 minutes

• Cook Time: 20 minutes

• Total Time: 50 minutes

• Yield: 6 servings

Variations

• Vegetarian Version: Skip the sausage and substitute the broth with vegetable broth for a lighter, vegetarian version of this soup.

• Spicy Kick: Add some crushed red pepper flakes or extra spicy sausage for a bit of heat.

• Dairy-Free: Use coconut cream or a dairy-free cream alternative in place of the heavy cream for a dairy-free version.

Storage

• Storage: Let the soup cool completely and transfer it to an airtight container. Store in the refrigerator for up to 3 days.

• Reheating: You may need to add a little bit of broth or water to thin it out when reheating.

• Freezing: It’s not recommended to freeze this soup as the cream may separate when reheated, altering the texture.

Helpful Tips

• Broth: The flavor of your soup largely depends on the quality of the broth, so use a good-quality, flavorful chicken broth.

• Add More Greens: If you like more greens, feel free to add additional spinach or kale for extra nutrition.

• Adjusting the Creaminess: You can adjust the level of creaminess by adding more or less heavy cream depending on your preference.

FAQs

1. Can I use a different type of sausage?

Yes! You can use any type of sausage you prefer, such as turkey sausage or plant-based sausage for a lighter version.

2. Can I make this soup ahead of time?

Yes, this soup actually tastes even better the next day when the flavors have had more time to meld together. Simply store it in the fridge and reheat when ready to serve.

3. Can I substitute cannellini beans for other beans?

Yes, you can use other beans like white beans, navy beans, or even kidney beans, depending on what you have available.

4. Can I add potatoes to this soup?

Yes, adding diced potatoes would make this soup heartier. Just be sure to cook the potatoes until tender before adding the spinach and cream.

5. Is this soup gluten-free?

This soup is not gluten-free as it contains flour for the roux. To make it gluten-free, simply use a gluten-free flour blend as a substitute.

6. How can I make the soup thicker?

If you like a thicker soup, you can add more flour or use an immersion blender to puree some of the soup for a creamier consistency.

7. Can I freeze this soup?

It’s not recommended to freeze this soup because the cream may separate when reheated, altering the texture. It’s best enjoyed fresh or stored in the fridge for a few days.

8. How do I make it spicier?

If you want more heat, add some crushed red pepper flakes or use hot Italian sausage instead of mild sausage.

9. Can I make the soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Brown the sausage on the stovetop, then transfer to the slow cooker and add the remaining ingredients. Cook on low for 4–6 hours.

10. What can I serve with this soup?

Tuscan soup is great on its own or served with crusty bread, a side salad, or roasted vegetables.

Conclusion

Tuscan Soup is a flavorful and satisfying dish that’s perfect for any occasion. The combination of savory sausage, creamy beans, and fresh spinach makes for a well-rounded meal that’s sure to please everyone at the table. Easy to make and full of rich flavors, this soup will quickly become a family favorite. Whether you’re serving it for a cozy weeknight dinner or a weekend gathering, this Tuscan Soup is sure to impress!