Cozy Tuscan White Bean Soup with Sausage & Spinach
Easy Tuscan White Bean Soup is a cozy, hearty, and comforting meal ready in just 30 minutes. After making this many times, I discovered the trick to the creamiest texture is blending a portion of the beans. The result is a soup that’s better than takeout and perfect for busy weeknights. If you love recipes like this, you’ll also enjoy Easy High Protein Turkey Meatballs Meal Prep Recipe and Easy Crockpot Thai Peanut Chicken Recipe for Dinner.
Why This Cozy Tuscan White Bean Soup with Sausage & Spinach Is Pure Comfort
- Ready in 30 minutes
- Creamy texture without heavy cream
- Packed with protein and fiber
- Freezer-friendly
What You'll Need for Cozy Tuscan White Bean Soup with Sausage & 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 bag spinach
- onion
- garlic
- carrots
- celery
- tomato paste
- chicken broth
- bay leaves
- thyme
- salt
- pepper
- Optional: parmesan cheese
- Optional: crusty bread
đź“ť Ingredient Notes
- Italian sausage: Use mild or spicy, your preference.
đź›’ Tools & Equipment I Recommend
- Immersion Blender — Creates a smooth, creamy texture without removing the soup from the pot. → See on Amazon
- Heavy-bottomed Pot — Ensures even heat distribution and prevents burning. → See on Amazon
How to Make Cozy Tuscan White Bean Soup with Sausage & Spinach
- Sauté onion, garlic, carrots, and celery: In a large pot, cook until softened.
- Add sausage: Cook until browned, breaking it up as it cooks.
- Stir in beans, broth, and seasonings: Simmer for 20 minutes.
- Blend a portion of the soup: Use an immersion blender to create a creamy texture.
- Add spinach: Cook until wilted. Season with salt and pepper.
Cook's Tips for Perfect Cozy Tuscan White Bean Soup with Sausage & Spinach
- Common mistake and fix: Don't overcook the beans. They can become mushy and lose their texture.
- Pro tip: For a smoother soup, blend a portion of the beans before adding them to the pot.
- Pro tip: Add a splash of vinegar at the end of cooking to brighten the flavors.
Storing & Reheating Cozy Tuscan White Bean Soup with Sausage & 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 until ready to serve.
Freezing Cozy Tuscan White Bean Soup with Sausage & Spinach
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat on the stovetop over medium heat, stirring occasionally. Microwave: Reheat in the microwave, stirring halfway through.
Recipe Notes
- Chef tip: For a vegetarian version, omit the sausage and add extra vegetables like bell peppers or zucchini.
- Best substitution: Kidney beans can be substituted for cannellini beans.
- Make-ahead: Soup freezes well. Thaw overnight in the fridge before reheating.
- Scaling: This recipe can be doubled or halved easily.
- Troubleshooting: If the soup is too thick, thin it out with a little water or broth.
Want to level up this recipe?
Slow Cooker — Converts this recipe into a set-it-and-forget-it meal. Pays for itself vs takeout. → Check price on Amazon
Cozy Tuscan White Bean Soup with Sausage & Spinach
Ingredients
Main Ingredients
- 2 cans cannellini beans
- 1 lb Italian sausage
- 1 bag spinach
Seasonings
- onion
- garlic
- carrots
- celery
- tomato paste
- chicken broth
- bay leaves
- thyme
- salt
- pepper
Optional Toppings
- parmesan cheese
- crusty bread
Instructions
- Sauté onion, garlic, carrots, and celery: In a large pot, cook until softened.
- Add sausage: Cook until browned, breaking it up as it cooks.
- Stir in beans, broth, and seasonings: Simmer for 20 minutes.
- Blend a portion of the soup: Use an immersion blender to create a creamy texture.
- Add spinach: Cook until wilted. Season with salt and pepper.
Notes
- Chef tip: For a vegetarian version, omit the sausage and add extra vegetables like bell peppers or zucchini.
- Best substitution: Kidney beans can be substituted for cannellini beans.
- Make-ahead: Soup freezes well. Thaw overnight in the fridge before reheating.
- Scaling: This recipe can be doubled or halved easily.
- Troubleshooting: If the soup is too thick, thin it out with a little water or 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 on the stovetop over medium heat, stirring occasionally.
- Microwave reheat: Reheat in the microwave, stirring halfway through.
- Make ahead: Soup can be made up to 2 days ahead. Store in the fridge until ready to serve.
Nutrition Per Serving
- Calories: 350
- Protein: 25g
- Fat: 10g
- Carbs: 40g
- Fiber: 10g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 45mg
- Sat. Fat: 3.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Cozy Tuscan White Bean Soup with Sausage & Spinach FAQs
Yes, it can be made up to 2 days ahead. Store in the fridge until ready to serve.
This could be due to overcooking the beans. To fix, simmer the soup to reduce the liquid.
Yes, it freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, combine all ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Kidney beans can be used as a substitute.
A Warm Final Note
I can’t wait for you to try Cozy Tuscan White Bean Soup with Sausage & 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!
