Easy Creamy Tuscan White Bean Soup with Sausage and Spinach

Easy Creamy Tuscan White Bean Soup with Sausage and Spinach is the ultimate comfort food. After making this many times, I’ve discovered the trick to a perfectly creamy soup without any dairy. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Mediterranean Side Salad with Balsamic Vinaigrette and Easy High Protein Turkey Meatballs Meal Prep Recipe.

What You'll Need for Easy Creamy 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
• 1 onion
• 3 cloves garlic
• 1 can diced tomatoes
• 4 cups fresh spinach
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Red pepper flakes (optional)
• Optional: Grated Parmesan cheese
• Optional: Fresh basil leaves
• Optional: Crusty bread

How to Make Easy Creamy Tuscan White Bean Soup with Sausage and Spinach

1. Step 1: Sauté sausage and onions in a large pot until browned. Remove and set aside.
2. Step 2: Add garlic, rosemary, thyme, and bay leaf to the pot. Cook for 1 minute.
3. Step 3: Add chicken broth, beans, diced tomatoes, and cooked sausage and onions. Bring to a boil.
4. Step 4: Reduce heat, cover, and let simmer for 20 minutes.
5. Step 5: Blend the soup until smooth. Stir in spinach until wilted. Season with salt, pepper, and red pepper flakes (if using).

Storing & Reheating Easy Creamy 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: This soup can be made up to 2 days ahead. Store in the fridge until ready to serve.

Freezing Easy Creamy 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 the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a lighter soup, use low-sodium chicken broth and omit the sausage.
• Best substitution: Kidney beans can be substituted for cannellini beans.
• Make-ahead: This soup freezes well for up to 3 months.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If the soup is too thick, thin it out with a little water or more broth.

Easy Creamy Tuscan White Bean Soup with Sausage and Spinach

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free, Low-carb

Ingredients

Main Ingredients

• 2 cans cannellini beans
• 1 lb Italian sausage
• 4 cups chicken broth
• 1 onion
• 3 cloves garlic
• 1 can diced tomatoes
• 4 cups fresh spinach

Seasonings

• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Red pepper flakes (optional)

Optional Toppings

• Grated Parmesan cheese
• Fresh basil leaves
• Crusty bread

Instructions

1. Step 1: Sauté sausage and onions in a large pot until browned. Remove and set aside.
2. Step 2: Add garlic, rosemary, thyme, and bay leaf to the pot. Cook for 1 minute.
3. Step 3: Add chicken broth, beans, diced tomatoes, and cooked sausage and onions. Bring to a boil.
4. Step 4: Reduce heat, cover, and let simmer for 20 minutes.
5. Step 5: Blend the soup until smooth. Stir in spinach until wilted. Season with salt, pepper, and red pepper flakes (if using).

Notes

• Chef tip: For a lighter soup, use low-sodium chicken broth and omit the sausage.
• Best substitution: Kidney beans can be substituted for cannellini beans.
• Make-ahead: This soup freezes well for up to 3 months.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If the soup is too thick, thin it out with a little water or more 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 the oven at 350°F (180°C) for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: This soup can be made up to 2 days ahead. Store in the fridge until ready to serve.

Nutrition Per Serving

• Calories: 350
• Protein: 20g
• Fat: 12g
• Carbs: 35g
• Fiber: 8g
• Sugar: 4g
• Sodium: 800mg
• Cholesterol: 45mg
• Sat. Fat: 4g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Creamy Tuscan White Bean Soup with Sausage and Spinach FAQs

A Warm Final Note

I can’t wait for you to try Easy Creamy 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!