Description
Creamy Tuscan Sausage and White Bean Soup
Ingredients
1 lb Italian sausage, crumbled
2 tbsp olive oil
1 small onion, diced
2 carrots, sliced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
2 cups fresh spinach
2 cans (15 oz each) cannellini beans, drained and rinsed
1 tsp dried Italian seasoning
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste
Fresh thyme for garnish
Directions
Cook the sausage: Heat olive oil in a large pot over medium heat. Add crumbled sausage and cook until browned. Remove with a slotted spoon and set aside.
Sauté the veggies: In the same pot, add onion, carrots, and garlic. Sauté until softened and fragrant, about 5 minutes.
Build the base: Pour in chicken broth and bring to a simmer. Stir in the Italian seasoning and red pepper flakes, if using.
Add the beans: Stir in the cannellini beans and return the sausage to the pot. Simmer for 10 minutes to combine flavors.
Finish with cream: Lower the heat and stir in the heavy cream and spinach. Cook until spinach wilts, about 2-3 minutes. Season with salt and pepper to taste.
Serve: Ladle the soup into bowls, garnish with fresh thyme, and enjoy warm!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: ~350 kcal per serving
#TuscanSoup #ComfortFood #SausageAndBeans #EasyDinnerIdeas #SoupSeason
Step-by-Step Guide
Follow these detailed instructions for a perfect result every time. First, ensure your sausage is fully browned and cooked through before removing it from the pot; this builds a flavorful fond. When sautéing the vegetables, cook the onions and carrots until the onions are translucent and the carrots begin to soften. After adding the broth and seasonings, allow the soup to reach a gentle simmer, not a rolling boil, to meld the flavors. When adding the cream, reduce the heat to low to prevent curdling. Stir constantly as you add the cream, then gently fold in the spinach until just wilted to retain its vibrant color and texture.
Serving Suggestions
This hearty soup is a meal on its own but can be elevated with simple sides. Serve it with thick, crusty bread like ciabatta or a warm baguette for dipping. For a lighter accompaniment, a simple arugula salad with a lemon vinaigrette offers a fresh contrast. Garnish with not only fresh thyme but also a sprinkle of grated Parmesan cheese, a drizzle of high-quality olive oil, or extra red pepper flakes for added heat.
How-to Summary
In summary, this soup comes together in one pot: brown the sausage, sauté the aromatics, simmer with broth and beans, then finish with cream and spinach. The key stages are building layers of flavor by cooking each component properly and finishing with gentle heat to incorporate the cream smoothly.
Frequently Asked Questions
Can I use a different type of sausage? Yes. Mild or hot Italian sausage works best for authentic flavor, but chicken or turkey sausage are excellent leaner alternatives. Adjust seasoning if using a plain variety.
How can I make this soup dairy-free? Substitute the heavy cream with full-fat coconut milk or a plain, unsweetened cashew cream for a rich, creamy texture without dairy.
Is it possible to make this soup in a slow cooker? Absolutely. Brown the sausage and sauté veggies on the stove first for depth of flavor, then transfer everything except the cream and spinach to the slow cooker. Cook on low for 6-8 hours, stir in cream and spinach 15 minutes before serving.
How should I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat to prevent the cream from separating. Avoid boiling.
Can I freeze this soup? Freezing is not recommended due to the heavy cream and beans, which can separate and become grainy upon thawing. For best quality, enjoy fresh or refrigerated.
Common Mistakes to Avoid
- Boiling after adding cream: This will cause the soup to curdle. Always lower the heat to a gentle simmer.
- Overcooking the spinach: Add it last and cook only until wilted to maintain color and nutrients.
- Not rinsing the beans: Always drain and rinse canned beans to remove excess sodium and the starchy liquid that can cloud the soup.
- Underseasoning: The broth and beans need ample seasoning. Always taste and adjust salt and pepper at the end.
Conclusion
This Creamy Tuscan Sausage and White Bean Soup is the epitome of effortless, satisfying comfort food. With its rich, creamy broth, hearty sausage, and nutritious beans and spinach, it’s a complete, flavorful meal that comes together in one pot in just over 30 minutes. Perfect for a busy weeknight or a cozy weekend, this versatile recipe is sure to become a cherished staple in your cooking repertoire.