Easy Cozy Tuscan White Bean Soup with Sausage and Spinach

Easy Tuscan White Bean Soup with Sausage and Spinach is the ultimate comfort food. After making this many times, I’ve discovered the secret to a rich, creamy soup without heavy cream. The cozy aroma will fill your home and make your family beg for seconds. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Dill Pickle Parmesan Chicken and Easy Keto Egg Roll in a Bowl.

What You'll Need for Easy Cozy 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, drained and rinsed
• 1 lb Italian sausage, casings removed
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• Optional: Freshly grated Parmesan cheese
• Optional: Chopped fresh parsley
• Optional: Crusty bread

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

1. Step 1: In a large pot, cook sausage over medium heat, breaking it up with a spoon, until browned. Remove sausage with a slotted spoon and set aside.
2. Step 2: In the same pot, add onion and cook until softened. Add garlic and cook for another minute.
3. Step 3: Stir in chicken broth, beans, rosemary, thyme, salt, black pepper, and red pepper flakes (if using). Bring to a boil.
4. Step 4: Reduce heat to low, cover, and let simmer for 20 minutes.
5. Step 5: Using an immersion blender, blend the soup until creamy. Stir in sausage and spinach. Cook until spinach is wilted.

Storing & Reheating Easy Cozy Tuscan White Bean Soup with Sausage and Spinach

Short-Term Storage

Store in an airtight container in the fridge. Store 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 Cozy 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 a pot over medium heat or in the microwave. Microwave: Stir occasionally until heated through.

Recipe Notes

• Chef tip: For a spicy version, add more red pepper flakes or a pinch of cayenne pepper.
• Best substitution: If you don't have fresh spinach, frozen spinach can be used. Just make sure to thaw and drain it before adding to the soup.
• Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for easy lunches.
• Scaling: This recipe can be easily doubled or halved depending on how many servings you need.
• Troubleshooting: If the soup is too thick, thin it out with a little more chicken broth. If it's too thin, let it simmer uncovered until it reduces to your desired consistency.

Easy Cozy Tuscan White Bean Soup with Sausage and Spinach

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free, Dairy-free

Ingredients

Main Ingredients

• 2 cans cannellini beans, drained and rinsed
• 1 lb Italian sausage, casings removed
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth

Seasonings

• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Optional Toppings

• Freshly grated Parmesan cheese
• Chopped fresh parsley
• Crusty bread

Instructions

1. Step 1: In a large pot, cook sausage over medium heat, breaking it up with a spoon, until browned. Remove sausage with a slotted spoon and set aside.
2. Step 2: In the same pot, add onion and cook until softened. Add garlic and cook for another minute.
3. Step 3: Stir in chicken broth, beans, rosemary, thyme, salt, black pepper, and red pepper flakes (if using). Bring to a boil.
4. Step 4: Reduce heat to low, cover, and let simmer for 20 minutes.
5. Step 5: Using an immersion blender, blend the soup until creamy. Stir in sausage and spinach. Cook until spinach is wilted.

Notes

• Chef tip: For a spicy version, add more red pepper flakes or a pinch of cayenne pepper.
• Best substitution: If you don't have fresh spinach, frozen spinach can be used. Just make sure to thaw and drain it before adding to the soup.
• Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for easy lunches.
• Scaling: This recipe can be easily doubled or halved depending on how many servings you need.
• Troubleshooting: If the soup is too thick, thin it out with a little more chicken broth. If it's too thin, let it simmer uncovered until it reduces to your desired consistency.

Storage

• Fridge: Store 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 a pot over medium heat or in the microwave.
• Microwave reheat: Stir occasionally until heated 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: 38g
• Fiber: 10g
• Sugar: 3g
• Sodium: 850mg
• Cholesterol: 60mg
• Sat. Fat: 4g

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

Easy Cozy Tuscan White Bean Soup with Sausage and Spinach FAQs

A Warm Final Note

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