Easy Cozy Tuscan White Bean Soup with Sausage and Spinach
Easy Tuscan White Bean Soup with Sausage and Spinach is the ultimate cozy, comforting meal. After making this many times, I’ve perfected the creamy texture and rich flavor. The fresh spinach and crispy sausage make this hearty soup irresistible. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Cajun Chicken Pasta and Easy Ginger Garlic Broth.
Why This Easy Cozy Tuscan White Bean Soup with Sausage and Spinach Is Pure Comfort
- Creamy and comforting
- Packed with protein and fiber
- Better than takeout
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
- 1 lb Italian sausage
- 4 cups chicken broth
- 1 onion
- 2 cloves garlic
- 1 can diced tomatoes
- 4 cups fresh spinach
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 bay leaf
- Optional: Grated Parmesan cheese
- Optional: Crusty bread
📝 Ingredient Notes
- Italian sausage: Use mild or spicy, depending on your preference.
🛒 Tools & Equipment I Recommend
- High-quality saute pan — Evenly cooks the sausage and prevents sticking. → See on Amazon
- Immersion blender — Makes blending the soup easy and mess-free. → See on Amazon
How to Make Easy Cozy Tuscan White Bean Soup with Sausage and Spinach
- Step 1: In a large pot, cook the sausage over medium heat until browned. Remove and set aside.
- Step 2: In the same pot, add the onion and garlic. Cook until softened. Add the broth, beans, tomatoes, and seasonings. Simmer for 20 minutes.
- Step 3: Use an immersion blender to blend the soup until creamy. Stir in the spinach and sausage. Cook until spinach is wilted.
Cook's Tips for Perfect Easy Cozy Tuscan White Bean Soup with Sausage and Spinach
- : For a smoother soup, blend until mostly smooth, leaving some beans intact for texture.
- Common mistake and fix: Don't overcook the spinach. Add it at the end to keep it fresh and green.
- : For a vegetarian version, omit the sausage and use vegetable broth.
- : Store leftovers in the fridge for up to 5 days.
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 ahead and reheated.
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 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 spicy kick, add a pinch of red pepper flakes.
- Best substitution: Kidney beans can be used instead of cannellini beans.
- Make-ahead: This soup freezes well. Make a big batch and freeze individual portions.
- Scaling: This recipe can easily be doubled or halved.
- Troubleshooting: If the soup is too thick, thin it out with a little water or broth.
Want to level up this recipe?
Slow cooker — Makes this soup even easier. Just set it and forget it! → Check price on Amazon
Easy Cozy Tuscan White Bean Soup with Sausage and Spinach
Ingredients
Main Ingredients
- 2 cans cannellini beans
- 1 lb Italian sausage
- 4 cups chicken broth
- 1 onion
- 2 cloves garlic
- 1 can diced tomatoes
- 4 cups fresh spinach
Seasonings
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 bay leaf
Optional Toppings
- Grated Parmesan cheese
- Crusty bread
Instructions
- Step 1: In a large pot, cook the sausage over medium heat until browned. Remove and set aside.
- Step 2: In the same pot, add the onion and garlic. Cook until softened. Add the broth, beans, tomatoes, and seasonings. Simmer for 20 minutes.
- Step 3: Use an immersion blender to blend the soup until creamy. Stir in the spinach and sausage. Cook until spinach is wilted.
Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes.
- Best substitution: Kidney beans can be used instead of cannellini beans.
- Make-ahead: This soup freezes well. Make a big batch and freeze individual portions.
- Scaling: This recipe can easily be doubled or halved.
- Troubleshooting: If the soup is too thick, thin it out with a little water or broth.
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 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 ahead and reheated.
Nutrition Per Serving
- Calories: 450
- Protein: 25g
- Fat: 15g
- Carbs: 45g
- Fiber: 10g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 60mg
- Sat. Fat: 6g
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
Yes, this soup can be made ahead and reheated. It also freezes well.
You may have added too much liquid or not blended the soup enough. To fix, simmer the soup until it thickens or blend it more.
Yes, cook the sausage and onions on the stove, then transfer to the slow cooker with the other ingredients. Cook on low for 6-8 hours.
Yes, cook the sausage and onions on the sauté setting, then add the other ingredients and cook on high pressure for 10 minutes.
Kidney beans or great northern beans can be used as a substitute.
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!
