Creamy Tuscan White Bean and Sausage Soup

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 6

Calories: ~520 per serving

Ingredients

Soup Base

• 1 lb (450 g) Italian sausage (mild or spicy)

• 1 tbsp olive oil (if needed)

• 1 small onion, diced

• 3 garlic cloves, minced

• 2 carrots, sliced

• 2 stalks celery, sliced

• 1 tsp Italian seasoning

• ½ tsp crushed red pepper flakes (optional)

• Salt & pepper, to taste

Broth & Beans

• 4 cups chicken broth

• 1 can (14–15 oz) diced tomatoes

• 2 cans (15 oz each) white beans (cannellini), drained & rinsed

• 1 cup heavy cream (or half-and-half)

• ½ cup grated Parmesan

• 2 cups fresh spinach or kale

Instructions

1. Brown the Sausage

1. Heat a large pot over medium-high heat.

2. Cook sausage until browned, breaking it apart with a spoon.

3. Remove excess grease if needed.

2. Sauté the Vegetables

1. Add onion, carrots, and celery to the same pot.

2. Cook 4–5 minutes until softened.

3. Stir in garlic, Italian seasoning, red pepper flakes, salt, and pepper.

4. Cook 1 minute until fragrant.

3. Build the Soup

1. Pour in chicken broth and diced tomatoes.

2. Add white beans.

3. Bring to a gentle boil, then reduce heat and simmer 10 minutes.

4. Make It Creamy

1. Reduce heat to low.

2. Stir in heavy cream and Parmesan.

3. Add spinach or kale and cook until wilted (2–3 minutes).

5. Serve

Ladle into bowls and top with:

• Extra Parmesan

• Cracked black pepper

• Fresh basil

• Chili flakes for heat