Creamy Tuscan White Bean Soup Recipe Will Transport You to Italy In 30 Minutes by Jan Mostrom

Creamy Tuscan White Bean Soup Recipe Will Transport You to Italy In 30 Minutes

Right now is a great time to try and find easy, warm and filling soup recipes. If you’ve checked out some of my 30Seconds recipes, you might know I love a good soup during the cooler months. I make a lot of vegetarian soups, but I saw this creamy Tuscan white bean soup recipe and just had to try it. Boy, am I happy I did! Italian sausage is so yummy and adds so much flavor to this soup. I also really appreciated being able to have this delicious filling meal on the table in just about 30 minutes!

To make this creamy Italian-inspired bean soup recipe you will need Italian sausage, onion, celery, garlic, carrots, tomato paste, dried Italian seasoning, crushed red pepper flakes, black pepper, chicken broth, cans of great northern beans, fresh baby spinach and heavy whipping cream. The gluten-free soup quickly cooks up on the stovetop in about 20 minutes.

Serve this Italian-inspired soup recipe for dinner with your favorite side dishes. After one bite you will feel like you're sitting in an Italian countryside!

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Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Servings: 4


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Recipe Notes

  • You can use any small white beans in this recipe.
  • If you prefer not to use sausage, add 2 tablespoons of olive oil to sauté the vegetables and just omit sausage. The sausage does add a lot of flavor, so make sure to adjust your seasonings to taste if you omit.
  • Store any leftovers in an airtight container in the refrigerator or freezer.

Here's how to make it: 

  1. Put the sausage in a large soup pot or Dutch oven on the stove top over medium heat. Use a wooden spoon to break up the sausage and cook until no pink remains.
  2. Add celery, onion and carrots to the sausage and cook until the onions are soft, about 5 minutes.
  3. Add the garlic and cook for an additional 1 minute.
  4. Add the Italian seasoning, crushed red pepper flakes, black pepper and tomato paste. Mix to combine.
  5. Add the drained beans and broth. Bring soup to a simmer and cook for 7 to 8 minutes, or until the carrots have become tender but not mushy.
  6. Add the spinach and cream. Stir until the spinach is wilted, about 3 to 5 minutes.
  7. Serve warm with fresh bread or biscuits and enjoy!

Nutrition Facts Per Serving

Calories: 563

Total Fat: 23.3g

Saturated Fat: 7.3g

Cholesterol: 55mg

Sodium: 770mg

Total Carbohydrate: 71

Dietary Fiber: 24.1g

Total Sugars: 14.5g

Protein: 26.8g

Vitamin D: 7mcg

Calcium: 362mg

Iron: 12mg

Potassium: 2643mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Donna John
This sounds amazing!! One of my favorite soups is zuppa toscana. This soup sounds just as good.
Elisa Schmitz
How delicious! Now I am officially starving. I can't wait to make this tasty soup! #yum

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