Easy Cozy Tuscan White Bean Soup with Sausage and Spinach
This easy Tuscan White Bean Soup with Sausage and Spinach is the ultimate cozy comfort food. After making it dozens of times, I’ve perfected the recipe to ensure it’s creamy, hearty, and ready in just 30 minutes. The secret? Using cannellini beans and a simple blend of spices. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Raspberry Vanilla Cream Crepes Recipe for Breakfast and Refreshing Strawberry Mint Lemonade Recipe for Summer.
Why This Easy Cozy Tuscan White Bean Soup with Sausage and Spinach Is Pure Comfort
- Perfect for busy weeknights
- Creamy and comforting
- 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
- 1 bag spinach
- 1 onion
- 3 cloves garlic
- 2 carrots
- 2 celery stalks
- 1 can diced tomatoes
- 2 cups chicken broth
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and pepper to taste
- Optional: Grated Parmesan cheese
- Optional: Crusty bread
đź“ť Ingredient Notes
- cannellini beans: Rinse and drain before using.
đź›’ Tools & Equipment I Recommend
- Immersion Blender — Makes blending the soup a breeze → See on Amazon
- Dutch Oven — Perfect for one-pot soups and stews → See on Amazon
How to Make Easy Cozy Tuscan White Bean Soup with Sausage and Spinach
- Step 1: Sauté onion, garlic, carrots, and celery until soft.
- Step 2: Add sausage, cook until browned, then drain fat.
- Step 3: Add cannellini beans, diced tomatoes, chicken broth, rosemary, thyme, salt, and pepper. Simmer for 20 minutes.
- Step 4: Blend half the soup until smooth, then return it to the pot.
- Step 5: Stir in spinach until wilted. Serve hot with optional toppings.
Cook's Tips for Perfect Easy Cozy Tuscan White Bean Soup with Sausage and Spinach
- Common mistake and fix: Don't overcook the beans. They can become mushy. Keep an eye on them and adjust cooking time as needed.
- Pro tip: For a smoother soup, blend all of it instead of just half.
- Pro tip: Add a pinch of red pepper flakes for a little heat.
Storing & Reheating Easy Cozy Tuscan White Bean Soup with Sausage and Spinach
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: This soup can be made ahead and reheated for a quick meal.
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 on the stove over medium heat until warmed through. Microwave: Reheat in the microwave in 1-minute intervals until warmed through.
Recipe Notes
- Chef tip: For a vegetarian version, substitute the sausage with diced mushrooms or a plant-based sausage.
- Best substitution: Kidney beans can be substituted for cannellini beans.
- Make-ahead: This soup can be made ahead and reheated for a quick meal.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If the soup is too thick, add more chicken broth to reach your desired consistency.
Want to level up this recipe?
High-quality sausage — Makes a big difference in flavor → 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
- 1 bag spinach
Seasonings
- 1 onion
- 3 cloves garlic
- 2 carrots
- 2 celery stalks
- 1 can diced tomatoes
- 2 cups chicken broth
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and pepper to taste
Optional Toppings
- Grated Parmesan cheese
- Crusty bread
Instructions
- Step 1: Sauté onion, garlic, carrots, and celery until soft.
- Step 2: Add sausage, cook until browned, then drain fat.
- Step 3: Add cannellini beans, diced tomatoes, chicken broth, rosemary, thyme, salt, and pepper. Simmer for 20 minutes.
- Step 4: Blend half the soup until smooth, then return it to the pot.
- Step 5: Stir in spinach until wilted. Serve hot with optional toppings.
Notes
- Chef tip: For a vegetarian version, substitute the sausage with diced mushrooms or a plant-based sausage.
- Best substitution: Kidney beans can be substituted for cannellini beans.
- Make-ahead: This soup can be made ahead and reheated for a quick meal.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If the soup is too thick, add more chicken broth to reach your desired consistency.
Storage
- Fridge: Store leftovers 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 on the stove over medium heat until warmed through.
- Microwave reheat: Reheat in the microwave in 1-minute intervals until warmed through.
- Make ahead: This soup can be made ahead and reheated for a quick meal.
Nutrition Per Serving
- Calories: 350
- Protein: 20g
- Fat: 10g
- Carbs: 40g
- Fiber: 10g
- Sugar: 5g
- Sodium: 800mg
- Cholesterol: 45mg
- Sat. Fat: 3g
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 for a quick meal.
This could be due to adding too much liquid or not blending enough of the soup. Try blending more of the soup or reducing the liquid next time.
Yes, this soup freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, cook the soup on low for 6-8 hours or on high for 3-4 hours.
You can substitute the sausage with diced mushrooms or a plant-based sausage for a vegetarian version.
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!
