Tuscan Bean and Sausage Soup with Sun-Dried Tomatoes and Spinach Recipe

Introduction

Tuscan Soup is a hearty and comforting dish packed with savory Italian sausage, bacon, and sun-dried tomatoes. This creamy soup combines fresh vegetables, beans, and spinach for a flavorful meal perfect for any season.

Ingredients

• 1/2 cup sun-dried tomatoes in oil (drained and diced, plus 2 teaspoons oil)
• 5 slices bacon (diced, about 5 ounces)
• 1 cup diced yellow onion (about 1 onion)
• 1 cup diced carrots (peeled, about 2 carrots)
• 1 pound Italian sausage (hot or mild)
• 1 tablespoon minced garlic (about 3 cloves)
• 1 teaspoon Italian seasoning
• 2 tablespoons flour
• 1 (15.5-ounce) can cannellini beans (drained and rinsed)
• 1 (32-ounce) carton chicken broth (4 cups)
• 3 cups baby spinach (coarsely chopped)
• 1 cup heavy cream
• Salt and pepper to taste

Instructions

1. Step 1: Heat 2 teaspoons of the oil from the sun-dried tomatoes in a large pot over medium-high heat. Add the diced bacon and cook until browned and crisp. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the pot.
2. Step 2: Add the diced onion and carrots to the pot and sauté for about 3 minutes. Push the vegetables to the edges of the pot and add the Italian sausage to the center. Let the sausage sear, then break it apart and cook until it is deeply browned.
3. Step 3: Stir in the diced sun-dried tomatoes, minced garlic, and Italian seasoning and cook for 1 minute until fragrant. Sprinkle the flour over the mixture and stir constantly for another minute to combine.
4. Step 4: Pour in the drained cannellini beans and chicken broth. Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer for 10 minutes.
5. Step 5: Remove the lid and stir the soup. Add the chopped spinach and heavy cream, stirring until the spinach wilts. Season with salt and pepper to taste.
6. Step 6: Ladle the soup into bowls, top with the reserved crispy bacon, and garnish with Parmesan cheese and parsley if desired. Serve hot and enjoy!

Tips & Variations

• For a vegetarian version, omit the bacon and sausage and use vegetable broth instead of chicken broth.
• Adding a splash of white wine before the broth can deepen the flavor.
• Use kale instead of spinach for a heartier green.
• Serve with crusty bread or garlic toast for a complete meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use turkey sausage instead of Italian sausage?

Yes, turkey sausage works well as a leaner alternative and will keep the flavor profile similar while reducing fat.

Is it possible to make this soup in a slow cooker?

Yes, you can brown the bacon and sausage separately, then combine all ingredients (except spinach and cream) in a slow cooker. Cook on low for 4-6 hours. Add spinach and cream during the last 15 minutes of cooking.

Tuscan Bean and Sausage Soup with Sun-Dried Tomatoes and Spinach Recipe

Print Recipe

★★★★★

4.9 from 115 reviews

This hearty Tuscan Soup combines savory Italian sausage, crisp bacon, sun-dried tomatoes, and creamy spinach in a flavorful broth enriched with cannellini beans and cream. Perfect for a comforting meal, it’s a rustic, satisfying soup with rich textures and aromatic herbs.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat and Protein

• 5 slices bacon, diced (about 5 ounces)
• 1 pound Italian sausage (hot or mild)

Vegetables and Produce

• 1/2 cup sun-dried tomatoes in oil, drained and diced, plus 2 teaspoons reserved oil
• 1 cup diced yellow onion (from 1 onion)
• 1 cup diced carrots (peeled, about 2 carrots)
• 1 tablespoon minced garlic (3 cloves)
• 3 cups baby spinach, coarsely chopped

Pantry and Canned Goods

• 1 teaspoon Italian seasoning
• 2 tablespoons all-purpose flour
• 1 (15.5-ounce) can cannellini beans, drained and rinsed
• 1 (32-ounce) carton chicken broth (4 cups)

Dairy

• 1 cup heavy cream

Seasonings

• Salt and pepper, to taste
• Optional garnishes: grated Parmesan cheese and chopped parsley

Instructions

1. Cook Bacon: Heat 2 teaspoons of the reserved sun-dried tomato oil in a large pot over medium-high heat. Add diced bacon and cook until browned and crisp. Remove bacon using a slotted spoon and place on a paper towel-lined plate to drain. Leave the bacon grease in the pot for added flavor.
2. Sauté Onion, Carrots, and Brown Sausage: Add the diced onion and carrots to the pot and sauté for about 3 minutes until they begin to soften. Push the vegetables to the edges of the pot, creating space in the center. Add the Italian sausage to the center and let it sear before breaking it apart with a spoon. Continue cooking until the sausage is deeply browned.
3. Add Sun-Dried Tomatoes, Garlic, and Seasoning: Stir in the diced sun-dried tomatoes, minced garlic, and Italian seasoning. Cook for 1 minute until fragrant to build the flavor base.
4. Incorporate Flour: Sprinkle the flour over the mixture and stir constantly for another minute. This helps to thicken the soup during simmering.
5. Simmer with Beans and Broth: Pour in the drained and rinsed cannellini beans and the chicken broth. Bring the soup to a boil, then reduce heat to medium-low. Cover and let it simmer gently for 10 minutes to meld all flavors.
6. Finish with Spinach and Cream: Remove the lid and stir the soup. Add the chopped baby spinach and heavy cream. Stir gently until the spinach wilts and the soup is creamy and well combined.
7. Season and Serve: Taste the soup and adjust with salt and pepper according to preference (approximately ½ teaspoon pepper and ¼ to ½ teaspoon salt depending on broth saltiness). Ladle the soup into bowls, top each serving with the crispy bacon, and garnish with grated Parmesan cheese and fresh parsley if desired. Serve hot and enjoy your comforting Tuscan Soup!

Notes

• For a vegetarian version, omit the bacon and sausage, and substitute vegetable broth for chicken broth.
• Serve with crusty bread or garlic bread for a complete meal.
• To reduce fat content, substitute half-and-half or milk for heavy cream, but the soup will be less rich.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
• For an extra kick, add a pinch of red pepper flakes while sautéing the garlic and sun-dried tomatoes.

Keywords: Tuscan Soup, Italian sausage soup, creamy bean soup, sun-dried tomatoes soup, comfort food soup, hearty Italian soup