Tuscan Bean and Sausage Soup with Sun-Dried Tomatoes and Spinach Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
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
- 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.
- 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.
- 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.
- Incorporate Flour: Sprinkle the flour over the mixture and stir constantly for another minute. This helps to thicken the soup during simmering.
- 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.
- 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.
- 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
