Tuscan Soup Recipe

Introduction

This hearty Tuscan soup is a comforting blend of savory sausage, crispy bacon, sun-dried tomatoes, and creamy spinach. Perfect for a cozy dinner, it combines robust flavors with a velvety texture that warms you from the inside out.

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
• Optional garnishes: freshly chopped parsley, Parmesan cheese, red pepper flakes

Instructions

1. Step 1: Heat 2 teaspoons of the sun-dried tomato oil in a large pot over medium-high heat. Add the diced bacon and cook until browned and crisp. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the bacon grease in the pot.
2. Step 2: Add the diced onion and carrots to the pot and sauté for 3 minutes. Push the vegetables to the edges of the pot, then 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 sun-dried tomatoes, minced garlic, and Italian seasoning. 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.
6. Step 6: Taste and season with salt and pepper as needed (about ½ teaspoon pepper and ¼ to ½ teaspoon salt depending on your broth). Ladle the soup into bowls, top with the reserved bacon, and garnish with Parmesan cheese and parsley if desired. Enjoy!

Tips & Variations

• For a spicier kick, use hot Italian sausage or add a pinch of red pepper flakes when cooking the garlic.
• Substitute the heavy cream with half-and-half for a lighter version, though it may reduce the richness slightly.
• You can swap cannellini beans for great northern beans if preferred.
• Fresh parsley and grated Parmesan add bright, fresh flavor as a garnish.

Storage

Let the soup cool completely, then transfer to an airtight container and store in the refrigerator for up to 3 days. When reheating, you may need to add a little broth or water to thin the soup to your desired consistency. Freezing is not recommended as it may alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

You can omit the sausage and bacon and add extra beans or vegetables like mushrooms and zucchini for a vegetarian version, but the flavor will differ.

Can I prepare this soup in advance?

Yes, this soup tastes even better the next day as the flavors meld. Just store it in the refrigerator and reheat gently on the stove.

Tuscan Soup Recipe

Print Recipe

★★★★★

4.8 from 68 reviews

A hearty and creamy Tuscan Soup combining savory Italian sausage, crispy bacon, sun-dried tomatoes, and fresh spinach simmered in a rich chicken broth with cannellini beans and finished with heavy cream. This comforting soup offers delicious layers of flavor ideal for a satisfying meal.

• Author: Isla
• 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 Proteins

• 5 slices bacon, diced (5 ounces)
• 1 pound Italian sausage, hot or mild
• 1 (15.5-ounce) can cannellini beans, drained and rinsed

Vegetables and Aromatics

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

Seasonings and Other

• 1 teaspoon Italian seasoning
• 2 tablespoons flour
• 1 (32-ounce) carton chicken broth (4 cups)
• 1 cup heavy cream
• Salt and pepper, to taste

Instructions

1. Cook Bacon: Heat 2 teaspoons of the sun-dried tomato oil in a large pot over medium-high heat. Add diced bacon and cook until browned and crisp. Remove with a slotted spoon and place on a paper towel-lined plate to drain, leaving the bacon grease in the pot.
2. Sauté Vegetables and Brown Sausage: Add diced onion and carrots to the pot and sauté for 3 minutes until slightly softened. 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 continue cooking until it is deeply browned.
3. Add Flavorings and Flour: Stir in the diced sun-dried tomatoes, minced garlic, and Italian seasoning. Cook for 1 minute until fragrant. Sprinkle flour over the mixture, stirring constantly for another minute to cook the flour and create a thickened base.
4. Add Beans and Broth: Pour in the drained cannellini beans and the chicken broth. Bring the soup to a boil, then reduce heat to medium-low. Cover the pot and simmer for 10 minutes to meld flavors.
5. Finish with Spinach and Cream: Remove the cover and stir the soup. Add the chopped spinach and heavy cream, stirring until the spinach wilts into the soup and the cream is fully incorporated.
6. Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed (about ½ teaspoon pepper and ¼–½ teaspoon salt depending on broth saltiness). Ladle into bowls and top with reserved crispy bacon. Optional garnishes include freshly grated Parmesan cheese and chopped parsley. Serve warm and enjoy!

Notes

• Optional serving suggestions: garnish with freshly chopped parsley, Parmesan cheese, and/or a pinch of red pepper flakes for some heat.
• Storage: Let soup cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. When reheating, add a splash of broth or water if the soup has thickened too much. This soup is not recommended for freezing.

Keywords: Tuscan Soup, Italian soup, sausage soup, creamy soup, spinach soup, bacon, cannellini bean soup