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Tuscan Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://islawhite.com/tuscan-soup-recipe/