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A flavorful and hearty one-pot soup featuring Italian sausage, fresh vegetables, herbs, creamy Great Northern beans, and tender spinach finished with a splash of cream. Perfect for comforting family dinners and meal prep, with flavors that deepen when reheated.

Ingredients

Scale
  • 1 pound mild Italian sausage
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 ribs celery, diced
  • 2 large carrots, sliced into rounds
  • 2 teaspoons garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning
  • ½ teaspoon crushed red pepper
  • ½ teaspoon ground black pepper
  • 4 cups (32 ounces) chicken broth
  • 2 cans (15.5 ounces each) Great Northern beans, drained and rinsed
  • 2 cups (60 g) fresh baby spinach
  • ½ cup (119 g) heavy whipping cream
  • parsley, chopped for garnish

Instructions

  1. Heat a large Dutch oven over medium-high heat and add the Italian sausage, breaking it up with a wooden spoon as it cooks until browned, about 10–15 minutes.
  2. Reduce heat to medium. Add diced onion, celery, and carrots; cook until onions are soft and translucent, about 3–5 minutes. Add minced garlic and cook 1 minute until fragrant.
  3. Stir in tomato paste, Italian seasoning, crushed red pepper flakes, and ground black pepper to combine.
  4. Pour in chicken broth and add drained Great Northern beans; bring to a gentle simmer and cook 6–7 minutes until the celery and carrots are tender but still slightly firm.
  5. Stir in heavy whipping cream and fresh spinach; cook until spinach wilts, about 5 minutes. If using frozen spinach, thaw and squeeze out excess moisture before adding.
  6. Ladle soup into bowls and sprinkle with chopped parsley before serving warm.

Notes

Pairs well with crusty French baguette, garlic knots, warm dinner rolls, fresh wedge salad, crispy crostini with Parmesan, or focaccia bread or breadsticks., To make vegetarian, omit sausage and use vegetable broth instead of chicken broth, adding extra vegetables or plant-based sausage for body., Closely monitor spice level by adjusting crushed red pepper according to preference., Soup stores well refrigerated for 3-4 days and freezes up to 3 months. Reheat gently on the stove or microwave.

Nutrition

Find it online: https://mamapantry.com/tuscan-white-bean-soup/