Tuscan Sun-Dried Tomato and Sausage Soup with Spinach and Cream Recipe

If you’re craving something cozy, flavorful, and absolutely comforting, you’re in for a treat with my Tuscan Sun-Dried Tomato and Sausage Soup with Spinach and Cream Recipe. This soup has become a staple in my kitchen—its rich blend of sun-dried tomatoes, hearty Italian sausage, and silky creaminess with fresh spinach makes every spoonful a delight. Trust me, once you taste it, you’ll want to make it again and again!

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Ingredients You’ll Need

These ingredients come together to create a balanced soup with layers of flavor — from the salty crispness of bacon to the tender spinach and creamy broth. When shopping, I recommend finding good quality Italian sausage and sun-dried tomatoes packed in oil for the best flavor.

• Sun-dried tomatoes in oil: Drained and diced, they bring a tangy richness; save the oil for cooking to boost flavor.
• Bacon slices: Adds smoky, crispy bites, and bacon fat helps with sautéing veggies.
• Yellow onion: Provides sweetness and depth after sautéing.
• Carrots: Peel and dice for subtle earthiness and texture.
• Italian sausage: Hot or mild works—hot gives a nice kick, mild will be more mellow.
• Minced garlic: Fresh garlic elevates the aromatics and brings warmth.
• Italian seasoning: A handy blend to bring classic Tuscan herbs together.
• Flour: Helps thicken the soup slightly for that perfect consistency.
• Cannellini beans: Adds creaminess and heartiness without overpowering other flavors.
• Chicken broth: Use a good-quality broth as it’s the soup’s base and crucial for taste.
• Baby spinach: Fresh and coarsely chopped, it adds color and nutrition.
• Heavy cream: Just the right amount to make the soup silky without heaviness.
• Salt and pepper: To taste—season carefully, especially if your broth or sausage is already salty.

Variations

While the classic Tuscan Sun-Dried Tomato and Sausage Soup with Spinach and Cream Recipe is fantastic as is, I love mixing things up depending on what’s in my fridge or the season. Feel free to tweak it to match your cravings or dietary needs!

• Protein Swap: I’ve swapped Italian sausage for spicy chorizo or even ground turkey for a lighter version—both add great flavor but change the texture a bit.
• Greens Swap: Sometimes I substitute kale or Swiss chard instead of spinach; just make sure to adjust cooking time so the greens don’t get too mushy.
• Dairy-Free Option: To make it dairy-free, replace the heavy cream with coconut milk or a cashew cream—definitely still creamy and comforting!
• Kick it Up: Add red pepper flakes or a dash of smoked paprika if you want a spicier, smoky twist.

How to Make Tuscan Sun-Dried Tomato and Sausage Soup with Spinach and Cream Recipe

Step 1: Crispen the Bacon and Sauté the Veggies

Start by heating 2 teaspoons of the sun-dried tomato oil in a large pot over medium-high heat. Add the diced bacon and let it cook until beautifully browned and crisp. I find that cooking the bacon slowly brings out the best texture and flavor—don’t rush this step! Remove the bacon with a slotted spoon and lay it on a paper towel to drain, but keep all that delicious bacon fat right in the pot—it’s the base for the next steps.

Next, toss in your diced yellow onion and carrots. Sauté those veggies for about 3 minutes until they start to soften and the onion becomes translucent. This combo builds the soup’s sweet and savory foundation, so give it time to develop flavor.

Step 2: Brown the Sausage Like a Pro

Push the cooked veggies toward the edges of the pot and add the Italian sausage in the cleared center. Let it sear without stirring immediately, so it browns deeply—this step is crucial for developing savory, meaty flavors that shine through the soup. Once one side is nicely browned, start breaking the sausage apart with your spoon and continue cooking until it’s thoroughly browned and cooked through.

Step 3: Layer in the Sun-Dried Tomatoes, Garlic, and Seasoning

Stir in the diced sun-dried tomatoes, minced garlic, and Italian seasoning. Cook for about a minute until everything is fragrant and the garlic is softened but not burnt. This step pumps up the Tuscan vibes of the soup. Then sprinkle the flour evenly over the mixture and stir constantly for another minute—this will give your soup a nice, slightly thickened body without becoming gluey.

Step 4: Add Beans, Broth, and Simmer

Pour in the drained cannellini beans and the chicken broth. Give everything a good stir, then bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer gently for 10 minutes. This simmering melds the flavors together beautifully and softens the veggies perfectly.

Step 5: Wilt the Spinach and Stir in the Cream

Take the lid off and add the coarsely chopped baby spinach, stirring it in until it wilts down—a couple of minutes is usually enough. Next, pour in the heavy cream, stirring gently to combine. This addition gives the soup that silky, comforting finish that I absolutely adore. Before you serve, taste the soup and adjust salt and pepper to your liking; depending on your broth and sausage, the saltiness can vary, so start small and add as needed.

Step 6: Serve and Garnish

Ladle the soup into bowls, sprinkle the reserved crispy bacon on top, and if you want to impress, add some freshly grated Parmesan and chopped parsley. It’s simple touches like these that bring your bowl to the next level and make every bite feel special.

How to Serve Tuscan Sun-Dried Tomato and Sausage Soup with Spinach and Cream Recipe

Garnishes

I like to keep things simple but flavorful with freshly grated Parmesan cheese and chopped parsley—it adds a lovely salty and fresh brightness to every spoonful. Sometimes a sprinkle of red pepper flakes gives it a gentle kick, which my family goes crazy for!

Side Dishes

This soup pairs wonderfully with crusty bread or garlic breadsticks—perfect for soaking up the creamy broth. A simple green salad dressed lightly with lemon vinaigrette also complements it well if you want a lighter side.

Creative Ways to Present

For special occasions, I sometimes serve this Tuscan soup in rustic bread bowls—it makes the experience fun, and guests love tearing into the bread soaked with all the flavors. A drizzle of good olive oil or a sprinkle of toasted pine nuts on top adds extra texture and richness.

Make Ahead and Storage

Storing Leftovers

After the soup cools completely, I transfer it to airtight containers and store it in the fridge for up to 3 days. When reheating, if the soup seems a bit thick, I add a splash of broth or water to loosen it up—it heats right back up without losing any creaminess.

Freezing

I usually don’t freeze this soup because of the cream and spinach—it tends to separate or get watery upon thawing. For best texture and flavor, I recommend enjoying it fresh or within a few days refrigerated.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally to keep the soup smooth and prevent scorching. Avoid boiling once the cream is added. This way, the soup keeps its beautiful texture and flavor intact.

FAQs

Final Thoughts

I absolutely love how this Tuscan Sun-Dried Tomato and Sausage Soup with Spinach and Cream Recipe turns out every single time. It’s one of those recipes that feels like a warm hug after a long day and impresses without requiring endless effort. I hope you find as much joy in making and eating it as my family and I do. Give it a go, and I’m sure it’ll become one of your go-to comfort foods as well—happy cooking!

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