Description
This hearty Tuscan Soup is a comforting blend of Italian sausage, sun-dried tomatoes, cannellini beans, and vibrant spinach in a creamy broth. Bacon adds a smoky crunch, while Italian seasonings and garlic give it authentic Tuscan flavors. Perfect for a cozy meal, this soup is rich, flavorful, and easy to prepare on the stovetop.
Ingredients
Scale
Meat and Protein
- 5 slices bacon, diced (5 ounces)
- 1 pound Italian sausage (hot or mild)
Vegetables and Aromatics
- 1/2 cup sun-dried tomatoes in oil, drained and diced, plus 2 teaspoons oil
- 1 cup diced yellow onion (approx. 1 onion)
- 1 cup diced carrots, peeled (approx. 2 carrots)
- 1 tablespoon minced garlic (3 cloves)
- 3 cups baby spinach, coarsely chopped
Pantry
- 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)
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- 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 set aside on a paper towel-lined plate, leaving the grease in the pot.
- Sauté vegetables and brown sausage: Add diced onion and carrots to the pot and sauté for 3 minutes. Push them to the edges, then add the Italian sausage to the center. Let it sear, then break it apart and cook until deeply browned.
- Add seasonings and flour: Stir in sun-dried tomatoes, garlic, and Italian seasoning and cook for 1 minute until fragrant. Sprinkle flour on top, stirring constantly for another minute to cook out the raw flour taste.
- Add beans and broth; simmer: Pour in the drained cannellini beans and chicken broth. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10 minutes to blend flavors.
- Finish with spinach and cream: Remove the lid and stir. Add the chopped spinach and heavy cream, stirring until the spinach wilts completely.
- Season and serve: Taste and add salt and pepper as needed (approximately ½ teaspoon pepper and ¼–½ teaspoon salt depending on broth). Ladle soup into bowls, top with reserved crispy bacon, and garnish with Parmesan cheese and freshly chopped parsley if desired. Enjoy warm!
Notes
- Serving suggestions: Garnish with freshly chopped parsley, Parmesan cheese, and/or red pepper flakes for added flavor and garnish.
- Storage: Let soup cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. When reheating, add a little broth or water if needed to thin the soup.
- Freezing is not recommended as the cream and spinach can separate or become watery upon thawing.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 370
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 65 mg
