Tuscan Soup

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Introducing a comforting and flavorful soup recipe, perfect for any occasion: Tuscan Soup. This recipe combines savory bacon, spicy Italian sausage, fragrant garlic, tender cannellini beans, and a touch of cream, making it a hearty and satisfying meal. It's easy to make and versatile; you can adjust the spice level by using mild or hot Italian sausage. To finish it off, sprinkle on some Parmesan cheese and a touch of parsley, that will add an extra layer of flavor. Perfect for a cozy night in or a dinner party, this soup is a symphony of bold and rich flavors that will leave your taste buds wanting more. Give it a try, and it will quickly become a family favorite!

Course Dinner, Main Course, Soup

Cuisine American

Keyword creamy tuscan soup, tuscan soup

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings servings

Calories 611kcal

Author Chelsea Lords

Cost $11.21

Ingredients

½ cup sun-dried tomatoes (packed in oil) drained and chopped, plus 2 tsp. oil
5 slices bacon (5 oz.)
1 cup each: diced yellow onion and diced peeled carrots (1 onion; 2 carrots)
1 pound Italian sausage hot or mild
Fine sea salt & pepper
1 tablespoon minced garlic (3 cloves)
1 teaspoon Italian seasoning
2 tablespoons white flour
1 can (15.5 oz.) white cannellini beans, drained and rinsed
1 carton (32 oz.) chicken broth (4 cups)
3 cups baby spinach, coarsely chopped
1 cup heavy whipping cream
Optional, for serving: freshly chopped parsley, Parmesan cheese, red pepper flakes (if desired)

US - Metric

Instructions

BACON: In a large, cast iron pot, heat 2 tsp of the oil from the sun-dried tomato jar 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.
ONION, CARROTS AND SAUSAGE: Add diced onion and carrots to the pot and sauté for 3 minutes. Press to the edges of the pan. Add Italian sausage to the center of the pan and season with salt & pepper (I add 3/4 tsp salt and 1/2 tsp pepper). Let the sausage sear and then break apart and crumble, browning through. Once browned, add in the sun-dried tomatoes, garlic, and Italian seasoning. Mix through. Sprinkle flour on top and mix through, cooking for 1 full minute while stirring constantly.
SIMMER: Add the drained beans and chicken broth to the pot. Bring to a boil, and then reduce the heat to medium low. Cover with a lid and cook for 10 minutes. Remove the lid and give the soup a good stir. Add coarsely chopped spinach and heavy cream. Stir until the spinach is wilted.
SERVE: Taste and adjust seasoning as needed. Ladle into bowls and top with reserved bacon. Garnish with Parmesan cheese and fresh parsley, if desired. Serve and enjoy!

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