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 to create a hearty and satisfying meal. It’s easy to make and versatile, and you can adjust the spice level by using mild or hot sausage. To add an extra layer of flavor, sprinkle on some Parmesan cheese and a touch of parsley. 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!

Overhead image of the Tuscan Soup in the pot with a ladle coming up filled with soup

Graphic for "Favorite Soup Recipes" series

Try out this Tuscan Soup recipe, which is part of our collection of favorite soup recipes. Click here to see all the recipes in the collection.

A Creamy Tuscan Soup With White Beans

This creamy soup starts with a base of savory and smoky bacon. Then, sautéed onions and carrots are added to the bacon grease, creating a depth of flavor that is unmatched. Garlic and Italian seasoning give the soup a classic Tuscan-inspired flavor. White cannellini beans add creaminess and a boost of protein. Spinach adds freshness and a pop of color, making this dish not only delicious but also visually appealing.

This recipe is easy to make and versatile; you can adjust the seasoning and use mild or hot Italian sausage depending on your preference. And the best part? You can serve it with some crusty, buttered bread for dunking, making it a meal you’ll want to go back to over and over again!

Process shots-- images of the bacon being cooked and then onion and carrot being sautéed

Tuscan Soup Recipe Tips

  • Use high-quality, flavorful ingredients. Fresh vegetables, a good-quality broth, marbled sausage, and high-quality canned beans will make a significant difference in the taste of your soup.
  • Use a heavy-bottomed pot or Dutch oven when making it on the stovetop. This will help distribute heat and cook everything evenly.
  • Before adding more ingredients to the soup, sautĂ© the vegetables thoroughly. This will enhance their flavor and make them sweeter. It also eliminates the chance of biting into crunchy onions. Make sure the carrots and onion are diced small enough so they can cook through in the given time.
  • Don’t skimp on the salt. Tuscan soup is a hearty soup, and it needs enough salt to bring out the flavors of the ingredients. Add salt gradually and taste as you go.
  • Allow the soup to simmer for the full time indicated. This allows the flavors to meld and intensify.
  • Add some acidity to balance the flavors, such as a splash of vinegar or a squeeze of lemon juice. This brightens up the flavors of the soup.

Process shots of Tuscan Soup-- images of the sausage, tomatoes, garlic, and seasonings being added and cooked

Italian Sausage

Be sure to remove the casings from link sausage before adding it to the pot. If you get sausage in bulk, there won’t be any casings to contend with.

Personalize the level of heat in your soup by choosing mild or hot sausage. If you prefer a bit of spice, opt for a spicy sausage, or if you prefer a milder spice level, use a mild or sweet sausage. If you have guests with varying spice preferences, use a mild sausage and serve red pepper flakes on the side for those who want more heat.

Sun-dried Tomatoes

When it comes to the sun-dried tomatoes for this Tuscan Soup recipe, it’s best to use the ones that come packed in oil and herbs. These sun-dried tomatoes are packed with oil and herbs, adding loads of flavor to the soup without the need for extra ingredients. Instead of using dried tomatoes that come in a packet, opt for the olive-oil-packed variety. The oil from the tomato jar is also used to sautĂ© the bacon in, adding even more flavor to this soup!

Process shots-- images of the flour and chicken broth being added to the pot

How To Prepare The Bacon For This Tuscan Soup

  1. Start by cutting the bacon into small, diced pieces. This is easiest with very cold bacon (freeze for 10 minutes first!) and a very sharp knife.
  2. Heat a large pot over medium-high heat. Add oil and once hot, add the diced bacon to the skillet.
  3. Cook the bacon, stirring occasionally, until it is browned and crispy. This should take about 5-7 minutes.
  4. Use a slotted spoon to remove the bacon from the skillet, leaving the bacon grease in the pot. We’ll use this grease to sautĂ© vegetables and to add flavor to the soup.
  5. Once the bacon is cooked, drain it on a paper-towel-lined plate to remove any excess grease. We’ll add the bacon back as a finishing garnish for this Tuscan Soup!

Process shots of Tuscan Soup-- images of the spinach and cream being added to the pot and it all being cooked through

VARIATIONS

Change Up Your Tuscan Soup

  • Creamy Tuscan Mushroom Soup: Add sliced mushrooms to the soup for a meaty, earthy flavor.
  • Replace the spinach with kale; simmering time will be a little longer to soften the kale.
  • Make it dairy free by replacing the cream with full-fat coconut milk. (This will result in a slightly sweeter soup.)
  • Swap cannellini beans for Great Northern beans or Navy beans.
  • To make this soup gluten free, use gluten-free flour instead of white flour, and ensure all other ingredients being used are processed in a gluten-free facility.
  • Feel free to reduce the amount of cream in this Tuscan Soup if you prefer a lighter soup. Start by reducing the cream by 1/4 cup and then adjust to taste. Keep in mind that the cream adds richness and creaminess to the soup, so reducing it too much may alter the texture and flavor.

Up-close overhead image of the Tuscan Soup, ready to be enjoyed

STORAGE

How To Store Tuscan Soup

  1. Let the soup cool completely before storing. Transfer it to an airtight container with a tight-fitting lid. Glass jars or plastic containers work well.
  2. Store the container in the refrigerator for up to 3 days. Cream-based soups like this one tend to thicken as they cool, so you may need to add a little bit of broth or water when reheating.
  3. I don’t recommend freezing Tuscan Soup. It contains dairy and spinach which can separate and lose texture upon freezing and thawing.

Tuscan Soup FAQs

1How do you prepare this soup in a slow cooker?

To fix Tuscan Soup in a slow cooker (aka crock-pot):

  1. Start by cooking the bacon in a pan on the stovetop until browned and crisp. Remove with a slotted spoon and set aside on a paper-towel-lined plate, leaving the grease in the pan.
  2. In the same pan, sauté the diced onion and carrots for three minutes, then press them to the edges of the pan. Add the Italian sausage to the center of the pan and season with salt and 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 one full minute while stirring constantly.
  3. Transfer the bacon, sautéed vegetables, sausage mixture, drained beans, and chicken broth to the slow cooker. Stir to combine.
  4. Cook on low heat for 4-6 hours or on high heat for 2-3 hours.
  5. In the last 30 minutes of cooking, add the spinach and cream. Stir until the spinach is wilted.
  6. 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!

2How do you prepare this soup in an Instant Pot?

Pressure cooker directions:

  1. Start by sautéing the bacon in the pressure cooker on medium-high heat until browned and crisp. Remove with a slotted spoon and set aside on a paper-towel lined plate, leaving the grease in the pot.
  2. In the same pot, sauté the diced onion and carrots for three minutes, then press them to the edges of the pot. Add the Italian sausage to the center of the pot and season with salt and pepper. Let the sausage sear and then break apart and crumble, browning through.
  3. Once browned, add in the sun-dried tomatoes, garlic, and Italian seasoning. Mix through. Sprinkle flour on top and mix through, cooking for one full minute while stirring constantly.
  4. Add the drained beans and chicken broth to the pot and stir.
  5. Close the lid of the pressure cooker and set the valve to sealing. Cook on high pressure for 8-10 minutes.
  6. Once the cooking time is over, release the pressure manually.
  7. Add the spinach and cream. Stir until the spinach is wilted.
  8. Taste and adjust seasoning as needed. Ladle into bowls and top with reserved bacon. Garnish with Parm and fresh parsley, if desired. Serve and enjoy!

3Can I use frozen spinach instead of fresh?

Yes, frozen spinach works just as well as fresh. Simply thaw the spinach and squeeze out any excess water before adding it to the soup. Be aware that the color of the soup may be slightly different.

4Can I make this soup in advance?

If you make this soup in advance, it is best to add the spinach and cream just before serving as they can lose their texture if left in the soup for too long.

5Can I use other types of sausage?

You can use other types of sausage such as chicken or turkey sausage, but it will alter the flavor profile of the soup and you may need additional seasonings to compensate.

Overhead image of bread being dipped into the soup

What To Serve With Tuscan Soup

Overhead image of the Tuscan Soup

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Tuscan Soup

5 from 5 votes
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!
Print Recipe

Tuscan Soup

5 from 5 votes
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 6 servings
Chelsea Lords
Calories 611kcal
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)

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 sautĂ© 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!

Video

Nutrition Facts

Serving: 1serving | Calories: 611kcal | Carbohydrates: 26g | Protein: 22g | Fat: 47g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.02g | Cholesterol: 117mg | Sodium: 1287mg | Potassium: 903mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2124IU | Vitamin C: 18mg | Calcium: 134mg | Iron: 4mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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10 Comments

  1. 5 stars
    Delicious! Love the way you show the steps in your recipes. Although a seasoned cook I do find they take longer than the time allotted. That is not truly note worthy. The recipes you present I know will work. Thanks!

  2. 5 stars
    This stuff is amazing!!!! I’m going to have to double it next time. I used my Ninja stove top/crock pot so it is all one pot without using the stove.

    1. We haven’t tried with frozen spinach but if you don’t mind the taste and consistency of defrosted spinach I think you should be fine!

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