Tuscan Soup
Tuscan Soup is a hearty mix of bacon, Italian sausage, garlic, and creamy cannellini beans. Use mild or hot sausage to adjust the spice, and top with Parmesan and parsley for extra flavor!
Servings: 6 servings
Cost: $12.66
Equipment
- Large pot 6-quart
Ingredients
- 1/2 cup sun-dried tomatoes in oil drained and diced, plus 2 teaspoons oil
- 5 slices bacon diced (5 ounces)
- 1 cup diced yellow onion 1 onion
- 1 cup diced carrots peeled, 2 carrots
- 1 pound Italian sausage hot or mild
- 1 tablespoon minced garlic 3 cloves
- 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
- 3 cups baby spinach coarsely chopped
- 1 cup heavy cream
- Salt and pepper
- Serving suggestions see note 1
Instructions
- 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.
- 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.
- Stir in sun-dried tomatoes, garlic, and Italian seasoning for 1 minute until fragrant. Sprinkle flour on top, stirring constantly for another minute.
- Pour in the drained beans and chicken broth. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10 minutes. Remove the lid and stir. Add the chopped spinach and heavy cream. Stir until the spinach is wilted.
- Taste and add salt and pepper as needed (I use ½ teaspoon pepper and ¼–½ teaspoon salt, depending on the broth). Ladle into bowls, top with bacon, and garnish with Parmesan and parsley if desired. Enjoy!
Video
Notes
Note 1: Try some of these optional serving suggestions! Freshly chopped parsley, Parmesan cheese, and/or red pepper flakes.
Storage: Let soup cool completely, transfer to an airtight container, and store in the fridge for up to 3 days. You may need to add a little bit of broth or water to thin it when reheating. I don’t recommend freezing this soup.
Nutrition
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