Creamy Tuscan White Bean Soup

Name: Creamy Tuscan White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Italian
Ingredients: 1 lb Spicy Italian Chicken Sausage (1 pound spicy Italian chicken sausage, removed from casing); 1 piece Yellow Onion (1 small to medium onion, diced); 3 pieces Celery (3 stalks celery, diced); 2 pieces Carrot (2 carrots, diced); 6 cloves Garlic (6 cloves garlic, minced); 2 tsp Italian Seasoning (2 heaping teaspoons Italian seasoning); 1 ½ tsp Kosher Salt (1 1/2 teaspoons kosher salt, plus more to taste); ¼ tsp Black Pepper (1/4 teaspoon black pepper, plus more to taste); ½ cup Sun-dried Tomatoes (1/2 cup sun-dried tomatoes packed in oil, drained and roughly chopped); 2 can Cannellini Bean (2-15 oz cans cannellini beans, drained and rinsed); 64 fl oz Low-Sodium Chicken Broth (64 oz low-sodium chicken broth); 1 piece Lemon (juice and zest of 1 lemon); 0 pieces Parmesan Rind (parmesan rind); 1 cup Half And Half (1 cup half and half, room temperature); 5 oz Spinach (5 oz spinach); 0 pieces Parmesan Cheese (grated parmesan, for serving); 0 pieces Basil (fresh basil, for serving)

A hearty, creamy Italian-inspired soup featuring spicy chicken sausage, cannellini beans, and sun-dried tomatoes in a chicken broth base, finished with half and half and fresh spinach.

45 minItalian

Servings6

Add to grocery list

Plan it in the app to put it on your week.

Ingredients

For 6 servings

Spicy Italian Chicken Sausage1 lb · 1 pound spicy Italian chicken sausage, removed from casing
Yellow Onion1 piece · 1 small to medium onion, diced
Celery3 pieces · 3 stalks celery, diced
Carrot2 pieces · 2 carrots, diced
Garlic6 cloves · 6 cloves garlic, minced
Italian Seasoning2 tsp · 2 heaping teaspoons Italian seasoning
Kosher Salt1 ½ tsp · 1 1/2 teaspoons kosher salt, plus more to taste
Black Pepper¼ tsp · 1/4 teaspoon black pepper, plus more to taste
Sun-dried Tomatoes½ cup · 1/2 cup sun-dried tomatoes packed in oil, drained and roughly chopped
Cannellini Bean2 can · 2-15 oz cans cannellini beans, drained and rinsed
Low-Sodium Chicken Broth64 fl oz · 64 oz low-sodium chicken broth
Lemon1 piece · juice and zest of 1 lemon
Parmesan Rind0 pieces · parmesan rind
Half And Half1 cup · 1 cup half and half, room temperature
Spinach5 oz · 5 oz spinach
Parmesan Cheese0 pieces · grated parmesan, for serving
Basil0 pieces · fresh basil, for serving

Make it mine in the app

Steps

1Heat a large heavy bottomed pot, with a lid, over medium-high heat. Once hot, add the olive oil and chicken sausage. Cook the chicken sausage until it is no longer pink, breaking it up as it browns.
2Add the onion, celery, and carrot to the pot and continue to cook for 3-4 minutes until the veggies start to become tender. Add the garlic, Italian seasoning, salt, and pepper and sauté for another minute.
3Next, add the sun-dried tomatoes, beans, chicken broth, lemon juice and zest, and the parmesan rind to the pot. Stir until well combined.
4Bring the soup to a boil and then reduce the heat to a simmer. Cover and let the soup simmer for 15-20 minutes.
5Give the soup a taste and adjust the seasoning if needed. Remove the parmesan rind.
6Next, stir in the room temperature half and half and then add the spinach. Stir until well combined and the spinach has wilted.
7Serve the soup topped with grated parmesan and fresh basil and a side of crusty bread.