Tuscan Bean and Sausage Soup with Sun-Dried Tomatoes and Spinach Recipe

If you’re craving a cozy, flavorful soup that feels like a warm hug on a chilly day, you absolutely need to try this Tuscan Bean and Sausage Soup with Sun-Dried Tomatoes and Spinach Recipe. I love this recipe because it blends hearty beans, savory sausage, and the bright punch of sun-dried tomatoes with fresh spinach—talk about a bowl full of comfort and deliciousness! Stick around, and I’ll walk you through every step so you can make this fan-freaking-tastic soup right in your own kitchen.

this …

Ingredients You’ll Need

This Tuscan Bean and Sausage Soup with Sun-Dried Tomatoes and Spinach Recipe comes together from simple, fresh ingredients that balance hearty meatiness with bright, fresh veggies—the kind you’ll feel good about eating. Here’s what you’ll want to have on hand before you get started:

• Sun-dried tomatoes: I prefer the ones packed in oil for extra flavor; just be sure to drain but keep a couple teaspoons of that oil for cooking.
• Bacon: Adds smoky depth—diced and crisped to perfection is my favorite touch.
• Yellow onion: The sweet sharpness balances all the rich flavors.
• Carrots: Peeling and dicing them gives a subtle sweetness and texture contrast.
• Italian sausage: Either hot or mild works depending on your spice preference.
• Garlic: Fresh minced garlic brings that warm, aromatic punch.
• Italian seasoning: A blend that ties everything together perfectly.
• Flour: A little goes a long way to thicken the soup into a lush consistency.
• Cannellini beans: These creamy beans soak up all the flavors beautifully.
• Chicken broth: Use a good quality one or homemade if you can; it creates the base of the soup.
• Baby spinach: Adds freshness and vibrant color, tossed in right at the end.
• Heavy cream: Rounds out the soup with luscious creaminess.
• Salt and pepper: To season just right—taste as you go!

Variations

I love making this Tuscan Bean and Sausage Soup with Sun-Dried Tomatoes and Spinach Recipe my own by tweaking it slightly depending on what I have or who I’m cooking for—you should feel free to do the same! It’s forgiving and perfect for mixing things up.

• Spicy kick: I sometimes switch the Italian sausage to spicy or add a pinch of red pepper flakes for a bit more heat—my family totally goes crazy for it.
• Vegetarian version: Swap out sausage and bacon for smoked paprika and mushrooms for a rich, smoky flavor without meat.
• Extra veggies: Feel free to toss in some zucchini or celery if you want to amp up the veggie factor.
• Dairy-free: Replace heavy cream with coconut milk or omit it altogether for a lighter soup.

How to Make Tuscan Bean and Sausage Soup with Sun-Dried Tomatoes and Spinach Recipe

Step 1: Crisp the Bacon and Sauté the Veggies

Start by heating 2 teaspoons of the oil from your sun-dried tomatoes in a large sturdy pot over medium-high heat. Toss in your diced bacon and cook it until it’s beautifully browned and crisp—this is the flavor base, so don’t rush it. Once done, scoop it out with a slotted spoon and set it aside on paper towels to drain, but keep that delicious bacon fat in the pot. Next, add your diced onions and carrots and sauté for about 3 minutes until they start to soften and release their sweetness. A little patience here makes a big difference.

Step 2: Brown the Sausage and Build Flavor

Push your softened veggies to the edges of the pot and add the Italian sausage in the center. Let it sear without stirring for a couple of minutes so it picks up a nice brown crust, then break it apart and cook until it’s fully browned all over. This step intensifies the flavor more than tossing it in and stirring right away. Once browned, stir in the sun-dried tomatoes, garlic, and a good sprinkle of Italian seasoning. Cook this mixture for about a minute until everything smells heavenly—trust me on this, your kitchen will start smelling like a little trattoria!

Step 3: Thicken and Simmer

Sprinkle the flour evenly on top of your sausage and veggie mixture and stir constantly for about a minute to cook out the raw taste. This will help thicken your soup wonderfully without any clumps. Then pour in your drained cannellini beans and chicken broth. Bring everything to a boil, then reduce the heat to medium-low and cover. Let it simmer gently for 10 minutes to meld the flavors. This simmering is where the magic really happens.

Step 4: Add Spinach and Cream for the Perfect Finish

After your soup has simmered, remove the lid and stir in the chopped baby spinach. It will wilt quickly—about a minute or two—adding freshness and vibrant color. Now pour in the heavy cream and stir until everything is creamy and well combined. Finally, taste your soup and season with salt and pepper as needed. I usually start with about ½ teaspoon of pepper and between ¼ to ½ teaspoon of salt, depending on how salty your broth is. Ladle into bowls and sprinkle the reserved crispy bacon on top. If you want to take it up a notch, garnish with freshly grated Parmesan and a handful of chopped parsley.

How to Serve Tuscan Bean and Sausage Soup with Sun-Dried Tomatoes and Spinach Recipe

Garnishes

I love topping this soup with lots of freshly grated Parmesan cheese—it melts just a little, adding nice salty richness. A sprinkle of chopped fresh parsley brings a burst of color and freshness, while some red pepper flakes give an optional kick that wakes up the flavors even more. The crispy bacon on top is non-negotiable in our house for that satisfying crunch.

Side Dishes

My go-to side with this soup is a chunk of crusty Italian bread or garlic bread to soak up every bit of the flavorful broth. Sometimes I serve a simple mixed green salad with a light vinaigrette to balance the richness of the soup. A glass of crisp white wine pairs wonderfully if you’re looking to elevate the meal.

Creative Ways to Present

For a cozy dinner party, I like serving this soup in rustic bread bowls—it’s such a fun presentation that also adds a little extra breadiness you can’t resist. Another favorite trick is to drizzle a bit of high-quality olive oil over each bowl before serving to add a fragrant touch. Setting the table with fresh herbs and candles instantly makes the meal feel special and warm.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool completely before transferring it to an airtight container and popping it into the fridge. It keeps well for up to 3 days. When reheating, I find it often needs a splash of broth or water to loosen it back up because it thickens as it sits—just add a little at a time until it’s the consistency you like.

Freezing

I don’t recommend freezing this soup because the cream and spinach can change texture when thawed. If you want to freeze, I suggest skipping the cream and spinach initially and adding them fresh when you reheat after thawing. It keeps the flavors and textures fresh.

Reheating

To reheat, warm the soup gently on the stovetop over medium-low heat. Stir frequently and add a bit of broth if it’s too thick. Adding fresh spinach or cream at this point brightens it back up if you did a no-cream prep for freezing. Avoid microwaving as it can make the cream clump or the spinach rubbery.

FAQs

Final Thoughts

This Tuscan Bean and Sausage Soup with Sun-Dried Tomatoes and Spinach Recipe is one of those dishes that feels like it was made for family dinners, lazy weekends, or when you need a little extra comfort in a bowl. I still remember the first time I made it—my kitchen smelled so inviting, and my picky eaters couldn’t get enough! Give it a try; I know you’ll enjoy the way the flavors come together and how easy it is to make. It’s my go-to soup whenever I want something hearty, fresh, and downright delicious.

Print