Description
This hearty Tuscan Soup combines savory bacon, Italian sausage, sun-dried tomatoes, and cannellini beans simmered in a flavorful chicken broth with fresh spinach and cream for a comforting and rich meal that’s perfect for any day.
Ingredients
Scale
Meat and Oil
- 2 teaspoons sun-dried tomato oil (reserved from sun-dried tomatoes)
- 5 slices bacon, diced (about 5 ounces)
- 1 pound Italian sausage, hot or mild
Vegetables and Aromatics
- 1/2 cup sun-dried tomatoes in oil, drained and diced
- 1 cup diced yellow onion (about 1 onion)
- 1 cup diced carrots, peeled (about 2 carrots)
- 1 tablespoon minced garlic (about 3 cloves)
- 3 cups baby spinach, coarsely chopped
Pantry Items
- 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)
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Cook Bacon: 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.
- Sauté Vegetables and Brown Sausage: 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.
- Add Flavorings: Stir in sun-dried tomatoes, minced garlic, and Italian seasoning for 1 minute until fragrant. Sprinkle flour on top, stirring constantly for another minute to cook the flour.
- Simmer Soup: Pour in the drained cannellini beans and chicken broth. Bring the soup to a boil, then reduce heat to medium-low. Cover and simmer for 10 minutes.
- Add Spinach and Cream: Remove the lid and stir. Add the chopped spinach and heavy cream. Stir until the spinach is wilted and the soup is creamy.
- Season and Serve: Taste and add salt and pepper as needed (approximately ½ teaspoon pepper and ¼–½ teaspoon salt depending on broth). Ladle into bowls, top with the reserved crispy bacon, and garnish with Parmesan cheese and chopped parsley if desired. Enjoy!
Notes
- Optional serving suggestions include freshly chopped parsley, grated Parmesan cheese, and red pepper flakes for a spicy kick.
- Storage: Let soup cool completely. Transfer to an airtight container and store in the refrigerator for up to 3 days. When reheating, you might need to add a little broth or water to thin it out.
- Freezing is not recommended as it may affect the texture of the cream and spinach.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0.3g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 75mg
