Why You’ll Love This Recipe

This soup strikes a perfect balance between creamy and zesty. The spicy sausage adds a depth of flavor, while the lemon juice brightens the dish. The mix of beans, sun-dried tomatoes, and spinach creates a hearty base, making this dish filling without being heavy. It’s an easy, comforting meal for winter evenings or any time you’re craving something satisfying yet light. Plus, it’s quick to prepare, with most of the flavor coming from simple ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sun-dried tomatoes (oil-packed)
• Spicy Italian chicken sausage
• Onion
• Shallots
• Garlic
• Carrots
• Celery
• Italian seasoning
• Broth
• Canned white beans
• Baby spinach
• Cream or whole milk
• Parmesan cheese
• Lemon zest and juice
• Fresh parsley

Directions

1. Heat the oil from the sun-dried tomatoes in a Dutch oven. Add the sausage and onions and cook until browned.
2. Stir in shallots, garlic, carrots, celery, and Italian seasoning. Cook until vegetables begin to soften.
3. Add broth, bring to a simmer, and cook until vegetables are tender.
4. Add spinach, sun-dried tomatoes, white beans, cream, parmesan, and lemon juice. Stir until heated through, allowing the cheese to melt into the broth.
5. Serve in bowls, topping each with extra parmesan and freshly chopped parsley.

Servings and Timing

This recipe serves approximately 6 people.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

Variations

• Vegan version: Replace the sausage with plant-based sausage and use coconut cream or a dairy-free cream alternative.
• Vegetable options: Add more vegetables like zucchini or bell peppers for extra nutrients.
• Spice levels: Adjust the amount of spicy Italian sausage or add red pepper flakes for extra heat.

Storage/Reheating

Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up on the stove over medium heat, adding a splash of broth or cream if needed to maintain its creamy texture. For longer storage, freeze the soup for up to 3 months. Thaw and reheat as needed.

FAQs

1. Can I make this soup ahead of time?

Yes, this soup stores well in the fridge and can even taste better the next day as the flavors meld together.

2. Can I use regular Italian sausage instead of spicy?

Absolutely! You can adjust the flavor based on your preferences, whether you want a milder taste or a more flavorful kick.

3. What type of broth is best for this recipe?

Chicken broth is typically used for a richer flavor, but vegetable broth works well if you’re aiming for a vegetarian version.

4. Can I use fresh tomatoes instead of sun-dried?

While sun-dried tomatoes provide a more intense flavor, you can use fresh tomatoes if that’s what you have. Just be aware the taste might be slightly different.

5. Can I use a different type of bean?

Yes, white beans work best for the creamy texture, but you can substitute with other beans like cannellini or navy beans.

6. Can I freeze this soup?

Yes, this soup freezes well. Make sure to let it cool completely before freezing. To reheat, thaw it in the fridge overnight and warm on the stove.

8. How can I make this soup spicier?

Increase the amount of spicy sausage or add red pepper flakes to the soup to adjust the heat level.

9. Can I make this soup in a slow cooker?

Yes, you can sauté the vegetables and sausage first, then transfer everything to a slow cooker. Let it cook on low for 4-6 hours or on high for 2-3 hours.

10. What if I don’t have a Dutch oven?

You can use any large pot or soup pot for this recipe.

Conclusion

This Creamy Tuscan White Bean Lemon Soup is a perfect comfort food dish for cold weather. It combines spicy sausage, creamy broth, and fresh lemon to create a balanced and flavorful soup. Easy to make, full of nutrients, and perfect for a cozy dinner, this recipe will become a staple in your kitchen. Enjoy with a slice of bread and a sprinkle of parmesan for an extra treat!