Creamy Tuscan White Bean Lemon Soup recipe

 Why You’ll Love This Recipe

• Quick and Easy: This soup comes together in under an hour, making it ideal for weeknight dinners.
• Flavorful and Satisfying: The combination of spicy sausage, creamy beans, and zesty lemon creates a harmonious blend of flavors.
• Nutritious: Packed with protein from the sausage and beans, plus vitamins from the vegetables and spinach.
• Versatile: Easily adaptable to suit dietary preferences or ingredient availability.

Ingredients

• 1 jar (8 ounces) oil-packed sun-dried tomatoes
• 1 pound spicy Italian chicken sausage
• 1 yellow onion, chopped
• 2 shallots, chopped
• 6 cloves garlic, chopped
• 1 cup chopped carrots
• ½ cup chopped celery
• 2 tablespoons Italian seasoning
• 6 cups broth (chicken or vegetable)
• 2 cans white beans, drained
• Salt and black pepper to taste
• 2 cups baby spinach
• 1 cup whole milk or cream
• ½ cup grated Parmesan cheese
• Zest and juice of 1 lemon
• Chopped fresh parsley, for serving

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

Directions

1. Prepare the Sun-Dried Tomatoes: Drain 3 tablespoons of oil from the sun-dried tomato jar into a large Dutch oven or soup pot. Chop the sun-dried tomatoes and set aside.
2. Cook the Sausage and Vegetables: Heat the pot over medium-high heat. Add the sausage and onion. Cook, breaking up the meat as you go, until browned. Add the shallots, garlic, carrots, celery, Italian seasoning, salt, and pepper. Cook for another 5 minutes until fragrant.
3. Simmer the Soup: Add the broth and bring to a simmer. Cook for 10 minutes over medium heat until the vegetables are tender.
4. Add Final Ingredients: Stir in the chopped sun-dried tomatoes, white beans, and baby spinach. Mix in the cream, Parmesan cheese, lemon zest, and juice. Cook for a few more minutes until warmed through.
5. Serve: Ladle the soup into bowls and garnish with additional Parmesan cheese and fresh parsley. Serve with warm, crusty bread.

Servings and Timing

• Servings: This recipe yields approximately 6 servings.
• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Variations

• Vegetarian Option: Omit the sausage and use vegetable broth. Add extra beans or a meat substitute for added protein.
• Different Greens: Substitute baby spinach with kale or Swiss chard for a heartier texture.
• Alternative Proteins: Replace chicken sausage with turkey sausage or a plant-based sausage to suit your dietary needs.
• Herb Adjustments: Experiment with fresh herbs like basil or oregano to enhance the Italian flavors.

Storage/Reheating

• Storage: Allow the soup to cool completely, then transfer to an airtight container. Refrigerate for up to 3 days.
• Freezing: This soup can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm the soup over medium heat on the stovetop until heated through. If the soup has thickened, add a splash of broth or water to reach the desired consistency.

FAQs

What can I use instead of Italian chicken sausage?

You can substitute with spicy Italian pork sausage or a plant-based sausage alternative.

Can I make this soup dairy-free?

Yes, use a dairy-free cream substitute and omit the Parmesan cheese or use a dairy-free alternative.

Is it possible to make this soup in a slow cooker?

Yes, brown the sausage and sauté the vegetables first, then transfer all ingredients to a slow cooker and cook on low for 4-6 hours or high for 2-3 hours.

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

Sun-dried tomatoes provide a concentrated flavor, but you can use fresh tomatoes; consider roasting them first to enhance their sweetness.

How can I make the soup spicier?

Add red pepper flakes or use a hotter variety of sausage to increase the heat level.

What type of white beans work best in this recipe?

Cannellini beans are ideal due to their creamy texture, but great northern or navy beans can also be used.

Can I add pasta to this soup?

Yes, small pasta shapes like ditalini or orzo can be added. Cook them separately and add to the soup just before serving to prevent them from becoming mushy.

How do I prevent the spinach from becoming too wilted?

Add the spinach just before serving and cook until it’s just wilted to retain its vibrant color and texture.

What can I serve alongside this soup?

Creamy Tuscan White Bean Lemon Soup recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Isabella
• Total Time: 45 minutes
• Yield: 6 servings
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Indulge in the rich, comforting flavors of Italy with this Creamy Tuscan White Bean Lemon Soup. Made with spicy Italian chicken sausage, tender vegetables, creamy white beans, and a zesty lemon-infused broth, this dish is packed with flavor and nutrition. Finished with Parmesan cheese and cream, it’s a satisfying, one-pot meal that’s perfect for chilly days. Serve with warm, crusty bread for the ultimate cozy dinner!

---

Ingredients

• 1 jar (8 ounces) oil-packed sun-dried tomatoes
• 1 pound spicy Italian chicken sausage
• 1 yellow onion, chopped
• 2 shallots, chopped
• 6 cloves garlic, chopped
• 1 cup chopped carrots
• ½ cup chopped celery
• 2 tablespoons Italian seasoning
• 6 cups broth (chicken or vegetable)
• 2 cans white beans, drained
• Salt and black pepper to taste
• 2 cups baby spinach
• 1 cup whole milk or cream
• ½ cup grated Parmesan cheese
• Zest and juice of 1 lemon
• Chopped fresh parsley, for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Sun-Dried Tomatoes
   • Drain 3 tablespoons of oil from the sun-dried tomato jar into a large Dutch oven or soup pot.
   • Chop the sun-dried tomatoes and set aside.
2. Cook the Sausage and Vegetables
   • Heat the pot over medium-high heat.
   • Add the sausage and onion, breaking up the sausage as it cooks until browned.
   • Stir in the shallots, garlic, carrots, celery, Italian seasoning, salt, and pepper.
   • Cook for 5 minutes until fragrant.
3. Simmer the Soup
   • Pour in the broth and bring to a simmer.
   • Let cook for 10 minutes, allowing the vegetables to soften.
4. Add Final Ingredients
   • Stir in the chopped sun-dried tomatoes, white beans, and baby spinach.
   • Add the cream, Parmesan cheese, lemon zest, and lemon juice.
   • Cook for a few more minutes until everything is warmed through.
5. Serve & Garnish
   • Ladle the soup into bowls.
   • Garnish with extra Parmesan cheese and fresh parsley.
   • Serve with warm, crusty bread.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian