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
Instructions
- 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.
- 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.
- Simmer the Soup
- Pour in the broth and bring to a simmer.
- Let cook for 10 minutes, allowing the vegetables to soften.
- 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.
- 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
