Creamy Tuscan White Bean and Lemon Soup
A nourishing creamy Tuscan white bean and lemon soup filled with Italian sausage, beans, spinach, and sundried tomatoes. A one-pot meal perfect for lunches or easy weeknight dinners.
It’s been cold & rainy lately, so I made this creamy Tuscan white bean and lemon soup recipe I found on Half Baked Harvest. This delicious Italian-style soup uses simple ingredients and is on the table within 45 minutes. This quick and easy white bean and sausage soup was a hit with all of us and paired nicely with a loaded garden salad and freshly baked bread.
Creamy Tuscan White Bean and Lemon Soup
Ingredients:
- 4 oz oil-packed sun-dried tomatoes, chopped, + 1½ tbsp of the oil
- ½ lb spicy Italian sausage
- 1 small yellow onion, diced
- ½ cup carrots, diced
- ½ cup celery, diced
- 1 shallot, diced
- ½ tbsp Italian seasoning
- Pinch of crushed red pepper flakes, to taste
- 2 large cloves garlic, minced
- 4 cups of chicken broth
- 1 (14 oz) can of white beans, drained & rinsed
- Sea salt and freshly cracked black pepper, to taste
- 1 cup baby spinach, chopped
- ½ cup whole milk, heavy cream, or half & half
- ¼ cup parmesan cheese, freshly grated
- Zest and juice of ½ a lemon + some wedges for serving
- 1 tbsp fresh parsley, chopped
How to Make a Creamy Tuscan White Bean and Lemon Soup
Place 1½ tablespoons of oil from the sun-dried tomatoes into a large Dutch oven heated over medium-high heat. Chop the sun-dried tomatoes, and set aside until needed.
Add the sausage and onion; cook, breaking up the meat, until browned, about 3 minutes.
Add the carrots, celery, shallot, Italian seasoning, crushed red pepper flakes, sea salt, and freshly cracked black pepper, to taste; cook for 5 minutes, stirring occasionally.
Add the garlic and cook, stirring constantly, for 1 minute.
Add the chicken broth and simmer for 15 minutes over medium heat until the veggies are tender.
Add the spinach, sun-dried tomatoes, and white beans.
Mix in the cream, parmesan, lemon zest, lemon juice, and fresh parsley. Simmer for another 5-10 minutes. Taste and re-season if needed.
Divide the soup among bowls and serve with additional parmesan and lemon wedges. Enjoy!
Equipment
Ingredients
- 4 oz oil-packed sun-dried tomatoes, chopped, + 1½ tbsp of the oil
- ½ lb spicy Italian sausage
- 1 small yellow onion diced
- ½ cup carrots diced
- ½ cup celery diced
- 1 shallot diced
- ½ tbsp Italian seasoning
- Pinch of crushed red pepper flakes to taste
- 2 large cloves garlic minced
- 4 cups of chicken broth
- 1 (14 oz ) can of white beans, drained & rinsed
- Sea salt and freshly cracked black pepper to taste
- 1 cup baby spinach chopped
- ½ cup whole milk heavy cream, or half & half
- ¼ cup parmesan cheese freshly grated
- Zest and juice of ½ a lemon + some wedges for serving
- 1 tbsp fresh parsley chopped
Instructions
- Place 1½ tablespoons of oil from the sun-dried tomatoes into a large Dutch oven heated over medium-high heat. Chop the sun-dried tomatoes, and set aside until needed.
- Add the sausage and onion; cook, breaking up the meat, until browned, about 3 minutes.
- Add the carrots, celery, shallot, Italian seasoning, crushed red pepper flakes, sea salt, and freshly cracked black pepper, to taste; cook for 5 minutes, stirring occasionally.
- Add the garlic and cook, stirring constantly, for 1 minute.
- Add the chicken broth and simmer for 15 minutes over medium heat until the veggies are tender.
- Add the spinach, sun-dried tomatoes, and white beans.
- Mix in the cream, parmesan, lemon zest, lemon juice, and fresh parsley. Simmer for another 5-10 minutes. Taste and re-season if needed.
- Divide the soup among bowls and serve with additional parmesan and lemon wedges. Enjoy!
