Tuscan Soup is pure comfort—bacon, Italian sausage, white beans, and sun-dried tomatoes simmered in a creamy, flavor-packed broth.
author’s note
A Snow Day and the Best Dinner Decision!
I’ve been on a sun-dried tomato kick lately, and between my Marry Me Chicken and Mediterranean Couscous Salad, I’m finding every excuse to open another jar!
When a snowstorm hit the other day, soup was an easy dinner decision. I had sausage and bacon in the fridge, so I started with my Tuscan Sausage and Potato Soup and took it in a slightly different direction. White beans, sun-dried tomatoes, and a creamy broth made the best base for all that sausage and crispy bacon.
This is my kind of dinner: simple ingredients, one pot, and so much flavor. You can use mild or hot sausage, but the crusty, buttered bread? That’s a must for getting every last bit of broth!
Ingredients
Here’s what you’ll need to make Tuscan Soup:
- Sun-dried tomatoes: Go for oil-packed instead of vacuum-packed. If they have added herbs, even better!
- Bacon: Adds smoky flavor and a touch of saltiness.
- Onion & carrots: Dice small and evenly for even cooking.
- Italian sausage: Sear and brown thoroughly for the best flavor.
- Garlic & Italian seasoning: These both deliver flavor!
- Flour: Slightly thickens the broth for a heartier texture.
- Cannellini beans: Rinse to remove extra salt; leave out if you aren’t a fan.
- Chicken broth: A good broth makes all the difference. Use low-sodium if needed.
- Spinach: Coarsely chop for better distribution in the soup.
- Heavy cream: Makes the soup creamy and rich.
Tuscan Soup Tips
- Use good ingredients: Fresh veggies, good broth, marbled sausage, and quality beans make a big difference.
- Sauté veggies well: Brings out sweetness and makes for the best flavor base.
- Season as you go: Add salt little by little and taste as you go.
- Add a splash: A little vinegar or lemon juice brightens the soup.
- Italian sausage: Remove casings if using links. Choose mild or hot, and serve red pepper flakes on the side for extra heat.
Variations
Easy Ways to Change Tuscan Soup
- Swap the greens: Use kale instead of spinach; cook a little longer to soften.
- Make it dairy-free: Use full-fat coconut milk instead of cream. Note the soup will be slightly sweeter.
- Change the beans: Try Great Northern or navy beans.
- Go gluten-free: Use gluten-free flour and check labels to be sure.
What to Serve With Tuscan Soup
- Bread for dunking: Toast and butter No-Knead Bread or serve warm Dinner Rolls on the side.
- Green salad: Try Italian Salad, Garden Salad, or Olive Garden Salad.
- Garlic bread or Focaccia: Perfect for soaking up the broth.
- Fresh fruit or fruit salad: A light, refreshing side.
Storage
Leftovers?
- Cool Tuscan Soup fully then store in an airtight container in the fridge.
- Keep in the fridge for up to 3 days. Add broth or water when reheating on the stovetop.
- Not for freezing—dairy and spinach won’t hold up well.
More Comforting Soup Recipes:
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The Very Best Lasagna Soup Recipe
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Potato Leek Soup Recipe
Soups And Stews
Creamy Vegetable Soup
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Mushroom Carrot Soup
Tuscan Soup
Tuscan Soup is a hearty mix of bacon, Italian sausage, garlic, and creamy cannellini beans. Use mild or hot sausage to adjust the spice, and top with Parmesan and parsley for extra flavor!
Video
Equipment
- Large pot 6-quart
Ingredients
- 1/2 cup sun-dried tomatoes in oil drained and diced, plus 2 teaspoons oil
- 5 slices bacon diced (5 ounces)
- 1 cup diced yellow onion 1 onion
- 1 cup diced carrots peeled, 2 carrots
- 1 pound Italian sausage hot or mild
- 1 tablespoon minced garlic 3 cloves
- 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
- 3 cups baby spinach coarsely chopped
- 1 cup heavy cream
- Salt and pepper
- Serving suggestions see note 1
Instructions
- 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.
- 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.
- Stir in sun-dried tomatoes, garlic, and Italian seasoning for 1 minute until fragrant. Sprinkle flour on top, stirring constantly for another minute.
- Pour in the drained beans and chicken broth. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10 minutes. Remove the lid and stir. Add the chopped spinach and heavy cream. Stir until the spinach is wilted.
- Taste and add salt and pepper as needed (I use ½ teaspoon pepper and ¼–½ teaspoon salt, depending on the broth). Ladle into bowls, top with bacon, and garnish with Parmesan and parsley if desired. Enjoy!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Try some of these optional serving suggestions! Freshly chopped parsley, Parmesan cheese, and/or red pepper flakes.
Storage: Let soup cool completely, transfer to an airtight container, and store in the fridge for up to 3 days. You may need to add a little bit of broth or water to thin it when reheating. I don’t recommend freezing this soup.
Nutrition
Serving: 1serving | Calories: 611kcal | Carbohydrates: 26g | Protein: 22g | Fat: 47g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.02g | Cholesterol: 117mg | Sodium: 1287mg | Potassium: 903mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2124IU | Vitamin C: 18mg | Calcium: 134mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazingly good and hearty soup! I added only 3/4 cup cream, which was plenty, and I too stirred the bacon into the soup toward the end, and garnished with parmesan when serving. Next time, I would increase the amount of vegetables — carrot, onion, maybe add bell pepper and celery. Definitely a favorite!
I’m so thrilled to hear this! Thanks Matthew!