Tuscan Soup is pure comfort—bacon, Italian sausage, white beans, and sun-dried tomatoes simmered in a creamy, flavor-packed broth.
Creamy Tuscan Soup
I’ve been obsessed with sun-dried tomatoes lately—between Marry Me Chicken and Mediterranean Couscous Salad, they’re always in my kitchen.
The other day, a snowstorm hit, and I had sausage and bacon in the fridge. I used the base of my Tuscan Sausage and Potato Soup, made a few changes, and ended up with this rich, creamy soup. Crispy bacon, Italian sausage, white beans, and sun-dried tomatoes come together in one pot for a simple, hearty meal.
It’s easy to make and adjust—use mild or hot sausage, and serve with crusty, buttered bread for the perfect comfort meal.
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:
- Lasagna Soup with a creamy tomato base
- Potato Leek Soup with cream
- Creamy Vegetable Soup with loads of veggies
- Creamy Mushroom Soup Recipe with farro
- Cheeseburger Soup with ground beef
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!
Equipment
- Large pot 6-quart
Ingredients
- 1/2 cup oil-packed sun-dried tomatoes 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!
Video
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.
This is the best soup we’ve ever had. Hands down. It has all the best flavors and makes us do a little happy dance when we eat it! I love It so much that I made it for a large gathering during the holidays, and everyone just stopped at that first bite and said, “Wow! That’s DELICIOUS!!!” SO many people went back for more, and everyone asked for the recipe! I do usually sub turkey sausage for the Italian sausage, and regular cream seems to be creamy enough for our liking instead of heavy cream. Those are the only tweaks I make because it’s such a perfect recipe. Thanks for this and for all of your many fabulous recipes! Dinner is always a winner when I team up with you, Chelsea!!!
I am seriously so thrilled to hear this! Thanks so much for your comment, Pam!
Amazing!!! Restaurant quality!!!
I am so happy to hear this! Thanks Gloria! 🙂
Lunch! It was delish!
I am so thrilled to hear this! Thanks Tracey! 🙂
Can you use frozen spinach?
We haven’t tried with frozen spinach but if you don’t mind the taste and consistency of defrosted spinach I think you should be fine!
This stuff is amazing!!!! I’m going to have to double it next time. I used my Ninja stove top/crock pot so it is all one pot without using the stove.
So thrilled to hear this! Thanks Sandy! 🙂
Delicious! Love the way you show the steps in your recipes. Although a seasoned cook I do find they take longer than the time allotted. That is not truly note worthy. The recipes you present I know will work. Thanks!
I am so happy to hear this! Thanks! 🙂