Tuscan Soup with Sun-Dried Tomatoes, Italian Sausage, and Spinach Recipe
A hearty and flavorful Tuscan Soup featuring sun-dried tomatoes, Italian sausage, cannellini beans, and fresh baby spinach simmered in creamy chicken broth. Crisp bacon adds a savory crunch, making it a perfect cozy meal for any season.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Meat & Protein
- 5 slices bacon, diced (about 5 ounces)
- 1 pound Italian sausage (hot or mild)
Vegetables & Aromatics
- 1/2 cup sun-dried tomatoes in oil, drained and diced (plus 2 teaspoons oil reserved)
- 1 cup diced yellow onion (about 1 medium onion)
- 1 cup diced carrots, peeled (about 2 medium carrots)
- 1 tablespoon minced garlic (3 cloves)
- 3 cups baby spinach, coarsely chopped
Pantry & Dry Ingredients
- 1 teaspoon Italian seasoning
- 2 tablespoons all-purpose flour
- 1 (15.5-ounce) can cannellini beans, drained and rinsed
- 1 (32-ounce) carton chicken broth (4 cups)
Dairy
- 1 cup heavy cream
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook Bacon: Heat 2 teaspoons of the reserved sun-dried tomato oil in a large pot over medium-high heat. Add the diced bacon and cook until browned and crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate. Leave the rendered bacon grease in the pot for added flavor.
- Sauté Onion and Carrots: Add the diced onion and carrots to the pot with the bacon grease. Sauté for 3 minutes until vegetables start to soften.
- Cook Sausage: Push the onions and carrots to the sides of the pot and add the Italian sausage to the center. Let the sausage sear without stirring briefly, then break it apart and continue cooking until it is deeply browned and cooked through.
- Add Flavorings and Flour: Stir in the diced sun-dried tomatoes, minced garlic, and Italian seasoning, cooking for about 1 minute until fragrant. Sprinkle the flour evenly over the mixture and stir constantly for another minute to cook out the raw flour taste.
- Simmer Soup: Pour in the drained cannellini beans and the chicken broth. Bring the mixture to a boil, then reduce heat to medium-low. Cover the pot and let it simmer for 10 minutes to meld the flavors and thicken slightly.
- Add Spinach and Cream: Remove the lid and stir the soup. Add the coarsely chopped baby spinach and heavy cream, stirring gently until the spinach wilts and the soup becomes creamy and smooth.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper to your preference (about ½ teaspoon black pepper and ¼ to ½ teaspoon salt depending on your broth). Ladle the soup into bowls and top with the crispy bacon. Optionally garnish with freshly grated Parmesan cheese and chopped parsley for extra flavor. Serve warm and enjoy!
Notes
- Use hot or mild Italian sausage depending on your spice preference.
- Sun-dried tomato oil enhances the flavor; reserve and use for cooking the bacon.
- For a thicker soup, you can add an extra tablespoon of flour or simmer longer.
- Substitute heavy cream with half-and-half for a lighter option, but soup will be less rich.
- Garnish with Parmesan cheese and fresh parsley for an authentic Tuscan touch.
- Leftovers keep well for up to 3 days refrigerated and reheat gently on the stovetop.
Keywords: Tuscan Soup, Italian Sausage Soup, Creamy Bean Soup, Bacon Soup, Sun-Dried Tomato Soup, Hearty Soup, Comfort Food
