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Tuscan Soup Recipe

Tuscan Soup Recipe
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★★★★★

4.9 from 13 reviews

A hearty and flavorful Tuscan Soup combining savory Italian sausage, crisp bacon, sun-dried tomatoes, cannellini beans, and fresh baby spinach in a creamy broth. This comforting soup is perfect for any season and easy to prepare with simple ingredients.

Ingredients

Scale

Meat and Protein

  • 5 slices bacon, diced (approximately 5 ounces)
  • 1 pound Italian sausage (hot or mild)

Vegetables and Aromatics

  • 1 cup diced yellow onion (about 1 medium onion)
  • 1 cup diced carrots (peeled, about 2 medium carrots)
  • 1 tablespoon minced garlic (about 3 cloves)
  • 3 cups baby spinach, coarsely chopped
  • 1/2 cup sun-dried tomatoes in oil, drained and diced

Liquids and Others

  • 2 teaspoons oil (from the sun-dried tomatoes)
  • 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)
  • 1 cup heavy cream
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Cook Bacon: 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. Use a slotted spoon to remove the bacon and set aside on a paper towel-lined plate, leaving the rendered grease in the pot.
  2. Cook Onion, Carrots, and Sausage: Add the diced onion and carrots to the pot and sauté for about 3 minutes until slightly softened. Push the vegetables to the edges of the pot, then add the Italian sausage to the center. Let it sear without stirring for a moment, then break it apart with a spoon and cook until deeply browned and cooked through.
  3. Add Flour and Seasonings: Stir in the diced sun-dried tomatoes, minced garlic, and Italian seasoning. Cook 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, creating a thickening base.
  4. Simmer the Soup: Pour in the drained cannellini beans and chicken broth. Bring the mixture to a boil, then reduce heat to medium-low. Cover and let the soup simmer for 10 minutes, allowing the flavors to meld and the soup to thicken slightly.
  5. Add Spinach and Cream: Remove the lid and stir the soup. Add the chopped baby spinach and heavy cream, stirring until the spinach wilts and the soup is creamy and well combined.
  6. Season and Serve: Taste the soup and season with salt and freshly ground black pepper as needed (typically around ½ teaspoon pepper and ¼ to ½ teaspoon salt depending on broth saltiness). Ladle the soup into bowls, top with the reserved crispy bacon, and optionally garnish with grated Parmesan cheese and chopped fresh parsley. Serve hot and enjoy!

Notes

  • You can substitute turkey bacon or a plant-based bacon alternative for a lighter or vegetarian option, though the flavor will differ.
  • For a spicier soup, use hot Italian sausage instead of mild.
  • If you don’t have sun-dried tomato oil, use olive oil or vegetable oil and add the sun-dried tomatoes directly.
  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Serving suggestions: enjoy with crusty bread, grated Parmesan, or a fresh green salad.

Nutrition

Keywords: Tuscan Soup, Italian Soup, Sausage Soup, Bacon Soup, Creamy Soup, Cannellini Bean Soup, Spinach Soup

Find it online: https://todayfoodrecipe.com/tuscan-soup-recipe/