Creamy Tuscan Sausage and White Bean Soup with Cheesy Garlic Bread

A robust and creamy soup featuring savory Italian sausage, tender white beans, spinach, and a rich tomato broth, served alongside crispy, cheesy garlic bread for a satisfying and comforting meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 8
• Cuisine: Italian
• Difficulty: Easy
• Cost: $3.13/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• one-pot
• quick
• comfort food
• savory
• sauté
• bake

Ingredients

• 2 tablespoon olive oil
• 1.5 pound Italian sausage (casing removed)
• 1 yellow onion (large, diced)
• 4 clove garlic (minced)
• 1 teaspoon Italian seasoning
• 0.5 teaspoon red pepper flakes
• 1 can diced tomatoes (14.5 ounce, undrained)
• 2 can cannellini beans (15 ounce, rinsed and drained)
• 6 cup chicken broth (low-sodium)
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 cup heavy cream
• 5 ounce fresh spinach
• 1 whole garlic bread (loaf)
• 0.5 cup Parmesan cheese (grated)

Instructions

1. Preheat your oven to 400°F (200°C) for the garlic bread according to package directions, or prepare a skillet on the stove if using the pan method. While the oven preheats, heat the 2 tablespoons of olive oil in a large Dutch oven or soup pot over medium-high heat.
2. Add the 1 1/2 pounds of Italian sausage to the pot, breaking it up with a spoon, and cook for 5-7 minutes until browned and cooked through. Drain any excess grease.
3. Add the diced yellow onion and minced garlic to the pot. Sauté for about 3-4 minutes until the onion softens and becomes translucent.
4. Stir in the 1 teaspoon Italian seasoning and 1/2 teaspoon red pepper flakes (if using) and cook for 1 minute until fragrant.
5. Pour in the 1 (14 1/2 ounce) can diced tomatoes, 2 (15 ounce) cans cannellini beans, and 6 cups low-sodium chicken broth. Bring the mixture to a gentle simmer. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
6. Reduce heat to medium-low and simmer for 5-7 minutes to allow the flavors to meld.
7. While the soup simmers, cook the 1 loaf pre-made garlic bread according to package instructions until golden brown and crispy, about 5-8 minutes.
8. Stir in the 1 cup heavy cream and the 5 ounces fresh spinach. Cook for another 1-2 minutes, stirring gently, until the spinach has wilted. Do not boil once cream is added.
9. Taste and adjust seasoning as needed. Serve hot with a slice of the crispy cheesy garlic bread. Optionally, sprinkle with 1/2 cup grated Parmesan cheese for serving.

Notes

This soup tastes even better the next day, making it perfect for planned leftovers. It can be reheated gently on the stovetop or in the microwave. Adjust the red pepper flakes to your family's spice preference.

Nutrition (per serving)

• Calories: 670
• Protein: 33.5 g
• Carbohydrates: 40.5 g
• Fat: 40.5 g
• Fiber: 6.5 g
• Sodium: 880 mg
• Saturated Fat: 16.5 g
• Sugar: 3.2 g
• Cholesterol: 105 mg