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 straightforward 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
straightforward 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: reliable 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
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