Name: Creamy Tuscan White Bean Lemon Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-inspired
Ingredients: 1 jar (8 ounces) oil-packed sun-dried tomatoes; 1 pound spicy Italian chicken sausage; 1 medium yellow onion, chopped; 2 shallots, chopped; 6 cloves garlic, minced; 1 cup carrots, chopped; ½ cup celery, chopped; 2 tablespoons Italian seasoning; 6 cups chicken broth or vegetable broth; 2 cans (15 ounces each) cannellini or Great Northern beans, drained and rinsed; Salt and freshly ground black pepper, to taste; 2 cups fresh baby spinach; 1 cup whole milk or heavy cream; ½ cup freshly grated Parmesan cheese; Zest and juice of 1 fresh lemon; 2 tablespoons fresh parsley, chopped, for garnish; Extra grated Parmesan cheese, for serving (optional)

Description

A rich and comforting Creamy Tuscan White Bean Lemon Soup made with tender white beans, spicy Italian chicken sausage, fresh spinach, sun-dried tomatoes, Parmesan cheese, and a touch of lemon. This easy one-pot soup is packed with savory Italian-inspired flavors and ready in just 40 minutes. Perfect for cozy family dinners, busy weeknights, or meal prep!

Ingredients

Scale

1 jar (8 ounces) oil-packed sun-dried tomatoes
1 pound spicy Italian chicken sausage
1 medium yellow onion, chopped
2 shallots, chopped
6 cloves garlic, minced
1 cup carrots, chopped
½ cup celery, chopped
2 tablespoons Italian seasoning
6 cups chicken broth or vegetable broth
2 cans (15 ounces each) cannellini or Great Northern beans, drained and rinsed
Salt and freshly ground black pepper, to taste
2 cups fresh baby spinach
1 cup whole milk or heavy cream
½ cup freshly grated Parmesan cheese
Zest and juice of 1 fresh lemon
2 tablespoons fresh parsley, chopped, for garnish
Extra grated Parmesan cheese, for serving (optional)

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Instructions

Prepare the Sun-Dried Tomatoes: Drain 3 tablespoons of oil from the sun-dried tomato jar into a large Dutch oven or heavy-bottomed pot. Chop the sun-dried tomatoes and set them aside.
Brown the Chicken Sausage: Heat the reserved tomato oil over medium-high heat. Add the Italian chicken sausage and chopped yellow onion. Cook for 5–7 minutes, breaking the sausage into small pieces, until browned and fully cooked.
Cook the Vegetables: Add the chopped shallots, minced garlic, carrots, celery, and Italian seasoning. Season with salt and black pepper. Stir well and cook for another 5 minutes until fragrant and slightly softened.
Simmer the Broth: Pour in the chicken or vegetable broth and stir to combine. Bring to a gentle simmer over medium heat and cook for approximately 10 minutes, until the vegetables become tender.
Add the Beans and Spinach: Stir in the drained white beans, chopped sun-dried tomatoes, and fresh baby spinach. Cook for 2–3 minutes, until the spinach wilts.
Make the Soup Creamy: Reduce the heat to low. Stir in the whole milk or heavy cream and freshly grated Parmesan cheese. Add the lemon zest and freshly squeezed lemon juice. Stir gently until the cheese melts and the soup is heated through, about 2–3 minutes. Avoid boiling.
Adjust the Seasoning: Taste the soup and add more salt, black pepper, or lemon juice as needed. For a thicker consistency, mash a small portion of the white beans into the broth.
Serve and Enjoy: Ladle the Creamy Tuscan White Bean Lemon Soup into bowls. Garnish with chopped fresh parsley and additional Parmesan cheese. Serve warm with crusty bread or garlic toast.

Notes

White Beans: Cannellini beans are ideal for their creamy texture, but Great Northern or navy beans also work well.
Make It Creamier: Use heavy cream instead of whole milk for a richer, silkier broth.
Thicker Soup: Mash ½ cup of the cooked white beans or blend a small portion of the soup before serving.
Less Spicy: Replace spicy Italian chicken sausage with mild Italian chicken sausage.
Vegetarian Option: Omit the sausage, use vegetable broth, and add an extra can of white beans. Use vegetarian Parmesan-style cheese.
Fresh Lemon: Add the lemon juice near the end of cooking for the brightest flavor.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Freezing: For best results, freeze the soup before adding cream, Parmesan, and lemon. Store frozen for up to 2–3 months for best quality.
Reheating: Reheat gently over medium-low heat until thoroughly hot, stirring occasionally. Add a splash of broth if the soup becomes too thick.
Serving Suggestion: Pair with crusty sourdough bread, garlic toast, or a simple green salad.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 bowl (⅙ of recipe)
Calories: 540 kcal
Sugar: 9 g
Sodium: 1350 mg
Fat: 29 g
Saturated Fat: 9 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 43 g
Fiber: 10 g
Protein: 29 g
Cholesterol: 95 mg