Creamy Tuscan White Bean Lemon Soup Recipe

Introduction

This Creamy Tuscan White Bean Lemon Soup is a comforting and flavorful dish perfect for any season. Packed with hearty sausage, sun-dried tomatoes, and fresh spinach, it balances richness with a bright hint of lemon for a satisfying meal.

Ingredients

• 1 jar (8 ounce) oil-packed sun-dried tomatoes
• 1 pound spicy Italian chicken sausage
• 1 yellow onion, chopped
• 2 shallots, chopped
• 6 cloves garlic, chopped
• 1 cup chopped carrots
• 1/2 cup chopped celery
• 2 tablespoons Italian seasoning
• 6 cups broth
• 2 cans white beans
• Salt and black pepper, to taste
• 2 cups baby spinach
• 1 cup whole milk or cream
• 1/2 cup grated parmesan cheese
• Zest and juice of 1 lemon
• Chopped fresh parsley, for serving

Instructions

1. Step 1: Drain 3 tablespoons of oil from the sun-dried tomato jar into a Dutch oven. Chop the sun-dried tomatoes and set them aside.
2. Step 2: Heat the pot over medium-high heat. Add the sausage and chopped onion, cooking while breaking up the meat until browned.
3. Step 3: Add shallots, garlic, carrots, celery, Italian seasoning, salt, and black pepper. Cook for another 5 minutes until the mixture is fragrant.
4. Step 4: Pour in the broth and bring to a simmer. Cook for 10 minutes over medium heat until the vegetables are tender.
5. Step 5: Stir in the baby spinach, sun-dried tomatoes, and white beans.
6. Step 6: Mix in the cream (or whole milk), parmesan cheese, lemon zest, and lemon juice. Cook for a few more minutes until everything is warmed through.
7. Step 7: Divide the soup into bowls, garnish with extra parmesan and chopped fresh parsley. Serve warm, ideally with crusty bread.

Tips & Variations

• For a vegetarian version, substitute sausage with mushrooms or a plant-based sausage alternative.
• Use vegetable broth instead of chicken broth for a lighter flavor.
• Adjust the lemon juice to taste if you prefer a more or less tangy soup.
• Swap out baby spinach with kale or Swiss chard for a different leafy green texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Avoid boiling once cream is added to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried sun-dried tomatoes instead of oil-packed?

Yes, but rehydrate dried sun-dried tomatoes in warm water for about 20 minutes before chopping and adding. You might want to add a bit of olive oil to replicate the richness of the oil-packed variety.

Is it possible to make this soup ahead of time?

Absolutely. Prepare the soup up to the simmering step, then cool and refrigerate. Add spinach, cream, parmesan, and lemon just before reheating and serving for the freshest taste.

Creamy Tuscan White Bean Lemon Soup Recipe

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★★★★★

4.8 from 108 reviews

• Author: Cleo
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This Creamy Tuscan White Bean Lemon Soup is a comforting and flavorful dish featuring spicy Italian sausage, sun-dried tomatoes, hearty white beans, and fresh spinach in a creamy broth enlivened with lemon zest and juice. Perfect for a cozy meal, this soup combines rustic Italian flavors with a bright, zesty finish.

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Ingredients

Scale 1x2x3x

Sun-Dried Tomatoes and Oil

• 1 jar (8 ounce) oil-packed sun-dried tomatoes

Meat and Vegetables

• 1 pound spicy Italian chicken sausage
• 1 yellow onion, chopped
• 2 shallots, chopped
• 6 cloves garlic, chopped
• 1 cup chopped carrots
• 1/2 cup chopped celery

Seasonings and Broth

• 2 tablespoons Italian seasoning
• 6 cups broth (chicken or vegetable)
• Salt and black pepper, to taste

Beans, Greens, and Dairy

• 2 cans white beans, drained and rinsed
• 2 cups baby spinach
• 1 cup whole milk or cream
• 1/2 cup grated Parmesan cheese

Citrus and Garnish

• Zest and juice of 1 lemon
• Chopped fresh parsley, for serving

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Instructions

1. Prepare Tomatoes and Heat Oil: Drain 3 tablespoons of oil from the sun-dried tomato jar into a Dutch oven. Chop the sun-dried tomatoes finely and set them aside to use later in the soup.
2. Cook Sausage and Vegetables: Place the Dutch oven over medium-high heat. Add the spicy Italian chicken sausage and chopped yellow onion. Cook, breaking up the meat with a spoon, until the sausage is browned and the onions are softened. Then add the chopped shallots, garlic, carrots, celery, Italian seasoning, salt, and black pepper. Sauté everything together for about 5 minutes until fragrant and the vegetables start to soften.
3. Add Broth and Simmer: Pour in the broth and bring the mixture to a simmer over medium heat. Let it simmer for 10 minutes or until the vegetables are tender and flavors meld together.
4. Add Greens, Beans, and Dairy: Stir in the baby spinach, chopped sun-dried tomatoes, and drained white beans. Mix in the whole milk or cream, grated Parmesan cheese, lemon zest, and lemon juice. Cook the soup for an additional few minutes just until everything is warmed through and well combined.
5. Serve and Garnish: Ladle the soup into bowls. Garnish with extra grated Parmesan cheese and chopped fresh parsley. Enjoy the soup warm, ideally served with some crusty bread on the side.

Notes

• Use chicken or vegetable broth depending on your preference for a lighter or richer flavor.
• Spicy Italian sausage can be substituted with mild sausage or a plant-based sausage alternative for a different taste or dietary needs.
• Adjust the seasoning to taste; add more lemon juice for brightness or additional Parmesan for extra creaminess.
• This soup stores well and tastes great the next day, making it ideal for meal prep.
• For a dairy-free option, substitute cream and Parmesan with coconut cream and nutritional yeast respectively.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Tuscan Italian

Keywords: Tuscan soup, white bean soup, creamy soup, Italian sausage soup, lemon soup, spinach soup