Rich Tuscan-style soup with white beans, sausage, spinach, and carrots in a velvety cream broth. Ready in 30 minutes.
# What You Need:
→ Meats
01 - 12 oz Italian sausage, casings removed, crumbled
→ Vegetables
02 - 1 medium yellow onion, finely diced
03 - 2 medium carrots, peeled and diced
04 - 3 garlic cloves, minced
05 - 3.5 oz fresh baby spinach
→ Legumes
06 - 2 cans (14 oz each) cannellini or great northern beans, drained and rinsed
→ Broth & Dairy
07 - 3 cups low-sodium chicken broth
08 - 1 cup heavy cream
09 - 2 tablespoons unsalted butter
→ Herbs & Seasonings
10 - 1 teaspoon dried Italian herb mix
11 - 1/2 teaspoon crushed red pepper flakes
12 - Salt and freshly ground black pepper to taste
→ For Serving
13 - Freshly grated Parmesan cheese
14 - Crusty bread, optional
# How-To Steps:
01 - In a large pot or Dutch oven, melt butter over medium heat. Add crumbled sausage and cook, breaking up with a spoon, until browned and cooked through, approximately 5 minutes.
02 - Add onion and carrots, sautéing for 4 minutes until vegetables soften. Stir in garlic and cook for 1 minute until fragrant.
03 - Stir in the beans, Italian herb mix, and red pepper flakes. Pour in chicken broth and bring to a simmer.
04 - Reduce heat to low and stir in heavy cream. Simmer gently for 5 to 7 minutes, allowing flavors to meld.
05 - Add spinach and cook until wilted, approximately 2 minutes. Season with salt and pepper to taste.
06 - Ladle soup into bowls, top with freshly grated Parmesan, and serve with crusty bread if desired.
