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Tuscan soup served in a blue bowl.

Tuscan Soup

This Tuscan Soup is hearty and delicious. With Italian sausage, cannellini beans, potatoes, carrots, spinach, onions and garlic, this is one soup that won’t leave you hungry!
Course Soup
Cuisine Italian
Keyword bean soups, Italian sausage
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 627kcal
Author Elizabeth


  • 1 teaspoon Olive Oil
  • 1 pound Mild Italian Sausage casing removed (or use bulk sausage)
  • 1 Medium Onion finely diced
  • 1 Large Carrot diced
  • 4-5 Garlic Cloves minced
  • 2 tablespoon Flour
  • 8 cups Chicken Broth
  • 1 Large Potato peeled and cut into roughly 1 inch cubes
  • 15.5 ounce can Cannellini Beans drained and rinse
  • 1 cup Half and Half
  • 3 ounces Fresh Spinach
  • Salt to taste if needed


  • Heat the olive oil in a large pot over medium-high heat. When the oil is hot, but not smoking, add the sausage.
  • Cook the Italian sausage for approximately 3-4 minutes until it is browned. Stir the sausage frequently while breaking up any large pieces with a wooden spoon or spatula.
  • Lower the heat to medium and add the onions and carrots to the pot.
  • Cook the vegetables with the sausage for 2-3 minutes until the onions are translucent, stirring frequently.
  • Add the garlic and cook for 1 minute, stir frequently.
  • Add the flour to the pot and cook for 1 minute, stirring constantly.
  • Add the chicken broth to the pot while gently scraping any bits off the bottom. Raise the heat to high and bring the broth to a boil.
  • Once the soup comes to a boil, lower the heat to medium-low and cover the pot. Keep the soup at a simmer and cook for 15-20 minutes, stirring occasionally.
  • Raise the heat to medium-high and bring to soup to a full boil.
  • Add the potatoes and the cannellini beans.
  • Lower the heat to medium, cover and continue cooking the soup for 15-20 minutes, or until the potatoes are tender.
  • Remove the pot from the heat. Add the half and half to the soup and stir until incorporated. Now, place the pot back over medium-low to low heat but do not allow the soup to come to a boil.
  • Add the spinach to the Tuscan soup. Heat it gently until the spinach wilts. This will only take a minute or two, stir occasionally.
  • Taste the Tuscan Soup and add salt, if needed. As a reference, we didn’t add extra salt to our soup.


Calories: 627kcal | Carbohydrates: 58g | Protein: 32g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 72mg | Sodium: 1751mg | Potassium: 2102mg | Fiber: 13g | Sugar: 3g | Vitamin A: 3170IU | Vitamin C: 34mg | Calcium: 286mg | Iron: 11mg