This rich, tangy soup is made with Italian sausage, white beans, and creamy Parmesan. It’s gluten-free and packed with 30 grams of protein per serving.

With the winter season coming up, there is nothing more satisfying than a warm bowl of soup. And, this is exactly the soup my family always brings up when they want something comforting.

While this hearty soup makes a complete meal, the lemon juice cuts the richness of the cream and Parmesan, making every bite as light as possible.

I know that after one bite of this soup, you’ll just keep getting back for more.

One of the things about most soups is that they tend to be lower in protein. However, that’s not a problem with this one.

This soup packs over 30 grams of protein per serving thanks to the combination of chicken sausage and white beans. Thanks to its high protein and fiber content, it’s a soup that will keep you full for a long time.

Ingredients and Substitutes

Sun-dried tomatoes (1 8 oz jar) – Swap with fire-roasted red peppers or use canned diced tomatoes.

Italian chicken sausage (1 lb) – You can use turkey sausage, regular Italian pork sausage, or a plant-based sausage if you want a vegetarian version.

Yellow onions, chopped (2) – Switch with shallots or red onions.

Garlic, minced (6 cloves) – Substitute with garlic powder (3 tsp) or use garlic paste.

Celery stalk, chopped (1 medium) – Bell peppers can provide a similar flavor and crunch.

Carrots, chopped (2 medium) – Replace with parsnips or sweet potatoes.

Italian seasoning (2 tbsp) – Try making your own by combining dried basil, oregano, thyme, and rosemary.

Garlic powder (1 tbsp) –You can also use garlic paste or garlic flakes.

Chili powder (1/4 tsp) – Switch with smoked paprika or chipotle powder.

Chicken stock (6 cups) – Swap with vegetable broth or beef stock.

White beans, drained and rinsed (2 16 oz  cans) – Substitute with chickpeas or canned navy beans.

Sea salt, to taste

Black pepper, to taste

Baby spinach (2 cups) – You can use Swiss chard, kale, or arugula.

Heavy cream (1 cup) – Replace with half-and-half or try coconut milk for a dairy-free alternative.

Parmesan cheese, grated (1/2 cup) – Use Pecorino Romano or nutritional yeast for a plant-based version.

Juice of 1 lemon  – Lime works as well.

Lemon zest (2 tsp)

FOR SERVING

Parsley, chopped

How to Make Creamy Tuscan Bean Soup

Step 1. Drain 3 tbsp of the oil from the sun-dried tomatoes into a large pot. Then, chop the sun-dried tomatoes and set them aside.

Place a large pot over medium-high heat. Add the chicken sausage and onion and cook for 6-8 minutes. Make sure you break up the sausage.

Step 2. Once the sausage browns and the onions are soft, add the garlic, celery, carrots, Italian seasoning, garlic powder, chili powder, salt, and pepper. Cook for 4-5 minutes, stirring occasionally.

Step 3. Pour the chicken stock and bring the soup to a simmer. Cook for 10-15 minutes or until the carrots and celery are tender.

Step 4. Add the white beans, sun-dried tomatoes, and spinach. Cook for 2-3 minutes, until the spinach wilts and the beans are warmed trough.

Step 5. Reduce the heat and then stir in the heavy cream, Parmesan, lemon juice, and lemon zest. Cook for 2-3 minutes, stirring to combine all the ingredients.

Step 6. Add salt and pepper to taste and top with fresh parsley to garnish.

My Tips & Tricks

1. Let it simmer at low heat: Let the soup simmer after adding the cream, but avoid boiling it. This can cause the dairy to separate.
2. Use freshly grated Parmesan: Try to avoid using pre-shredded cheese. Freshly grated Parmesan cheese melts more smoothly and blends better into the broth.
3. Season at the end: Taste and adjust the seasoning at the end. The saltiness of the chicken stock and Parmesan can vary, so it’s better to adjust until you are ready to serve.