Creamy Tuscan Sausage Soup
A rich and comforting soup that brings the classic flavors of Tuscany right to your kitchen table.
dailyrecipesbook.comThis soup is one of my favorite ways to warm up on a chilly evening. It combines savory Italian sausage and crispy bacon with creamy broth and tender white beans for a meal that feels like a big hug in a bowl.
My top tip for this recipe is to use a good quality chicken stock. Since the broth base is so important for the overall flavor, a rich stock really makes the sun dried tomatoes and herbs shine.
Ingredients
- 4 slices thick cut bacon, chopped
- 1 pound mild Italian sausage, casings removed
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1/2 cup sun dried tomatoes, chopped
- 4 cups chicken broth
- 1 can cannellini beans, rinsed and drained
- 1 cup heavy cream
- 2 cups fresh baby spinach
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- 1
Place a large pot over medium heat and cook the chopped bacon until it is nice and crispy.
- 2
Add the Italian sausage to the pot with the bacon and cook until browned, making sure to break it up into small pieces with your spoon.
- 3
Stir in the diced onion and cook for about five minutes until it is soft and translucent.
- 4
Add the minced garlic and dried oregano, cooking for one minute until fragrant.
- 5
Pour in the chicken broth and add the sun dried tomatoes and white beans.
- 6
Bring the soup to a gentle simmer and let it cook for about fifteen minutes so all the flavors can blend together.
- 7
Turn the heat down to low and stir in the heavy cream and fresh spinach, cooking just until the spinach has wilted.
- 8
Season with salt and pepper to taste and serve it while it is hot.
๐ก Tips
This soup tastes even better the next day after the flavors have had time to settle in the fridge. Store any leftovers in an airtight container for up to three days. It pairs perfectly with a side of crusty toasted sourdough bread for dipping.
Made this recipe? Let us know how it went.
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