Creamy Tuscan White Bean Lemon Soup
This is my family’s all-time favorite quick and easy Italian-style soup. It’s got spicy Italian chicken sausage cooked with onions, shallots, garlic, and Italian seasoning—all simmered together to make the most wonderfully creamy and slightly spicy soup. We toss in carrots, celery, sun-dried tomatoes, a couple of cans of white beans, and fresh baby spinach. Right before serving, a splash of cream, some parmesan, and a squeeze of lemon juice balance out the spice and add the perfect touch of richness. Ladle it into bowls and finish with extra parmesan and fresh parsley. Honestly, it’s just the yummiest!
Ever since Christmas Eve, we’ve been buried in snow—chilly temps and plenty of wintery days. And you know what? I’m still totally loving this cozy weather.
It always gets me in the mood to make some of my favorite recipes of the year. And judging by the numbers, a lot of you feel the same way.
I guess it’s true—so many of us really do crave a comforting, cozy meal!
Lately, I’ve been obsessed with soup. Like, new ideas every single day obsessed. But when I whipped up this simple, spicy Tuscan-style soup, I knew it was something special.
The flavors, the colors, that creamy texture—everything about it screamed delicious. Turns out, it’s now one of my top favorites… and my family’s too!
A big part of that is thanks to the spicy Italian chicken sausage. It’s one of my favorite things to grab from Whole Foods—I usually pick up a pound from the meat counter. If you’re lucky, they’ll make it fresh for you, and the seasoning is just perfect.
That spicy sausage in the creamy broth? Amazing. And the lemon added right at the end? It balances everything so well. Such a delicious winter soup!
Here’s what you’ll need:
- Sun-dried tomatoes (the ones packed in oil from the jar)
- Spicy Italian chicken sausage (pork sausage works too)
- Onions
- Shallots
- Garlic
- Carrots
- Celery
- Italian seasoning
- Broth
- Canned white beans
- Baby spinach
- Cream or whole milk
- Parmesan cheese
- Lemon zest and juice
- Fresh parsley
Special Tools:
None! Just a big Dutch oven or soup pot. Seriously, this recipe couldn’t be easier.
Let’s make it!
Step 1: The Sun-Dried Tomatoes
Start with the sun-dried tomatoes. I love using the oil-packed ones from a jar—not only are the tomatoes delicious, but I also use the oil from the jar to cook the chicken. That oil is already seasoned, so it adds even more flavor. Just make sure it’s extra virgin olive oil.
A lot of people toss the oil, but don’t! It’s packed with flavor and makes a big difference.
Step 2: Cook the Sausage
Heat the sun-dried tomato oil in a Dutch oven. Add the sausage and onions and let them brown. Then toss in the shallots, garlic, carrots, and celery. Sprinkle in the Italian seasoning too.
Let the veggies soften up a bit
Step 3: Add the Broth & Simmer
Next, pour in the broth and let it simmer until the veggies are tender and the whole kitchen smells incredible
Step 4: Finish the Soup
Now, stir in the spinach, sun-dried tomatoes, and white beans. Mix in the cream, parmesan, and lemon, and heat everything through.
The cheese will melt right into the broth, making it extra creamy.
Time to Serve!
Divide the soup into bowls and top each with extra parmesan and freshly chopped Italian parsley.
And, obviously, no Italian soup is complete without some crusty bread—I’m a huge fan of warm ciabatta, or my Nonnie’s homemade beer bread. Both are perfect with this soup!
Finally, if you make this Creamy Tuscan White Bean Lemon Soup, leave a comment or give it a rating! I love hearing from you and always do my best to reply to every single note. And if you make it, tag me on Instagram! Seeing your recipe photos is my absolute favorite.