Description
This Creamy Tuscan White Bean Lemon Soup is a hearty, flavorful dish combining spicy Italian sausage, sun-dried tomatoes, white beans, and fresh spinach in a savory broth finished with cream, Parmesan cheese, and a bright lemon zest and juice. Perfect for a comforting meal, this soup boasts layers of taste with tender vegetables and a creamy texture that is elevated by fresh herbs and a hint of citrus.
Ingredients
Meats and Vegetables
- 1 pound spicy Italian chicken sausage
- 1 yellow onion, chopped
- 2 shallots, chopped
- 6 cloves garlic, chopped
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 2 cups baby spinach
- 1 jar (8 ounce) oil-packed sun-dried tomatoes
Seasonings and Liquids
- 3 tablespoons oil (from the sun-dried tomato jar), for cooking
- 2 tablespoons Italian seasoning
- 6 cups broth (vegetable or chicken)
- Salt and black pepper, to taste
- Zest and juice of 1 lemon
Dairy and Cheese
- 1 cup whole milk or cream
- 1/2 cup grated Parmesan cheese
Beans and Garnish
- 2 cans white beans, drained and rinsed
- Chopped fresh parsley, for serving
Instructions
- Prepare the sun-dried tomatoes and oil: Drain 3 tablespoons of oil from the sun-dried tomato jar into a Dutch oven. Chop the sun-dried tomatoes finely and set them aside for later use.
- Brown the sausage and sauté onions: Place the Dutch oven over medium-high heat and add the Italian sausage and chopped yellow onion. Cook, breaking up the meat with a spoon, until the sausage is browned and the onion is softened, about 5-7 minutes.
- Add aromatics and vegetables: Stir in the chopped shallots, garlic, carrots, celery, Italian seasoning, salt, and black pepper. Continue cooking for another 5 minutes until the mixture is fragrant and the vegetables begin to soften.
- Simmer with broth: Pour in 6 cups of broth and bring the soup to a simmer over medium heat. Let it cook for about 10 minutes until the vegetables are tender and the flavors meld together.
- Add greens, beans, and sun-dried tomatoes: Mix in the baby spinach, chopped sun-dried tomatoes, and drained white beans. Stir gently to combine all the ingredients evenly.
- Finish with cream, cheese, and lemon: Pour in the whole milk or cream, add the grated Parmesan cheese, and incorporate the zest and juice of 1 lemon. Cook the soup for a few more minutes, stirring occasionally, until everything is warmed through and the soup is creamy.
- Serve and garnish: Ladle the hot soup into bowls and garnish with additional grated Parmesan cheese and chopped fresh parsley. Serve immediately, ideally accompanied by warm bread for a complete meal.
Notes
- You can substitute vegetable broth for chicken broth to make the soup suitable for a vegetarian diet, though you may want to replace the sausage with a plant-based alternative.
- Adjust the level of spiciness by choosing mild sausage or removing some sausage if preferred.
- For a thicker soup, mash some of the beans before adding them to the pot.
- To make this soup gluten-free, ensure that the broth and sausage do not contain gluten.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.
