Tuscan White Bean Soup

A hearty and comforting Tuscan-style soup made with Italian sausage, vegetables, white beans, and a touch of cream for a wholesome one-pot meal perfect for busy nights.

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Prep Time 15

Cook Time 20

Total Time 35

Servings 6 people

Calories 548 kcal

Equipment

1 Pressure cooker Electric, such as Instant Pot

Ingredients

Main ingredients

1 pound Mild Italian sausage browned to perfection
1 large Yellow onion diced, about 1 ½ cups
3 ribs Celery diced
2 large Carrots sliced into rounds
2 teaspoons Garlic minced
1 tablespoon Tomato paste
1 teaspoon Italian seasoning
0.5 teaspoon Crushed red pepper
0.5 teaspoon Ground black pepper
4 cups Chicken broth
2 cans Great Northern beans drained and rinsed
2 cups Fresh baby spinach
0.5 cup Heavy whipping cream
Parsley chopped for garnish

Instructions

Brown the mild Italian sausage in the pressure cooker until crumbly and cooked through. Drain excess fat if needed.
Add diced onion, celery, and carrots. Cook for 5–7 minutes until softened and fragrant.
Add minced garlic, tomato paste, Italian seasoning, crushed red pepper, and black pepper. Cook for 1–2 minutes to develop flavor.
Pour in chicken broth, stir, and add the beans. Secure the lid and set to high pressure. Cook for 10 minutes then allow a 10-minute natural release.
Open lid, stir in spinach and heavy cream. Let spinach wilt and soup become creamy. Taste and season as needed. Garnish with parsley.

Notes

Leftovers store well in the fridge or freezer. Slow release helps maintain vegetable texture. Serve with crusty bread for a complete meal.