Heat 2 teaspoons of the sun-dried tomato oil in a large pot over medium-high heat. Add diced bacon and cook until browned and crisp. Removing it from the pot with a slotted spoon helps retain that lovely grease needed for flavoring the soup.

Add diced onion and carrots to the pot and sauté for about three minutes. Pushing them to the edges creates space in the center where you'll add your Italian sausage next. Letting it sear before breaking it apart ensures those beautiful caramelized bits develop.

Stir in sun-dried tomatoes, garlic, and Italian seasoning; cook everything together for one minute until fragrant. Sprinkling flour on top thickens your soup nicely while stirring constantly prevents any lumps from forming.

Pour in the drained beans along with chicken broth. Bring everything to a boil first, then reduce heat to medium-low. Covering it while simmering for ten minutes allows all those delicious flavors to meld together beautifully.

Remove the lid, stir well, then fold in chopped spinach and heavy cream until the spinach wilts down into that creamy base. Tasting here is crucial! Adjust salt and pepper as needed; I typically use about half a teaspoon of pepper and up to half a teaspoon of salt depending on how salty your broth is.

Ladle your Tuscan Soup into bowls—don’t forget to top each serving with crispy bacon! Adding garnishes like Parmesan cheese and fresh parsley takes this dish from good to absolutely delightful. Enjoy every spoonful!