“Brittney’s Italian Roots Run Deep — Even When Life Runs Fast”

Let’s be real… some recipes come from cookbooks, and some come straight from your DNA.
For me? Italy basically lives in my bloodstream. The flavor, the comfort, the attitude. And even though I’m juggling being a founder, running a sustainability-minded business, raising my sweet kiddo, and trying not to lose my mind—I still crave those cozy, heritage-filled dishes that taste like home.

But do I have time for a five-hour simmering pot of Sunday sauce?
Absolutely not.
Hard pass. Mama is tired.

That’s where Brittney’s Spicy Tuscan Mama Soup comes in.
It's the perfect middle ground between a recipe passed down from the nonnas and the reality of my life today—fast, flavorful, and not a single complicated step in sight.

It’s loaded with spicy Italian sausage (because we like things with personality), creamy broth, spinach for balance (ish), beans for heartiness, and a splash of roasted tomatoes to give it that deep, rustic warmth. And yes, we sauté the carrots in olive oil because:
a) flavor,
b) texture,
c) I’m Italian and we don’t skip olive oil. Ever.

But my favorite part?
Serving it with a warm croissant on the side.
Not very traditional, I know—but dip that flaky little crescent into the creamy broth just once and tell me you’re not instantly converted. It’s giving… Tuscan café meets Parisian bakery meets “I’m just trying my best today.”

This soup is for all my busy girls balancing kids, careers, chaos, dreams, and dinner.
It’s proof that comfort food doesn’t need to be complicated—and that your roots can show up in your kitchen even when your schedule is out here wilding.

Light a candle. Warm the pot. Rip the croissant. Dip. Enjoy.

And maybe pretend you’re eating it in a stone cottage in Tuscany… even if you’re actually in leggings on your couch with Paw Patrol playing way too loudly in the background.

Buon appetito, babes. Now go make that soup.

Ingredients

• 19 oz spicy (hot) crumbled Italian sausage
• 1 small onion, chopped
• 5 cloves garlic, minced
• 3 large carrots, diced. We don't the carrot to overshadow the herbs! 
• 1 tablespoon olive oil (or more… our Italian hearts say yes )
• 1 teaspoon Herbs de Provence (our fave!)
• 1 tablespoon rosemary or rosemary salt
• ¼ teaspoon red pepper flakes (to taste)
• ¼ teaspoon paprika
• ½ can roasted tomatoes (drained slightly)
• 1.5 cans cannellini beans, rinsed + drained
• 6 cups chicken stock
• 3 oz fresh spinach for color
• 1 cup heavy cream
• Salt + pepper to taste

Step-by-Step Instructions

1. Sauté the Good Stuff

In a large pot, heat the olive oil over medium heat.
Add the chopped onions, minced garlic, and sliced carrots (trust the process—carrots belong here). Add in the Italian sausage and sauté’ together.  We want those spices in all areas! Even carrots!  
Sauté for 5–7 minutes until the onions are soft and fragrant.

2. Brown That Sausage

Use a wooden spoon to crumble it up and cook until browned (about 6–8 minutes).

3. Season Like an Italian Nonna Watching Over You

Sprinkle in the Herbs de Provence, rosemary, red pepper flakes, and paprika.
Give it all a warm, cozy stir.

4. Add the Tomatoes + Beans

Pour in half a can of roasted tomatoes.
Add the rinsed cannellini beans.
Stir everything and let those flavors become besties.

5. Pour in the Chicken Stock

Add all 6 cups.
Bring to a boil, then reduce heat and simmer for 15 minutes so everything gets happy.

6. Add the Spinach + Cream

Stir in the spinach and let it wilt down.
Reduce heat to low and pour in the heavy cream.
Simmer 20 more minutes. Boil for 2 minutes ONLY!

7. Taste + Adjust

Add salt and pepper to taste.
Serve warm—with a buttery croissant for dipping (THE MOVE, okay?!