Description
This Sausage, Bean, and Spinach Soup is the ultimate cozy one-pot meal!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casing removed
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each) white beans, rinsed and drained
- 5 cups chicken broth
- 1 teaspoon Italian seasoning
- 1 pinch red pepper flakes (optional)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 3 cups fresh spinach, roughly chopped
- Optional: grated Parmesan for serving
Instructions
- Begin by heating the olive oil in your large soup pot or Dutch oven over medium heat. Add the Italian sausage, breaking it apart with a spoon while it cooks, until browned and fully cooked, about 6 to 8 minutes. Remove and set aside.
- In the same pot, assess if you need more olive oil. Introduce the chopped onion, carrots, and celery, sautéing for about 5 to 7 minutes until soft and aromatic.
- Add the minced garlic and cook for 1 to 2 minutes. Pour in the diced tomatoes and scrape up any browned bits from the pot.
- Return the cooked sausage to the pot, add the white beans, chicken broth, Italian seasoning, red pepper flakes, salt, and black pepper, stirring to combine.
- Bring to a boil, then reduce to a simmer and cook uncovered for 20 to 25 minutes to blend flavors.
- Stir in the chopped fresh spinach during the last few minutes of cooking until wilted, about 2 to 3 minutes.
- Taste and adjust seasoning if needed, then ladle into bowls and serve with optional grated Parmesan and crusty bread.
Notes
For added creaminess, swirl in some heavy cream or a dollop of Greek yogurt at serving time. Adjust the spice level with more or less red pepper flakes as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 380 kcal
- Sodium: 850 mg
- Protein: 22 g