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Sausage, White Bean and Spinach Soup

Published on October 19, 2017 | By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

This simple, creamy soup is packed with flavor and plenty of colorful veggies.  Use pork or chicken sausage, either hot or mild Italian depending on how spicy you like it!  Serve it with your favorite crusty Italian bread.

Instead of spinach, you could use other greens like kale or collard greens.  Just cook them in the soup for about 5 minutes longer before serving, since they are heartier than spinach.

Creamy Sausage White Bean Spinach Soup Recipe #souprecipe

Recipe Rating

  • (5 /5)
  • (1 Rating)

Ingredients

  • 2 Tb. olive oil
  • 1 pound (16 oz.) Isernio's Italian Sausage - Mild or Hot, Pork or Chicken
  • 1 large onion, finely chopped
  • 2 bell peppers (red, orange or yellow), finely chopped
  • 2 carrots, diced
  • 4 garlic cloves, minced
  • 2 Tb. fresh sage, minced (or 2 tsp. dried)
  • 1 Tb. fresh rosemary, minced (or 1 tsp. dried)
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 4 cups low sodium chicken broth
  • 1 14-oz. can diced tomatoes
  • 3 15-oz. cans cannellini beans, drained and rinsed
  • 1/2 cup heavy cream
  • 8 oz. bag fresh spinach leaves
  • Grated Parmesan cheese to taste

Instructions

  1. Heat oil in a large pot over medium heat. Crumble and cook sausage until brown and no longer pink inside, about 10 minutes. Transfer sausage to a plate and set aside. Add onion, peppers, carrots and garlic to pot and cook, stirring often, until onions are tender, about 7 minutes.
  2. Add sage, rosemary, salt and pepper to mixture. Stir in chicken broth, tomatoes (including juice) and reserved sausage. Bring to a boil, then reduce heat and simmer for 15 minutes.
  3. In a medium bowl, coarsely mash beans from 1 can with a fork or potato masher. Add mashed beans to pot. Temper the heavy cream by adding a small amount of hot soup mixture to cream, until cream is warmed, then slowly add the cream into the pot. Stir in remaining 2 cans of beans. Simmer for 10 minutes.
  4. Lastly, remove soup from heat and stir in spinach, allowing it to slightly wilt before ladling into serving bowls. Top soup with grated Parmesan cheese.
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