Description
A cozy and comforting meal in just 30 minutes! This hearty soup features spicy Italian sausage, creamy cannellini beans, and fresh spinach, making it a perfect weeknight dinner.
Ingredients
Scale
- 19 ounces spicy (hot) crumbled Italian sausage
- 1 small chopped onion
- 4 cloves minced garlic
- 1 teaspoon Italian seasoning or Herbs de Provence
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon red pepper flakes
- 2 medium sliced carrots
- 15 ounces canned cannellini beans, rinsed and drained
- 4 cups chicken stock
- 5 ounces fresh spinach
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Cook sausage and vegetables: In a large saucepan, add sausage, onion, garlic, Italian seasoning, thyme, and red pepper flakes. Cook over medium heat, stirring regularly, until onion softens and starts to brown. Stir in carrots and half of the rinsed and drained white beans.
- Make soup: Pour in chicken stock, stir well, cover, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until carrots are tender. Add spinach and remaining white beans. Cover and let spinach wilt on low heat.
- Thicken (optional): For a thicker soup, transfer half of the remaining white beans with a ladle of soup liquid to a blender and blend. For a chunkier texture, mash them with a fork. Add blended mixture back to the pot.
- Finish: Remove soup from heat and stir in heavy cream. Adjust seasonings with salt, pepper, and additional red pepper flakes if desired. Top with fresh thyme before serving.
Notes
- Adjust the spice level by using mild or hot sausage.
- For a vegetarian version, substitute sausage with a plant-based alternative.
- Prep Time: 10 mins
- Cook Time: 20 minutes
- Category: soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg