Cannellini and Sausage Soup
Cozy up with a bowl of this hearty Cannellini and Sausage Soup, a soul-warming meal that combines robust Italian sausage, tender cannellini beans, and vibrant spinach in a flavorful broth. Infused with aromatic herbs like thyme and rosemary, along with a touch of red pepper flakes for subtle heat, this one-pot recipe is both comforting and incredibly satisfying. Packed with protein, fresh vegetables, and plenty of flavor, it’s ready to serve in just 45 minutes, making it an ideal weeknight dinner. Pair it with grated Parmesan and crusty bread for the ultimate finishing touch. Perfect for cold evenings or as a make-ahead meal, this wholesome soup is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 medium carrot, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.5 teaspoon crushed red pepper flakes
- 6 cups low-sodium chicken broth
- 2 15-ounce cans cannellini beans, drained and rinsed
- 4 cups fresh spinach leaves
- to taste salt
- to taste black pepper
- optional, for serving Parmesan cheese, grated
- optional, for serving crusty bread
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Remove the Italian sausage from its casing (if necessary) and add it to the pot. Cook, breaking it up with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Remove the cooked sausage with a slotted spoon and set aside.
In the same pot, add the diced onion, minced garlic, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Stir in the dried thyme, dried rosemary, and crushed red pepper flakes, cooking for 1-2 minutes until fragrant.
Return the cooked sausage to the pot, then pour in the chicken broth. Bring the mixture to a boil.
Reduce the heat to a simmer and add the cannellini beans. Cook for 10-15 minutes to allow the flavors to meld together.
Stir in the fresh spinach leaves and cook just until wilted, about 2 minutes.
Taste the soup and season with salt and black pepper as needed.
Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. Serve with crusty bread on the side.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1102 mg | 48% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 3.4 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 883 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
