Italian Sausage Bean and Spinach Soup
Warm up your soul with a comforting bowl of Italian Sausage Bean and Spinach Soup, a hearty and flavorful dish that’s perfect for any time of year. This one-pot recipe combines rich, savory Italian sausage (choose mild or spicy to suit your taste), tender cannellini beans, and vibrant spinach in a robust broth flavored with garlic, Italian seasoning, and just a hint of crushed red pepper for a subtle kick. Packed with nutrient-rich vegetables like carrots, celery, and tomatoes, this soup is as wholesome as it is delicious. Ready in under an hour, it’s the ultimate easy dinner idea for busy weeknights, while also being elegant enough for entertaining. Serve it piping hot, topped with a sprinkle of Parmesan cheese and fresh parsley, for a cozy, restaurant-quality meal that feels as good as it tastes. Perfect for meal prepping or warming up leftovers, this Italian-inspired soup ticks all the boxes for comfort, nutrition, and simplicity.
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Recipe Information
Ingredients
- 1 pound mild or spicy Italian sausage
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 6 cups chicken broth
- 2 15-ounce cans cannellini beans, drained and rinsed
- 1 teaspoon dried Italian seasoning
- 0.25 teaspoon crushed red pepper flakes (optional)
- 4 cups fresh spinach leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- to taste Parmesan cheese, grated (for garnish, optional)
- to taste fresh parsley, chopped (for garnish, optional)
Instructions
Heat a large soup pot or Dutch oven over medium heat.
Remove the casings from the Italian sausage (if applicable), and add the sausage to the pot. Cook the sausage, breaking it up with a spoon, until browned and fully cooked, about 7-8 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the olive oil to the same pot, if needed, and heat. Add the diced onion, carrots, and celery. Sauté the vegetables until they are softened, about 5-7 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the canned diced tomatoes (with their juices), chicken broth, drained cannellini beans, Italian seasoning, and crushed red pepper flakes (if using). Stir to combine.
Return the cooked sausage to the pot and bring the soup to a boil over medium-high heat.
Once boiling, reduce the heat to low and simmer for 20-25 minutes, allowing the flavors to meld together.
Stir in the fresh spinach leaves and cook for 2-3 minutes, until the spinach is wilted.
Season the soup with salt and black pepper to taste.
Serve the soup hot, garnished with grated Parmesan cheese and fresh parsley, if desired.
Nutrition Facts
Calories |
2588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.3 g | 181% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 8964 mg | 390% | |
| Total Carbohydrate | 193.6 g | 70% | |
| Dietary Fiber | 58.9 g | 210% | |
| Total Sugars | 34.4 g | ||
| Protein | 150.4 g | 301% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1066 mg | 82% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 7452 mg | 159% | |
*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.
