Italian Spinach and Sausage Soup
Warm up your soul with this hearty Italian Spinach and Sausage Soup, a comforting one-pot wonder brimming with robust flavors and wholesome ingredients. Featuring savory Italian sausage, tender baby spinach, and creamy cannellini beans, this soup is a nutrient-packed blend of protein and greens. Brightened with diced tomatoes, aromatic garlic, and a medley of Italian herbs, it’s a perfect balance of rich, zesty, and fresh flavors. Ready in just 45 minutes, this easy recipe is an ideal weeknight dinner that pairs wonderfully with crusty bread for dipping. Whether you opt for mild or spicy sausage, each bowl is finished with a sprinkle of Parmesan cheese for a truly satisfying meal. Bursting with classic Italian-inspired goodness, this spinach and sausage soup is destined to become a family favorite! Keywords: Italian Spinach Soup, Sausage Soup Recipe, Easy Hearty Soups, One-Pot Dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 6 cups chicken broth (low sodium)
- 1 15-ounce can cannellini beans (white kidney beans), drained and rinsed
- 1 14.5-ounce can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes (optional)
- 6 cups baby spinach leaves
- 0.5 cup parmesan cheese, grated (for serving)
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the Italian sausage to the pot and cook until it is browned, breaking it into small pieces with a wooden spoon. Remove the sausage from the pot and set aside, leaving the drippings in the pot.
Add the diced onion, garlic, carrots, and celery to the pot. Cook for 4-5 minutes, stirring occasionally, until the vegetables are softened.
Pour in the chicken broth and bring the mixture to a simmer.
Stir in the cannellini beans, diced tomatoes, oregano, basil, and crushed red pepper flakes (if using). Return the cooked sausage to the pot and let the soup simmer over low heat for 20 minutes, allowing the flavors to meld together.
Add the baby spinach leaves to the pot and stir gently until they are wilted, about 2-3 minutes.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and sprinkle each serving with grated parmesan cheese.
Serve hot with a side of crusty bread for dipping.
Nutrition Facts
Calories |
407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 1263 mg | 55% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 4.7 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 194 mg | 15% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 801 mg | 17% | |
*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.
