White Bean Spinach and Sausage Soup
Warm, hearty, and packed with flavor, this White Bean Spinach and Sausage Soup is the perfect comfort food for any season. Featuring tender white beans, nutrient-packed spinach, and savory Italian sausage, this one-pot wonder strikes the ideal balance between wholesome and indulgent. Aromatic vegetables like onions, carrots, and celery form the flavorful base, while dried thyme, oregano, and a hint of red pepper flakes lend a touch of rustic Italian flair. Ready in just 45 minutes, this easy-to-make soup is perfect for weeknight dinners or meal prepping. Serve it piping hot with a sprinkle of Parmesan cheese and a slice of crusty bread for a satisfying, soul-warming meal. Whether you're looking for a low-sodium option or a protein-rich dish, this recipe fits the bill, offering a delicious blend of comforting textures and bold flavors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, casing removed)
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 6 cups chicken broth (low-sodium preferred)
- 2 15-ounce cans canned white beans (e.g., cannellini or great northern), drained and rinsed
- 4 cups baby spinach
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.25 teaspoon crushed red pepper flakes (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup Parmesan cheese, grated (optional, for garnish)
Instructions
Heat the olive oil in a large Dutch oven or soup pot over medium heat.
Add the sausage to the pot, breaking it into small pieces with a wooden spoon. Cook for 6-8 minutes, or until the sausage is browned and fully cooked. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic, thyme, oregano, and red pepper flakes (if using). Cook for 1 minute, or until fragrant.
Pour in the chicken broth and bring the mixture to a simmer.
Add the rinsed white beans and cooked sausage back to the pot. Stir well and let the soup simmer for 15 minutes.
Add the spinach to the pot, stirring until it wilts, 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 hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 1290 mg | 56% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 4.1 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 249 mg | 19% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 757 mg | 16% | |
*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.
