Tuscan White Bean Sausage Soup
Creamy Tuscan white bean sausage soup with hearty Italian sausage, beans & spinach in one easy pot. Cozy comfort food ready in 45 min!
Ingredients
- 1 pound mild Italian sausage
- 1 large yellow onion, diced (about 1 ½ cups)
- 3 ribs celery diced
- 2 large carrots, sliced into rounds
- 2 teaspoons garlic minced
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper
- ½ teaspoon ground black pepper
- 4 cups (32 ounces) chicken broth
- 2 cans (15.5 ounces) each Great Northern beans, drained and rinsed
- 2 cups (60 g) fresh baby spinach
- ½ cup (119 g) heavy whipping cream
- Chopped fresh parsley, for garnish
Instructions
- In a large Dutch oven over medium-high heat, add the sausage. Cook, breaking it up with a wooden spoon, until browned and no pink remains, stirring occasionally (about 10-15 minutes). Drain excess fat if desired.
- Reduce heat to medium. Add the diced onion, celery, and carrot rounds. Cook, stirring frequently, until the onion softens (about 3-5 minutes). Stir in the minced garlic and cook for 1 more minute until fragrant.
- Add the tomato paste, Italian seasoning, crushed red pepper, and black pepper. Stir well to coat the vegetables and sausage evenly.
- Pour in the chicken broth and add the drained beans. Stir to combine, then bring the soup to a gentle simmer. Cook for 6-7 minutes, or until the carrots and celery are tender.
- Stir in the heavy whipping cream and fresh baby spinach. Continue cooking until the spinach wilts completely (about 2-5 minutes). Taste and adjust seasoning if needed.
- Ladle into bowls while warm. Garnish with chopped fresh parsley.