This recipe is a very hearty Italian Sausage Soup with creamy white beans, fresh spinach, and shaved Parmesan that will warm your soul. Perfect for a comforting meal on a cold day! Substitute the spinach for kale and add more veggies like chopped carrots or green beans. Delicious!
I love this soup! It’s one of my all time favorite soup recipes and my go to for times when I’m in a hurry and need to get something on the table quickly. I’ve been making this recipe for 20 years now and every single time I make it I get rave reviews! It’s perfect served with any crusty bread or crackers. In the notes below, I’ve added some suggestions for additional vegetables that go well in the soup and if you prefer kale over spinach that can easily be substituted. Give this soup a try! You and your family will love it!!!
INGREDIENTS TO MAKE ITALIAN SAUSAGE, WHITE BEAN, AND SPINACH SOUP
- Italian sweet or hot pork or turkey sausages, casings removed
- Olive oil
- Onion
- Garlic cloves
- Chicken stock or broth
- Canned Cannellini or Great Northern white beans, drained and rinsed
- Caned petite diced tomatoes, drained or 1 cup chopped, seeded fresh tomatoes
- Baby spinach, stems removed
- Salt, to taste
- Ground black pepper, to taste
- Parmigiano-Reggiano
HOW TO MAKE ITALIAN SAUSAGE, WHITE BEAN, AND SPINACH SOUP
- In a 6 quart Dutch oven or large stock pot, crumble the sausage and cook until browned, about 5 minutes.
- Transfer to plate; set aside.
- Heat the olive oil over medium-low heat.
- Add the onion; cook until soft, about 4 minutes.
- Add the garlic; cook 1 minutes more.
- Stir in the stock, beans, tomatoes, and reserved sausage.
- Heat stirring until very hot.
- Add the baby spinach, cover and cook until the greens are wilted and tender, about 5 minutes.
- To serve, ladle in bowls and top with shaved or grated Parmigiano-Reggiano.
NOTES
- If using dried beans instead of canned, make enough for 3 1/2 to 4 cups. Cook the beans before adding to the soup.
- Vegetable Additions: Substitute fresh kale for the fresh spinach, add in 2 cups fresh or frozen carrots, peeled and chopped, and/or 2 cups fresh or frozen green beans, chopped into 1 to 1 1/2-inch pieces
Italian Sausage, White Bean, and Spinach Soup
Ingredients
- 4 links Italian sweet or hot pork or turkey sausages, casings removed
- 1 Tbsp olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 6 cups (48 fl oz) chicken stock or broth
- 2 cans (15-19 oz each) Cannellini or Great Northern white beans, drained and rinsed
- 1 (15 oz) can petite diced tomatoes, drained or 1 cup chopped, seeded fresh tomatoes
- 5 oz (or 5 handfuls) baby spinach, stems removed
- 1-2 tsps salt, to taste
- ½-1 tsp ground black pepper, to taste
- shaved or grated Parmigiano-Reggiano
Instructions
- In a 6 quart Dutch oven or large stock pot, crumble the sausage and cook until browned, about 5 minutes. Transfer to plate; set aside.
- Heat the olive oil over medium-low heat. Add the onion; cook until soft, about 4 minutes. Add the garlic; cook 1 minutes more. Stir in the stock, beans, tomatoes, and reserved sausage. Heat stirring until very hot. Add the baby spinach, cover and cook until the greens are wilted and tender, about 5 minutes.
- To serve, ladle in bowls and top with shaved or grated Parmigiano-Reggiano.
Notes
- If using dried beans instead of canned, make enough for 3 1/2 to 4 cups. Cook the beans before adding to the soup.
- Vegetable Additions: Substitute fresh kale for the fresh spinach, add in 2 cups fresh or frozen carrots, peeled and chopped, and/or 2 cups fresh or frozen green beans, chopped into 1 to 1 1/2-inch pieces
