Description
A hearty, nutritious soup featuring lean turkey sausage and cannellini beans that delivers 18g protein per serving with rich, comforting flavors.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound lean turkey sausage, casings removed
- 1 large yellow onion, diced
- 3 celery stalks, diced
- 3 medium carrots, diced
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 6 cups low-sodium chicken broth
- 3 cans (15 oz each) cannellini beans, drained and rinsed
- 2 bay leaves
- 1 cup fresh spinach, chopped
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- 1. Heat olive oil in large Dutch oven over medium-high heat. Cook turkey sausage 6-8 minutes, breaking into pieces.
- 2. Add onion, celery, and carrots. Cook 5-6 minutes until vegetables soften.
- 3. Add garlic, thyme, oregano, and paprika. Cook 60-90 seconds until fragrant.
- 4. Pour in chicken broth, scraping up browned bits. Bring to boil.
- 5. Add 2 cans beans and bay leaves. Reduce heat and simmer 15-20 minutes.
- 6. Mash half of remaining beans, then add all to soup. Simmer 10 minutes more.
- 7. Remove bay leaves. Season with salt and pepper.
- 8. Stir in spinach until wilted. Remove from heat and add lemon juice and parsley.
Notes
Store refrigerated up to 4 days or freeze up to 3 months. Add splash of broth when reheating if soup thickens.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 285
- Sugar: 6g
- Sodium: 650mg
- Fat: 8g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 18g