Description
A hearty, comforting soup with Italian sausage, cannellini beans, and vegetables in a creamy broth. Ready in 30 minutes using just one pot.
Ingredients
Scale
- 1 pound Italian sausage, casings removed
- 1 medium yellow onion, diced
- 3 carrots, sliced into rounds
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, drained
- 1/2 cup heavy cream
- 2 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- 2 tablespoons olive oil (if needed)
Instructions
- 1. Brown the sausage in a large Dutch oven over medium-high heat, breaking it up as it cooks, 6-8 minutes.
- 2. Add onion, carrots, and celery to the pot. Cook 5-6 minutes until vegetables soften.
- 3. Add garlic, oregano, thyme, and red pepper flakes. Stir for 30 seconds until fragrant.
- 4. Stir in tomato paste and cook for 1 minute.
- 5. Pour in chicken broth, scraping up any browned bits from the bottom.
- 6. Add beans and diced tomatoes. Bring to a boil, then simmer 10-12 minutes.
- 7. Reduce heat to low and slowly stir in heavy cream. Simmer gently 2-3 minutes.
- 8. Add spinach and stir until wilted, 1-2 minutes.
- 9. Remove from heat and stir in Parmesan and parsley. Season with salt and pepper.
- 10. Serve immediately in bowls with additional cheese if desired.
Notes
Store leftovers in refrigerator up to 4 days. Reheat gently to prevent cream from curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 1180mg
- Fat: 28g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 22g