Description
A hearty, comforting soup featuring savory Italian sausage, creamy cannellini beans, and fresh vegetables in a rich, flavorful broth. Perfect for cold evenings and easy weeknight dinners.
Ingredients
Scale
- 1 pound Italian sausage (sweet or hot)
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 6 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups fresh spinach, roughly chopped
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Parmesan cheese for serving
Instructions
- 1. Heat olive oil in a large pot over medium-high heat. Cook sausage, breaking it up, for 6-8 minutes until browned.
- 2. Add onion, carrots, and celery. Cook 5-7 minutes until vegetables soften.
- 3. Stir in garlic and cook 30-60 seconds until fragrant.
- 4. Add diced tomatoes and cook 2-3 minutes.
- 5. Pour in chicken broth, add beans, bay leaves, oregano, thyme, and red pepper flakes.
- 6. Bring to boil, then reduce heat and simmer 20-25 minutes.
- 7. Remove bay leaves, stir in spinach until wilted.
- 8. Remove from heat, stir in parsley, and serve with Parmesan cheese.
Notes
Store in refrigerator up to 4 days or freeze up to 3 months. Reheat gently and add broth if needed to thin.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 22g