Description
A hearty and nutritious soup featuring Tuscan flavors, perfect for comforting meals in under 30 minutes.
Ingredients
Scale
- 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
- Parsley, chopped for garnish
Instructions
- In a large Dutch oven over medium-high heat, add the sausage. Cook until browned, about 10-15 minutes, breaking it apart as it cooks.
- Reduce the heat to medium and toss in the onions, celery, and carrots. Sauté until the onions soften, around 3-5 minutes. Mix in the garlic and cook for one more minute until fragrant.
- Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper.
- Pour in the chicken broth and add the drained beans. Bring to a gentle simmer and let it bubble away for 6-7 minutes until the celery and carrots are tender.
- Add the heavy cream and toss in the baby spinach, stirring until the spinach wilts, around five minutes.
- Serve warm, garnished with chopped parsley.
Notes
Refrigerate leftovers in an airtight container for up to four days. This soup freezes well; cool completely before freezing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 335
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 17g
- Cholesterol: 50mg