Italian Sausage, White Bean, and Spinach Soup

Italian Sausage, White Bean and Spinach Soup is the perfect soup for a cool Fall day. It's delicious and quick to prepare.

If I had to declare my favorite thing to cook, it would undoubtedly be soup. Soups of all kinds. From thin, watery broths to rich, thick almost-stews. I like them all.

They can cool you down in summer or warm you in winter. They make you feel better when you're under the weather and can satisfy a rumbly tummy when nothing else will.

I spend much of my time in the kitchen making soups of one kind or another. Long, slow simmering soups like the classic French onion and quick no-cook soups like gazpacho.

I really enjoy playing around with ingredients for soup and coming up with combinations that work well. Like this Italian Sausage, White Bean, and Spinach Soup.

This delightful soup is just perfect for the Fall season. Its Italian flavors are quite nicely satisfying and all it really needs to make it complete is a sprinkling of Parmesan cheese and some crusty bread on the side.

I topped our toasted baguette slices with roasted tomatoes and I'd encourage you to try those if you have the time.

Italian Sausage, White Bean and Spinach Soup is the perfect soup for a cool Fall day. It's delicious and quick to prepare. Click To Tweet

How to Make Italian Sausage, White Bean and Spinach Soup:

Heat a Dutch oven or similar deep pot over medium high heat. Add the olive oil, garlic, red pepper, and Italian sausage breaking up the sausage as it cooks. I use a potato masher to break up the sausage, but a fork or spoon works, too. Cook until no pink color shows in the sausage.

Add the chicken broth, tomatoes with their juice (break up the tomatoes), and spinach. Bring to a boil, then reduce the heat and simmer 15 minutes.

Drain the beans and add them along with the Parmesan cheese, and salt. Cook for an additional 15 minutes.

Garnish with additional Parmesan cheese. Serve with toasted baguette and roasted tomatoes (optional).

To make the roasted tomatoes: Preheat the oven to 300 degrees. Slice several plum tomatoes lengthwise and place on a parchment paper lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Cook for 45 minutes to 1 hour or until the tomatoes begin to blackened on the edges.

Enjoy!

More Soup Recipes on Never Enough Thyme

• Peas and Greens Soup
• Leek and Potato Soup
• 15 Bean Soup
• Black & White Bean Soup
• Turkey Mushroom and Potato Soup

Soup Recipes From Other Bloggers

• French Country Short Rib and Onion Soup from Creative Culinary
• Creamy White Cheddar Corn Soup from Amanda's Cookin'
• Double Mushroom Soup from Kalyn's Kitchen
• Mom's Chinese Chicken Soup from Steamy Kitchen
• Cheeseburger Soup from Damn Delicious

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Italian Sausage, White Bean, and Spinach Soup

A delicious, quick to prepare soup perfect for the Fall season.

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Course: Soups and Stews

Cuisine: American

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Servings: 4 servings

Calories: 497kcal

Author: Lana Stuart

Ingredients

• 1 tblsp. olive oil
• 3 cloves garlic minced
• 1/4 tsp. red pepper flakes
• 4 Italian sausage links casings removed
• 4 cups chicken broth
• 14.5 oz. can whole plum tomatoes with juice
• 5 oz. baby spinach
• 15 oz. can white beans
• 2 tblsp. Parmesan cheese plus more for garnish
• 1/2 tsp. salt

Instructions

• Heat a Dutch oven or similar deep pot over medium high heat. Add the olive oil, garlic, red pepper, and Italian sausage. Cook until no pink color shows in the sausage.
• Add the chicken broth, tomatoes with their juice (break up the tomatoes), and spinach. Bring to a boil, then reduce the heat and simmer 15 minutes.
• Drain the beans and add them along with the Parmesan cheese, and salt. Cook for an additional 15 minutes.
• Garnish with additional Parmesan cheese. Serve with toasted baguette and roasted tomatoes.
• To make the roasted tomatoes: Preheat the oven to 300 degrees. Slice several plum tomatoes lengthwise and place on a parchment paper lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Cook for 45 minutes to 1 hour or until the tomatoes begin to blackened on the edges.

Notes

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Nutrition

Serving: 1g | Calories: 497kcal | Carbohydrates: 41g | Protein: 27g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 19g | Cholesterol: 50mg | Sodium: 2248mg | Fiber: 7g | Sugar: 13g

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Lana Stuart

Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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