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Sausage and White Bean Soup
Emily

Sausage and White Bean Soup

A hearty, comforting soup packed with Italian sausage, cannellini beans, crushed tomatoes, and fresh spinach. Perfect for a cozy weeknight meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Italian-American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp extra-virgin olive oil
  • 1 lb hot Italian sausage, casings removed
  • 1 onion, chopped
  • 3 cloves garlic, sliced thin
  • 0.25 tsp red pepper flakes
  • 4 cups chicken broth
  • 1 can (15 oz) cannellini beans, rinsed
  • 1.5 cups canned crushed tomatoes
  • 0.5 tsp table salt
  • 0.25 tsp black pepper
  • 3 oz (3 cups) baby spinach

Equipment

  • Dutch oven or large pot
  • wooden spoon
  • Measuring cups and spoons
  • ladle
  • serving bowls

Method
 

  1. Heat olive oil in a Dutch oven over medium heat. Add sausage, breaking it up with a spoon, and cook until no longer pink, about 4 minutes. Add onion, garlic, and red pepper flakes, cooking for 3–5 minutes until softened.
  2. Stir in chicken broth, cannellini beans, crushed tomatoes, salt, and pepper. Bring to a boil, scraping up any browned bits. Reduce heat to medium-low, cover, and simmer for 15 minutes to meld flavors.
  3. Remove from heat and stir in spinach. Adjust seasoning with salt and pepper to taste. Serve hot.

Notes

For a milder flavor, use sweet Italian sausage instead of hot. Add extra veggies like carrots, celery, or zucchini for more nutrition. Serve with crusty bread or a side salad to complete the meal.