Description
A hearty and flavorful soup featuring Italian sausage, beans, and vegetables.
Ingredients
Scale
- 1 lb Italian sausage
- 1 medium yellow onion, chopped
- 3 large carrots, peeled and chopped
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon dried marjoram
- ⅛ teaspoon ground cayenne pepper
- 4 cups low-sodium chicken broth
- 1 (15-ounce) can diced tomatoes
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 4 cups baby spinach
- ¼ cup heavy cream
- chopped fresh parsley (for garnish)
- salt to taste
- freshly ground black pepper to taste
Instructions
- In a large Dutch oven or heavy stockpot, brown the Italian sausage over medium heat. Halfway through the browning process, add the chopped onions, carrots, and celery. Cook until the sausage is brown and the onions and celery are soft.
- Add the drained beans, tomatoes, and chicken broth. Simmer for 15-20 minutes. Stir in the spinach the last few minutes of cooking.
- Reduce the heat to low and add the garlic, Italian seasoning, marjoram, and cayenne pepper. Cook for 1 minute while stirring.
- Stir in the chicken broth, diced tomatoes, and cannellini beans. Simmer for 15 minutes. Turn the heat as low as it goes and stir in the spinach and cream and cook just until the spinach wilts.
- Remove 2 cups of soup and puree it with an immersion or stand blender. Return it to the pot. Season with salt and freshly ground black pepper to taste.
Notes
- This soup is perfect for a cold day.
- It can be made ahead and reheats well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 21g
- Cholesterol: 60mg