Description

A rich and hearty soup combining Italian sausage with creamy white beans in a luscious broth, perfect for cozy dinners and meal prep

Ingredients

Scale

1 pound Italian sausage (mild or spicy)
2 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
2 cans (15 oz each) cannellini beans, drained and rinsed
4 cups chicken broth
1 cup heavy cream
2 teaspoons fresh thyme
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper
2 cups fresh spinach, chopped
1/2 cup grated Parmesan cheese

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Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat. Remove sausage from casings and cook until browned, breaking into bite-sized pieces, about 6-8 minutes. Transfer to a plate.
2. Add onions, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute until fragrant.
3. Pour in chicken broth, scraping up any browned bits from the bottom. Add beans, thyme, bay leaves, salt, and pepper.
4. Return cooked sausage to the pot and bring to a boil. Reduce heat and simmer for 20 minutes.
5. Remove bay leaves. Reduce heat to low and stir in heavy cream and spinach. Cook until spinach wilts, about 2-3 minutes.
6. Remove from heat and stir in Parmesan cheese. Taste and adjust seasonings as needed.
7. Serve hot with crusty bread and additional Parmesan for garnish.

Notes

Store in airtight containers in the refrigerator for up to 4 days. For freezing, prepare the soup base without cream. Freeze for up to 3 months. Thaw overnight and add fresh cream when reheating. Soup thickens when refrigerated, so add a splash of broth when reheating if needed.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl (approximately 1.5 cups)
Calories: 385
Sugar: 4g
Sodium: 890mg
Fat: 24g
Carbohydrates: 26g
Fiber: 7g
Protein: 18g