Italian Sausage White Bean Soup with Spinach
This hearty one-pot soup is loaded with savory Italian sausage, creamy white beans, fresh spinach, and tender veggies. A cozy, protein-packed meal ready in just 15 minutes of prep!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Soup, Dinner, One-Pot Meals
- Method: Soup, Dinner, One-Pot Meals
- Cuisine: Stovetop, Simmered
- Diet: Gluten Free
Ingredients
1 tablespoon olive oil
1 lb Italian sausage (mild or spicy), casings removed
1 small yellow onion, diced
2 carrots, peeled and sliced
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes (optional)
2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
4 cups low-sodium chicken broth
2 cups baby spinach (or chopped spinach)
Salt and pepper, to taste
Optional garnish: grated Parmesan, fresh parsley
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the Italian sausage. Cook and crumble until browned and cooked through, about 5–6 minutes.
Add the onion, carrots, and garlic. Sauté for another 3–4 minutes, until vegetables begin to soften.
Stir in Italian seasoning and red pepper flakes (if using). Cook for 1 more minute.
Add the white beans and chicken broth. Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes.
Stir in the spinach and cook until wilted, about 2 minutes.
Season with salt and pepper to taste.
Ladle into bowls and top with grated Parmesan or parsley if desired. Serve warm.
Notes
For a creamier soup, mash some of the beans before adding or blend a portion of the soup.
Use turkey sausage for a leaner version.
Add pasta or rice for extra heartiness.
This soup keeps well in the fridge for up to 4 days and freezes beautifully.
Gluten-free and dairy-free as written (skip Parmesan for DF).
