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Spicy Italian Sausage and Cannellini Bean Soup

A hearty, flavorful soup featuring spicy Italian sausage and nutritious cannellini beans, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Meat
  • 1 pound spicy Italian sausage Feel free to choose chicken or turkey for a lighter option.
Beans and Broth
  • 1 can (15 oz) cannellini beans Drained and rinsed.
  • 4 cups low-sodium chicken or vegetable broth
  • 1 can (14.5 oz) diced tomatoes Undrained.
Vegetables
  • 1 medium onion Diced.
  • 3 cloves garlic Minced.
  • 2 carrots carrots Sliced.
  • 2 stalks celery Sliced.
  • 2 cups fresh spinach or kale Chopped.
Herbs and Seasonings
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper To taste.
  • Crushed red pepper flakes Optional for extra heat.

Method
 

Cooking Instructions
  1. In a large pot, over medium heat, add your spicy Italian sausage. Cook until it’s nicely browned, breaking it up with a spoon as it cooks.
  2. Once the sausage is cooked, toss in the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the onion becomes translucent.
  3. Pour in the cannellini beans, diced tomatoes, broth, basil, oregano, and a dash of salt and pepper. Stir everything together, and let it simmer for about 20 minutes on low heat.
  4. Stir in the spinach (or kale) and let it wilt for a couple of minutes. If you’re a fan of spice, now’s the time to sprinkle in some crushed red pepper flakes.
  5. Ladle the soup into bowls, and optionally, top it with a sprinkle of Parmesan cheese. Enjoy with crusty bread.

Notes

This soup keeps well in the fridge for about 3-4 days and can be frozen. Leave out the spinach until ready to serve for best flavor.