Italian Sausage White Bean Soup
A comforting and flavorful soup made with Italian sausage, white beans, and vegetables, perfect for chilly days and family gatherings.
Ingredients
Main Ingredients
- 1 lb Italian sausage (spicy or mild) You can substitute with turkey sausage for a lighter version.
- 2 cans Canned white beans (cannellini or great northern) Or use dried beans; just soak and cook them beforehand.
- 2 medium Carrots Feel free to swap with parsnips.
- 2 stalks Celery
- 1 medium Onion Provides a classic aromatic base.
- 3 cloves Garlic Fresh is best; use garlic powder if necessary.
- 4 cups Chicken or vegetable broth The flavorful liquid that ties all the ingredients together.
- 1 can Diced tomatoes Canned is convenient, but fresh tomatoes work too.
- 2 teaspoons Herbs (thyme and bay leaf) For earthiness and aromatic complexity.
- 2 cups Spinach or kale (optional) Adds a nutritional boost and vibrant color.
- 1 tablespoon Olive oil For sautéing the vegetables.
Instructions
Preparation
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the Italian sausage, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.
- Stir in the diced onion, carrots, and celery. Sauté for another 5 minutes until the vegetables soften.
- Add minced garlic and cook for 1 more minute.
- Pour in the diced tomatoes (with juice), white beans, and vegetable or chicken broth. Add thyme and bay leaf, and bring to a gentle boil.
- Reduce the heat to low and let the soup simmer for 30 minutes. Season with salt and pepper to taste.
- If using spinach or kale, stir it in during the last 5 minutes of cooking until just wilted.
- Ladle the soup into bowls and enjoy with some crusty bread.
Notes
Try adding zucchini, bell peppers, or any leftover vegetables you have. For an extra kick, sprinkle in some red pepper flakes while sautéing the sausage. Stir in a splash of cream or coconut milk for a richer soup. Check your sausage label for gluten-free options.