Ingredients
Scale
- 1 jar (8 ounces) oil-packed sun-dried tomatoes
- 1 pound spicy Italian chicken sausage
- 1 yellow onion, chopped
- 2 shallots, chopped
- 6 cloves garlic, minced
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 2 tablespoons Italian seasoning
- 6 cups broth (chicken or vegetable)
- 2 cans white beans (drained and rinsed)
- 2 cups baby spinach
- 1 cup whole milk or cream
- Zest and juice of 1 lemon
Instructions
- In a Dutch oven, heat drained oil from sun-dried tomatoes over medium-high heat. Add sausage and onion; cook until browned.
- Stir in shallots, garlic, carrots, celery, Italian seasoning, salt, and pepper; cook for another 5 minutes.
- Pour in broth and bring to a simmer for about 10 minutes until vegetables are tender.
- Add spinach, sun-dried tomatoes, and white beans; mix well.
- Stir in cream, lemon zest, and juice. Cook for an additional few minutes until warmed through.
- Serve hot, garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 17g
- Cholesterol: 40mg