Ingredients
For the Soup Base
1 pound mild Italian sausage
1 large yellow onion, diced (about 1½ cups)
3 ribs celery, diced
2 large carrots, sliced into rounds
2 teaspoons garlic, minced
1 tablespoon tomato paste
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper
½ teaspoon ground black pepper
For the Broth
4 cups (32 ounces) chicken broth
For the Beans and Greens
2 cans (15.5 ounces each) Great Northern beans, drained and rinsed
2 cups (60 g) fresh baby spinach
For Creaminess
½ cup (119 g) heavy whipping cream
For Garnish
Chopped parsley
Instructions
- Heat a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and fully cooked.
- Add the diced onion, celery, and carrots to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the tomato paste, Italian seasoning, crushed red pepper, and black pepper. Stir well to coat the vegetables and sausage with the seasonings.
- Pour in the chicken broth and bring the mixture to a gentle boil.
- Add the drained Great Northern beans. Reduce the heat and let the soup simmer for about 15 minutes so the flavors can blend.
- Stir in the fresh spinach and cook for 2–3 minutes until the spinach wilts.
- Add the heavy whipping cream and stir well to combine. Allow the soup to warm through for another 2–3 minutes without boiling.
- Taste and adjust seasoning if needed.
- Ladle the soup into bowls and garnish with chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Italian
Nutrition
- Calories: 410 kcal