Creamy Sausage, Bean, and Spinach Soup
A warm and easy one-pot meal combining savory sausage, soft beans, and bright spinach in a creamy broth, perfect for busy nights.
Ingredients
Main Ingredients
- 1 lb Italian sausage Use good-quality sausage for best flavor.
- 1 can white beans (such as cannellini or Great Northern), drained and rinsed You can use navy beans or chickpeas as alternatives.
- 4 cups spinach, washed and roughly chopped Fresh spinach is recommended.
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth Use vegetable broth for a vegetarian version.
- 1 cup heavy cream or coconut cream Add cream off the heat to prevent curdling.
- Salt and pepper to taste Adjust seasoning at the end.
- Olive oil For cooking.
- Red pepper flakes (optional) For added heat.
Instructions
Cooking
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the diced onion and cook until translucent.
- Add minced garlic and cook for an additional minute until fragrant.
- Add the sausage to the pot, breaking it up with a spoon, and cook until browned.
- Stir in the white beans, spinach, and broth. Bring to a simmer and let cook for about 10 minutes.
- Reduce heat and stir in the cream. Season with salt, pepper, and red pepper flakes if desired.
- Cook for another 5 minutes until heated through.
- Serve warm in deep bowls.
Notes
Let the soup cool to room temperature before storing. Store in airtight containers in the fridge for up to 4 days or freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.