Ingredients
Scale
- 1 pound mild Italian sausage
- 1 large yellow onion (diced, about 1 ½ 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
- 4 cups (32 ounces) chicken broth
- 2 cans (15.5 ounces each) Great Northern beans (drained and rinsed)
- 2 cups (60 g) fresh baby spinach
- ½ cup (119 g) heavy whipping cream
- Parsley (chopped for garnish)
Instructions
- In a large Dutch oven over medium-high heat, add the sausage. Cook until browned, breaking up the meat with a wooden spoon, about 10-15 minutes.
- Reduce the heat to medium. Add the diced onions, celery, and carrots. Cook until the onions soften, about 3-5 minutes.
- Add the minced garlic and cook for an additional minute.
- Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper until well combined.
- Pour in the chicken broth, then add the drained and rinsed beans. Bring to a simmer and let it simmer for 6-7 minutes, or until the celery and carrots are tender.
- Stir in the heavy cream and spinach. Cook until the spinach wilts, about 5 minutes.
- Serve warm, garnished with chopped parsley.
Notes
Use good quality sausage for the best flavor. Feel free to add more vegetables like zucchini or kale for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: None