Description
Creamy Tuscan Sausage and White Bean Soup
Ingredients
1 lb Italian sausage, crumbled
2 tbsp olive oil
1 small onion, diced
2 carrots, sliced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
2 cups fresh spinach
2 cans (15 oz each) cannellini beans, drained and rinsed
1 tsp dried Italian seasoning
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste
Fresh thyme for garnish
Directions
Cook the sausage: Heat olive oil in a large pot over medium heat. Add crumbled sausage and cook until browned. Remove with a slotted spoon and set aside.
Sauté the veggies: In the same pot, add onion, carrots, and garlic. Sauté until softened and fragrant, about 5 minutes.
Build the base: Pour in chicken broth and bring to a simmer. Stir in the Italian seasoning and red pepper flakes, if using.
Add the beans: Stir in the cannellini beans and return the sausage to the pot. Simmer for 10 minutes to combine flavors.
Finish with cream: Lower the heat and stir in the heavy cream and spinach. Cook until spinach wilts, about 2-3 minutes. Season with salt and pepper to taste.
Serve: Ladle the soup into bowls, garnish with fresh thyme, and enjoy warm!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: ~350 kcal per serving
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