Sausage Soup with Spinach, Potatoes, and White Beans

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Description:
This hearty Sausage Soup with Spinach, Potatoes, and White Beans is a comforting and nutritious dish that’s perfect for chilly days. Packed with flavor from Italian sausage, fresh spinach, and tender potatoes, this soup is not only delicious but also easy to prepare. It’s a one-pot meal that will warm you up from the inside out!

Ingredients:

  • Italian sausage (mild or spicy, casings removed): 1 lb (450 g)
  • Olive oil: 1 tbsp
  • Onion (chopped): 1 medium
  • Carrots (diced): 2 medium
  • Celery (diced): 2 stalks
  • Garlic (minced): 3 cloves
  • Potatoes (diced): 2 medium (about 2 cups)
  • Chicken broth: 4 cups (960 ml)
  • Canned white beans (like cannellini or Great Northern, drained and rinsed): 1 can (15 oz / 425 g)
  • Fresh spinach: 4 cups (or 1 bag)
  • Dried thyme: 1 tsp
  • Bay leaf: 1
  • Salt: ½ tsp
  • Black pepper: ½ tsp
  • Lemon juice (for brightness): 1 tbsp
  • Fresh parsley (chopped, for garnish)

Optional Ingredients:

  • Red pepper flakes (for heat)
  • Grated Parmesan cheese (for serving)

Instructions:

  1. Cook the sausage:
    In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Remove the sausage and set it aside, leaving the drippings in the pot.
  2. Sauté the vegetables:
    In the same pot, add chopped onion, diced carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add minced garlic and cook for an additional minute until fragrant.
  3. Add potatoes and broth:
    Stir in the diced potatoes, chicken broth, dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
  4. Add sausage and beans:
    Return the cooked sausage to the pot along with the drained white beans. Simmer for another 5 minutes to heat through.
  5. Stir in spinach and lemon juice:
    Add the fresh spinach to the soup, stirring until wilted, about 2-3 minutes. Stir in the lemon juice for added brightness.
  6. Serve:
    Remove the bay leaf and taste the soup for seasoning adjustments. Ladle into bowls and garnish with fresh parsley and grated Parmesan cheese if desired.

Tips for Success:

  • Sausage choice: Feel free to use turkey sausage or a vegetarian sausage alternative for a lighter or meatless version.
  • Vegetable options: Add other vegetables like zucchini or bell peppers for extra flavor and nutrition.
  • Storage: This soup keeps well in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Recommendations:

  • Serving suggestions: Serve with crusty bread or a side salad for a complete meal.
  • Adjusting consistency: If you prefer a thicker soup, you can mash some of the white beans against the side of the pot or blend a portion of the soup and then stir it back in.

Nutrition (per serving, approx. based on 6 servings):

  • Calories: 320
  • Protein: 20 g
  • Fat: 15 g
  • Carbohydrates: 30 g
  • Fiber: 6 g
  • Sugar: 3 g
  • Sodium: 650 mg

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