Description
A hearty and warming soup featuring spicy Italian sausage, creamy cannellini beans, and a rich tomato broth, perfect for a comforting meal.
Ingredients
Scale
For the Crust:
- 1 lb spicy Italian sausage, casings removed
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 (28 oz) can crushed tomatoes
- 2 (15 oz) cans cannellini beans, rinsed and drained
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 2 cups fresh spinach
- Grated Parmesan cheese for serving
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove sausage with a slotted spoon and set aside.
- Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add the garlic and cook for 1 more minute until fragrant.
- Pour in the chicken broth and crushed tomatoes, scraping the bottom of the pot to release any browned bits. Stir in the cooked sausage, cannellini beans, oregano, and red pepper flakes. Season with salt and pepper.
- Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes to allow the flavors to meld.
- Stir in the fresh spinach and cook until just wilted, about 2 minutes. Taste and adjust seasoning if necessary.
- Ladle the soup into bowls and serve hot, topped with grated Parmesan cheese.
Notes
You can customize the seasonings to taste.