creamy italian sausage

+ white bean soup
5 from 3 votes
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6

Ingredients

  • 1 pound sweet Italian sausage
  • 1 tablespoon olive oil
  • 1 onion diced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 4 cups low-sodium chicken broth
  • 2 cans cannellini beans drained
  • 1 teaspoon fresh rosemary minced
  • 2 cups fresh baby spinach
  • ½ cup heavy cream
  • ½ lemon juice
  • grated parmesan cheese for serving

Instructions

  • In a large, heavy-bottom pot, cook 1 pound ground sweet italian sausage over medium heat. Using the back of a wooden spoon, break apart the sausage into bite-size pieces. Cook until the sausage is no longer pink and cooked through, then transfer the sausage to a paper towel-lined plate and set aside.
  • Add the 1 tablespoon olive oil, 1 diced small onion, 2 peeled and diced medium carrots, and 2 diced celery stalks to the pot. Cook until the onions have softened, about 3 minutes. Stir in 3 cloves minced garlic (frozen garlic cubes) and allow it to cook for 1 minute.
  • Add 4 cups chicken broth, 2 drained cans cannellini beans,1 teaspoon fresh minced rosemary and return the sausage to the pot. Using a wooden spoon, scrape the bottom of the pot to loosen up any of the brown bits at the bottom of the pan.
  • Bring the soup up to a boil over medium-high heat. Once it has come to a boil, reduce the heat to a simmer and allow it to cook for 15 minutes. Turn off the heat, and stir in 2 cups fresh baby spinach, ½ cup heavy cream, and juice of ½ a lemon.
  • Serve topped with grated Parmesan cheese alongside your favorite crusty bread.

SERVING SUGGESTIONS

  • Serve this with my favorite side salad, a caprese salad on the side, or garlic bread.

SWAP SUGGESTIONS

  • Protein: Swap the ground sausage for ground turkey or chicken.
  • Vegetarian: Remove the sausage from the recipe and replace with ½ lb. small quartered red potatoes and swap the chicken broth for vegetable broth.
  • Dairy-free: Use full fat coconut milk in place of heavy cream.

WEEKEND PREP / MAKE AHEAD

  • Chop the carrots, celery, and onions in advance and store in an airtight container. Or use the Mirepoix Mix from Trader Joe’s.

Nutrition

Calories: 503kcal | Carbohydrates: 31g | Protein: 24g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 80mg | Sodium: 944mg | Potassium: 515mg | Fiber: 8g | Sugar: 3g | Vitamin A: 4635IU | Vitamin C: 12mg | Calcium: 147mg | Iron: 5mg