Close Menu



5 from 1 vote
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
One of my favorite (and most popular) soup recipes of all time. It's warm, hearty, and perfect for a cold rainy day.


  • 1 lb. ground sweet Italian sausage
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 (15.5 oz.) cans cannellini beans, drained and rinsed
  • 1 teaspoon minced fresh rosemary
  • 2 cups baby spinach
  • ½ cup heavy cream
  • ½ lemon, juiced
  • grated Parmesan cheese, for serving
  • crusty bread, for serving


  • In a large, heavy-bottom pot, cook 1 lb. ground sausage over medium heat. Using a wooden spoon, break apart the sausage into bite-sized pieces. Cook until the sausage is no longer pink and cooked through, then transfer to a paper towel-lined plate and set aside.
  • Add 1 tablespoon oil, 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the pot. Cook until the onions have softened, about 3 minutes. Stir in 3 cloves minced garlic and allow it to cook for 1 minute.
  • Add 4 cups broth, 2 cans cannellini beans, 1 teaspoon 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, reduce heat, simmer and cook for 15 minutes. Turn off the heat, and stir in 2 cups baby spinach, ½ cup heavy cream, and juice from ½ lemon.
  • Serve topped with grated Parmesan cheese alongside your favorite crusty bread.


  • Serve with corn on the cob and fresh fruit like watermelon to complete this meal.


  • Protein: Swap the ground sausage for ground turkey or chicken.
  • Vegetarian: Remove 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.


  • Chop the carrots, celery, and onions up to 3 days in advance and store in an airtight container. Or use the Mirepoix Mix from Trader Joe’s.


Calories: 91kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 7mg | Potassium: 28mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.1mg