Sausage, White Bean, Rosemary and Spinach Soup
Sausage, White Bean, Rosemary, and Spinach Soup is a hearty, flavor-packed dish that brings together the warmth of Italian sausage, the creaminess of cannellini beans, and the aromatic touch of fresh rosemary and sage.
With vibrant vegetables and tender spinach, this soup is both comforting and nourishing, perfect for cozy evenings or a satisfying meal any time of year.
Topped with Parmesan cheese, each bowl is a savory delight that’s sure to become a family favorite!
Why You’ll Love This Recipe:
Rich and Hearty Flavor: The combination of Italian sausage, aromatic herbs, and creamy beans creates a deeply satisfying and flavorful soup.
Nutritious Ingredients: Packed with protein from the sausage and beans, plus vitamins from fresh spinach and vegetables, it’s a wholesome meal in a bowl.
Comforting and Versatile: Perfect for chilly nights or anytime you need a comforting, warm dish. It’s also versatile enough to adapt to different tastes by adjusting the spice level or adding other veggies.
Simple Yet Elegant: Easy to make but impressive enough to serve guests, with its rich aroma and fresh herb accents.
One-Pot Convenience: Made in a single pot, it’s easy to prepare and clean up, making it ideal for busy weeknights or meal prepping.
Customizable Toppings: The grated Parmesan topping lets you add a personal touch, elevating each bowl to suit individual tastes.
Key Ingredients:
Italian Sausage: Provides a rich, savory base with a choice of mild or spicy flavors to suit your preference.
Cannellini Beans: Add creamy texture and protein, making the soup hearty and filling.
Fresh Rosemary and Sage: Infuse the dish with warm, earthy aromas that enhance the overall flavor.
Fresh Spinach: Adds a burst of color, nutrients, and a tender texture to the soup.
Vegetables (Onions, Bell Peppers, Carrots, Garlic): Build layers of flavor and bring natural sweetness and depth.
Chicken Broth and Diced Tomatoes: Create a flavorful, aromatic base that ties the ingredients together.
Heavy Cream: Adds a velvety richness that makes the soup indulgent and satisfying.
Sausage, White Bean, Rosemary and Spinach Soup
Ingredients
2 Tb. olive oil
1 pound (16 oz.) Isernio’s Italian Sausage – Mild or Hot, Pork or Chicken
1 large onion, finely chopped
2 bell peppers (red, orange or yellow), finely chopped
2 carrots, diced
4 garlic cloves, minced
2 Tb. fresh sage, minced (or 2 tsp. dried)
1 Tb. fresh rosemary, minced (or 1 tsp. dried)
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
4 cups low sodium chicken broth
1 14-oz. can diced tomatoes
3 15-oz. cans cannellini beans, drained and rinsed
1/2 cup heavy cream
8 oz. bag fresh spinach leaves
Grated Parmesan cheese to taste
Instructions
Step 1:
Heat oil in a large pot over medium heat.
Crumble and cook sausage until brown and no longer pink inside, about 10 minutes.
Transfer sausage to a plate and set aside.
Add onion, peppers, carrots and garlic to pot and cook, stirring often, until onions are tender, about 7 minutes.
Step 2:
Add sage, rosemary, salt and pepper to mixture.
Stir in chicken broth, tomatoes (including juice) and reserved sausage.
Bring to a boil, then reduce heat and simmer for 15 minutes.
Step 3:
In a medium bowl, coarsely mash beans from 1 can with a fork or potato masher.
Add mashed beans to pot.
Temper the heavy cream by adding a small amount of hot soup mixture to cream, until cream is warmed, then slowly add the cream into the pot.
Stir in remaining 2 cans of beans. Simmer for 10 minutes.
Step 4:
Lastly, remove soup from heat and stir in spinach, allowing it to slightly wilt before ladling into serving bowls.
Top soup with grated Parmesan cheese.
Notes:
Sausage Choice: Use mild or hot Italian sausage depending on your spice preference. You can also substitute with chicken sausage for a lighter option.
Fresh vs. Dried Herbs: While fresh rosemary and sage provide the best flavor, dried herbs work well in a pinch—just remember to adjust quantities.
Beans: Mashing one can of beans helps to naturally thicken the soup without additional starches, creating a creamy texture.
Vegetable Variations: Feel free to add other vegetables like zucchini, celery, or even kale for extra nutrients and variety.
Cream Alternative: If you prefer a lighter soup, you can skip the heavy cream or substitute it with half-and-half or coconut milk.
Make-Ahead Friendly: This soup tastes even better the next day as the flavors meld. Store leftovers in an airtight container for up to 3 days in the fridge.
Freezing Tips: For longer storage, freeze the soup without the spinach and cream. Add those when reheating for the best texture and flavor.
Topping Ideas: Grated Parmesan is a must, but you can also add croutons, a drizzle of olive oil, or freshly cracked black pepper for extra flair.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: ~390 | Protein: ~22g | Carbohydrates: ~25g | Fiber: ~8g | Sugars: ~5g | Fat: ~22g | Saturated Fat: ~8g | Cholesterol: ~60mg | Sodium: ~850mg
Frequently Asked Questions:
Can I make this soup ahead of time?
Yes! This soup is perfect for meal prepping as it tastes even better the next day when the flavors meld.
Store it in the refrigerator for up to 3 days.
Add the spinach and heavy cream just before reheating for the best texture.
Can I freeze this soup?
Yes, but it’s best to freeze the soup without the spinach and cream, as they can change texture when thawed.
Add these ingredients fresh when reheating.
Freeze in airtight containers for up to 3 months.
What can I use as a substitute for heavy cream?
You can substitute heavy cream with half-and-half, whole milk, or even coconut milk for a lighter or dairy-free option.
Be sure to temper the substitute by warming it slightly before adding to the soup.
Can I use dried herbs instead of fresh?
Absolutely! Use 1 teaspoon of dried rosemary and 2 teaspoons of dried sage in place of the fresh herbs.
Dried herbs are more concentrated, so adjust the quantities accordingly.
What other vegetables can I add to this soup?
You can add celery, zucchini, or even mushrooms for extra flavor and nutrition.
Kale or Swiss chard are also great alternatives to spinach if you want a heartier green.
Do I need to drain the fat after cooking the sausage?
It depends on the type of sausage used.
If there’s a lot of grease, drain most of it, leaving a little for flavor.
For lean sausages like chicken sausage, you likely won’t need to drain.
Why do I need to mash one can of beans?
Mashing one can of beans helps naturally thicken the soup without needing flour or cornstarch.
It creates a creamy texture while keeping the soup hearty and rustic.
How do I temper the heavy cream before adding it?
To temper, scoop a small amount of hot soup into the cream in a separate bowl and mix well to warm it gradually.
Then slowly stir the tempered cream into the soup to prevent curdling.
Can I use dried spinach instead of fresh?
Fresh spinach is recommended for the best flavor and texture.
However, if using dried or frozen spinach, add it during the simmering step to allow it to rehydrate or cook properly.
What’s the best way to prevent overcooking the vegetables?
Cook the onions, bell peppers, carrots, and garlic until just tender (about 7 minutes).
Avoid over-sautéing, as they will continue cooking while the soup simmers.