Print
Ingredients
Scale
- 1 pound mild Italian sausage
- 1 large yellow onion, diced (about 1 ½ cups)
- 3 ribs celery, diced
- 2 large carrots, sliced into rounds
- 2 teaspoons garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper
- ½ teaspoon ground black pepper
- 4 cups (32 ounces) chicken broth
- 2 cans (15.5 ounces each) Great Northern beans, drained and rinsed
- 2 cups (60 g) fresh baby spinach
- ½ cup (119 g) heavy whipping cream
- Chopped parsley for garnish
Instructions
- Brown the Italian sausage in a large Dutch oven over medium-high heat for 10-15 minutes.
- Add diced onions, celery, and sliced carrots, cooking until softened (3-5 minutes).
- Incorporate garlic and tomato paste along with Italian seasoning and spices.
- Pour in chicken broth and Great Northern beans; simmer for 6-7 minutes.
- Stir in heavy cream and spinach; cook until spinach wilts (about 5 minutes).
- Serve warm, garnished with parsley.
Notes
For a spicier version, use hot Italian sausage.
You can substitute Great Northern beans with cannellini or navy beans.
Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 355
- Sugar: 3
- Sodium: 950
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 8
- Protein: 20
- Cholesterol: 50