Spicy Italian White Bean & Sausage Soup

By • February 19, 2016 0 Comments

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Author Notes: This is my favorite soup of all time, from anywhere! I could literally eat it once a week during every season of the year. It is so healthy - tons of veggies, low fat, and high protein. Also the texture is nice because I smash the beans to make the soup thicker and creamy rather than using some other thickening agent. And without fail everyone – always - loves it! Recently a girlfriend told me her 5-year old daughter had three bowls and licked up every last drop. That makes me feel so good - and confirms this soup is definitely a home run!Holly


Serves 8

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 large peppers (red, orange, or yellow), chopped
  • 2-3 carrots, chopped
  • 1 pound hot turkey sausage, bulk or if using links, remove casings
  • 2 tablespoons fresh sage, minced
  • 2 tablespoons fresh rosemary, minced
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups chicken stock (or broth)
  • 1/2 cup almond milk (or fat-free half & half)
  • 1 14oz can of petite-diced tomatoes in their juice
  • 1 ~5oz container baby spinach
  • 1/4 cup freshly grated Parmesan cheese, for garnish
  1. In a stockpot heat the olive oil over medium heat. Add onions, garlic, red pepper, and carrots and sauté until onions are tender.
  2. Stir in the sausage and cook until it is no longer pink. Add the sage, rosemary, red pepper flakes, salt, and black pepper.
  3. Stir in the chicken stock and tomatoes. Bring the mixture to a boil, and reduce the heat and simmer for 10-15 minutes.
  4. With a fork, coarsely mash the beans from one can in a small bowl (use a potato masher if necessary). Add them to the soup mixture. Stir in the remaining two cans of beans, and the milk. Allow the soup to simmer for 10 minutes.
  5. Put fresh spinach into each bowl just before serving, then ladle soup over it. Sprinkle the soup with some freshly grated Parmesan cheese.

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