This hearty soup is packed with flavor from smoked sausage, creamy white beans, and fresh spinach. It’s a perfect weeknight meal that’s both satisfying and easy to make.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 carrot, diced (optional)
- 2 cloves garlic, minced
- 1 (13 oz) package smoked sausage, chicken, turkey, or beef, sliced
- 4 cups low-sodium chicken broth
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon Italian seasoning
- 10 oz fresh baby spinach
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and carrot (if using) and cook for 3-5 minutes, or until softened. Stir in the garlic and cook for an additional minute, until fragrant.
- Add the sliced smoked sausage to the pot and cook for 5-7 minutes, stirring occasionally, until browned.
- Pour in the chicken broth, diced tomatoes with their juices, cannellini beans, thyme sprigs (or dried thyme), and Italian seasoning. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, or until the flavors have melded.
- Remove the thyme sprigs (if using fresh). Season the soup with salt and pepper to taste.
- Stir in the fresh baby spinach and cook for an additional 2-3 minutes, or until wilted.
- Serve the soup hot in bowls. Top with grated Parmesan cheese, if desired.
Tips
- You can substitute any type of smoked sausage you like for this recipe. Andouille sausage, kielbasa, or chorizo would all work well.
- For a thicker soup, mash some of the beans against the side of the pot with a fork before adding the spinach.
- If you don’t have fresh thyme, you can use 1 teaspoon of dried thyme.
- For a vegetarian option, omit the smoked sausage and add an extra cup of vegetable broth. You can also use vegetable broth instead of chicken broth for a lighter flavored soup.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
