Tuscan White Bean Soup with Chicken Sausage
This high-protein Tuscan White Bean Soup is cozy and comforting without feeling heavy. Packed with so much flavor from Italian chicken sausage and fresh veggies, and ready in about 30 minutes, it’s the kind of easy, satisfying soup you’ll make again and again.
Servings: 4
Calories: 441kcal
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 lb Italian Chicken Sausage
- 1 small yellow onion diced (or 1/2 of a large onion)
- 3 carrots peeled and diced
- 3 stalks of celery diced
- 3 cloves fresh garlic minced
- 2 cans cannellini beans drained and rinsed
- 3-4 cups chicken broth vegetable broth, or chicken stock, low-sodium
- 1 tablespoon tomato paste
- 1/2 teaspoon salt more to taste, as needed
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 2 bay leaves
- 2 cups fresh spinach or baby kale chopped
- optional topping - parmigiana reggiano pecorino romano, and/or a squeeze of lemon, You could also add red pepper flakes.
Instructions
- Heat a large pot or dutch oven on medium-high heat, then add in olive oil. Remove chicken sausage from the casing and saute until browned, breaking up into small pieces while it's cooking.
- Next, reduce to medium heat and add in diced onions, celery and carrots. Saute for an additional 5 or so minutes to let the veggies soften and brown slightly, then add in garlic for an additional minute.
- Add in all remaining ingredients except for the spinach or kale and stir well. I usually start with 3 cups of broth, then add more as needed, depending on how thick I want my soup - usually using up to 4 cups.
- Bring to a boil, then cover and reduce heat to low. Let simmer for 15 minutes.
- Discard the bay leaves. Add in the chopped spinach or kale, and let it simmer for a few minutes to allow greens to wilt. Taste and adjust flavors as desired, adding in extra salt or dried seasonings as desired, or a squeeze of lemon to brighten up the flavor.
- Serve warm as is or topped with parmesan cheese or pecorino romano.
- For a thicker soup, you can mash some of the beans with the back of a spoon or blend a small portion of the soup and then add the blended soup it back in. You could also do a few pulses with an immersion blender.
- To make in a slow cooker, saute chicken sausage as directed, then add all ingredients except greens in a slow cooker. Cook on low for 6-8 hours, adding in greens for the last 30 minutes.
Notes
Tips:
- For even deeper flavor, you could add sun-dried tomatoes or a Parmesan rind to the ingredients list.
- For a creamier texture, you could puree some of the beans with broth and then add it back into the soup. Creamy soup without any need for cream!
- To save time, use pre-chopped mirepoix mix and pre-washed greens.
- This soup is a meal in itself, but my kids love it served with gluten-free crusty bread or sourdough bread.
- Store in an airtight container for up to 4 days in the fridge; freezes great without the greens (add fresh after thawing).
Nutrition
Calories: 441kcal | Carbohydrates: 40g | Protein: 31g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 80mg | Sodium: 1588mg | Potassium: 990mg | Fiber: 8g | Sugar: 6g | Vitamin A: 9533IU | Vitamin C: 12mg | Calcium: 136mg | Iron: 6mg