Italian Sausage and Spinach Soup

When the chill of winter settles in or the rain starts to pour, there’s nothing quite as comforting as a steaming bowl of soup. Hearty Italian Sausage & Spinach Soup is not just a meal; it’s a warm embrace in a bowl, packed with flavor, nutrition, and the essence of Italian home cooking. This delightful dish brings together robust Italian sausage, vibrant greens, and a medley of vegetables, creating a nourishing recipe that is perfect for any season.

Warm up your kitchen with a bowl of Hearty Italian Sausage & Spinach Soup, the ultimate comfort food for chilly days. This recipe combines rich Italian sausage, nutrient-packed spinach, and a medley of fresh vegetables to create a flavorful, nutritious dish that you'll love sharing with family and friends. Easy to make and full of wholesome ingredients, this soup is not just a meal but a heartwarming experience that brings everyone together at the table. Discover its comforting flavors and make it a staple in your home!

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Ingredients

1 pound Italian sausage (mild or spicy, based on preference)

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, sliced

2 celery stalks, sliced

1 can (14.5 oz) diced tomatoes, with juice

4 cups low-sodium chicken broth

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional, for heat)

4 cups fresh spinach, roughly chopped

1 can (15 oz) cannellini beans, drained and rinsed

Salt and pepper, to taste

1 tablespoon olive oil

1 tablespoon lemon juice (optional, for brightness)

Freshly grated Parmesan cheese, for serving

Crusty bread, for serving (optional)

Instructions

Brown the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.

Sauté Vegetables: Add the diced onion to the pot and sauté for about 2-3 minutes, until translucent. Then, stir in the garlic, carrots, and celery, cooking for an additional 5 minutes until the vegetables begin to soften.

Add Tomatoes and Broth: Pour in the diced tomatoes with their juices and the chicken broth. Stir well to combine.

Season the Soup: Add the dried oregano, basil, and red pepper flakes (if using) to the pot. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to a simmer.

Add Spinach and Beans: After simmering for about 15 minutes, stir in the chopped spinach and cannellini beans. Cook for another 5-7 minutes until the spinach is wilted and the beans are heated through.

Finish and Serve: Stir in the lemon juice for brightness, if using. Taste and adjust seasoning if necessary. Ladle the soup into bowls and top each serving with freshly grated Parmesan cheese. Serve with crusty bread on the side for dipping if desired.

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 6 servings