This soup is built around a simple idea: make something substantial without making it heavy. Italian sausage brings richness, white beans give it body, and crushed red pepper adds just enough heat. Blending a portion of the soup thickens the broth before a little cream rounds it out. The result is rustic, savory, and satisfying.
Serve with warm, crusty bread.
INGREDIENTS
- 1-pound Italian sausage
- 1 yellow onion (1 ½ cups), diced
- 3 ribs celery, diced
- 2 large carrots, sliced into round and halved
- 5 tsp garlic, minced
- 1 tbsp tomato paste
- 1 tbsp Italian seasoning
- 2 tsp crushed red pepper
- 1 tsp ground black pepper
- 1 tbsp salt
- 4 cups (32 oz) chicken broth
- 2 cans (15.5 oz each) Great Northern bean, drained and rinsed
- 2 cups fresh baby spinach
- ½ cup heavy whipping cream
- Parsley, chopped for garnish
- Salt and Pepper
INSTRUCTIONS:
1). In a large Dutch oven over medium-high heat, add sausage. Cook until the sausage is browned, using a utensil to break up the meat; stir occasionally (about 10-15 minutes).
2). Reduce heat to medium. Add onions, celery, and carrots. Cook until onions have softened, about 3-5 minutes. Add garlic and cook for another minute.
3). Add tomato paste, Italian seasoning, crushed red pepper, salt and black pepper. Stir to combine.
4). Add chicken broth and white beans. Bring to a simmer. Continue to simmer for 7-10 minutes, or until the celery and carrots have softened.
5). Use an immersion blender to blend approximately 30% of the soup. This gives it a thicker, creamier consistency.
6). Add heavy cream and spinach. Continue to cook until the spinach is wilted, about 5 minutes.
SERVES 6
