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Sausage, Spinach, and Bean Soup

Prep time 5 mins
Cook time 20 mins
Yield about 10 cups
Italian sausage, spinach, cannellini beans, and roma tomates come together in a matter of minutes to make a quick and comforting meal.


  • 8 ounces ground Italian sausage*
  • 1 teaspoon olive oil
  • 5 garlic cloves, minced
  • 1/2 teaspoon dried crushed red pepper
  • 2 (10-ounce) packages fresh spinach, torn
  • 2 (15-ounce) cans cannellini beans, undrained
  • 3 cups chicken broth
  • 1/4 cup unsalted butter
  • 1/2 cup freshly shredded Parmesan cheese
  • 2 plum tomatoes, diced
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

How to Make It

  1. Brown sausage in hot oil in a Dutch oven over medium-high heat 10 minutes, stirring until it crumbles and is no longer pink.

  2. Add garlic and crushed red pepper, and sauté 2 minutes. Add spinach, and sauté 2 minutes or until wilted.

  3. Stir in beans, and cook 1 minute. Add broth, and bring to a boil. Add butter, cheese, tomato, and 1 tablespoon parsley. Cook until thoroughly heated. Stir in salt and pepper. Sprinkle each serving evenly with remaining 1 tablespoon parsley.

  4. *8 ounces Italian sausage, casings removed, may be substituted for ground Italian sausage.