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.

How to Make It

Step 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.

Step 2

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

Step 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.

Step 4

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

Ratings & Reviews

TriKali's Review

Sandi218
January 26, 2012
Very good and quick and easy. Added a bit more sausage than what was called for and skipped the oil and butter. Otherwise made as written.

Sandi218's Review

TriKali
December 19, 2010
We had this soup for the first time tonight and loved it! I couldn't stop myself from having two helpings. We omitted the olive oil, doubled the meat, added an extra cup of broth and added a cup of ditalini pasta and cooked for ten minutes.

ladinka's Review

ladinka
November 16, 2009
Absolutely delicious and easy! I double the meat, but that's just personal preference.

jmpyatt's Review

jmpyatt
January 19, 2009
Wonderful. I used kale instead of spinach. To lighten, omitted the butter, and used 2 links of spinach/feta chicken sausage. I used a good no- salt stock vs broth. I did rinse the beans to eliminate the sodium. Used a can of low sodium diced tomoatoes, too. Added extra red pepper, too. Even better day 2.