Ingredients
Scale
- 1 lb Italian sausage, casings removed
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 2 cups fresh spinach
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- In a large pot, brown the sausage over medium heat, breaking it into small pieces.
- Add the onion, garlic, carrots, and celery. Cook until vegetables soften, about 5 minutes.
- Pour in the chicken broth, white beans, and diced tomatoes. Stir well.
- Add oregano, basil, red pepper flakes, salt, and black pepper. Bring to a boil.
- Reduce heat and simmer for 15-20 minutes.
- Stir in the spinach and cook until wilted, about 2 minutes.
- Serve hot, topped with Parmesan cheese if desired.
Notes
- Use spicy Italian sausage for extra heat.
- Add kale instead of spinach for variation.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 45mg