Description
This hearty Sausage and Potato Soup combines savory Italian sausage, creamy cannellini beans, tender potatoes, and fresh spinach in a flavorful broth. Blended to a creamy texture and simmered to perfection, it’s a comforting meal perfect for any day.
Ingredients
Scale
Sausage and Meat
- 4 mild Italian turkey or chicken sausage links (pork or vegan sausage can also work)
- 1 teaspoon extra-virgin olive oil
Vegetables and Beans
- 1 small onion (diced)
- 4 garlic cloves (minced)
- 4 cups cubed yellow potatoes (peeling optional)
- 1 cup finely chopped spinach
- 1 can (15 ounces) cannellini beans, drained and rinsed
Seasoning and Broth
- 2 teaspoons Italian seasoning
- 1 container (32 ounces) low-sodium chicken or vegetable broth
- 1/2 teaspoon salt
- Black pepper (to taste)
Instructions
- Brown Sausage: Heat a large pot over medium-high heat and spray it with oil. Crumble the sausage into the pot and cook until browned, about 7 minutes. Once browned, remove the sausage from the pot and set aside.
- Sauté Vegetables: In the same pot, add the olive oil, diced onion, and minced garlic. Cook over medium heat until the onion and garlic are softened, about 5 minutes. Stir in the Italian seasoning to combine flavors.
- Add Beans and Broth: Pour in the drained cannellini beans and low-sodium broth to the pot with the sautéed vegetables. Stir gently to mix.
- Blend Soup: Using an immersion blender, blend the soup mixture until creamy and smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches and blend until smooth, then return it to the pot.
- Add Sausage and Potatoes: Return the cooked sausage to the pot along with the cubed potatoes. Season with salt and black pepper to taste. Bring the soup to a boil over medium-high heat.
- Simmer: Reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes until the potatoes are tender and cooked through.
- Add Spinach: Stir in the finely chopped spinach and simmer for 1 more minute, allowing the spinach to wilt and blend into the soup. Serve the soup hot.
Notes
- You can substitute the turkey or chicken sausage with pork or your favorite vegan sausage.
- Peeling the potatoes is optional based on your texture preference.
- If you prefer a chunkier soup, pulse the blender less or blend only half the soup before mixing back in.
- Low-sodium broth is recommended to control saltiness, adjust seasoning at the end.
- Use fresh spinach for best flavor and nutrition; frozen spinach can be used but drain excess water.
