Italian Sausage Soup

My family cannot resist this Italian sausage soup. It features sausage, veggies, and beans in the most flavorful broth. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Italian

Cook Time 25

Total Time 25

Servings servings

Calories 354kcal

Author Arman Liew

Ingredients

2 tablespoons olive oil
1 pound Italian sausage casings removed
1 medium yellow onion chopped
2 medium carrots chopped
2 stalks celery chopped
1 large red bell pepper chopped
3 cloves garlic minced
1 teaspoon Italian seasoning
1 tablespoon tomato paste
3 cups beef broth
15 ounces cannellini beans canned, drained and rinsed
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup heavy cream
4 ounces baby spinach

Instructions

In a large pot, heat olive oil over medium heat. Add Italian sausage, breaking it into smaller pieces with a spoon or spatula. Cook until browned and cooked through.
Add the chopped onions, carrots, celery, and red bell pepper to the pot. Sauté until vegetables are softened.
Stir in minced garlic, Italian seasoning, and tomato paste. Pour beef broth into the pot, followed by drained and rinsed cannellini beans. Bring the mixture to a gentle simmer, allowing it to cook for 10 minutes.
Add the salt and pepper. Lower the heat and pour in heavy cream, allowing the soup to simmer, then fold in the baby spinach and cook until wilted.

Video

Notes

TO STORE: Once it cools, transfer the soup to an airtight container and store it in the refrigerator for 4-5 days.

TO FREEZE: Let the soup cool completely, pour it into individual freezer-safe containers, and freeze for 6 months.

TO REHEAT: Microwave single-servings for 45 seconds or reheat on the stovetop over medium heat until warm.

Nutrition