this easy soup comes together quickly and is full of italian flavor! serving up protein and fiber with each bite, it pairs perfectly with hearty, salty crackers for a winter meal that will warm you from the inside out!
I know I probably sound like a broken record, but I just have to say it again: I love an easy meal.
And if you ask me, there’s nothing better than gathering up whatever produce and protein you have on hand, throwing it all into a pot and having a comforting meal on the table 30 minutes later!
I found myself with a few extra veggies on hand, a can of beans and some chicken sausage that I wanted to do something different with and decided that an easy soup was just the way to go!
I don’t know about you but when the weather cools off, I find myself craving soups for lunch most days of the week, so having one on hand that I can easily just reheat is perfect for me.
The best part about this is that you can easily make it vegetarian if you want. There’s no need to add the sausage if you’re not a meat eater, it adds additional flavor but doesn’t necessarily take away from the dish if omitted.
You can also sub in your favorite meatless sausage (I love the Italian meatless sausage at Trader Joe’s).
No matter how you choose to serve it, it’s easier on the wallet, makes a good number of servings (meaning you can whip it up and eat it all week long if you want to!) and comes together quickly making it a great dish for busy weekdays.
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sausage & white bean veggie soup
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Category: soup
Description
this easy soup comes together quickly and is full of italian flavor! serving up protein and fiber with each bite, it pairs perfectly with hearty, salty crackers for a winter meal that will warm you from the inside out!
Ingredients
- 1–2 tablespoons olive oil
- 2–3 cloves garlic, minced
- 1/2 medium onion, peeled & diced small
- 2 teaspoons Italian seasoning (I love McCormick’s)
- 4 cups vegetable stock
- 1 cup tomato sauce
- 2 medium celery stalks, chopped (~1 cup)
- 2 medium carrot, chopped (~2/3 – 1 cup)
- 2 large handfuls baby spinach, stems removed
- 1 15-oz. can cannellini beans, drained & rinsed
- 2–3 cooked Italian chicken sausages, sliced (can also omit or sub your favorite vegetarian sausages)
- 1/3 cup 2% or whole milk (can also sub soy milk)
- Salt and pepper, to taste
- For garnish: freshly shaved parmesan cheese & freshly chopped basil
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add garlic and cook for 30 seconds – 1 minute (until just fragrant).
- Add onion, carrots & celery followed by Italian seasoning, salt & pepper. Cover, lower heat to medium-low and cook for ~10 minutes or until veggies are fork tender.
- Add vegetable stock and tomato sauce then raise heat to high and bring to a boil.
- Once boiling, lower heat and simmer for ~10 minutes, stirring occasionally.
- Add in chicken sausage, then cover and cook for ~5 minutes (until sausage is heated through).
- Add in spinach, stirring gently until it begins to wilt (~1-2 minutes) then add in beans and milk (a non-dairy option will also work). Stir to combine.
- Season once more with salt and pepper, as needed.
- Ladle into bowls, then top with freshly shredded parmesan and chopped basil. Serve with crusty bread or crackers.
Notes
- Soup will keep in an airtight container in the fridge for up to 5 days.
Keywords: soup, lunch, sausage, white bean, spinach
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Looks great! could you make in a slow cooker?
Hi Katie! While I’ve never tried, I don’t see why you couldn’t be able to! I would stir in the chicken sausage and beans with just a few minutes left and the spinach as soon as it finishes 🙂