Italian Sausage Soup
Servings 8 servings
This white bean and sausage soup comes together easily all in one pot and is wonderfully hearty. It's loaded with flavour and healthy ingredients and is perfect for make ahead lunches and dinners or for batch cooking and freezer meals! The best part is it can be made in 30 minutes! {gluten-free friendly}
Ingredients
- 1 tsp olive oil
- 1 medium onion diced
- 4 large carrots peeled and thinly sliced
- 1 lb Italian sausage casing removed (or purchase ground sausage)
- 3 cups pasta sauce
- 4-5 cups no salt-added chicken broth
- 1 cup whole-grain elbow pasta uncooked (or other preferred pasta)
- 8 frozen spinach nuggets (or one box frozen chopped spinach)
- 1 can (540ml) no-salt added cannellini beans rinsed and drained
Instructions
- Heat oil in a large sauce pan over medium heat. Add onions and carrots and cook until onions are fragrant and translucent, about 5 minutes.
- Add in ground sausage and cook until no longer pink, breaking it up with a spoon, for about 5 minutes. Drain off any fat.
- Add in the tomato sauce and broth and stir. Turn heat up to high and bring to a boil. Once boiling, cover, and reduce heat to medium low and simmer for 20 minutes.
- Add in the pasta, spinach and beans and cook for an additional 10 minutes or until pasta is cooked. Serve warm.
Notes
- If you can find it, use ground sausage to cut down on prep time and avoid having to remove the casing from the sausage.
- I recommend using frozen spinach cubes or a block of frozen spinach in this soup. It's very finely chopped and subtle so it works well even for family members who don't love vegetables.
- If the soup has been sitting for a while, you may need to add extra broth since the pasta absorbs some of the liquid and thickens up the soup.
Nutrition
Calories: 406kcalCarbohydrates: 40gProtein: 21gFat: 20gSaturated Fat: 7gCholesterol: 43mgSodium: 979mgPotassium: 1109mgFiber: 7gSugar: 6gVitamin A: 8817IUVitamin C: 12mgCalcium: 133mgIron: 5mg
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