This soup is for my hungry ladies. Or men. Anyone with a stomach and taste buds really.
It’s hearty, healthy, and so satisfying… a real meal in a bowl type of soup. It comes together in just 30 minutes but tastes like it’s been simmering much longer. This is thanks to the depth of flavor of the tomato paste and spices and a little technique to build flavor.
I have no doubt you will turn to this soup again and again during the cold months, just as I do.
“What else can I use?”
- I use chicken sausage in this soup, but sweet or hot Italian sausage certainly works too.
- Use vegetable or chicken stock in this soup, homemade or low sodium storebought.
- If you’d like, use kale or escarole instead of the spinach
- I love to throw parmesan rind into soups, I always keep them in the freezer. If you do too, this soup is a good one to use it in.
If you make this White Bean and Chicken Sausage Soup with Greens, and I hope you do, please leave me a comment here or post to Instagram and tag me. I love to hear your feedback and share your creations!
White Bean + Chicken Sausage Soup with Greens
- 1 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, peeled and minced
- 2 large carrots, peeled and diced
- 12 oz. chicken sausage, sliced into rounds
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground ginger
- 1/8 tsp red pepper flakes
- 1 tbsp tomato paste
- 2 (15 oz.) cans white beans, drained and rinsed
- 28 oz whole canned tomatoes
- 8 cups vegetable stock (homemade or low sodium)
- 4 cups fresh spinach
- 1/2 lemon
- Kosher salt
- Fresh cracked black pepper
- 1/2 cup Fresh parsley, for serving
- Heat olive oil in a large stockpot over medium heat.
- Add onion, garlic, and carrots and saute for 5 minutes.
- Add chicken sausage and cook for 3-5 minutes until browned.
- Add 1 teaspoon salt, cumin, paprika, ginger, red pepper flakes, and tomato paste and cook, stirring, for 30 seconds until fragrant.
- Add drained beans and tomatoes and use a wooden spoon to break up the tomatoes in the pot.
- Pour in the stock and stir to combine. Bring to a boil and reduce to a simmer, cooking for 20-25 minutes partially covered.
- Taste for seasoning and salt if needed. Since I use homemade unsalted stock, I always do.
- Add spinach to the pot along with the juice of half of a lemon, then immediately turn off the heat. The spinach will wilt quite quickly.
- To serve, ladle into shallow bowls and top with fresh parsley.