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white bean chicken sausage soup

White Bean + Chicken Sausage Soup with Greens

This hearty, healthy soup is packed with flavor, easy to make, and ideal for when you want a full meal in a bowl.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch, Soup
Cuisine American
Servings 6 people
Calories 239 kcal


  • 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.


Calories: 239kcalCarbohydrates: 19gProtein: 18gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 920mgPotassium: 808mgFiber: 3gSugar: 7gVitamin A: 6134IUVitamin C: 35mgCalcium: 101mgIron: 4mg
Keyword gluten free, soup
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