Sausage, White Bean, and Spinach Soup makes a healthy and hearty soup that is packed with flavor and filling enough to be a meal. This soup is made with turkey sausage, white beans, tomatoes, and spinach and won't disappoint. Jump to Recipe keyboard_arrow_down
This simple White Bean and Sausage Soup is packed with flavor and makes a delicious and healthy dinner or lunch. It freezes well for a make-ahead meal and is packed with protein, fiber, and plenty of veggies. it's one of our favorite soups along with this Stuffed Cabbage Soup and this Taco Soup.
It's official - I am on a soup kick. With all the chilly weather, rain, and snow - there is just nothing better than a warm bowl of soup for dinner. However when I make soup, normally I like to make soups that can stand alone as a full meal. They need to be hearty, filling, and nutritious. This soup is exactly that. It's packed with protein-rich lean ground turkey sausage, fiber filled white beans, and tons of veggies. It will warm you up and keep you full.
Now let's talk about the flavor in this soup. Everything starts with the sausage. Sausage is a great shortcut for building flavor since it's already packed with spices. It means you don't have to let your soup cook for hours to build flavor since it is already part of the sausage. Therefore it's important to choose a really tasty sausage. Look for a lean ground turkey or chicken sausage. Spicy or sweet sausage will work.
Then the classic soup starters make their appearance along with some diced Italian tomatoes and creamy white beans. Everything is finished with a bay leaf, some oregano, and some fresh spinach for greens. It comes together in under 30 minutes but if you have time I recommend making it a couple days before you intend to eat it since the flavors only get better with time. Served with a big green salad, it's the perfect dinner for a cool night in.
Can I make this into a slow cooker sausage white bean soup?
It's really easy to convert this recipe into a slow cooker meal. Just follow steps one and two from the directions below, browning the sausage and cooking the veggies until softened. Then add those to the slow cooker with the remaining ingredients, except for the spinach. Cook on low for 4-6 hours. Add the spinach during the last ten minutes of cooking, stirring it in until it wilts but remains bright green.
How can I make this a spicy sausage soup?
If you love spicy, you can quickly transform this into a spicy sausage soup by using just a few ingredients you already have at home. The easiest option is to add some red pepper flakes to the olive oil before browning the sausage. Let them cook for about 30 seconds in the oil and then add the sausage. This will add a nice spicy flavor to the soup. You could also add some freshly chopped poblano or jalapeno peppers to the onions, carrots, and celery. Lastly, you could toss in some diced green chilies for a milder heat or choose a spicy can of diced tomatoes.
How can I make this into a creamy white bean and sausage soup?
If you are craving a creamy soup, there are a few yummy ways to add a creamy element. The most common would be to add about 1/2 cup of half and half. Stir this in about 5 minutes before the soup is finished cooking. You can use regular half and half or fat free half and half. Another option is canned nonfat evaporated milk. This adds the same creamy consistency but without the added fat found in half and half.
For a different spin, you could add in some reduced fat cream cheese. Make sure to add it when the soup is hot and stir well until it melts into the soup. The last option is to use extra canned beans to add creaminess without needed dairy. Just add a can of drained white beans to a blender with about 1/2 cup of chicken broth. Blend until smooth and then stir into the soup.
How long does this last in the fridge? Can it be frozen?
Sausage and white bean soup will last about 4-5 days in the fridge. It also freezes great and will last about 3-4 months in the freezer. Consider freezing it in individual size portions for quick lunches on the go.
Tips for making this Sausage, White Bean, and Spinach Soup
This recipe is really versatile and you can swap into different proteins, beans, or veggies.
- Protein: If you want to make it with another protein like chicken or beef, make sure to bump up the spices so the soup still has plenty of flavor. I like to use this Italian sausage seasoning when I use plain ground turkey, chicken, or beef. Also if you don't like ground meat in the soup, you could use sliced chicken or turkey sausage links. You could also use vegetarian crumbles or sliced vegetarian sausage links for a meatless option. For those on Weight Watchers, this will also make this a 1 point recipe. It can even be 0 if you skip the olive oil and use cooking spray,
- Beans and Legumes: I used white beans in the soup because I love how they pair with sausage but you could swap in chickpeas, kidney beans, or really any other kind of bean you like. You could also use lentils. If you are using a canned or cooked lentil, follow the directions as written. If you are using dry lentils, you will need to add extra broth.
- Vegetables: Feel free to swap in a heartier green like kale or chard for the spinach. They do take longer to cook, so you will want to add them in as soon as the soup is simmering. You could also add in some cauliflower, zucchini, summer squash, or green beans for even more veggie goodness.
- Pasta: I have gotten a lot of questions about adding pasta to the soup. You can definitely add pasta in addition to the beans or in place of the beans. Add it during the last 10 minutes of cooking so it doesn't overcook. Many people have reported that they turned this into a sausage tortellini soup by adding some store bought tortellini with great results.
Sausage, White Bean, and Spinach Soup
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- 2 tsp. olive oil
- 3/4 lb. lean turkey sausage (or sliced chicken sausage)
- 1 U onion, diced
- 2 U carrots, chopped
- 2 U celery stalks, chopped
- 3 U cloves garlic, chopped
- 14 oz. canned white beans, rinsed and drained
- 14 oz. canned diced Italian tomatoes (undrained)
- 2 cups low sodium chicken broth
- 1/2 tsp. oregano
- 1 U bay leaf
- 4 cups spinach, chopped
- Salt and pepper
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Heat the olive oil over medium high heat. Add the sausage and cook for 5-7 minutes until browned.
Add the onion, carrots, celery, and garlic. Cook for 4-6 minutes until onion begins to become translucent.
Add the white beans, diced tomatoes with juice, chicken broth, bay leaf, and oregano. Bring to a simmer and simmer covered for 20 minutes.
Add the spinach and stir until wilted. Taste and season with salt and pepper.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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