Why Make This Recipe
Winter White Bean and Italian Sausage Soup is a warm and hearty dish perfect for cold days. This recipe combines savory Italian sausage with nutritious ingredients like white beans and greens. Not only is it tasty, but it also provides a good dose of protein and fiber. Plus, it’s easy to make, which makes it great for weeknight dinners or meal prep.
How to Make Winter White Bean and Italian Sausage Soup
Ingredients:
- 1 pound Italian sausage
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups kale or spinach, chopped
- 1 tablespoon olive oil
Directions:
- In a large pot, heat the olive oil over medium heat. Add the sausage and cook until browned.
- Add the onion and garlic, cooking until the onion is translucent.
- Pour in the chicken broth, then add the white beans and diced tomatoes.
- Season with oregano, salt, and pepper. Bring to a simmer, cooking for 15-20 minutes.
- Stir in the kale or spinach and cook until wilted.
- Serve hot.
How to Serve Winter White Bean and Italian Sausage Soup
Serve this soup hot in bowls. You can add a sprinkle of grated Parmesan cheese on top for extra flavor. It pairs well with crusty bread or a fresh side salad.
How to Store Winter White Bean and Italian Sausage Soup
To store the soup, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to four days. If you want to keep it longer, you can freeze it for up to three months. Just be sure to thaw it in the fridge before reheating.
Tips to Make Winter White Bean and Italian Sausage Soup
- To enhance the flavor, try adding a bay leaf while it simmers. Just remember to remove it before serving!
- For a bit of heat, add some red pepper flakes along with the other seasonings.
- Feel free to substitute the greens with whatever you have on hand, like Swiss chard or collard greens.
Variation
If you want a vegetarian version, substitute the Italian sausage with a plant-based sausage. You can also use vegetable broth instead of chicken broth for a lighter option.
FAQs
Can I use dried beans instead of canned beans?
Yes, you can use dried beans. Just be sure to soak and cook them ahead of time.
Can I make this soup in a slow cooker?
Absolutely! Brown the sausage and onion first, then add everything to the slow cooker. Cook on low for 6-8 hours.
What can I serve with this soup?
This soup is delicious with crusty bread, crackers, or a simple green salad.
Winter White Bean and Italian Sausage Soup
Ingredients
Main Ingredients
- 1 pound Italian sausage
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cans 15 oz each white beans, drained and rinsed
- 1 can 14.5 oz diced tomatoes
- 1 teaspoon dried oregano
- to taste Salt and pepper
- 2 cups kale or spinach, chopped
- 1 tablespoon olive oil
Instructions
Cooking Instructions
- In a large pot, heat the olive oil over medium heat. Add the sausage and cook until browned.
- Add the onion and garlic, cooking until the onion is translucent.
- Pour in the chicken broth, then add the white beans and diced tomatoes.
- Season with oregano, salt, and pepper. Bring to a simmer, cooking for 15-20 minutes.
- Stir in the kale or spinach and cook until wilted.
- Serve hot.
Notes
Nutrition
Winter White Bean and Italian Sausage Soup
Ingredients
Main Ingredients
- 1 pound Italian sausage
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- to taste Salt and pepper
- 2 cups kale or spinach, chopped
- 1 tablespoon olive oil
Instructions
Cooking
- In a large pot, heat the olive oil over medium heat. Add the sausage and cook until browned.
- Add the onion and garlic, cooking until the onion is translucent.
- Pour in the chicken broth, then add the white beans and diced tomatoes.
- Season with oregano, salt, and pepper. Bring to a simmer, cooking for 15-20 minutes.
- Stir in the kale or spinach and cook until wilted.
- Serve hot.