Description
A hearty and comforting sausage and potato soup made with Italian turkey sausage, creamy cannellini beans, and tender potatoes, blended to a smooth texture and finished with fresh spinach for a nutritious and delicious meal perfect for any time of the year.
Ingredients
Scale
Meat and Oils
- 1 teaspoon extra-virgin olive oil
- 4 mild Italian turkey or chicken sausage links (pork or vegan sausage can also work)
Vegetables and Aromatics
- 1 small onion, diced
- 4 garlic cloves, minced
- 1 cup finely chopped spinach
Seasonings and Herbs
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- Black pepper, to taste
Canned and Broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 container (32 ounces) low-sodium chicken or vegetable broth
Starchy Vegetables
- 4 cups cubed yellow potatoes (peeling optional)
Instructions
- Heat the pot: Heat a large pot over medium-high heat and spray with oil to prepare for cooking the sausage.
- Cook the sausage: Add the sausage links to the pot, crumble them as they cook, and brown for about 7 minutes, stirring often. Once browned, remove the sausage with a slotted spoon and set aside in a bowl.
- Sauté aromatics: Immediately add 1 teaspoon of oil, followed by the diced onion and minced garlic. Cook until the vegetables soften, approximately 5 minutes.
- Add seasonings and liquids: Stir in the Italian seasoning to coat the vegetables evenly. Then add the drained cannellini beans and the chicken or vegetable broth to the pot, stirring to combine.
- Blend the soup base: Use an immersion blender to blend the soup until creamy. If unavailable, carefully transfer the soup in batches to a high-speed blender and blend until smooth, then return it to the pot.
- Add sausage, potatoes, and seasoning: Incorporate the cooked sausage, cubed potatoes, salt, and black pepper into the pot. Bring the soup to a boil over medium heat.
- Simmer the soup: Reduce the heat to a simmer, cover the pot, and cook for about 30 minutes, or until the potatoes are tender when pierced with a fork.
- Add spinach and finish: Stir in the chopped spinach and let it simmer for 1 minute until just wilted. Serve the soup hot.
Notes
- Peeling the potatoes is optional; leaving the skins on adds texture and extra nutrients.
- For a vegetarian version, use vegan sausage and vegetable broth instead of chicken broth.
- You can substitute yellow potatoes with Yukon Gold or red potatoes if preferred.
- Using an immersion blender ensures a creamy texture while maintaining some chunkiness; blending fully in a high-speed blender will yield a very smooth soup.
- This soup stores well in the refrigerator for up to 3 days and freezes beautifully for up to 2 months.
