Okay, if you’ve never had a bowl of creamy sausage, bean, and spinach soup before, you are in for a real treat. This recipe is basically like a big, warm hug in soup form — it’s rich, cozy, and packed with flavors that stick with you long after the last spoonful. I’m talking about that perfect combo of savory sausage, tender beans, and fresh spinach all swimming in a silky, slightly creamy broth. Plus, it’s one of those recipes that happens to be simple, quick, and forgiving — which, let’s be honest, is exactly what we want on a busy weeknight!
Quick Facts
Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Main Dish:
1 lb Italian sausage (mild or spicy, casings removed)
1 medium onion, finely chopped
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
2 cups chicken broth
1 (15 oz) can cannellini beans, drained and rinsed
3 cups fresh spinach, roughly chopped
1 cup half-and-half or heavy cream
2 tbsp olive oil
1 tsp dried thyme
Salt and pepper to taste
How I Make It
Step 1:
Heat the olive oil over medium heat in a large pot. Add the sausage, breaking it up with a wooden spoon, and cook until browned and cooked through, about 7–8 minutes. The aroma of the sausage sizzling will start filling your kitchen and it’s honestly one of the best parts.
Step 2:
Add the chopped onion and cook until translucent and soft, about 4–5 minutes. Toss in the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
Step 3:
Pour in the diced tomatoes with their juices and the chicken broth, then stir in the dried thyme. Bring everything to a gentle simmer.
Step 4:
Add the cannellini beans and simmer uncovered for about 10 minutes to let all those flavors marry together beautifully.
Step 5:
Lower the heat, stir in the half-and-half or heavy cream, then add the fresh spinach. Cook just until the spinach wilts—about 2 minutes. Be careful not to boil once the cream is added, or it might curdle.
Step 6:
Season with salt and pepper to taste, give it one last stir, and you’re ready to serve! Scoop into bowls and get ready for some serious comfort.
Variations & Tips
Swap sausage for ground turkey or chicken for a leaner option.
Use kale instead of spinach if you prefer a heartier green.
Add a pinch of red pepper flakes for an extra kick.
Stir in a handful of grated Parmesan cheese just before serving for added depth.
If the soup gets too thick, thin it with extra broth or water.
For even creamier texture, blend half the soup before adding the spinach.
How I Like to Serve It
This soup is a perfect weeknight dinner paired with some crusty bread or garlic toast to sop up all that delicious broth. It shines in the colder months but honestly, it’s delightful any time you want something wholesome and satisfying. A simple green salad on the side completes the meal beautifully.
Notes
Leftovers keep well in the fridge for up to 3 days; reheat gently to avoid curdling.
You can freeze the soup without the cream and add fresh cream when reheating.
Closing: This creamy sausage, bean, and spinach soup is one of those dishes that never fails to warm my heart and fill my belly every single time.
