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This soup is so delicious, I could eat it all summer long

Hearty and Flavorful: Sausage, Spinach, and White Bean Soup


Introducing Sausage, Spinach, and White Bean Soup – a delightful and versatile dish that can be enjoyed year-round, including during the summer season. This hearty soup combines the richness of Italian sausage, the freshness of spinach, and the creaminess of white beans, resulting in a satisfying and flavorful meal.


  • 1 pound (450g) Italian sausage, thinly sliced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 1 can (14.5 ounces) diced tomatoes
  • 4 cups (946ml) chicken or vegetable broth
  • 2 cans (15 ounces each) white beans, drained and rinsed
  • 1 teaspoon each of dried thyme and oregano
  • 4 cups (120g) fresh spinach, roughly chopped
  • Salt and pepper to taste


  1. Heat a skillet over medium-high heat and brown the Italian sausage, breaking it up into smaller pieces. Once cooked, transfer the sausage to the slow cooker.
  2. In the same skillet, sauté the onion, garlic, and carrots until they begin to soften, about 5 minutes. Transfer the mixture to the slow cooker.
  3. Add the diced tomatoes, broth, white beans, dried thyme, dried oregano, red pepper flakes (if using), salt, and pepper to the slow cooker. Stir everything together to combine.
  4. Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. This will allow the flavors to meld together and the vegetables to become tender.
  5. Just before serving, stir in the chopped spinach and allow it to wilt for a few minutes. Taste the soup and adjust the seasoning if needed.
  6. Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley, if desired. Serve hot with crusty bread or a side salad.
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  • For a spicier kick, add red pepper flakes or chili powder to taste.
  • Substitute kale or Swiss chard for spinach for a variation in greens.
  • Make it vegetarian by using plant-based sausage and vegetable broth.


Can I freeze the soup?
Yes, this soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I use canned spinach instead of fresh?
While fresh spinach is preferred for its texture and flavor, canned spinach can be used as a substitute. Drain it well before adding it to the soup.

Can I use dried beans instead of canned?
Certainly! If using dried beans, be sure to soak and cook them according to package instructions before adding them to the soup. This may require additional time, so plan accordingly.