Sausage Spinach Soup
This soup may not have the prettiest name, but it is absolutely delicious!
Serve this soup alongside (or even poured over) baked potatoes for a hearty meal!
I first tasted this recipe during a book club at a friend’s house. We were having a celebration dinner of sorts, as we had finished several books that year.
It was an informal gathering. We served ourselves, ladling this fragrant soup from a large pot on the stove. The hostess served this soup alongside piping hot baked potatoes, a fresh salad, and warm bread and butter - the meal was just magical.
I begged my friend for the recipe and she graciously shared the link. I have tweaked this recipe to make my own version over the years, but here is the original version that it is based on.
Be sure to top this soup with large amounts of parmesan or romano cheese and basil!
VIDEO TUTORIAL
Check out this video from our channel, where I share the step-by-step recipe.
Also see 4 other soup recipes that are great for dinner tonight or for your freezer.
How to Make Sausage & Spinach Soup
1 Tbsp olive oil1 lb. Italian sausage
1 small onion, diced
2 tsp. minced garlic
handful of fresh basil, chopped
2 cans diced tomatoes
2 cans cannellini beans, drained and rinsed
4 cups chicken broth
4+ cups baby spinach
salt & pepper
Optional toppings: parmesan or romano cheese and fresh basil
1. Drizzle one tablespoon of olive oil in large stock pot or dutch oven, over medium high heat.
2. Add 1 lb. Italian sausage. Brown meat, breaking it into bits as it cooks. Once cooked, drain off the excess fat if you desire.
3. Stir in 1 small diced onion and cook until soft and translucent.
4. Stir in 2 teaspoons minced garlic and a handful of chopped basil, cooking until fragrant. (You can substitute 1 1/2 teaspoons of dried basil, if you don’t have fresh available).
5. Add in 2 cans diced tomatoes, 2 cans drained & rinsed cannellini beans, and one box of chicken broth. Bring soup to a boil.
6. Stir in 4+ cups spinach (I also use baby kale from time to time) and cook for around 2 minutes.
7. Taste and season generously with salt and pepper as needed.
8. Serve topped with parmesan or romano cheeses and fresh basil.
Notes
Honestly I don’t think you can have too much spinach in this recipe - I don’t tend to measure, I just add handfuls until the soup looks about right. The spinach will cook down and shrink a good bit, so don’t be afraid to add extra if you’d like.
How to Freeze Sausage Spinach Soup
This makes an excellent freezer meal! For best results, follow the recipe as is.
Allow soup to cool completely before transferring to a ziploc bag or freezer storage container. Freeze for up six months.
When ready to eat, thaw soup overnight in refrigerator or use the defrost setting of your microwave.
Reheat in a large pot or dutch oven. If soup seems too thick or dry, add additional chicken broth or water.
SHOPPING LINKS:
Sausage Spinach Soup
Ingredients
1 Tbsp olive oil
1 lb. Italian sausage
1 small onion, diced
2 tsp. minced garlic
handful of fresh basil, chopped
2 cans diced tomatoes
2 cans cannellini beans, drained and rinsed
4 cups chicken broth
4+ cups baby spinach
salt & pepper
Optional toppings: parmesan or Romano cheese and fresh basil
Directions
Drizzle olive oil in large stock pot or dutch oven, over medium high heat.
Add Italian sausage, brown, and drain excess fat.
Add onion and cook until soft and translucent.
Stir in garlic and basil, cooking until fragrant.
Add in rinsed beans, tomatoes, and broth. Bring to a boil.
Stir in spinach and cook for around 2 minutes.
Taste and season generously with salt and pepper as needed.
Serve topped with parmesan cheese and fresh basil.
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