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White Bean and Italian Sausage Soup
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 pound Italian sausage, casings removed
  • 1 medium onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 4 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups baby spinach
  • Grated Parmesan cheese, for serving

Instructions
 

  • Brown the Italian sausage in a skillet over medium heat, breaking it into small pieces as it cooks. Drain any excess fat.
  • Add the cooked sausage to the slow cooker along with the onion, carrots, celery, garlic, cannellini beans, chicken broth, Italian seasoning, salt, and black pepper.
  • Stir to combine, then cover and cook on low for 6 to 7 hours until the vegetables are soft.
  • Stir in the baby spinach and let it wilt for 5 minutes before serving.
  • Ladle the soup into bowls and top each serving with grated Parmesan cheese.

Notes

Brown the sausage before adding it to the slow cooker for deeper flavor. If the soup thickens too much overnight, stir in a splash of broth when reheating. Leftovers keep well in the fridge for three days and taste even better the next day.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Skillet