Using a few kitchen staples and some fresh seasonal produce, this Italian Chicken Sausage Soup with Spinach is a simple dinner you can turn to for weeknights or lunch prep for the week.
This Italian Chicken Sausage Soup with Spinach is full of fresh flavor, protein and veggies. It's a meal everyone will love, served topped with parmesan cheese and served with a slice of fresh bread. I am a big fan of soups in the winter, and though we are slowly approaching spring, the evenings still have enough of a chill for a big pot of soup.
This winter warmer is flavorful thanks to the spices found in mild Italian chicken sausage, and complimented with hearty cannellini beans and zesty fire roasted tomatoes. With my favorite soup base of equal parts onion, carrot, and celery, as well as a full bag of spinach, this is a simple dinner you can turn to for weeknights or lunch prep for the week.
Though the 15 ingredients in this recipe make it look complicated, this soup is simple if you keep a few items on hand at home. I always have chicken broth, beans, tomatoes and spices in the pantry, and onion, carrots, celery, garlic and spinach in the fridge as part of my shopping list.
If you don't already have this habit, I recommend it, since I usually am only picking up the Italian chicken sausage and parmesan cheese to make this soup -- delicious as a plan, and simple in making it happen.
For more seasonal meal ideas and grocery shopping inspiration, check out my Seasonal Produce Lists I share each month on Uproot Kitchen. Enjoy and be well!
Italian Chicken Sausage Soup w Spinach is a simple dinner you can turn to for weeknights or lunch prep for the week! Tweet this
Italian Chicken Sausage Soup with Spinach
- 1 tablespoon olive oil
- 14 ounces mild Italian chicken sausage
- 1/2 large white onion (~1 heaping cup diced)
- 2 large carrots (~1 heaping cup diced)
- 1 small celery heart (~1 cup heaping diced)
- 2 large garlic cloves, minced
- 32-ounce container of chicken broth
- 14-ounce can fire roasted diced tomatoes
- 14-ounce can cannellini beans, drained and rinsed
- 1 teaspoon dried Italian seasoning
- 1 teaspoon red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6-ounce bag fresh baby spinach
- Optional topping: shaved parmesan cheese
Add oil to a soup pot and brown the Italian chicken sausage, breaking it up well, for 5-8 minutes on medium heat.
Using a slotted spoon, remove the cooked sausage into a bowl and set aside, leaving the juices in the pot.
Sauté onion, carrots and celery on medium-low heat for 5 minutes in the same pot, until slightly softened. Add in minced garlic and cook until fragrant, about 2 minutes.
Return the cooked chicken sausage to the pot and add the rest of the ingredients to the pot (except for the baby spinach). Allow the soup to come to a simmer on medium heat and then turn down the heat to low.
Continue cooking the soup and stirring frequently for 5-15 minutes, depending on how much time you have to allow the flavors to meld.
Before serving, stir in fresh baby spinach and let it wilt into the hot soup. Adjust seasonings to taste and serve topped with shaved parmesan cheese.Recipe Notes: If preparing this recipe for leftovers or freezing, it is recommended to omit adding the fresh spinach (Step 6) and add it when reheating.
Note: Nutrition Facts reflect 1 of 6 servings.