Tuscan Sausage and White Bean Soup

For a great, quick weeknight dinner, this Tuscan Sausage and White Bean Soup cannot be beat. The simple flavors combine into a rich, hearty, healthy soup.

Wow. It’s 2014. I’m sure I’ll still write 2013 on my checks for approximately the next 11 1/2 months (am I the only one who still uses the archaic form of checks to pay for things??) but since time cannot be stopped, I think we should welcome in 2014 with this soup.

It’s healthy (did you see my sidebar link for 187 of my favorite healthy recipes?), hearty and so perfectly perfect for a snowy, cold January.

I recognize not all of you live in a frozen tundra like I do; soup is mighty delicious in all weather, but I’m not going to lie, if you are eating this where the temperature is 5 degrees or higher, I hope you sweat profusely while you eat it.

I, for one, will drown my frosty sorrows in this soup and feel better about my harsh, Northern climate in no time.

I have said it before and I’ll say it again: I eat my way through January in order to cope with the blizzards, icy temps and general post-holiday blahs.

My warmer-weather-jealousy could be validated by this picture I snapped a few weeks ago on my way to church at 9:15 a.m. It pretty much speaks volumes:

Which basically means you’ll be getting some super awesome recipes this month (with a sprinkling of lighter, healthier food thrown in there, promise) and I’ll contemplate a rigorous exercise plan.

For a great, quick weeknight dinner, this soup cannot be beat. The simple flavors combine into a rich, hearty soup full of white beans, lean sausage, spinach and tiny little pasta shells. Something for everyone, I’d say.

And talk about counting your colors; this soup is loaded with pretty vitamins. All joking* aside about drastic winter temps, this soup really is perfect for a cold, blustery night.

I hope you have a great start to the new year!

*I wasn’t really joking.

One Year Ago: Asian Chicken Lettuce Wraps {Quick and Delish}
Two Years Ago: Buffalo Chicken Bites
Three Years Ago: Chocolate Chip Cheeseball

Tuscan Sausage and White Bean Soup

Yield: 6 servings

Prep Time: 15 minutes mins

Cook Time: 22 minutes mins

Total Time: 37 minutes mins

4.69 stars (77 ratings)

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Ingredients

• 1 pound sweet Italian chicken sausage (see note)
• ½ cup chopped carrots
• ½ cup chopped yellow onion or leeks
• 3 cloves garlic, chopped
• 6 cups low-sodium chicken broth
• 2 cans (14.5-ounces each) diced tomatoes
• 1 (15-ounce) can Great Northern or Cannellini beans, drained and rinsed
• ½ tablespoon dried basil
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 ½ cups uncooked shell pasta
• 9 ounces spinach leaves, coarsely chopped
• ½ cup shredded Parmesan cheese

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Instructions 

• In a large pot, cook the sausage over medium heat (remove the sausage from the casings, if needed) until browned, 3-4 minutes, breaking it into small pieces as it cooks. If your sausage is really lean, you may need to use a teaspoon or so of oil so it doesn’t stick to the pan.
• Add the carrots, onion, and garlic, and continue to cook, stirring often, until the sausage is cooked through, 5-10 minutes. At this point, if there is excess grease, drain it before proceeding.
• Add the broth, tomatoes, beans, basil, salt and pepper.
• Bring the soup to a boil. Add the shell pasta, reduce the heat to a simmer and cover the pot. Cook for about 8-10 minutes, until the pasta is tender, stirring occasionally to make sure the pasta isn’t sticking.
• Stir in the spinach and simmer for another minute until the spinach is wilted. Serve sprinkled with Parmesan cheese.

Notes

Sausage: I prefer chicken or turkey sausage because it is lean; however, you could easily sub Italian sausage of another variety like pork just be sure to drain off the excess grease before adding the broth.

Broth: also, if you are not using low-sodium chicken broth, I would suggest decreasing the 1 teaspoon salt and adding to taste so the soup isn’t overly salty.

Author: Mel

Course: Soup

Cuisine: American, Italian

Method: Stovetop

Serving: 1 Serving, Calories: 446kcal, Carbohydrates: 51g, Protein: 31g, Fat: 15g, Saturated Fat: 4g, Cholesterol: 59mg, Sodium: 1614mg, Fiber: 8g, Sugar: 7g

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Recipe Source: adapted from a recipe found via Pinterest, original source here

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