Description
A hearty, creamy white bean soup made with turkey sausage, tender vegetables, and blended cannellini beans for a naturally rich texture.
Ingredients
1 pound ground turkey sausage (mild or spicy)
1 tablespoon olive oil
1/2 medium onion, chopped
3 cloves garlic, minced
4 (14-ounce) cans cannellini beans, drained
4 cups low-sodium chicken broth
1/4 teaspoon Italian seasoning
1/4 teaspoon dried rosemary
2 small carrots, peeled and finely chopped
2 cups fresh baby spinach, packed
Salt and black pepper, to taste
Instructions
1. Heat olive oil in a large soup pot over medium-high heat. Add the ground turkey sausage and cook until browned and fully cooked, breaking it up as it cooks (about 10-12 minutes). Transfer to a plate.
2. Add chopped onion to the pot and sauté for 3-5 minutes.
3. Stir in garlic and cook for 30 seconds.
4. Add drained cannellini beans, chicken broth, Italian seasoning, and rosemary. Stir and scrape the bottom.
5. Remove from heat and blend part of the soup for creaminess, leaving some beans whole.
6. Return the sausage and carrots to the pot. Bring to a boil.
7. Reduce to a simmer, cover partially, and cook 15-20 minutes until carrots are tender.
8. Stir in spinach and cook 1-2 minutes until wilted. Season with salt and pepper.
9. Serve hot.
Notes
Blend as much or as little of the soup as you like for your preferred texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American