Description
A hearty and creamy sausage and potato soup featuring Italian turkey sausage, tender yellow potatoes, spinach, and cannellini beans. This comforting soup is blended to a smooth texture and simmered to meld flavors, perfect for a cozy meal.
Ingredients
Scale
Sausage
- 4 mild Italian turkey or chicken sausage links (pork or vegan sausage can also work)
Vegetables & Aromatics
- 1 small onion, diced
- 4 garlic cloves, minced
- 4 cups cubed yellow potatoes (peeling optional)
- 1 cup finely chopped spinach
Other Ingredients
- 1 teaspoon extra-virgin olive oil
- 2 teaspoons Italian seasoning
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 container (32 ounces) low-sodium chicken or vegetable broth
- 1/2 teaspoon salt
- Black pepper, to taste
Instructions
- Brown Sausage: Heat a large pot over medium-high heat and spray with oil. Crumble the sausage links into the pot and cook until browned, about 7 minutes. Remove the cooked sausage from the pot and set aside.
- Sauté Vegetables: Add olive oil, diced onion, and minced garlic to the same pot. Cook, stirring occasionally, until the onion and garlic are softened, about 5 minutes. Stir in the Italian seasoning to release its aroma.
- Add Beans and Broth: Pour the drained and rinsed cannellini beans along with the low-sodium chicken or vegetable broth into the pot. Stir to combine all ingredients.
- Blend Soup: Use an immersion blender directly in the pot to blend the soup until creamy and smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a regular blender, blend until smooth, and return it to the pot.
- Add Sausage and Potatoes: Add the browned sausage pieces back into the pot along with the cubed yellow potatoes. Season with salt and freshly ground black pepper. Bring the soup to a boil over medium-high heat.
- Simmer: Reduce heat to low, cover the pot, and let the soup simmer for 30 minutes or until the potatoes are tender when pierced with a fork.
- Add Spinach: Stir in the chopped spinach and simmer the soup for 1 more minute until the spinach wilts. Serve the soup hot.
Notes
- You can substitute turkey or chicken sausage with pork or vegan sausage according to preference.
- Peeling the potatoes is optional; leaving the skin adds extra fiber and nutrients.
- Use low-sodium broth to better control the salt content.
- An immersion blender is recommended for easier blending but a regular blender works fine with careful handling.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
