Spinach, White Bean & Chicken Sausage Soup

Around our house this afternoon, homework kept the daughter-chef out of the kitchen, so I had to fly solo.

Tonight's recipe is another one we got from Jaime & Jen Dish, and they got it from Closet Cooking, SO we were confident it would be a winner!

We weren't disappointed. Dear Husband said, "This is a KEEPER!" yay!!!

Soup Ingredients

olive oil

1 lb. Italian turkey sausage*, casing removed & crumbled

1 onion**, chopped

2 cloves garlic, chopped

pinch of red pepper flakes (optional)

4 cups chicken stock

1 can cannellini beans, drained & rinsed

1 teaspoon oregano

1 bay leaf

1 bunch spinach, chopped

salt & pepper to taste

1 Tablespoon lemon juice

* we used Trader Joe's Sweet Italian CHICKEN sausage (simply because I couldn't find turkey)

** we used nearly 1 1/2 - two different types, just for flavor

Heat 1 Tbsp. olive oil in soup pot/kettle on medium-high heat, add sausage & cook until no longer pink.

once the sausage is cooked...set aside.

To bring down the fat content of this dish, we transferred our cooked sausage to a bowl lined with paper towels to absorb the extra grease that drained off the meat.


Heat a fresh Tablespoon of olive oil in the same pan, add the onion & saute it until softened, about 5-7 minutes. Add the garlic & red chile pepper flakes. Saute another minute.

Add the reserved, cooked sausage, stock, beans, oregano, and bay leaf. Salt & pepper to taste.

Taste! Taste! Taste! at this point, and adjust flavor(s) as needed. Simmer for 20 minutes.

Add the spinach and simmer until it wilts. Add the lemon juice & remove from heat.

spoon into big soup bowl

Ta-da!!!