This easy, comforting sausage and potato soup is hearty and dairy-free, made creamy by pureeing cannellini beans.
Ingredients
- 1 teaspoon extra-virgin olive oil
- 4 mild Italian turkey or chicken sausage links, pork or vegan sausage can also work
- 1 small onion, diced
- 4 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 1 can, 15 ounces cannellini beans, drained and rinsed
- 1 container, 32 ounces low-sodium chicken or vegetable broth
- 4 cups cubed yellow potatoes, peeling optional
- 1/2 teaspoon salt
- Black pepper, to taste
- 1 cup finely chopped spinach
Directions
- Heat a large pot over medium-high heat and spray with oil.
- Add the sausage links, crumble, and cook until browned, about 7 minutes, stirring often. Using a slotted spoon, remove the sausage and set aside in a bowl.
- Immediately add 1 teaspoon oil, and then the onion and garlic. Cook until the vegetables soften, about 5 minutes.
- Add the Italian seasoning and stir well to coat the vegetables. Add the beans and broth to the pot and stir.
- Using an immersion blender, blend the soup until creamy. If you don’t have an immersion blender, transfer the soup mixture to a high-speed blender and blend until creamy. Return to the pot.
- Add the cooked sausage, potatoes, and salt and pepper, and bring the soup to a boil.
- Reduce the heat to a simmer, cover, and let the soup simmer for about 30 minutes or until the potatoes are tender.
- Once the potatoes are tender, add the spinach to the pot. Simmer for 1 minute and then serve.
