Hearty Tuscan Sausage & Spinach Soup

A comforting and hearty low-acid soup, featuring savory ground Italian sausage, fresh spinach blended into the broth, and creamy cannellini beans, all simmered in a Dutch oven until tender. Served chunky, it's a wonderfully satisfying meal.

Instructions

1. 1.

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off any excess grease and set the cooked sausage aside.

   Time: 6 min
2. 2.

   Reduce the heat to medium. Add the chopped onion to the Dutch oven and cook until softened, about 4-5 minutes. Add the minced garlic, dried thyme, and dried rosemary, and cook for another minute until fragrant.

   Time: 5 min
3. 3.

   While the aromatics are cooking, combine the fresh spinach with 1 cup of the low-sodium chicken broth in a high-speed blender. Blend until the spinach is completely smooth and integrated into the broth, creating a vibrant green liquid.

4. 4.

   Pour in the remaining 3 cups of chicken broth, along with the spinach-broth mixture. Add the rinsed cannellini beans, diced potato, and the cooked Italian sausage back into the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are very tender.

   Time: 18 min
5. 5.

   Stir in the half and half. Taste and season with salt and black pepper as needed.

   Time: 1 min
6. 6.

   Serve hot and enjoy your hearty, chunky, and flavorful soup!