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Italian Sausage Soup with White Beans and Spinach

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The easiest and most flavorful weeknight dinner ever, this Italian Sausage Soup with White Beans and Spinach is on the table in less than 30 minutes using a few pantry staples. Healthy and hearty, this one is on regular rotation at my house.

Italian Sausage Soup with White Beans and Spinach

  • Servings: 8 cups
  • Yield: 8 servings
  • Prep Time: 5 min
  • Cooking Time: 15 min


  • 1 pound mild Italian sausage, casing removed
  • 1 large vidalia onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon Italian seasoning blend
  • 5 cups chicken stock
  • 1 14.5 ounce can diced tomatoes
  • 1 15.5 ounce can cannellini beans, rinsed and drained
  • ½ cup small cut pasta, like shells or ditallini
  • 2 cups baby spinach
  • grated parmesan cheese, for serving


  1. Place a large pot or dutch oven over med-high heat and add the sausage, breaking it up in to small pieces with a fork as it browns. Continue cooking until the sausage is no longer pink. Transfer the sausage to a bowl with a slotted spoon and discard all but 1 tablespoon of fat.
  2. Return the pot to the stove and add the onions. Cook the onions until translucent, approximately 4-5 minutes. Add the garlic, cooking for one minute until fragrant.
  3. Stir in the Italian seasoning and ¼ cup of chicken stock to deglaze the pan being sure to scrape up any brown bits with a wooden spoon.
  4. Stir in the tomatoes, beans, sausage and remaining stock. Add the pasta and bring the soup to a boil. Cook for 6-7 minute or until the pasta is al dente.
  5. Stir in the spinach. Serve immediately topped with parmesan cheese.

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Italian Sausage Soup with White Beans and Spinach

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