White Bean and Chicken Sausage Soup
I love hearty soups in the wintertime, especially soups that are packed with veggies, but still filling and satisfying. This White Bean and Chicken Sausage Soup is exactly that – with robust flavor from chicken sausage cooked with bay leaves, oregano, and thyme, and fibrous veggies like spinach, spiralized carrots, every bite is delicious and satisfying.
This soup saves well for leftovers, just reheat it in a pot over medium-high heat and bring to a boil. I like to add a little extra salt when I reheat my soups, so you may want to taste before serving. This quick and easy soup is meant to be a healthy recipe for your busy weeknights, and if you want to step it up a notch with some dairy, a little bit of shredded Parmesan cheese will go a long way.
I served this gluten free soup with some toasted crusty bread to absorb all the amazing flavors in the broth. This soup works as a lunch or dinner, it’s just light and just hearty enough to work as both. And if you’re vegetarian, you could omit the chicken sausage (or use your favorite veggie sausage replacement) and just have this be a vegetable white bean soup.
I can’t wait to see everyone make this soup on social – make sure to use the hashtag #inspiralized or tag us @inspiralized so we can reshare our favorites.
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Nutritional Information & Recipe
White Bean and Chicken Sausage Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound chicken sausage links caseings removed
- 2 celery stalks diced
- ½ cup diced yellow onion
- 3 garlic cloves minced
- ¼ teaspoon red pepper flakes or more if you like a little kick
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 2 15 ounce cans Great Northern beans, drained and rinsed
- salt and pepper
- 2 carrots peeled, Blade D, noodles trimmed
- 4 cups baby spinach
Instructions
- Heat the olive oil in a large saucepot over medium high heat. Once oil is shimmering, add the sausage, crumble with a wooden spoon, and cook for 5 minutes or until browned. Using a slotted spoon, set aside the sausage on a plate. Immediately add in the celery, onion, garlic, and red pepper flakes and let cook for 5 minutes or until onions are translucent. Add the chicken broth, water, oregano, bay leaves, beans, sausage, season with salt and pepper, and bring to a boil. Once boiling, reduce heat to medium low and let cook for 15-20 minutes or until sausage is no longer pink on the inside. Stir in the carrot noodles and spinach and cook for 5 minutes or until carrots are al dente. Serve with crusty bread.
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