White Bean and Chicken Sausage Soup

dairy freegluten freemeat & poultry
White Bean and Chicken Sausage Soup-2

This comforting, one pot soup is hearty, packed with flavor, and an easy recipe for those busy weeknights. This White Bean and Chicken Sausage Soup is gluten-free, dairy-free and has spiralized carrots and spinach for extra veggies.

White Bean and Chicken Sausage Soup-2

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.

White Bean and Chicken Sausage Soup-2

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.

White Bean and Chicken Sausage Soup-2

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Nutritional Information & Recipe

White Bean and Chicken Sausage Soup

Prep Time15 mins
Cook Time30 mins
Total Time45 mins

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.

White Bean and Chicken Sausage Soup

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3 comments

Patricia says:
I was away in Arizona and couldn’t wait to get home to start cooking once I saw the recipe posted. I watched you make it on Instagram and have been anxiously awaiting the recipe. I had all of the ingredients at home already, sub kale. As soon as I got in the door tonight from the airport I started cooking. I’m so glad I did. This dish is delicious and so filling.
Nancy Davis says:
Can't wait to make this! It's cold and rainy here in Northern Calif so we've been on a soup kick lately. Did you use chicken Italian sausage? So many different kinds to choose from these days. Thanks for all you do to keep us eating healthy!
Debs says:
This does sound really good, in the UK we are very limited with chicken sausages and to be honest the quality of the majority of them is not so great. I guess we could always mince our own chicken or use a pork alternative, or just use small chunks of chicken. I think this is one I will definitely have to try, thank you

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