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
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.
Nutritional Information & Recipe