White Bean and Chicken Sausage Soup


Dined on a version of this while out to lunch recently.  I loved it so much I decided to recreate it at home.  I studied a few different recipes but, then decided to wing it so here is my version of this fabulous soup!

White Bean and Chicken Sausage Soup

1 lb of chicken sausage

1 tbsp  + 1 turn of olive oil + more for topping

1 medium onion diced

1 clove of garlic diced

1 15oz can of diced tomatoes

2 15.5 oz cans of cannellini beans drained

1 quart of chicken stock

3 oz of fresh spinach

salt and pepper

1/4 cup chopped fresh basil

Grated Parmesan Cheese for each serving

If using chicken sausage links, cut the skin down the middle and peel it off each link.  Crumble the uncooked meat into the soup pan with a turn of olive oil in the bottom of the pan.  Brown the sausage (7 to 8 minutes) then remove the sausage from the pan and reserve for later.

Pour the tbsp of olive oil in the pan and add the garlic and onion saute together until softened.  Add the diced tomatoes with their juice and the drained cannellini beans and allow the flavors to blend.  Pour in your chicken stock and bring to a simmer reduce the heat and cook for 10 to 15 minutes.  Using an immersion blender, blend the soup to the desired thickness, leaving some beans and tomatoes whole.

Add the chicken sausage back to the pan along with the basil and spinach.  Salt and pepper to taste.  Allow to simmer slightly on low  for 20 to 30 minutes.  Enjoy ! xo

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