Ingredients
Scale
- 1 jar (8 ounce) oil-packed sun-dried tomatoes
- 1 pound spicy Italian chicken sausage
- 1 yellow onion, chopped
- 2 shallots, chopped
- 6 cloves garlic, chopped
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 2 tablespoons Italian seasoning
- 6 cups broth
- 2 cans white beans
- salt and black pepper to taste
- 2 cups baby spinach
- 1 cup whole milk or cream
- 1/2 cup grated parmesan cheese
- zest and juice of 1 lemon
- chopped fresh parsley, for serving
Instructions
- Drain oil from sun-dried tomatoes into a Dutch oven; chop tomatoes.
- Cook chicken sausage and onion over medium-high heat until browned. Add shallots, garlic, carrots, celery, Italian seasoning, salt, and pepper; sauté for 5 minutes.
- Pour in broth; bring to a simmer for 10 minutes until vegetables are tender.
- Stir in spinach, sun-dried tomatoes, white beans, cream, lemon zest, and juice; heat through.
- Serve hot with optional parmesan cheese and fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 40mg