This is by far the fastest and easiest soup in the book, taking less than 30 minutes from start to finish. Italian sausage is one of the best ways to bring a lot of flavor to a dish in a short period of time, which is why I turn to it again and again when making a speedy tomato meat sauce for pasta or a quick pot of soup. This is an ideal weeknight meal at the end of a busy day, when you want to get something warm, cozy, and homemade on the table in no time flat. This creamy yet brothy soup is perfect for dipping a nice loaf of crusty bread. Add more red-pepper flakes at the table if you want a little more heat, like I do.
- Yield: 4 to 6 Servings
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon red-pepper flakes
- 1 pound bulk mild Italian sausage
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cans (15 ounces each) white beans, rinsed and drained
- 1 quart (4 cups) chicken broth
- ¾ cup heavy cream
- 5 ounces baby spinach, chopped
- Salt and freshly cracked black pepper
- In a Dutch oven, heat the oil and red-pepper flakes over medium heat. Cook the sausage until browned.
- Add the onion and garlic and cook for 2 minutes, or until tender and fragrant. Pour in the white beans, followed by the chicken broth. Bring to a simmer to heat through. Turn off the heat.
- Stir in the cream and spinach. Season to taste with salt and black pepper. Serve promptly with crusty bread.