We’ve got a monster winter storm on the horizon – it’s supposed to ice rain for the next 24 hours – so this past weekend I stocked up on some essentials before hunkering down. On the list? Almond milk, eggs, wine… (like I said, the essentials!) plus the ingredients to make a big batch of my Italian Sausage, Spinach and Tomato Soup. It’s the perfect hearty and cozy dish to enjoy when the weather outside is frightful!
How to Get BIG Flavor in a Hurry
Chopped vegetables, ground turkey and ground Italian sausage, canned beans, and a jar of marinara sauce form the base of this flavor-packed soup. And yes, you read that right – a jar of marinara sauce! Adding marinara sauce to soup makes it taste slow-cooked and super savory, but only you and I will know that this recipe goes from fridge to table in just 30 minutes.
If you’re looking a snow or ice storm in the face, dash out for a few ingredients to make a batch for yourself!
How to Make this Recipe
Start by adding a drizzle of extra virgin olive oil to a large soup pot or Dutch Oven over medium-high heat. Add Italian sausage and ground turkey breast, carrots that have been peeled then chopped, and minced shallot. Season with salt and pepper then saute until the meat is cooked through, breaking it up as it cooks.
Next add canned cannellini beans that have been drained and rinsed, plus Italian seasoning.
Just a couple more ingredients! Add chicken broth and a 24oz jar marinara sauce then turn the heat up to high to bring the soup up to a bubble. The marinara sauce is my secret to giving this soup a rich and slow-cooked flavor without having to simmer it for hours.
Turn the heat down to medium then simmer the soup for 10 minutes, or until the carrots are tender, then add baby spinach that has been roughly chopped and stir until the spinach is tender, about 1 minute.
Soup’s up! Easy, right? Ladle into bowls then serve with a side salad or my personal favorite, bread and butter. Mmm. However you serve it, I hope you love this yummy, soul-warming soup recipe! Enjoy!
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Italian Sausage, Spinach and Tomato Soup
Description
Italian Sausage, Spinach and Tomato Soup is a full of healthy, hearty ingredients. Just 30 minutes from fridge to table!
Ingredients
- extra virgin olive oil
- 8oz Italian sausage (hot or mild)
- 8oz ground turkey breast
- 2 carrots, peeled then chopped small
- 1 shallot, minced
- salt and pepper
- 1/2 teaspoon Italian seasoning
- 15oz can cannellini beans, drained and rinsed
- 24oz jar marinara sauce
- 3 cups (24oz) chicken broth
- 5oz baby spinach, roughly chopped
Directions
- Add a drizzle of extra virgin olive oil to a large Dutch oven or soup pot over medium-high heat. Add Italian sausage, ground turkey, carrots, and shallots, season with salt and pepper, then saute until the meat is cooked through, breaking it up as it cooks. Add Italian seasoning, cannellini beans, marinara sauce, and chicken broth then turn heat up to high to bring to a boil. Turn heat down to medium then partially cover with a lid and simmer until the vegetables are tender, 10 minutes. Add baby spinach then stir and cook until wilted, 1-2 minutes, and then serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
This soup was delicious. It was easy to make. We used turkey sausage. We topped it with fresh parsley from our class garden. It was even better the next day!
Ooo, that sounds like the perfect fresh topping for this hearty soup! So glad it was a hit!
Staple in our house!! So easy and kids love it. Thank you for this recipe!!
We love this soup! The first chill of fall brings it on, with some notable additions:
2 stalks celery, diced
3 cloves garlic
sub sausage for 1 lb ground turkey
and instead of marinara i use Rao’s Arrabiatta. And serve with lots of crusty bread. Thank you!
Sounds fabulous, Alexis! So glad you enjoyed!!
I loved your spicy tomato and turkey soup but can’t find the directions for it? This link shows the picture but when I go to the directions…it’s another soup?
Here you go, Toni!
Spicy Tomato and Turkey Soup with Ditalini
Ingredients:1 teaspoon extra virgin olive oil10 baby carrots (or 2 whole carrots), chopped1/2 onion, chopped2 cloves garlic, minced1lb 99% fat free ground turkey breastsalt and pepper1 jar marinara sauce (23-28oz will work fine)42oz chicken broth1 can cannellini or Great Northern beans, drained and rinsed1/2 teaspoon red chili pepper flakes1/2 teaspoon Italian seasoning1/2 cup gluten-free or regular ditalini, or other short cut pasta
Directions:Heat oil over medium heat in a large soup pot. Add in carrots, onion, garlic and turkey breast, and season with salt & pepper. Cook until turkey is no longer pink, breaking it up as it cooks.Pour in marinara sauce, chicken broth, beans, red chili pepper flakes and Italian seasoning. Bring to a boil, then add in pasta. Simmer soup for 10 minutes, or until pasta is tender. Add more salt and pepper if necessary then ladle into bowls and serve.
Made this last night because we desperately needed a new soup in the rotation. It was a definite hit! The whole family loved it! Made it with Rao’s marinara which is our family fave! Always love your recipes! Thank you!!
Awesome!! Thrilled to hear it was a hit with the family, Nicky!
This is another “home run” recipe! I made it yesterday with half regular sausage & half hot sausage (I use Jimmy Dean’s here in FL) and it is SO delicious! Kristin, I’m a big fan and will continue exploring your web site…thank you for your hard work in putting out gluten-free recipes!
Thrills me to hear that, Mariann! I’m so so glad you’re enjoying the recipes – and thank you so much for your feedback and recipe rating! :D