Italian Sausage, Spinach and Tomato Soup is a full of healthy, hearty ingredients. Just 30 minutes from fridge to table!
We’ve got a monster winter storm on the horizon, but luckily I’ve got all the ingredients on hand to make then hunker down with a big pot of Italian Sausage, Spinach and Tomato Soup.
This hearty and cozy dish is not only full of flavorful and nourishing ingredients, but made with fridge and pantry staples, too!
How to Get BIG Flavor in a Hurry
Chopped vegetables, ground turkey, 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.
Whether you’ve got a snowstorm on the horizon, or are just looking for a flavorful, hearty bowl of soup for dinner tonight — you’re going to love this easy recipe!
How to Make this Soup
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, chopped carrots, 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 simmer.
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, Gluten Free Biscuits, or Gluten Free Focaccia. So cozy!
However you serve it, I hope you love this yummy, soul-warming soup recipe — enjoy!
More Hearty Soup Recipes
- Gluten Free Lasagna Soup
- Loaded Baked Potato Soup
- Ham and Bean Soup
- Hamburger Soup
- Sweet Corn, Kielbasa and Potato Soup
- Italian Wedding Soup
- Black Bean Soup
- Smoked Sausage, White Bean and Spinach Soup
- Cheesy Taco Soup
Equipment
Ingredients
- extra virgin olive oil
- 8 oz Italian sausage, hot or mild
- 8 oz ground turkey breast
- 2 carrots, peeled then finely chopped
- 1 shallot, chopped
- salt and pepper
- 1/2 teaspoon Italian seasoning
- 15 oz can cannellini beans, drained and rinsed
- 24 oz jar marinara sauce
- 3 cups chicken broth, 24oz
- 5 oz 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.
Notes
- Add extra chicken broth as needed when reheating.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Love the shout out to Vermont with the Boves!
Could frozen chopped spinach be subbed for fresh in this soup?
Hi Kristin!
I’ve been a long time fan of your blog and have followed you for years. I love all your recipes. I’ve recently joined weight watchers and wondered if you had the nutritional value for your recipes?
Thanks,
Kassie ?
I made this last night and it did not disappoint!! I did a few substitutions…celery instead of carrots and I used roasted and diced butternut squash instead of the beans! It was amazing and I can’t wait to have leftovers for lunch. Thank you for all of your awesome recipes.
Love the writing as always:) This soup is the perfect fit for this time of the year!
I love your Spicy Turkey Dilatini soup — I just made it using quinoa instead of pasta. Excited to try this!
Thank you for this recipe – I’ve been awaiting a new soup recipe from you that fits into our food plan (no dairy, no wheat, no added sugars, etc.) … so this will added into our meal plan this week. The funny thing is I was trying to modify your turkey with ditalini recipe last week to one that’s spicier and without pasta, so YAY. I didn’t think to add spinach… I’ve had a lot of trouble finding a marinara jar without added sugar – so will look for Bove’s here.
Last night I made your easy chicken with carrots and rice soup (using brown rice), and your sausage/veg soup with turkey Italian sausage and sweet potatoes is on the menu for Friday night. (You turned me on to leeks with that recipe…) You do not disappoint, Kristin. Every week there is one or two of your recipes on our meal plan – your smoky/sweet chili, burrito bowls, etc. Still planning to try your sweet potato gratin… Lotta love in our home for you! :)
Ohhh this looks delicious!!!
Yum this looks so healthy and good, I will definitely be trying this one soon! Making your crock pot chicken and wild rice soup tonight for this snowy Denver day. It’s so great that you share so many dairy free recipes because like Lincoln, my 1.5 yr old can’t do dairy either. Thank you, as always!
Our poor little Lincolns!! Hope you guys enjoy it, Andrea!
This actually looks like a healthy soup that my fiancée would actually eat, especially if I make It with the spicy sausage he likes.
Reminds me of your minestrone recipe which is ?!!! I’ll have to try this soup!
Yes, for sure! I think you’ll really love it, Anna!
This recipe sounds so scrummy! :)
Rachael xx
So excited! I loveeeeee your ditalini soup and have made it 10 zillion times, so I can’t WAIT to try this awesome update.
YAY! You will love this version, Donna!