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.
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
This soup was crazy delicious! We have been in a soup rut and I wanted to try something new, yet easy! This did not disappoint! This will now become a regular during the winter here in MI!!!
Woo! Thrilled to hear that, Amber! Thank you so much for your recipe review and rating!
Made this last night and wow! Added celery, canned diced tomatoes and an extra can of beans. The flavor from the marinara is magic. Definitely worth making this winter.
This soup was absolutely amazing!! I am not the biggest fan of turkey meat, so I just doubled the spicy Italian sausage… and WOW!
Hey Kristin! The link above for the original spicy ditalini turkey soup seems to not be working…can you please update it? Thank you!
YES!!! I was just looking for this and thought i was losing my mind. Please share it again! It was our favorite!!
Here you go, Ingrid and Jay!
Spicy Tomato & Turkey Soup with Ditalini
Ingredients:
1 teaspoon extra virgin olive oil
10 baby carrots (or 2 whole carrots), chopped
1/2 onion, chopped
2 cloves garlic, minced
1lb 99% fat free ground turkey breast
salt and pepper
1 jar marinara sauce (23-28oz will work fine)
42oz chicken broth
1 can cannellini or Great Northern beans, drainedand rinsed
1/2 teaspoon red chili pepper flakes
1/2 teaspoon Italian seasoning
1/2 cup gluten-free or regular ditalini, or other short cut pasta
Directions:
1. 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.
2. 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.
Notes:
* This soup freezes really well – wait until reheating to cook the pasta though as frozen >> thawed pasta can get mushy.
I make it with ground turkey over and over…my favorite of all your recipes!
Ah, I love that, Barbara! We adore this soup recipe too. Thank you so much for your feedback and recipe rating!
Omg this is a winner!!! I didn’t have any jarred sauce but I swapped with tomato soup. Hearty and just what is needed on a rainy day!
That looks very good. Trying it.
Good day, this recipe has become one of my go to favourites. My question, is do you have the nutritional breakdown for this recipe. Thank you in advance.
Wow!! Yum!! Yum!! Yum!! This is so good!! And it’s easy and fast to make! My kind of meal on many levels. Thanks for another great recipe!
Yay!! So glad you loved it, Kristine! This is one of our very favorite quick weeknight dinners too. :)
Love this! Making it today for family dinner. Serving with grilled cheese sandwiches. What do you think of the addition of two cloves of garlic along with the shallots?
Sounds delicious – go for it! :)