Step 1: Brown the Sausage

Place a large Dutch oven over medium-high heat. Add the Italian sausage and cook until browned, using a wooden spoon to break the meat into crumbles. This process usually takes 10 to 15 minutes. Drain any excess fat if desired.

Step 2: Sauté the Aromatics

Reduce the heat to medium. Add the diced onion, celery, and carrots to the pot. Sauté the vegetables until the onions are soft and translucent, which should take about 3 to 5 minutes. Stir in the minced garlic and cook for one additional minute until fragrant.

Step 3: Season and Simmer

Stir in the tomato paste, Italian seasoning, crushed red pepper, and black pepper. Ensure the vegetables are well-coated with the paste and seasonings. Pour in the chicken broth and the drained beans, bringing the mixture to a gentle simmer. Continue to simmer for 6 to 7 minutes until the carrots and celery are tender.

Step 4: Finish with Cream and Spinach

Pour in the heavy cream and fold in the fresh baby spinach. Let the soup continue to cook for about 5 minutes or until the spinach has wilted beautifully into the broth. Taste and adjust seasonings as needed, then serve warm garnished with fresh parsley.

Pro Tips

• Mash a small portion of the beans against the side of the pot to thicken the soup naturally without flour.
• Always rinse your canned beans thoroughly to remove excess sodium and starchy liquid.
• Use a high-quality chicken broth or bone broth to elevate the depth of flavor in the soup.
• If you love texture, add a handful of grated Parmesan cheese on top right before serving.
• Do not overcook the spinach; adding it at the very end keeps it vibrant and fresh.