White beans, sausage, orzo and spinach. What more do you want in a savory and yummy fall soup? Honestly, you can do so much with this soup too, I’m thinking zucchini, maybe diced tomatoes or carrots? Kale instead of spinach? The trick to that rich and “simmered all day” flavor is to use chicken stock instead of broth. The stock adds a depth of flavor so just trust me on this one and I promise that you’ll taste the difference! I use stock with almost all my soups and I’m never sorry!
It took me about 25 minutes from start to finish to make this and everyone in the family loved it! Don’t skip on that last touch of fresh squeezed lemon juice on top. The sour rounds out the salty so nicely! Make it and tell me what you think! I will be adding it to my fall/winter soup rotation.
White Bean & Sausage Soup
The perfect soup to lead your fall soup lineup and best of all, it comes together so fast! Use chicken stock for a rich "cooked all day" flavor and don't skip the lemon juice!
- 1 Tablespoon olive oil
- 3 cloves garlic
- 1/2 teaspoon black pepper
- 1 lb mild Italian sausage
- 1 onion (diced)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 4 cups chicken stock
- 2 bay leaves
- 1 cup uncooked orzo pasta
- 2 cups fresh baby spinach
- 2 (15 ounce) cans cannellini beans ((drained and rinsed))
- 1 1/2 cup water
- 1 lemon
- grated parmesan cheese
- salt & pepper to taste
Heat olive oil in a large stock pot. Throw in sausage and diced onion. Cook until browned.
Add in garlic, basil, thyme, chicken stock, water, bay leaves and orzo. Bring to simmer, cover and simmer until orzo is done (about 10 minutes).
Add in spinach and beans and heat through.
Top with some parmesan cheese and squeeze a little lemon juice on each serving.