Turkey Sausage White Bean Soup
In an effort to get everything into the pot fast, I did a rough chop on everything. You can also dice up all of the vegetables if desired.
Servings: 4
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 medium sized onion chopped
- 1 to 2 medium sized carrots chopped
- 1 medium zucchini chopped
- 3 to 4 turkey apple sausages or chicken apple sausages
- 2 to 3 cloves garlic minced
- 1 tablespoon chili powder*
- 1 heaping teaspoon crushed red pepper flakes + more if desired
- 1 teaspoon smoked paprika + more if desired
- 1 can cannellini beans drained and rinsed
- 1 quart (32 fl oz.) chicken stock
- 2 to 3 cups shredded rotisserie chicken optional
- 2 to 3 cups baby spinach or kale chopped
- salt and pepper to taste
Instructions
- Heat olive oil in a large heavy bottomed pot or cast iron dutch oven over medium high heat. After a few minutes, add the onions, carrots and zucchini and sauté until just tender. While the vegetables are cooking, I like to fry up the sausages in a separate pan over medium high heat. Remove from heat when cooked through the browned on all sides. Slice sausages into pieces and set aside.
- Add the garlic into the pot with the vegetables and stir for 30 seconds. Add in the chili powder, crushed red pepper flakes and the smoked paprika and stir to combine. After a minute or so, pour in the beans and the chicken stock. Turn the temperature up to high and bring to a boil. Once boiling, turn the heat to low and let simmer for about 10 to 15 minutes. Add the cooked shredded rotisserie chicken, the baby spinach and the cooked sliced sausages. Stir to combine. When the spinach is just starting to wilt, season with salt and pepper to taste. Serve and enjoy while hot.
Notes
*use less chili powder and crushed red pepper flakes if your kids can't handle the heat