Hearty Sausage and Bean Soup | CookOS

Hearty Sausage and Bean Soup

Name: Hearty Sausage and Bean Soup
Prep time: 15 min
Cook time: 2 h 45 min
Total time: 3 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb hot Italian sausage; 1 small onion, finely chopped; 4 garlic cloves, thinly sliced; ½ tsp fennel seeds; ½ tsp dried oregano; 1 (15 oz) can pinto beans; 1 (15 oz) can white beans; 1 (15 oz) can crushed tomatoes; 6 cups chicken broth; 4 cups baby spinach

This hearty Italian sausage and bean soup combines hot Italian sausage, pinto and white beans, and crushed tomatoes in a spiced broth finished with spinach. The fennel seeds and oregano give it authentic Italian flavor while the bean blend provides satisfying texture and body.

🌍Italian 🏷️Sausage 🏷️Bean soup 🏷️Italian sausage 🏷️Pinto beans White beans

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🏷️Spinach

Total

Servings

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 lb hot Italian sausage
1 small onion, finely chopped
4 garlic cloves, thinly sliced
½ tsp fennel seeds
½ tsp dried oregano
1 (15 oz) can pinto beans
1 (15 oz) can white beans
1 (15 oz) can crushed tomatoes
6 cups chicken broth
4 cups baby spinach

10 Ingredients

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Instructions

1
Remove casings from sausage and crumble mixture between two Suvie pans with 1 onion and 4 garlic cloves. Place pans in Suvie and broil for 20 minutes, or until browned and fragrant, rotating pans halfway through.
2
Divide ½ tsp fennel seeds, ½ tsp ground oregano, 1 can pinto beans, 1 can white beans, 1 can crushed tomatoes, 1 tsp kosher salt, ½ tsp ground black pepper, and 6 cups chicken broth between both Suvie pans, stirring to incorporate. Place pans in Suvie. Input settings and cook now. Bottom Zone: Slow Cook on High for 2 hours
3
Remove pans from Suvie, and stir in 4 cups spinach. Return pans to Suvie until spinach has wilted, about 10 minutes.
4
Remove pans from Suvie and season to taste with salt and pepper. Divide between bowls and serve.

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Tips & Notes

Pro tips

Brown the sausage thoroughly before adding aromatics to render the fat and build deep flavor in the broth.
Toast fennel seeds in the pan briefly after adding garlic to bloom their flavor and reduce raw spice taste.
Stir in spinach at the end so it wilts gently and retains its bright color rather than darkening from long cooking.
Taste for salt after adding beans and broth — canned beans and store-bought broth vary in sodium.

Substitutions

Hot Italian sausage → sweet Italian sausage (soup will be milder; add red pepper flakes if desired)
Pinto and white beans → cannellini and kidney beans (use same quantity and canned)
Baby spinach → kale or chard (will need 1–2 extra minutes to wilt)
Crushed tomatoes → tomato sauce (reduce broth by ½ cup to keep consistency balanced)