Description
This hearty and comforting soup features tender sausage meatballs, creamy white beans, and fresh spinach in a rich, aromatic broth. With the subtle flavor of saffron and herbs, this one-pot dish is both rustic and elegant—perfect for chilly nights or a wholesome family meal.
Ingredients
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2/3 pound Italian sweet sausage meat
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Fresh cracked black pepper, to taste
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Olive oil, as needed
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1 medium yellow onion, finely diced
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3 carrots, peeled and diced
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2 stalks celery, diced
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4 cloves garlic, minced
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48 ounces chicken broth or stock
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1/2 tsp saffron threads
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1 bundle fresh rosemary and fresh thyme stems, tied
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30 ounces canned white beans (cannellini), drained
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1/2 cup freshly grated Parmesan cheese
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1/2 cup heavy cream
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1 bunch spinach leaves, thick stems removed
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1 tsp fresh minced rosemary
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Salt, to taste
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1 tsp lemon juice or vinegar (optional)
Instructions
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Roll the sausage meat into small meatballs (about 1 inch) and season lightly with cracked black pepper.
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In a large pot, heat a drizzle of olive oil over medium heat. Brown the meatballs in batches until lightly golden; remove and set aside.
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In the same pot, add a bit more olive oil if needed and sauté onion, carrots, and celery for 5–7 minutes until softened.
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Add garlic and cook for another 1–2 minutes until fragrant.
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Pour in the chicken broth and add the saffron threads and herb bundle. Bring to a gentle boil.
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Add the meatballs back into the pot, then lower the heat and simmer for 15–20 minutes.
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Stir in the white beans, grated Parmesan, and heavy cream. Cook for 5 more minutes.
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Add the spinach and minced rosemary. Stir until the spinach wilts, about 1–2 minutes.
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Season with salt and finish with lemon juice or vinegar if using.
- Remove the herb bundle before serving.
Notes
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For a lighter version, omit the cream or replace with milk.
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You can use turkey or chicken sausage if preferred.
- Great for freezing—just add the spinach fresh when reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American