Approved by the 
Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 15 mins
A little heat tamed by cream turns this nearly effortless soup into a feel-good go-to. Why add a Parmesan rind, you may ask? Because it makes the soup salty and nutty and is undeniably good. (And that’s why I never throw those rinds away! They go right into the freezer.) Keep the sausage pieces chunky so they don’t get lost. Pro tip: When cooking the sausage, don’t stir it constantly and risk breaking it up. Just give it time to sear so it develops that irresistible golden crust.
Now that it’s soup season, here's all the best soups you need to try.
Have you made this yet? Let us know what you think in the comments below!
Advertisement - Continue Reading Below
Ingredients
- 2 Tbsp.
neutral oil
- 1
large leek, halved, white and pale green parts thinly sliced
- 1
medium carrot, chopped
- 3
cloves garlic, minced
- 1 lb.
hot Italian sausage, casings removed, torn into 1" pieces
- 1 Tbsp.
tomato paste
Kosher salt
Freshly ground black pepper
- 2
(14-oz.) cans cannellini beans, rinsed and drained
- 6 cups
low-sodium chicken broth
- 1 cup
heavy cream
- 1
Parmesan rind (about 1 oz.)
- 1 tsp.
dried oregano
- 1/4 tsp.
crushed red pepper flakes
- 5 oz.
baby spinach
- 1/2 cup
grated Parmesan (about 2 oz.), plus more for serving
Directions
- Step 1In a large pot over medium heat, heat oil. Add leek and carrot and cook, stirring occasionally, until softened and leeks start to turn golden, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add sausage and cook, stirring occasionally, until cooked through and browned in spots, about 8 minutes. Add tomato paste and cook, stirring, until darkened, about 1 minute; season with salt and black pepper.
- Step 2Add beans, broth, cream, and Parmesan rind and stir to combine. Add oregano and red pepper flakes; season with salt and black pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer 30 minutes.
- Step 3Discard Parmesan rind. Add spinach and grated Parmesan and stir until cheese is melted and spinach is wilted, about 5 minutes. Taste and adjust seasonings.
- Step 4Divide soup among bowls. Top with more grated Parmesan.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below