Tuscan Spinach, Bean & Sausage Soup

January/February 1998

Your rating: None Average: 3.7 (32 votes)

Pantry staples like cannellini beans, frozen spinach and chicken broth make this soup a snap to throw together on a busy weeknight. Make it a meal: Serve with crusty whole-grain bread and sliced tomatoes.

"This soup is easy to prepare, healthy and delicious....what more could you ask for! I use Better Than Bouillon chicken base rather than chicken broth as I find it gives soup a more intense flavor. I have also used Trader Joe's Italian...
Tuscan Spinach, Bean & Sausage Soup

Makes: 4 servings, 1 1/2 cups each

Active Time:

Total Time:


  • 1 link hot Italian-style turkey sausage
  • 1 19-ounce can cannellini beans, rinsed
  • 1 14-ounce can reduced-sodium chicken broth
  • 1 clove garlic, minced
  • 8 ounces frozen cut-leaf spinach
  • 1/4 teaspoon dried marjoram
  • Salt & freshly ground pepper, to taste
  • 2 tablespoons freshly grated Parmesan cheese


  1. Bring sausage and 1/4 inch water to a simmer in a small skillet over medium heat. Cook, uncovered, until water evaporates, 5 to 10 minutes. Continue to cook until the sausage is browned on all sides, about 4 minutes more. Transfer to a cutting board; when cool enough to handle, cut into 1/2-inch pieces.
  2. Combine the sausage, beans, broth, garlic, spinach and marjoram in a medium saucepan. Cover and cook over medium heat for 10 minutes. Season with salt and pepper. Stir in cheese just before serving.


Per serving: 137 calories; 4 g fat (1 g sat, 0 g mono); 15 mg cholesterol; 19 g carbohydrates; 0 g added sugars; 14 g protein; 7 g fiber; 778 mg sodium; 588 mg potassium.

Nutrition Bonus: Vitamin A (133% daily value), Folate (42% dv), Calcium & Iron (15% dv)

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 lean meat, 1 vegetable

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