Sausage and Potato Soup

This easy, comforting sausage and potato soup is hearty and dairy-free, made creamy by pureeing cannellini beans.

PREP TIME:10minutes mins

COOK TIME:45minutes mins

TOTAL TIME:55minutes mins

YIELD: 4 servings

Ingredients

• 1 teaspoon extra-virgin olive oil
• 4 mild Italian turkey or chicken sausage links (pork or vegan sausage can also work)
• 1 small onion (diced)
• 4 garlic cloves (minced)
• 2 teaspoons Italian seasoning
• 1 can (15 ounces cannellini beans, drained and rinsed)
• 1 container (32 ounces low-sodium chicken or vegetable broth)
• 4 cups cubed yellow potatoes (peeling optional)
• 1/2 teaspoon salt
• Black pepper (to taste)
• 1 cup finely chopped spinach

Instructions

• Heat a large pot over medium-high heat and spray with oil.
• Add the sausage links, crumble, and cook until browned, about 7 minutes,  stirring often. Using a slotted spoon, remove the sausage and set aside in a bowl.
• Immediately add 1 teaspoon oil, and then the onion and garlic. Cook until the vegetables soften, about 5 minutes.
• Add the Italian seasoning and stir well to coat the vegetables. Add the beans and broth to the pot and stir.
• Using an immersion blender, blend the soup until creamy. If you don’t have an immersion blender, transfer the soup mixture to a high-speed blender and blend until creamy. Return to the pot.
• Add the cooked sausage, potatoes, and salt and pepper, and bring the soup to a boil.
• Reduce the heat to a simmer, cover, and let the soup simmer for about 30 minutes or until the potatoes are tender.
• Once the potatoes are tender, add the spinach to the pot. Simmer for 1 minute and then serve.

Nutrition

Serving: 11/2 cups, Calories: 402kcal, Carbohydrates: 60g, Protein: 25g, Fat: 7.5g, Saturated Fat: 2g, Cholesterol: 55mg, Sodium: 1164mg, Fiber: 9.5g, Sugar: 8g

– WW Points: 7