Spiced Chicken Sausage, White Bean & Spinach Soup With Garlic Cream Swirl

As the days get shorter and the evenings cooler, there’s nothing quite like a hearty, flavorful soup to warm you from the inside out. This Spiced Chicken Sausage, White Bean & Spinach Soup is exactly that – a comforting blend of savory sausage, tender beans, and vibrant spinach, all brought together with a luscious garlic cream swirl. It’s a surprisingly easy recipe to make, packed with nutrients, and bursting with deliciousness. Perfect for a weeknight dinner or a cozy weekend lunch, this soup is sure to become a new favorite!

What You’ll Need: The Ingredient Lineup

• Olive Oil (2 tbsp / 30 ml): We’re starting with a good quality extra virgin olive oil. This forms the base of our flavor, gently sautéing the sausage and vegetables. Choose an olive oil with a fruity aroma for the best results.
• Spiced Chicken Sausage (200g / 7oz), sliced: The star of the show! Look for a sausage with a good blend of spices – Italian, chorizo, or even andouille would work beautifully. Slicing it allows it to brown nicely and distribute its flavor throughout the soup.
• Onion (1 medium, diced ≈150g / 1 cup): A foundational aromatic. Dicing ensures it cooks evenly and melts into the soup, adding sweetness and depth. Yellow or white onions are both excellent choices.
• Garlic (2 cloves, minced): Essential for that classic savory flavor. Freshly minced garlic is always best, releasing its pungent aroma when heated.
• Carrots (2, diced ≈150g / 1 cup): Adding a touch of sweetness and vibrant color. Dicing them ensures they cook through and become tender.
• Celery (2 stalks, diced ≈100g / 1 cup): Another aromatic powerhouse, providing a subtle savory note and textural contrast.
• Smoked Paprika (1 tsp / 5g): This isn’t just paprika; it’s smoked paprika! It adds a wonderful smoky depth that complements the sausage beautifully.
• Dried Thyme (1 tsp / 2g): A classic herb that pairs perfectly with chicken and beans. Dried thyme is convenient and readily available.
• Canned White Beans (400g / 14oz), drained and rinsed: Cannellini beans are ideal, but Great Northern or Navy beans will also work. Draining and rinsing removes excess starch and sodium.
• Fresh Spinach (200g / 7oz ≈4 cups): A nutritional boost and a pop of color. Fresh spinach wilts quickly, adding a delicate earthy flavor.
• Low-Sodium Vegetable Broth (1L / 4 cups): The liquid base of our soup. Using low-sodium broth allows you to control the saltiness.
• Heavy Cream (240ml / 1 cup) or Plant-Based Cream: For that luxurious garlic cream swirl. You can use full-fat heavy cream for the richest flavor, or a plant-based alternative for a lighter option.
• Roasted Garlic Puree (2 tbsp / 30g): This is where the magic happens! Roasting the garlic mellows its flavor and creates a creamy, spreadable puree. You can buy pre-made puree or roast your own.
• Fresh Lemon Juice (1 tbsp / 15ml): A bright, acidic touch that balances the richness of the cream and enhances the other flavors.
• Salt and Freshly Ground Black Pepper: To taste, of course! Seasoning is key to bringing all the flavors together.
• Grated Parmesan Cheese (30g / ¼ cup, microbial-rennet): A sprinkle of Parmesan adds a salty, umami finish. Ensure it’s microbial-rennet if you’re vegetarian.
• Fresh Parsley (2 tbsp / ≈8g, chopped): For garnish, adding a fresh, herbaceous aroma and a pop of color.

Substitutions & Variations

Feel free to customize this soup to your liking! Here are a few ideas:

• Sausage: If you don’t have spiced chicken sausage, Italian sausage, chorizo, or even smoked ham would be delicious substitutes.
• Beans: Kidney beans or chickpeas can be used in place of white beans.
• Spinach: Kale or Swiss chard can be used instead of spinach, but may require a longer cooking time.
• Cream: For a lighter soup, use half-and-half or even milk instead of heavy cream.

Detailed Step-by-Step Instructions

1. Sauté the Sausage: Heat the olive oil in a large, heavy-bottomed pot (Dutch ovens work wonderfully!) over medium heat. Add the sliced spiced chicken sausage and cook for 4-5 minutes, turning occasionally, until it’s lightly browned on all sides. This step builds a flavorful base for the soup. Don’t overcrowd the pot; work in batches if necessary to ensure proper browning. Transfer the sausage to a plate and set aside.
2. Build the Aromatic Base: Add the diced onion, carrots, and celery to the same pot. Cook, stirring occasionally, for 6-7 minutes, or until the vegetables have softened. The goal here is to sweat the vegetables, releasing their natural sugars and creating a fragrant foundation. If the pot seems dry, add a splash more olive oil.
3. Bloom the Spices: Stir in the minced garlic, smoked paprika, and dried thyme. Cook for just 1 minute, stirring constantly, until fragrant. This “blooming” process releases the essential oils in the spices, maximizing their flavor impact. Be careful not to burn the garlic!
4. Simmer with Beans and Broth: Add the drained and rinsed white beans and the low-sodium vegetable broth to the pot. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 10 minutes. Simmering allows the flavors to meld and the beans to soften slightly.
5. Combine and Wilt the Spinach: Return the browned sausage to the pot. Add the fresh spinach and cook for 2-3 minutes, stirring occasionally, until the spinach is wilted. The spinach adds a lovely freshness and nutritional boost.
6. Prepare the Garlic Cream Swirl: While the soup simmers, make the garlic cream swirl. In a small saucepan, whisk together the heavy cream (or plant-based alternative), roasted garlic puree, lemon juice, and a pinch of salt. Warm over low heat, whisking constantly, for about 3 minutes, or until the mixture is smooth and slightly thickened. Keep warm until ready to serve. Avoid boiling the cream, as it may separate.
7. Serve and Garnish: Ladle the soup into shallow bowls. Drizzle a generous ribbon of the warm garlic cream across the surface of each bowl, creating a beautiful swirl. Finish with a sprinkling of grated Parmesan cheese and a few dots of chopped fresh parsley.

Why Spiced Chicken Sausage Works So Well

The choice of spiced chicken sausage isn’t accidental. Its inherent flavors – often including paprika, garlic, and other warming spices – complement the smoked paprika and thyme in the soup beautifully. Chicken sausage also offers a lighter alternative to pork sausage, keeping the soup from feeling too heavy. The slight sweetness of the sausage balances the earthiness of the beans and spinach, creating a harmonious flavor profile.

The Importance of Roasted Garlic Puree

Using roasted garlic puree instead of raw garlic elevates the garlic flavor to a whole new level. Roasting mellows the garlic’s pungency, transforming it into a sweet, caramelized delight. This sweetness is crucial for the garlic cream swirl, preventing it from being overpowering and adding a luxurious richness to the soup. You can easily roast your own garlic (see tips below!) or purchase pre-made puree.

Tips for Roasting Garlic

To roast garlic, slice off the top of a head of garlic to expose the cloves. Drizzle with olive oil, wrap tightly in aluminum foil, and bake at 400°F (200°C) for 45-60 minutes, or until the cloves are soft and golden. Let cool slightly, then squeeze the roasted garlic out of the skins. The resulting puree can be stored in an airtight container in the refrigerator for up to a week.

Variations and Additions

Feel free to customize this soup to your liking! Consider adding a pinch of red pepper flakes for a touch of heat, or a handful of chopped kale along with the spinach for extra nutrients. A squeeze of lime juice instead of lemon juice can also add a bright, zesty flavor. For a heartier soup, add a cup of cooked pasta (like ditalini or orzo) during the last 5 minutes of simmering.

Frequently Asked Questions (FAQ)

• Can I use different beans? Yes, cannellini beans or Great Northern beans would also work well in this soup.
• Can this soup be made ahead of time? Yes, the soup can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. Reheat gently before serving. Add the spinach just before reheating to prevent it from becoming mushy.
• Is this soup gluten-free? Yes, this recipe is naturally gluten-free, but always check the labels of your ingredients (especially the vegetable broth and sausage) to ensure they are certified gluten-free.

This Spiced Chicken Sausage, White Bean & Spinach Soup is a comforting and flavorful meal that’s perfect for a chilly evening. Don’t forget to save this recipe to Pinterest for later!

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