Creamy Tuscan Sausage Soup

Ingredients 

• 1/2 cup sun-dried tomatoes in oil drained and diced, plus 2 teaspoons oil

• 5 slices bacon diced (5 ounces)

• 1 cup diced yellow onion 1 onion

• 1 cup diced carrots peeled, 2 carrots

• 1 pound Italian sausage hot or mild

• 1 tablespoon minced garlic 3 cloves

• 1 teaspoon Italian seasoning

• 2 tablespoons flour

• 1 (15.5-ounce) can cannellini beans drained and rinsed

• 1 (32-ounce) carton chicken broth 4 cups

• 3 cups baby spinach coarsely chopped

• 1 cup heavy cream* or substitute greek yogurt/blended cottage cheese swirled in at the end)

• Salt and pepper

Instructions 

• Heat 2 teaspoons of the sun-dried tomato oil in a large pot over medium-high heat. Add diced bacon and cook until browned and crisp. Remove with a slotted spoon and set aside on a paper towel-lined plate, leaving the grease in the pot.

• Add diced onion and carrots to the pot and sauté for 3 minutes. Push them to the edges, then add the Italian sausage to the center. Let it sear, then break it apart and cook until deeply browned.

• Stir in sun-dried tomatoes, garlic, and Italian seasoning for 1 minute until fragrant. Sprinkle flour on top, stirring constantly for another minute.

• Pour in the drained beans and chicken broth. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10 minutes. Remove the lid and stir. Add the chopped spinach and heavy cream. Stir until the spinach is wilted.

• Taste and add salt and pepper as needed (I use ½ teaspoon pepper and ¼–½ teaspoon salt, depending on the broth). Ladle into bowls, top with bacon, and garnish with Parmesan and parsley if desired. Enjoy!

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