A bowl of Italian Spinach Soup is both nutritious and delicious, satisfying comfort cravings, while also remaining a healthy meal choice.
This is a relatively flexible recipe, as you can add in and substitute different vegetable choices, but the key to success in this soup is its namesake—the spicy Italian sausage.
This no-drama, easy-to-pull-together recipe is a lifesaver in a pinch. Plus, it’s easy to throw together, with only a few ingredients. In fact, there are ONLY eight main ingredients (which you likely already have in your kitchen!). It is also the ideal soup recipe for anyone looking for an easy weeknight dinner meal that can feed a large family. This recipe is easy to double, triple, or make ahead for delicious meals all week long.
Not ready to eat it all at one time? One of the best things about Italian Spinach Soup is that it can be made in advance and actually tastes better the next day. It keeps for several days in the fridge and gets even more flavorful overnight, as the vegetables have time to soak up the broth and savory flavors. This ready in under an hour soup can also be frozen, ready for you to grab it out of the freezer whenever you’re having a soup craving.
Italian Spinach Soup can be somewhat comparable to those familiar with Mexican Tortilla Soup—as it contains the beans, tomatoes, and corn ingredients—but what really distinguishes this soup is the spicy Italian sausage. It adds its own unique kick! It also has a great tomato base that is filling, but not heavy, because of the variety of broth, protein, and different types of veggies.
This restaurant-worthy recipe is a must-try and comes out looking colorful and beautiful! Enjoy your soup making! (And consuming.)
Everything You Need To Make Italian Spinach Soup
**INGREDIENTS & ITEMS USED IN THIS RECIPE**
Onion
Garlic cloves
Chicken broth
Canned Cannellini or black beans
Canned petite diced tomatoes
Frozen sweet corn
Fresh spinach
Spicy Italian Ground Sausage
Salt, pepper, and Parmesan to taste
00:00 Intro
00:23 Prep Work
02:53 Cook It!
Full recipe on the blog (Plus how to make this recipe vegetarian, vegan, or heartier!):
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