The 15-Minute Soup I Make Nearly Once a Week

You just need 4 ingredients to make it.

As the weather cools off, I find myself craving soup. Early in the season, I want brothy soups that feel light but satisfying. One of my favorites is a simple four-ingredient soup that uses flavorful spicy Italian sausage as the base. I serve it with slices of toasted, buttered baguette and enjoy it cuddled up in my favorite cozy sweatshirt.

The best part of this recipe is that it doesn’t require many ingredients. The second best part is it takes about 15 minutes to whip up.

You’ll need some spicy Italian sausage, a couple of cans of cannellini beans, broth or stock, and a bag of baby spinach. I start by cooking the sausage in a bit of oil in a large saucepan. I like spicy Italian sausage because it’s flavorful and packed with garlic and spices, which means I don’t need to add any of my own.

Once that’s fully cooked, I add some of the beans along with some broth. I mash the remaining beans with a bit of the broth, then add that to the pot too. This gives the soup body and a subtle creamy texture, without having to add another ingredient. I let that simmer for a few minutes then stir in a bag of baby spinach.

The soup is good without toppings, but if you have crushed red pepper or grated Parmesan cheese, I recommend adding them. I always serve this soup with some kind of toasted, sliced bread for dipping in the flavorful broth. I love sourdough, but a baguette or even a soft roll would be fantastic.

How To Make My 15-Minute Sausage White Bean Soup

To make 4 servings, you'll need:

• 1 teaspoon extra-virgin olive oil

• 12 ounces raw spicy Italian sausage, removed from casings if links

• 2 (15-ounce) cans cannellini beans, drained, divided

• 1 quart low-sodium chicken broth

• 1 (5-ounce) bag baby spinach

• Salt and pepper, to taste

• Optional toppings: grated Parmesan cheese, crushed red pepper

Heat the oil in a large pot over medium-high heat. Add the sausage and cook, stirring to crumble, until browned and fully cooked, about 7 minutes.

Meanwhile, transfer 1 cup of the beans to a bowl along with 1/2 cup of chicken broth. Use the back of a fork to press and mash until mostly smooth.

Add the remaining un-smashed beans to the pot, stirring to coat in sausage drippings, and cook for 1 minute. Add remaining chicken broth, stirring to release any bits stuck to the bottom of the pot, and bring to a boil over medium-high heat. Stir in the mashed bean mixture, reduce the heat, and simmer until flavorful, 5 to 7 minutes.

Use a spoon to strain off any excess fat from the top, if desired, and take the pot off the heat. Add the spinach and stir to combine. Once the spinach is just wilted, taste for seasoning, adding salt and pepper as needed. Portion into bowls and serve.

Customize this Recipe

The great thing about the recipe is that it’s easy to upgrade and customize. Here are a few of my favorites:

• Add aromatics. If you’re like me, there’s always a little bit of onion in your refrigerator and a bulb of garlic on your counter. They’re a great way to add even more flavor to this soup. Chop the onion and add to the sausage while it cooks. Mince garlic and add it to the pot when you add the beans.

• Add a Parmesan rind. I always save the rind from Parmesan to add to soups and stews for a big salty, umami boost. Let it sit in the soup while it simmers then pull it out just before serving.

• Swap your greens. I like spinach because it cooks quickly, but other greens will also work. Chop kale or collard greens and simmer until just tender.

• Heat things up. You’ll already be using spicy Italian sausage, but for more heat, add a bit of crushed red pepper. I’ve also been known to add a bit of the pickling liquid from jarred jalapeño peppers.

• Try other sausages and beans. I like this combo, but who says others won’t work? I love the idea of using chorizo and pinto beans or mild Italian sausage and lupini beans. There are plenty of pairings that would work well with this soup.