Yield: 6–8 servings

Ingredients

Soup

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1 lb turkey Italian sausage (mild or hot)

1 tbsp olive oil (if needed)

1 medium yellow onion, diced

4 cloves garlic, minced

2 tbsp tomato paste

1 tsp Italian seasoning

½ tsp crushed red pepper flakes (optional)

1 (24 oz) jar marinara sauce

4 cups chicken broth

1 cup water

1 Parmesan rind (optional but highly recommended)

1 (15 oz) can cannellini beans, drained and rinsed

3 cups baby spinach

½ cup grated Parmesan cheese

¼ cup heavy cream (optional, for a creamier finish)

Salt and black pepper, to taste

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For Serving

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Fresh basil

Extra grated Parmesan

Mozzarella pearls (optional)

Crusty sourdough bread

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Instructions

1. Brown the turkey sausage in a large Dutch oven, breaking it into bite-sized pieces. Remove excess grease if needed.

2. Add the onion and cook until softened, about 5 minutes.

3. Stir in the garlic, tomato paste, Italian seasoning, and red pepper flakes. Cook for 1 minute.

4. Add the marinara, chicken broth, water, and Parmesan rind. Bring to a gentle boil.

5. Reduce to a simmer and cook for about 20 minutes so the flavors meld together.

6. Stir in the cannellini beans and simmer another 5 minutes.

7. Add the spinach and cook just until wilted.

8. Remove the Parmesan rind. Stir in the grated Parmesan and the heavy cream, if using.

9. Taste and adjust with salt and pepper.

10. Ladle into bowls and top with extra Parmesan, basil, and mozzarella pearls if desired.

Freezer Tips

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Let the soup cool completely before freezing.

Freeze in individual portions for quick lunches.

Leave the heavy cream out if you prefer, and stir it in after reheating for the smoothest texture.

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Recovery Boost

This soup is especially good after surgery because it provides:

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Lean protein from the turkey sausage

Fiber from the beans and spinach

Vitamin C from the tomato-based marinara

Calcium from the Parmesan

Plenty of hydration from the broth

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My one tweak for your version

Knowing the soups you’ve loved before, I’d stir in 8 ounces of cheese tortellini during the last 5–7 minutes of cooking. It turns this into something between lasagna soup and Italian wedding soup—hearty enough to be a complete meal without feeling too heavy. It also freezes well, though the tortellini will soften slightly after thawing. If you’d rather keep the texture perfect, cook the tortellini fresh and add it when reheating individual portions.