After getting completely soaked in a downpour tonight, there was nothing I wanted to do more than cozy up with a warm bowl of soup. This soup is easy to throw together, won't cost you a fortune, and still looks elegant at the table. You may wish the crumble the crispy sage instead of leaving it whole.
Skill Level: Easy
Time to Make: 50 minutes (30 minutes active)
1 pound spicy pork or turkey sausage
2 large red bell peppers
1 medium white onion
3 cloves garlic
2 sprigs fresh rosemary
2 sprigs sage, divided
32 ounces low sodium chicken stock
1 14.5-ounce can fire roasted diced tomatoes
1 14.5-ounce can cannellini beans
2 teaspoons sweet paprika
Salt and pepper to taste
4 ounces spinach, divided
1/4 cup heavy cream
Prep Ingredients: Remove the casings from the sausage and discard. Remove the seeds from the peppers and roughly chop the peppers into medium pieces. Dice the onion. Mince the rosemary. Set aside 5-7 sage leaves and mince the remaining leaves. Mince the garlic. Drain and rinse the beans.
Make the Soup: Heat a touch of oil in a 4 quart pot over medium high until very hot. Add the sausage, breaking it up with a wooden spoon as it cooks. Fry for 8-10 minutes until the sausage is completely cooked through. Remove from the pot. Add the red bell peppers and onion and cook over medium high for 10 minutes until the vegetables have begun charring a bit, adjusting the heat as necessary to keep them from burning. Stir in the minced rosemary, minced sage, and minced garlic. Cook for an additional 2 minutes.
Stir in 1/2 cup chicken stock and scrape up any browned bits stuck to the bottom of the pot. Stir in the remaining chicken stock, diced tomatoes, the beans, and the paprika. Season to taste with salt and pepper. Bring the soup to a boil and then simmer over low heat for 20 minutes.
After 20 minutes, stir in all but 2 handfuls of spinach. Note: The amount of spinach you reserve is determined by the number of people you're serving. If you're making this for four people, reserve 4 small handfuls of spinach.
Fry the Sage: In a small saucepan, heat 3 tablespoons of oil over medium high until shimmering and very hot. Place the sage leaves in the hot oil in a single layer. Fry for 45 seconds until very dark green. Turn off the heat and gently transfer the leaves to a paper towel lined plate. Immediately season with salt.
To Serve: Divide the reserved fresh spinach between bowls. Ladle the soup over it and top with crispy sage leaves. Enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!