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Turkey sausage and white bean soup

2
Points®
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
6
Difficulty
Easy
While this hearty soups simmers on the stove top, you can toss together a salad to serve on side. It's a quick and easy recipe to pull together for lunch or dinner on a chilly day, and leftovers are great to take to work or school the next day. The choice of sausage is up to you--sweet or spicy will both taste great in this dish. And feel free to add more lemon if you like. The acidity is a nice balance to the richness of the sausage and the beans. And if you prefer a stronger, slightly sharper grated cheese, swap pecorino Romano for the Parmesan.

Ingredients

Olive oil

1 tsp

Uncooked onion

1 large, chopped

Kosher salt

1 tsp

Uncooked turkey sausage

½ pound(s), Italian style, casings removed

Garlic

1 clove(s), minced

Reduced sodium chicken broth

4 cup(s)

Uncooked butternut squash

1¼ pound(s), peeled, seeded, and cubed

Fresh sage

1½ tsp, minced

Ground nutmeg

⅛ tsp

Canned cannellini beans

19 oz, (white kidney), rinsed and drained

Fresh lemon juice

1 tsp

Grated Parmesan cheese

2 Tbsp

Instructions

  1. Heat oil in large saucepan over medium-high heat. Add onion and ½ teaspoon salt and cook, stirring often, until onion has softened, about 5 minutes.
  2. Add sausage to pan and cook, breaking it up with wooden spoon, until lightly browned, about 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  3. Add broth, squash, sage, and nutmeg and bring to boil. Reduce heat and simmer until squash is tender, about 10 minutes. Stir in beans and cook until heated through, about 3 minutes longer.
  4. Remove from heat and stir in lemon juice and remaining ½ teaspoon salt. Serve sprinkled with cheese.
  5. Per serving (1 cup soup and 1 teaspoon Parmesan)

Notes

To store leftovers, transfer the soup to an airtight container and let cool. Cover and refrigerate up to 4 days or freeze up to 3 months.

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