If you’re craving a hearty, comforting bowl that feels like a warm hug on a chilly day, then this Creamy Pinto Bean Soup with Sausage and Spinach Recipe is exactly what you need. Packed with rich flavors from browned sausage, fragrant herbs, and creamy beans, balanced by vibrant, tender spinach, this soup is a delightful meal that’s simple to make yet deeply satisfying. The smooth texture combined with just the right kick of seasoning makes it an irresistible dish you’ll want to savor again and again.
Ingredients You’ll Need
These ingredients come together to create a soup that’s rich in flavor and texture without any fuss. Each element is chosen to build layers of taste—from the savory sausage to the nutritious greens, and the creamy finish that ties everything together beautifully.
- Dried basil (1 teaspoon): Adds a sweet, slightly peppery herbaceous note.
- Dried parsley (1 teaspoon): Brings a fresh, mild bitterness that brightens the soup.
- Oregano (½ teaspoon): Infuses an earthy, warm flavor that enhances the sausage.
- Mustard powder (½ teaspoon): A subtle punch that deepens overall complexity.
- Black pepper (¼ teaspoon): Provides gentle heat and sharpness.
- Ground sausage (1 pound): Offers smoky, savory richness and protein.
- Butter (2 tablespoons): For a silky sauté base that balances spices.
- Small yellow onion (diced): Supplies sweetness and aromatic depth.
- Carrots (½ cup diced): Adds sweetness and a slight crunch.
- Celery (2 ribs diced): Gives a fresh, crunchy contrast and savory backbone.
- Garlic cloves (3 minced): Delivers pungent, warm flavor that’s essential in every bite.
- Flour (3 tablespoons): Thickens the soup, creating that luxurious creamy texture.
- Hot sauce (1 teaspoon): Just a touch enhances the soup’s depth without overpowering.
- Worcestershire sauce (1 teaspoon): Brings umami and subtle tanginess to the broth.
- Low sodium chicken broth (6 cups): The flavorful liquid base that lets all ingredients shine.
- Pinto beans (2 cans, drained but not rinsed): The creamy, hearty star that fills and satisfies.
- Spinach (3 cups): Adds vibrant green color and fresh, tender leaves.
- Heavy cream (¼ cup, optional): For that extra silky smooth finish if you desire.
- Freshly grated Parmesan cheese (optional): A savory topping that elevates every spoonful.
How to Make Creamy Pinto Bean Soup with Sausage and Spinach Recipe
Step 1: Brown and Cook the Sausage
Start by removing the casings from your sausage if you bought linked sausages. Heat a large pot over medium and add the sausage, breaking it apart with a spoon as it cooks. Once the sausage is halfway done, lower the heat to medium-low and cover the pot partially to let it cook thoroughly and release all those flavorful drippings. This slow cooking step takes around 10 to 12 minutes and is key for building that deep meaty base for your soup.
Step 2: Sauté the Vegetables in Sausage Drippings
Once the sausage is cooked, set it aside on paper towels to drain excess fat, reserving 1 tablespoon of the drippings in the pot. If you don’t have enough drippings, add butter to make up the difference. Over medium heat, melt the butter or heat the drippings and toss in onions, celery, and carrots. Sauté these for about 4 minutes until softened and fragrant. Then add the minced garlic and cook for 1 more minute, stirring regularly to avoid burning.
Step 3: Thicken the Base
Sprinkle the flour over the softened vegetables and stir well. Cook for 1 to 2 minutes to cook out the raw flour taste—this will help create a velvety texture later. It’s one of those simple but essential steps that brings everything together beautifully.
Step 4: Add Seasonings and Beans
Pour in the hot sauce, Worcestershire sauce, dried herbs, and spices, stirring to blend everything smoothly. Next, add the pinto beans straight from their can—drained but not rinsed, as leaving some of that bean liquid preserves extra flavor and texture.
Step 5: Pour in Broth and Simmer
Pour in the chicken broth and use a silicone spatula to scrape and “clean” the bottom of the pot. This little trick mixes in all the browned bits and intensifies the soup’s flavor. Bring the soup to a boil, then reduce the heat and let it simmer partially covered for 20 minutes, allowing the flavors to marry and the soup to thicken.
Step 6: Return Sausage and Add Spinach
After simmering, stir the sausage back into the pot and continue cooking for another 10 minutes on low heat. Then, add the fresh spinach and let it gently wilt for 2 to 3 minutes, adding a burst of color and a fresh, leafy contrast to the creamy beans.
Step 7: Finish with Cream and Cheese
For that extra touch of indulgence, stir in ¼ cup of heavy cream to lend a silky richness. Serve the soup hot in bowls, topped with a generous sprinkle of freshly grated Parmesan cheese for a salty, nutty finish that perfectly complements every spoonful.
How to Serve Creamy Pinto Bean Soup with Sausage and Spinach Recipe
Garnishes
Adding garnishes can take the Creamy Pinto Bean Soup with Sausage and Spinach Recipe to the next level. Try a sprinkle of crisp bacon bits for savory crunch, or fresh chopped herbs like parsley or chives for a burst of color and freshness. A dollop of sour cream or a swirl of extra creaminess can also add a delightful contrast in texture.
Side Dishes
Because this soup is hearty and rich, pairing it with lighter side dishes balances the meal beautifully. Consider a crisp green salad with vinaigrette or a simple crusty bread to soak up every last bit of the creamy broth. Garlic bread or cheesy biscuits also pair wonderfully if you want something more indulgent alongside.
Creative Ways to Present
For a cozy dinner party or meal with friends, serve the soup in rustic bread bowls for that wow factor. You could also top individual servings with a small spoonful of pesto or a drizzle of chili oil for a colorful finish. Layering with complementary flavors and thoughtful presentation makes the experience even more inviting and memorable.
Make Ahead and Storage
Storing Leftovers
This soup keeps really well in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen as it sits, making it just as delicious the next day. Just give it a good stir before reheating to reincorporate any separation.
Freezing
Freeze leftovers in portioned containers for up to 3 months. Make sure to leave some headspace in the container because the soup will expand as it freezes. When you’re ready to enjoy, thaw it overnight in the fridge for best texture.
Reheating
Reheat on the stovetop over low to medium heat, stirring occasionally to prevent sticking and to help re-emulsify the creamy texture. If the soup thickens too much, add a splash of broth or water to loosen it up. Avoid microwaving if you want to maintain the best flavor and texture.
FAQs
Can I make this soup vegetarian?
Absolutely! You can replace the sausage with a plant-based alternative or simply sauté extra mushrooms and smoked paprika for that savory flavor. Use vegetable broth instead of chicken broth, and you’ll still get a delicious and comforting soup.
Is it okay to use dried beans instead of canned?
You can, but it requires extra prep. Soake and cook dried pinto beans thoroughly before adding them to the soup. Using canned beans is a great shortcut, especially since keeping some of the bean liquid adds extra flavor and richness.
Can I use kale or another green instead of spinach?
Yes! Kale, Swiss chard, or even collard greens work well. Just add them a bit earlier than spinach since they take longer to soften. Adjust cooking times so the greens reach your preferred tenderness.
What if I don’t have heavy cream? Can I skip it?
Heavy cream is optional and mainly adds richness and creaminess. You can skip it entirely or substitute with half-and-half or coconut milk for a different flavor twist. The soup will still be creamy because of the beans and flour base.
How spicy is this soup?
The soup has a subtle warmth from the hot sauce and mustard powder but is generally mild. You can adjust the heat by adding more or less hot sauce, or by using spicy sausage if you like a bit more kick.
Final Thoughts
There is something truly special about a bowl of Creamy Pinto Bean Soup with Sausage and Spinach Recipe that feels both nourishing and indulgent at the same time. Whether you’re serving it for a cozy family dinner or a casual get-together, this soup promises to satisfy cravings and bring smiles around the table. Dive in and enjoy every creamy, flavorful spoonful!
Print
Creamy Pinto Bean Soup with Sausage and Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: Approximately 9.9 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting Pinto Bean Soup featuring savory ground sausage, fresh vegetables, and flavorful herbs simmered to perfection. This easy-to-make soup balances creamy texture with wholesome ingredients, making it a perfect meal for chilly days.
Ingredients
Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
Protein and Fat
- 1 pound ground sausage (regular, hot, or mild)
- 2 tablespoons butter
- 1 tablespoon sausage drippings (reserved) or additional butter
- ¼ cup heavy cream (optional)
Vegetables
- 1 small yellow onion, diced
- ½ cup carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 3 cups spinach
Other
- 3 tablespoons flour
- 6 cups low sodium chicken broth
- 2 (15.5 oz) cans Pinto Beans, drained but not rinsed
- Freshly grated Parmesan cheese (optional, for topping)
Instructions
- Cook the sausage: Remove casings from sausage links if using. Heat a large pot over medium heat and add the sausage, breaking it apart while cooking. Once it is halfway cooked, reduce heat to medium-low and partially cover the pot, stirring occasionally to retain drippings. Cook until sausage is fully cooked, about 10-12 minutes.
- Drain and reserve drippings: Transfer cooked sausage to a paper towel-lined plate to drain excess fat. Reserve 1 tablespoon of the sausage drippings to use in the next steps; substitute with butter if you lack enough drippings.
- Sauté the vegetables: In the same pot, add the reserved drippings and 2 tablespoons butter over medium heat. Add diced onion, celery, and carrots and cook for 4 minutes until softened. Add minced garlic and cook for an additional 1 minute until fragrant.
- Add flour to thicken: Stir in the flour and cook for 1-2 minutes to remove the raw taste, stirring constantly to prevent lumps.
- Incorporate seasonings and beans: Mix in the hot sauce, Worcestershire sauce, dried herbs (basil, parsley, oregano), mustard powder, black pepper, and the drained pinto beans, combining thoroughly.
- Add broth and deglaze: Pour in the chicken broth and use a silicone spatula to scrape and clean the bottom of the pot to loosen flavorful browned bits. Bring the soup to a boil, then reduce heat to a simmer.
- Simmer soup: Partially cover the pot and simmer for 20 minutes to allow flavors to meld.
- Return sausage and continue simmering: Add the cooked sausage back into the pot and simmer for an additional 10 minutes.
- Add spinach and finish: Stir in the spinach and allow it to wilt for 2-3 minutes. Remove from heat and, if desired, stir in ¼ cup heavy cream for creaminess.
- Serve: Ladle soup into bowls and garnish with freshly grated Parmesan cheese if preferred.
Notes
- For a crockpot variation, cook sausage first, then add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Mustard powder and hot sauce add subtle but important depth of flavor; it’s recommended to include them.
- You can use regular, hot, or mild sausage based on your spice preference.
- Low sodium chicken broth helps control the salt level in the soup.
- Heavy cream and Parmesan cheese are optional but enhance richness and flavor.
