Italian Sausage, Spinach & Cannellini Bean Soup

Ferrante’s Italian Sausage, Spinach & Cannellini Bean Soup

Yield: Serves 6


1 lb. sweet Italian sausage (casings removed)

1 cup carrots, chopped

1 cup yellow onions, chopped

3 cloves garlic, chopped

½ cup Ferrante’s Gruner Veltliner

6 cups low-sodium chicken stock

2 (14.5-ounce) cans diced tomatoes

1 (15-ounce) can Great Northern or Cannellini beans, drained and rinsed

1 tablespoon dried basil

1 teaspoon salt

1 teaspoon pepper

8 ounces fresh spinach leaves

½ cup grated Romano cheese (more for garnish)



  1. In a large pot, cook the sausage over medium heat until browned, 5-7 minutes.
  2. Add the carrots, onion, and garlic, and continue to cook, stirring often, until the sausage is cooked through, 5-7 minutes.  Deglaze the pan with wine, cook 2-3 minutes.
  3. Add the broth, tomatoes, beans, basil, salt and pepper.
  4. Bring the soup to a boil. Reduce the heat to a simmer. Cook for about 8-10 minutes.
  5. Add spinach and Romano cheese, cook for 3 minutes. Serve with additional Romano cheese. Enjoy with a glass of Ferrante’s Grand River Valley Gruner Veltliner!