I do not own a spiralizer, so I modified the recipe slightly. Instead of spiraled carrots, I just chopped carrot chunks and cooked those into the soup. I doubled the amount of chicken broth because while I was cooking, I noticed that the 4 cups of broth the recipe called for would never be enough to feed a group of six adults who are only eating soup for dinner, so I doubled it. I didn’t double any of the sausage, veggies or the beans, but in the future, I would, if I am going to double the liquid.
Directions & Ingredients
Prep time: 15 minutes
Cook time: 30 minutes
- 1 tablespoon extra virgin olive oil
- 1 pound chicken sausage links, casings removed
- 2 celery stalks, diced
- ½ cup diced yellow onion
- 3 garlic cloves, minced
- ¼ teaspoon red pepper flakes (or more if you like a little kick)
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 2 (15 ounce) cans Great Northern beans, drained and rinsed
- salt and pepper
- 2 carrots, peeled, Blade D, noodles trimmed (or peeled/cubed carrots if you don’t have the spiralizer).
- 4 cups baby spinach
- Heat the olive oil in a large saucepot over medium-high heat. Once the oil is shimmering, add the sausage, crumble with a wooden spoon, and cook for 5 minutes or until browned. Using a slotted spoon, set aside the sausage on a plate. Immediately add in the celery, onion, garlic, and red pepper flakes and let cook for 5 minutes or until onions are translucent. Add the chicken broth, water, oregano, bay leaves, beans, sausage, season with salt and pepper, and bring to a boil. Once boiling, reduce heat to medium low and let cook for 15-20 minutes or until sausage is no longer pink on the inside. Stir in the carrot noodles and spinach and cook for 5 minutes or until carrots are al dente. Serve with crusty bread.