If you are searching for a cozy, hearty meal that feels like a warm hug on a chilly day, this Pinto Bean Soup with Sausage, Spinach, and Cream Recipe is exactly what you need. Bursting with comforting flavors from savory sausage, tender pinto beans, fresh spinach, and a touch of rich cream, this soup offers the perfect balance of wholesome ingredients and satisfying textures. The subtle hints of herbs and spices enhance every spoonful, making it an irresistible dish you’ll want to make time and again.
Ingredients You’ll Need
This recipe keeps things delightfully simple, yet every ingredient plays a vital role in building deep flavors and vibrant color. From the aromatic herbs to the creamy finish, these essentials will help you whip up a bowl of comfort in no time.
- Dried basil (1 teaspoon): Adds a sweet and slightly peppery herbaceous touch to the broth.
- Dried parsley (1 teaspoon): Offers a mild fresh flavor that brightens the soup.
- Oregano (½ teaspoon): Lends a warm and slightly bitter depth perfect for the sausage.
- Mustard powder (½ teaspoon): Enhances the overall flavor with subtle, tangy heat.
- Black pepper (¼ teaspoon): Brings a gentle kick that complements the creamy base.
- Ground sausage (1 pound): Choose regular, hot, or mild to match your spice preference, creating a rich protein foundation.
- Butter (2 tablespoons): Adds richness and helps sauté the veggies to perfection.
- Yellow onion (1 small, diced): Provides sweetness and an aromatic base.
- Carrots (½ cup, diced): For a subtle natural sweetness and bright color.
- Celery (2 ribs, diced): Offers earthiness and a slight crunch to balance textures.
- Garlic (3 cloves, minced): Infuses the soup with savory warmth and depth.
- Flour (3 tablespoons): Thickens the soup to a luscious consistency.
- Hot sauce (1 teaspoon): A subtle heat enhancer that sharpens the flavors.
- Worcestershire sauce (1 teaspoon): Adds umami complexity.
- Low sodium chicken broth (6 cups): Creates a flavorful, gentle soup base.
- Two 15.5 oz. cans of pinto beans (drained but not rinsed): The star ingredient for heartiness and creaminess.
- Spinach (3 cups): Brings vibrant green color and freshness to every bite.
- Heavy cream (¼ cup, optional): Adds a silky finish for those who enjoy a richer soup.
- Freshly grated Parmesan cheese (optional): Perfect for sprinkling at the end to boost savory notes.
How to Make Pinto Bean Soup with Sausage, Spinach, and Cream Recipe
Step 1: Prepare the Sausage
Start by removing the casings from your sausage links if using. Preheat a large pot over medium heat and add the sausage, breaking it apart as it cooks. When it’s halfway cooked, reduce the heat to medium-low, cover partially, and let it cook while stirring occasionally until fully browned and flavorful drippings form. This slow cooking ensures you capture every bit of that rich sausage essence.
Step 2: Set Aside the Sausage and Reserve Drippings
Transfer the cooked sausage to a paper towel-lined plate to drain excess fat. Be sure to save 1 tablespoon of the drippings in the pot since it adds incredible flavor to the next step. If you don’t have drippings, butter works beautifully here as a substitute.
Step 3: Sauté the Vegetables
In the same pot, add the saved drippings (or butter) and melt over medium heat. Toss in the diced onions, celery, and carrots, cooking them gently for about 4 minutes until softened and fragrant. Add the minced garlic next and cook for an additional minute to release its aroma without burning.
Step 4: Create the Soup Base
Sprinkle the flour over the vegetables and cook for 1 to 2 minutes, stirring continuously to cook out the raw flour taste. This step will help thicken your soup beautifully.
Step 5: Add Seasonings and Beans
Stir in the hot sauce, Worcestershire sauce, and all the dried herbs—basil, parsley, oregano, mustard powder, and pepper. Then, add the pinto beans directly to the pot, keeping the liquid they are canned in for extra flavor.
Step 6: Pour in the Broth and Simmer
Pour the low sodium chicken broth into the pot and use a silicone spatula to scrape any browned bits from the bottom, capturing all that delicious flavor. Bring the soup to a boil, then reduce heat to a simmer and partially cover the pot. Let it cook gently for about 20 minutes, merging the flavors perfectly.
Step 7: Return Sausage and Add Spinach
Add the cooked sausage back into the pot, letting it heat through as the soup simmers for another 10 minutes. Then stir in the fresh spinach and allow it to wilt into the soup over 2 to 3 minutes, adding freshness and color.
Step 8: Finish with Cream and Cheese
If you like a creamier texture, stir in ¼ cup of heavy cream now. Serve the soup piping hot, topped with a generous sprinkle of freshly grated Parmesan cheese if desired. This final touch gives the soup a lovely, savory richness that’s pure comfort in a bowl.
How to Serve Pinto Bean Soup with Sausage, Spinach, and Cream Recipe
Garnishes
Simple garnishes can elevate your bowl of Pinto Bean Soup with Sausage, Spinach, and Cream Recipe to something truly special. Consider a spoonful of sour cream or dollop of Greek yogurt for tangy creaminess, or a handful of chopped fresh parsley or chives to add a burst of color and brightness. Don’t forget the sprinkle of Parmesan cheese, which delivers a nutty, savory finish.
Side Dishes
This soup pairs wonderfully with crusty bread, garlic toast, or even warm cornbread to soak up every last drop of the delicious broth. A crisp green salad with a light vinaigrette can provide a refreshing contrast to the hearty soup. For a heartier meal, serve alongside roasted vegetables or a simple baked potato.
Creative Ways to Present
For a cozy dinner party, serve your Pinto Bean Soup with Sausage, Spinach, and Cream Recipe in rustic bread bowls for that wow factor. Alternatively, ladle it into colorful ceramic bowls and offer various toppings on the side so guests can personalize their bowls. You can also blend part of the soup to create a textured puree before adding the sausage and spinach for a silky twist.
Make Ahead and Storage
Storing Leftovers
Leftover Pinto Bean Soup with Sausage, Spinach, and Cream Recipe stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers even more delicious.
Freezing
If you want to save this soup for later, it freezes very well. Allow it to cool completely, then transfer to freezer-safe containers or bags. It keeps for up to 3 months. Note that spinach and cream can sometimes change texture slightly after freezing, so adding fresh spinach when reheating can brighten it back up.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If the soup is too thick after refrigeration or freezing, add a splash of broth or water to reach your desired consistency. If you skipped cream before freezing, you can stir it in at this point for extra richness.
FAQs
Can I use fresh beans instead of canned pinto beans?
Absolutely! If using dried pinto beans, soak them overnight and cook them until tender before adding them to the soup. This will add a lovely texture, but keep in mind it will take longer to prepare.
What type of sausage works best for this soup?
You can use regular, hot, or mild ground sausage depending on your spice preference. Pork sausage is traditional, but turkey or chicken sausage can also work if you want a leaner option.
Is it okay to omit the heavy cream?
Yes, the heavy cream is optional and the soup tastes fantastic without it. It just adds a bit of extra richness and silky texture, so feel free to skip it for a lighter version.
Can this recipe be made in a slow cooker?
Definitely! Brown the sausage and sauté the vegetables first, then combine all ingredients except spinach and cream in the slow cooker. Cook on low for 6-8 hours. Add spinach and cream at the end, heated until the spinach wilts.
What can I use if I don’t have Worcestershire sauce?
A splash of soy sauce or even a bit of balsamic vinegar works as a substitute and contributes umami flavor, but Worcestershire gives the best depth. Use what you have on hand.
Final Thoughts
This Pinto Bean Soup with Sausage, Spinach, and Cream Recipe is truly one of those dishes that feels like a big, comforting hug in a bowl. It’s easy to make, packed with nourishing ingredients, and perfect for any day you crave something hearty and satisfying. I hope you enjoy making it as much as I do, and that it becomes a beloved staple in your kitchen too!
Print
Pinto Bean Soup with Sausage, Spinach, and Cream 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
This comforting Pinto Bean Soup is a hearty blend of seasoned ground sausage, vegetables, and hearty pinto beans simmered to perfection in chicken broth. Enhanced with subtle spices like mustard powder and hot sauce, and finished with creamy spinach and optional Parmesan cheese, it’s a warming, flavorful meal perfect for any season.
Ingredients
Spices and 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
Main Ingredients
- 1 pound ground sausage (regular, hot, or mild)
- 2 tablespoons butter
- 1 small yellow onion, diced
- ½ cup carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 3 tablespoons flour
- 6 cups low sodium chicken broth
- 2 (15.5 oz.) cans pinto beans, drained but not rinsed
- 3 cups spinach
- ¼ cup heavy cream (optional)
- Freshly grated Parmesan cheese (optional)
Instructions
- Prepare the Sausage: Remove casings from sausage links if using links. Preheat a large pot over medium heat and add the sausage, breaking it apart as it cooks. When halfway cooked, reduce heat to medium-low, cover partially, and continue cooking while stirring occasionally until fully cooked, about 10-12 minutes.
- Set Aside the Sausage: Transfer the cooked sausage to a paper towel-lined plate. Reserve 1 tablespoon of sausage drippings in the pot; use butter if drippings are insufficient.
- Sauté Vegetables: Add sausage drippings and 2 tablespoons butter to the pot over medium heat. Add diced onions, celery, and carrots; cook for 4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Add Flour: Stir in 3 tablespoons flour and cook for 1-2 minutes to eliminate raw flour taste, forming a roux to thicken the soup.
- Add Seasonings and Beans: Incorporate hot sauce, Worcestershire sauce, dried herbs, mustard powder, black pepper, and drained pinto beans into the pot.
- Add Broth and Simmer: Pour in 6 cups low sodium chicken broth. Use a silicone spatula to scrape and deglaze the pot’s bottom for additional flavor. Bring soup to a boil, then reduce heat to a simmer.
- Cook the Soup: Let the soup simmer partially covered for 20 minutes to meld the flavors.
- Add Sausage and Spinach: Return cooked sausage to the pot. Simmer for another 10 minutes. Then add spinach and cook until wilted, about 2-3 minutes.
- Finish and Serve: Stir in ¼ cup heavy cream if desired for richness. Ladle soup into bowls and top with freshly grated Parmesan cheese as desired.
Notes
- The mustard powder and hot sauce add subtle flavor enhancements, so it’s highly recommended not to omit them despite their subtlety.
- If you want to use a Crock Pot (slow cooker) method, cook the sausage separately and then combine all ingredients except cream and spinach into the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding spinach and cream in the last 10 minutes.
- You can use mild, hot, or regular sausage based on your preferred spice level.
- Using low sodium chicken broth helps control the salt level in the soup.
- The heavy cream and Parmesan cheese are optional but add a lovely creamy texture and depth of flavor.
