Creamy Pinto Bean Soup with Sausage and Spinach Recipe
Jump to Recipe· 4.2 from 64 reviews

There is something incredibly comforting about a warm bowl of soup, and this Creamy Pinto Bean Soup with Sausage and Spinach Recipe truly hits all the right notes. It combines the hearty, earthy flavors of pinto beans with savory sausage, fresh spinach, and a touch of cream to create a dish that feels like a hug in a bowl. Every spoonful offers rich, satisfying textures and layers of flavor that are perfect for cozy family dinners or impressing friends with minimal effort. This soup is as nourishing as it is delicious, and the blend of spices along with the fresh greens makes it an absolute standout in any meal rotation.

Pinto beans in open cans with visible texture, bright fresh spinach leaves stacked neatly, diced orange carrots in a small white bowl, diced yellow onion scattered in a small pile, chopped celery ribs alongside, peeled garlic cloves and minced garlic spread artfully, raw ground sausage in a rustic heap with slight marbling of fat, smooth pale yellow butter in a small dish, a small wooden spoon holding pale beige flour, tiny white dishes containing dried basil, parsley, oregano, mustard powder, and black pepper arranged in a semi-circle, a small jar with hot sauce showcasing vibrant red liquid, a classic bottle of Worcestershire sauce with dark amber color, clear glass measuring cup filled with golden low sodium chicken broth, a small bowl with creamy white heavy cream, a small heap of freshly grated Parmesan cheese with fine texture. All ingredients arranged on a clean matte white surface with natural soft daylight illuminating from the side, subtle shadows adding depth, minimalistic rustic props like a linen napkin and wooden utensils placed nearby but not cluttering, emphasizing earthy tones and fresh colors, a balance of textures from smooth creams and liquids to rough diced vegetables and granular herbs. Overhead shot, top down view, flat lay photography, professional food styling --ar 1:1 --q 2 --s 750 --v 6.1 this Recipe

Ingredients You’ll Need

The magic of this Creamy Pinto Bean Soup with Sausage and Spinach Recipe lies in its simplicity and quality ingredients. Each item plays a crucial role, from the aromatic spices that build depth to the fresh vegetables adding vibrancy and texture.

  • Dried basil and parsley (1 teaspoon each): These herbs add an herbaceous, aromatic backbone to the soup’s flavor profile.
  • Oregano and mustard powder (½ teaspoon each): These enhance the savory complexity without overpowering the dish.
  • Pepper (¼ teaspoon): Just enough to add subtle heat and balance.
  • Ground sausage (1 pound): Choose regular, hot, or mild for your preferred spice level; it’s the protein and umami punch your soup needs.
  • Butter (2 tablespoons): Adds a creamy, rich layer that helps soften and cook the vegetables beautifully.
  • Yellow onion (1 small, diced): Offers sweetness and depth to the flavor base.
  • Carrots (½ cup, diced): Bring gentle sweetness and color contrast.
  • Celery (2 ribs, diced): Provides a fresh, slightly crunchy texture and classic soup flavor.
  • Garlic (3 cloves, minced): Infuses the soup with an irresistible savory aroma.
  • Flour (3 tablespoons): Used to thicken the soup, giving it that creamy consistency without cream.
  • Hot sauce (1 teaspoon): Adds a subtle but key spicy note that elevates the overall taste.
  • Worcestershire sauce (1 teaspoon): Enhances umami and depth.
  • Low sodium chicken broth (6 cups): The flavorful cooking liquid that brings all ingredients together.
  • Pinto beans (2 cans, 15.5 oz each, drained but not rinsed): The star ingredient in this soup, offering creaminess and protein.
  • Spinach (3 cups): Adds a fresh, healthy element and vibrant green color.
  • Heavy cream (¼ cup, optional): For an extra touch of richness and silky smoothness.
  • Freshly grated Parmesan cheese (optional): To add a nutty, salty finish when serving.

How to Make Creamy Pinto Bean Soup with Sausage and Spinach Recipe

Step 1: Preparing the Sausage and Spices

Begin by removing casings if using sausage links to ensure even cooking. Brown the sausage over medium heat in a large pot, breaking it apart as it cooks. Once it’s halfway cooked, reduce to medium-low and cover partially—this helps retain those delicious sausage drippings that will enrich the soup. Cook the sausage fully for around 10 to 12 minutes, stirring occasionally. Set aside on a paper-towel lined plate and reserve about a tablespoon of those tasty drippings for the next step. If you don’t have drippings, butter works perfectly well as a substitute.

Step 2: Cooking the Veggies

In the same pot, add the reserved sausage drippings and butter over medium heat. Toss in the diced onions, celery, and carrots, allowing them to soften and release their flavors for about 4 minutes. Then add the minced garlic, cooking for just one minute more to prevent burning but to draw out its wonderful aroma.

Step 3: Creating the Base

Sprinkle the flour over the vegetables and stir continuously for 1 to 2 minutes. This step cooks out the raw flour taste and begins to build the creamy body of the soup.

Step 4: Adding Flavor and Beans

Stir in the hot sauce, Worcestershire sauce, dried basil, parsley, oregano, mustard powder, and pepper. Then add the drained pinto beans right into the pot, giving everything a good mix. These seasonings work harmoniously to boost the soup’s layered flavors without ever overpowering the delicate beans and spinach.

Step 5: Cooking the Soup

Pour in the chicken broth and use a silicone spatula to scrape any browned bits stuck to the bottom of the pot – that’s pure flavor gold. Bring the soup to a vigorous boil and then reduce it to a gentle simmer, partially covered, letting it cook for 20 minutes. Return the sausage to the pot and simmer for another 10 minutes, allowing all flavors to meld beautifully.

Step 6: Finishing Touches

Finally, stir in the fresh spinach and let it wilt naturally for 2 to 3 minutes, adding a fresh burst of green and nutrients. For a richer texture, gently fold in ¼ cup heavy cream—totally optional but highly recommended for a luxurious finish. Ladle the soup into bowls and top each serving with freshly grated Parmesan cheese for an extra depth of flavor and a dash of elegance.

How to Serve Creamy Pinto Bean Soup with Sausage and Spinach Recipe

Garnishes

This soup shines with simple garnishes that elevate both flavor and presentation. A sprinkle of freshly grated Parmesan cheese adds a nutty, salty touch that complements the creamy base perfectly. For added texture and brightness, a few torn fresh basil leaves or a dash of smoked paprika on top works beautifully too. Don’t forget a side of crunchy croutons or a swirl of sour cream for an inviting finish.

Side Dishes

Pair your Creamy Pinto Bean Soup with Sausage and Spinach Recipe alongside a warm, crusty bread or a garlic butter baguette to dip and savor every bit of the soup’s richness. A crisp green salad with a light vinaigrette provides a refreshing contrast and rounds out the meal, making it balanced and satisfying.

Creative Ways to Present

For a cozy dinner party, serve the soup in rustic soup crocks or even hollowed-out small loaves of bread for a fun, edible bowl. Layer a small spoonful of extra cooked sausage and spinach on top just before serving to add visual appeal and a flavor burst. You can also drizzle a swirl of cream or drizzle of good olive oil for a gourmet touch that will impress your guests effortlessly.

Make Ahead and Storage

Storing Leftovers

This soup keeps wonderfully in the fridge for up to four days. Store it in airtight containers to preserve its flavors and freshness. The spinach might darken slightly over time, but the soup remains delicious and comforting during reheats.

Freezing

You can freeze Creamy Pinto Bean Soup with Sausage and Spinach Recipe for up to three months. For best results, freeze before adding the cream and fresh spinach, then stir those in freshly when reheating to maintain their texture and freshness.

Reheating

When reheating, warm the soup over low to medium heat on the stove, stirring occasionally to prevent sticking. Add fresh spinach and cream at this time if you froze the soup without them. Heating gently preserves the texture and flavor, ensuring every spoonful tastes just as delightful as the first.

FAQs

Can I use other beans instead of pinto beans?

Absolutely! While pinto beans give the soup its signature creaminess and flavor, you can swap in black beans, cannellini, or kidney beans to add a different twist. Just note that cooking times might vary slightly if you use dried beans.

Is this soup spicy?

The recipe uses hot sauce and mustard powder subtly, so it offers just a mild kick of heat that enhances but does not overpower the traditional flavors. You can adjust or omit the hot sauce to suit your heat preference.

Can I make this vegetarian?

Yes! Replace the sausage with plant-based sausage or hearty mushrooms, and swap the chicken broth for vegetable broth. The spices and beans will still provide a wonderful depth of flavor.

What can I use instead of heavy cream?

If you want to keep things lighter or dairy-free, coconut cream or a splash of plant-based milk work well as substitutes. You can also skip it and still have a wonderfully creamy soup thanks to the beans and flour roux.

Can I make this soup in a slow cooker?

Definitely! Brown the sausage and cook the veggies on the stove first, then transfer all ingredients except the spinach and cream to a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Add spinach and cream near the end of cooking.

Final Thoughts

This Creamy Pinto Bean Soup with Sausage and Spinach Recipe is the kind of dish that wraps you in warmth and satisfaction from the very first spoonful. It’s easy to make, full of soulful flavors, and versatile enough to adapt to your taste and kitchen style. Whether for a quick weeknight dinner or a cozy weekend treat, it deserves a spot on your must-make list. I can’t wait for you to taste it and fall in love just like I have!

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Creamy Pinto Bean Soup with Sausage and Spinach Recipe

Creamy Pinto Bean Soup with Sausage and Spinach Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 64 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: Approximately 9.9 cups
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Salt
Print Recipe

Description

A hearty and flavorful Pinto Bean Soup featuring savory sausage, fresh vegetables, and a touch of cream. This comforting soup combines a blend of herbs and spices with tender pinto beans and spinach, perfect for a satisfying meal any time of year.

Ingredients

Spices and Seasonings

  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • ½ teaspoon oregano
  • ½ teaspoon mustard powder
  • ¼ teaspoon 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

Optional Ingredients

  • ¼ cup heavy cream
  • Freshly grated Parmesan cheese

Instructions

  1. Prepare the Sausage: Remove the casings from the sausage if you purchased links. Preheat a large pot over medium heat. Add the sausage and cook, crumbling to break it apart. Once cooked halfway through, reduce heat to medium-low and cover partially to ensure you get flavorful drippings. Continue cooking and stirring occasionally until fully cooked, about 10-12 minutes total.
  2. Set Sausage Aside: Transfer sausage to a paper towel-lined plate to drain excess fat. Reserve 1 tablespoon of the drippings for later; substitute with butter if needed.
  3. Sauté Vegetables: Add the reserved drippings and 2 tablespoons butter to the pot over medium heat. Add the diced onions, celery, and carrots. Cook for 4 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
  4. Add Flour: Sprinkle in the flour and cook for 1-2 minutes, stirring constantly to remove the raw flour taste.
  5. Add Seasonings and Beans: Stir in the hot sauce, Worcestershire sauce, dried basil, parsley, oregano, mustard powder, pepper, and the drained pinto beans.
  6. Add Broth and Simmer: Pour in the chicken broth. Use a silicone spatula to scrape the bottom of the pot to release any browned bits, adding flavor. Bring the soup to a boil, then reduce heat to a simmer.
  7. Simmer Soup: Cover partially and simmer for 20 minutes, allowing flavors to meld.
  8. Reintroduce Sausage and Simmer: Add the sausage back into the pot and simmer for another 10 minutes. Then, add the spinach and cook until wilted, about 2-3 minutes.
  9. Finish and Serve: Stir in the optional ¼ cup heavy cream for richness, if desired. Ladle soup into bowls and top with freshly grated Parmesan cheese, if using. Serve warm.

Notes

  • The mustard powder and hot sauce are subtle but important flavor enhancers; do not omit.
  • If you prefer using a Crock Pot, brown the sausage and sauté vegetables first, then combine all ingredients (except cream and spinach) in the slow cooker and cook on low for 6-8 hours.
  • Butter can substitute reserved sausage drippings if necessary.
  • Use low sodium chicken broth to control saltiness.

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