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Sausage, Shiitake Mushroom, Spinach and White Bean Soup

Sausage, Shiitake Mushroom, Spinach and White Bean Soup

sausage shiitake mushroom Nov 17, 2022

I always keep a bag of Marc Angelo Italian sausages in the freezer so that on nights I am pressed for time, I can quickly whip up a hearty stew, soup or sauce with these and whatever else I have on hand. 

Last night it was:

Sausage, Shiitake Mushroom, Spinach and White Bean Soup

(makes about 10 1-cup servings)


2 lbs Spicy or Mild Italian sausage, casing removed
2 cups shiitake mushrooms, stems removed, thinly sliced
1 small onion, finely diced
2 cloves garlic, minced
1-19 oz can white kidney beans or cannellini beans, drained and rinsed
1-14 oz can diced tomatoes
6 cups beef broth
3 cups fresh spinach


1. Heat a large, heavy pot over medium-high heat, add the sausage to the pot, and cook, stirring frequently to break up the pieces, for about 10 minutes.
2. Once the sausage is nicely browned, remove it from the pan and set it aside in a bowl. Pour off any excess fat, leaving a little to cook the mushrooms, onions, and garlic.
3. Add in the shiitake mushrooms, and cook for about 5-7 minutes or until mushrooms are well browned.
4. Add in the onion and garlic, and cook, stirring frequently, for about 3-5 minutes until they are softened.
5. Add the sausage, beans, tomatoes and beef broth, and stir to combine. Bring to a boil, lower the heat and cook for about  45 minutes.
6. Add in the spinach, stir, and cook until spinach is wilted; taste and season with salt and pepper as needed.

Serve with parmesan cheese, a side salad and crusty bread. 

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