My warming sausage soup is utter coziness in a bowl, the perfect savory elixir for a chilly evening. Filled to the brim with slices of seared beef smoked sausage, diced potatoes, white beans and vibrant kale, this hearty sausage soup recipe is a quick, easy, and delicious complete meal!
Turning Simple Sausage Into a Cozy Soup
I can't tell you how many times inspiration for dinner presents itself to me just by my taking a peek into the fridge to see what's inside...
The combination of ingredients I have on hand informs my creativity so much, and if I happen to have a package of beef smoked sausage in the fridge or freezer, then my options are endless!
Sausage itself can be so versatile, turning it into a sausage and red rice skillet, or combining with veggies for a stuffed baked potato, or nestling into a bun to be enjoyed with a touch of sauerkraut and onions.
But if it's a bit chilly outside, and we're craving a nice, cozy, warming pot of soup to have on hand to dip into for a few days, then I absolutely love to prepare this sausage soup brimming with lots of hearty, healthy ingredients to fill and warm our bellies!
My delectable (and easy!) sausage soup recipe makes use of seared slices of beef smoked sausage, onions, garlic, seasonings, diced russet potatoes, creamy navy beans, and a finishing addition of vibrant and hearty kale.
The flavors are super savory, rich, earthy, and brothy, perfect to ladle up and get extra comfy-cozy with at the end of a long day!
A Sausage Soup Recipe with Hearty and Flavorful Ingredients
I love how truly easy this soup recipe is to make, utilizing pantry ingredients that many of us may already have on hand.
It's all about searing the sausage and creating that layer of savory flavor in the pot to then saute the onions, garlic and diced potatoes in, and help to create that rich depth.
I like to add a hint of dried herbs into this sausage soup for an earthy note, as well as a good pinch or two of black pepper, even some white pepper too. These ingredients offer lots of savoriness, and a little kick of spice.
Then, adding in a couple cans of good quality, organic navy beans towards the end of the simmering process, as well as some green, leafy kale, helps to create some body and offer more texture to the soup, plus added protein and fiber.
Here's a sneak peek at my sausage soup recipe: (or just jump to the full recipe...)
- To get started, I sear my slices of beef smoked sausage in a large soup pot until caramelized, then remove them and set aside.
- Next, I add my aromatics to the pot to saute for a few minutes, followed by my diced potatoes. I add the sausage back into the pot, as well as the broth, and allow the soup to simmer just until the potatoes are tender, about 22-24 minutes.
- I add the white beans in during the final 10 minutes of the simmering, and once finished, I add the chopped kale in to wilt into the soup. I finish with some fresh parsley and a teeny squeeze of lemon to help cut the richness.
by Ingrid Beer
Yield: Serves 6
Nutrition Info: 518 calories per serving
Prep Time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
- 1 (14 ounce) package of beef smoked sausage, sliced into bite-size circles
- 1 large onion, diced
- 1 teaspoon Italian seasoning
- Pinch or two black pepper
- ½ teaspoon ground white pepper
- 4 cloves garlic, pressed through garlic press
- 3 small russet potatoes, peeled and diced (about ½” cubes)
- 6 cups chicken stock or broth
- 2 (15 ounce) cans organic navy beans, drained and rinsed well
- 2 cups roughly chopped kale
- 1 tablespoon chopped parsley
- Tiny squeeze of lemon (about ½ teaspoon)
- Begin by gathering and prepping all of your ingredients according to the ingredients list above to have organized and ready for use.
- To prepare the soup, place a large soup pot over medium-high heat, and once hot, add in the slices of beef smoked sausage (you won't need added oil, as the sausage will release its own fat). Sear the slices for a few minutes until fairly browned, flipping them as needed.
- Next, add the diced onion to the pot, along with the Italian seasoning, a couple of good pinches of black pepper and the white pepper, and saute with the sausage until softened and golden; then, stir in the garlic and saute just until fragrant.
- Add in the diced potatoes and stir to combine, followed by the chicken stock (or broth). Cover the pot with the lid askew, and allow the soup to simmer, gently, for about 12 minutes.
- After 12 minutes, add in the navy beans, stir to combine, and allow the soup to simmer for about 10 minutes more, or just until the diced potatoes are tender.
- Turn the soup off and stir in the roughly chopped kale, allowing it to wilt into the hot soup; add in the parsley as well, plus the tiny squeeze of lemon to add a ever-so-slight “bright” note.
- Ladle the sausage soup into bowls and serve with bread, if desired.
Tips & Tidbits for my Sausage Soup:
- Beef smoked sausage, or your favorite kind: While I love the smoky, beefy flavor of beef sausage in this soup, feel free to use your favorite kind! Chicken or turkey sausage is terrific, as is andouille. Basically, whatever sausage you have on hand that's nice and savory, perhaps even smoky, will work for this recipe.
- Russet potatoes for added, natural starch: Diced russet potatoes are a favorite of mine to use specifically in hearty soups such as this. As they simmer and slightly break down, they release a bit of natural starchiness which adds some body to this soup. But if you have red or yellow waxy potatoes, feel free to use those instead—they're just as tasty!
- Chicken or beef for the stock: I happen to use chicken stock (or broth) in this recipe, but feel free to substitute beef stock for richer, beefier flavor. You could also sub veggie stock if that is what you have on hand.
- Navy beans for creaminess: Nothing beats delicate little navy beans in a soup like this, as they keep their shape but have a tender texture. If you can't find navy beans, then substitute great northern beans, or even cannellini beans in a pinch.