Go Back
–+ servings
Sausage Soup

Hearty Sausage Soup Recipe with Kale and Potatoes Ready in 50 Minutes

A comforting and customizable Sausage Soup with kale and potatoes, perfect for chilly days.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dinner Recipes
Cuisine: American
Calories: 518
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 14 ounce package beef smoked sausage sliced into bite-size circles
  • 1 large onion diced
  • 1 teaspoon Italian seasoning
  • 2 pinches black pepper
  • ? teaspoon ground white pepper
  • 4 cloves garlic pressed through garlic press
  • 3 small russet potatoes peeled and diced (about ?? cubes)
  • 6 cups chicken stock or broth
  • 2 15 ounce cans organic navy beans drained and rinsed well
  • 2 cups kale roughly chopped
  • 1 tablespoon parsley chopped
  • ? teaspoon lemon tiny squeeze

Equipment

  • Large soup pot

Method
 

Cooking Steps
  1. Gather and prep all ingredients according to the ingredients list.
  2. Place a large soup pot over medium-high heat and add the sliced beef smoked sausage; sear for a few minutes until browned, flipping as needed.
  3. Add the diced onion, Italian seasoning, black pepper, and white pepper; saut? until softened and golden, then stir in the garlic and saut? until fragrant.
  4. Add the diced potatoes and stir to combine, followed by the chicken stock; cover the pot with the lid askew and simmer for about 12 minutes.
  5. Add the navy beans, stir to combine, and simmer for about 10 minutes more, or until the diced potatoes are tender.
  6. Turn off the heat and stir in the roughly chopped kale, allowing it to wilt; add the parsley and the squeeze of lemon.

Nutrition

Serving: 1bowlCalories: 518kcalCarbohydrates: 45gProtein: 21gFat: 28gSaturated Fat: 10gCholesterol: 75mgSodium: 1200mgPotassium: 1200mgFiber: 9gSugar: 2gVitamin A: 100IUVitamin C: 25mgCalcium: 60mgIron: 4mg

Notes

Feel free to customize the soup by substituting navy beans with chickpeas or adding extra vegetables. Store leftovers in an airtight container in the refrigerator for up to five days. Reheat gently on the stove.

Tried this recipe?

Let us know how it was!