Description
This hearty and comforting sausage soup is a cozy evening favorite, loaded with smoked sausage, tender potatoes, creamy white beans, and nutrient-packed kale. Perfectly seasoned with garlic, Italian herbs, and a hint of lemon, it’s rich, satisfying, and ideal for serving with crusty bread or your favorite side.
Ingredients
Scale
- 1 (14 oz) package beef smoked sausage, sliced into bite-size circles
- 1 large onion, diced
- 1 tsp Italian seasoning
- Pinch or two of black pepper
- 1/2 tsp ground white pepper
- 4 cloves garlic, pressed or minced
- 3 small russet potatoes, peeled and diced (about 1/2-inch cubes)
- 6 cups chicken stock or broth
- 2 (15 oz) cans organic navy beans, drained and rinsed
- 2 cups roughly chopped kale
- 1 tbsp chopped parsley
- Tiny squeeze of lemon juice (about 1/2 tsp)
Instructions
- Prepare Ingredients
- Gather and prep all ingredients to ensure a smooth cooking process.
- Cook the Sausage
- Heat a large soup pot over medium-high heat.
- Add the smoked sausage slices directly to the pot without additional oil.
- Sear for a few minutes until browned, flipping as needed.
- Sauté Aromatics
- Add diced onion, Italian seasoning, black pepper, and white pepper to the pot.
- Sauté with the sausage until the onion softens and turns golden.
- Stir in garlic and cook for about 30 seconds, until fragrant.
- Simmer the Soup Base
- Add diced potatoes and stir to combine.
- Pour in chicken stock or broth, covering the pot with a lid slightly ajar.
- Simmer gently for about 12 minutes until potatoes are tender.
- Add Beans and Kale
- Stir in the drained navy beans.
- Add chopped kale and let the soup simmer for 5–7 more minutes until kale is wilted and tender.
- Finish with Lemon and Parsley
- Stir in chopped parsley and a tiny squeeze of lemon juice to brighten the flavors.
- Taste and adjust seasonings as needed with salt, pepper, or more lemon juice.
- Serve
- Ladle the soup into bowls and serve warm.
- Pair with crusty bread or your preferred side.
Notes
- For extra creaminess, mash some of the potatoes before serving.
- Swap kale with spinach if desired.
- Use vegetable stock for a vegetarian version (replace sausage with plant-based options).
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 518
- Sugar: 4g
- Sodium: 1220
- Fat: 21g
- Saturated Fat: 14g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 48mg