Description
This Hearty Sausage Soup combines flavorful beef smoked sausage, tender potatoes, and nutritious kale in a comforting chicken broth base. Perfect for a cozy meal, it’s loaded with protein, fiber, and hearty ingredients that warm you up from the inside out.
Ingredients
Scale
Sausage and Vegetables
- 1 (14 ounce) package beef smoked sausage, sliced
- 1 large onion, diced
- 3 small russet potatoes, peeled and diced
- 4 cloves garlic, minced
- 2 cups fresh kale, roughly chopped
- Fresh parsley (for garnish, optional)
- Lemon wedge (for finishing, optional)
Liquids and Beans
- 6 cups chicken stock or broth
- 2 (15 ounce) cans organic navy beans, drained
Seasonings
- Italian seasoning, to taste
- Black pepper, to taste
- Ground white pepper, to taste
Instructions
- Brown the Sausage: In a large soup pot over medium-high heat, sear the sliced beef smoked sausage until it is browned and slightly crisped on the edges, developing rich flavor.
- Sauté Onions and Garlic: Add the diced onion and your choice of Italian seasoning, black pepper, and ground white pepper to the pot. Sauté until the onions become soft and translucent. Stir in the minced garlic and cook just until fragrant, taking care not to burn it.
- Simmer Potatoes: Add the peeled and diced russet potatoes to the pot. Pour in the chicken stock or broth to cover all ingredients. Cover the pot and lower the heat to a simmer. Cook for about 12 minutes, allowing the potatoes to begin softening.
- Add Beans and Continue Cooking: Stir in the drained navy beans. Continue simmering for an additional 10 minutes, or until the potatoes are tender and cooked through.
- Finish with Kale: Turn off the heat. Add the roughly chopped kale to the hot soup and stir until it wilts from the residual heat. For extra freshness and brightness, finish with a sprinkle of fresh parsley and a squeeze of lemon juice if desired.
- Serve: Ladle the soup into bowls and serve hot. This soup pairs wonderfully with crusty bread or your favorite toppings like shredded cheese or fresh herbs.
Notes
- To make this soup vegetarian, substitute smoked sausage with plant-based sausage and use vegetable broth instead of chicken stock.
- You can add other vegetables like carrots or celery to increase the nutrient density and flavor complexity.
- Adjust the seasoning to your preference, adding more pepper or Italian seasoning if desired.
- This soup keeps well in the refrigerator for up to 4 days and also freezes well for up to 3 months.
- For a thicker texture, mash some of the potatoes and beans into the broth before serving.
