Description
This Hearty Sausage Soup is a comforting and flavorful dish perfect for chilly days. Featuring savory beef smoked sausage, tender potatoes, nutritious kale, and hearty navy beans, all simmered together in a rich chicken broth seasoned with Italian herbs and spices. This soup is easy to prepare and makes a satisfying meal for the whole family.
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
Liquids and Seasonings
- 6 cups chicken stock or broth
- 2 (15 ounce) cans organic navy beans, drained
- Italian seasoning, to taste
- Black pepper, to taste
- Ground white pepper, to taste
- Fresh parsley, for garnish
- 1 lemon, for squeezing
Instructions
- Sear the Sausage: In a large soup pot over medium-high heat, sear the sliced beef smoked sausage until browned and slightly caramelized, about 5 minutes. This develops a rich flavor base for the soup.
- Sauté Onions and Garlic: Add the diced onion and your preferred amount of Italian seasoning, black pepper, and white pepper to the pot. Sauté until the onion softens and becomes translucent, approximately 4-5 minutes. Stir in minced garlic and cook for an additional 1 minute until fragrant.
- Add Potatoes and Stock: Incorporate the peeled and diced russet potatoes into the pot. Pour in the 6 cups of chicken stock or broth, then cover the pot and bring to a simmer. Allow to cook for about 12 minutes, until the potatoes start to become tender.
- Simmer with Beans: Add the drained navy beans to the soup and continue simmering uncovered for another 10 minutes or until the potatoes are fully tender and flavors meld together.
- Add Kale and Finish: Turn off the heat and stir in the roughly chopped kale, allowing it to wilt gently in the residual heat. Finish the soup with fresh parsley and a squeeze of lemon juice to brighten the flavors.
- Serve: Serve the soup hot, accompanied by your choice of bread or optional toppings such as shredded cheese or extra fresh herbs for garnish.
Notes
- For a spicier variation, add red chili flakes during the sautéing step.
- Swap beef smoked sausage for a turkey or chicken sausage to reduce fat content.
- Use low-sodium chicken broth to lower the sodium level.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- For a vegetarian version, omit the sausage and use vegetable broth instead.
