Description
This hearty Sausage Soup combines smoky beef sausage, tender potatoes, nutritious kale, and creamy navy beans in a flavorful chicken broth base. Perfect as a comforting meal for cooler days, it features Italian herbs, garlic, and a bright finish of lemon and parsley.
Ingredients
Scale
Sausage and Aromatics
- 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
Vegetables and Broth
- 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
Finishing Touches
- 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, including slicing sausage, dicing onion and potatoes, rinsing beans, and chopping kale and parsley.
- Cook the Sausage: Heat a large soup pot over medium-high heat. Add the smoked sausage slices directly to the pot without additional oil and sear for a few minutes until browned, flipping as needed to develop color.
- Sauté Aromatics: Add diced onion, Italian seasoning, black pepper, and ground white pepper to the pot with the sausage. Sauté together until the onion softens and turns golden brown, enhancing the soup’s flavor.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Simmer the Soup Base: Add the diced potatoes to the pot and stir to combine with the sausage and aromatics. Pour in the chicken stock or broth, covering the pot with a lid slightly ajar to allow steam to escape.
- Cook Potatoes: Let the soup simmer gently for about 12 minutes or until the potatoes are tender when pierced with a fork.
- Add Beans and Kale: Stir in the drained navy beans followed by the chopped kale. Continue to simmer for 5 to 7 minutes until the kale is wilted and tender, allowing the flavors to meld.
- Finish with Lemon and Parsley: Stir in the chopped parsley and a tiny squeeze of lemon juice to brighten and balance the soup’s rich flavors.
- Adjust Seasoning: Taste the soup and adjust seasonings as needed by adding salt, additional pepper, or more lemon juice according to preference.
- Serve: Ladle the soup into bowls and serve warm. Pair it with crusty bread or your preferred side for a complete, satisfying meal.
Notes
- Use low-sodium chicken broth if you want to control the salt level of the soup better.
- If you prefer a spicier flavor, consider adding a pinch of red pepper flakes with the spices.
- Kale can be substituted with other hearty greens like Swiss chard or spinach, but adjusting cooking times may be necessary.
- For a vegetarian version, replace sausage with smoked tofu and use vegetable broth instead of chicken stock.
- This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
