Smoked Sausage Soup with Potatoes
This Smoked Sausage Soup with Potatoes is the ultimate cozy comfort food on a chilly day. Every bite feels like a warm hug. Loaded with lots of turkey smoked sausage, veggies, beans, and potatoes. The broth is rich and flavorful. You will make this over and over again!Jump to Recipe
I could go on and on about how incredible this soup is. I’ve been making this for years and my family loves it every time. This is one of those soups you never get tired of and even a bit sad when leftovers are gone. It’s that good!
What I find so impressive about this Smoked Sausage Soup with Potatoes is it’s made in about 30-minutes yet the flavor makes you think it’s been cooking for hours. The smoked sausage gives the broth so much flavor and richness. I love all the veggies, potatoes and beans. This is truly a filling and complete meal.
Our favorite way to serve this soup is with grated parmesan cheese and crusty bread. We hope you enjoy!
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Smoked Sausage Soup with Potatoes
- 1 tbsp olive oil
- 1 Turkey smoked sausage, sliced about 1/4 inch I use the Hillshire brand
- 1/2 medium size yellow onion, chopped fine
- 1 garlic clove, minced
- 2 stalks celery, chopped
- 2 large carrots, peeled and sliced thin
- 3 cups red potatoes, unpeeled, sliced in moon shapes I used about 4-5 medium size red potatoes
- 1 can white beans, rinsed and drained
- 1 tsp Italian seasoning
- 1 bay leaf
- 1/4-1/2 tsp red pepper flakes optional
- 6 cups low sodium chicken stock
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp fresh, chopped Italian parsley
- 2 cups Fresh spinach or Kale
- grated parmesan cheese for garnish
Prepare all your ingredients before the cooking process
- Heat a stock pot, or Dutch oven to medium high heat and add olive oil. Add the sausage and sauté until golden brown, about 5-6 minutes, stirring occasionally.
- Add onions, garlic, carrots and celery, and sauté for 3-4 minutes until veggies are soften.
- Stir in potatoes, Italian seasoning, red pepper flakes, salt and pepper. Add chicken stock, beans, and bay leaf. Stir to combine and bring to a boil, turn heat down to medium high and cook until potatoes are tender, about 7-8 minutes.
- Once potatoes are cooked, turn heat down to medium low and add spinach or kale. Let the greens wilt for 2-3 minutes. . Remove the bay leaf and serve with grated parmesan cheese.
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