This smoked sausage soup is flavorful, hearty and affordable. If you are looking for a fast and simple dinner option, this soup will fit the bill. With smoked sausage, potatoes and white beans it’s perfect for cold days and busy nights.
Soup recipes are a great way to make the most out of ingredients when money is tight, especially if you are trying to stretch a serving of meat. There is plenty you can do with one pound of beef, like this vegetable beef soup. Only have one pound of chicken, make this chicken lentil soup that will not disappoint.
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Ingredients
- Oil – We use olive oil but any oil that is suitable for sautéing will work, use your favorite.
- Sausage – Use a fully cooked variety of smoked sausage. There are several brands to choose from and you can typically get all beef, or a mix of turkey, beef, pork and even all turkey, choose your favorite.
- Produce – Onion (use yellow or white), carrots, celery and garlic are used to make the base for the soup. We use small red potatoes but in a pinch another type of potato will work (just watch the cooking time).
- Herbs and spices – For this soup we use all dried spices which is great way to use up the inventory in your spice cabinet. Dried oregano, thyme, rosemary and black pepper make a nice Italian-inspired seasoning mix. You also may need a little salt at the end (we use kosher salt).
- Pantry – From the pantry you will need chicken broth (unless you have homemade) and cannellini beans (also called white kidney beans). Substitute another type of bean if you need to (like navy beans or great northern beans).
Recipe tips
- Cut potatoes can start to brown quickly. Keep them covered with cold water to slow down the browning.
- The smoked sausage is fully cooked already. But we fry it for a few minutes to brown and caramelize it a little bit to enhance the flavor.
- The same concept goes with the broth. Simmering store-bought (prepackaged) broth for a few minutes with the aromatics, herbs and spices will give soup that “homemade” taste.
- This is a quick soup recipe; things move fast, especially in the beginning. It is best to have all the ingredients prepped and ready to go before you start cooking. I like organizing them in glass nesting bowls to make cooking stress free.
- Go easy on the salt in this recipe. Prepackaged ingredients like the sausage, chicken broth, and canned beans all contain a good amount of salt. Wait until the end to add extra, if needed.
Instructions
- Heat the olive oil in a large, heavy pot (we use a 6 quart enameled cast iron Dutch oven) over medium heat. Add the sausage and fry for 2-3 minutes until it becomes golden in spots.
- Next, add the onions, carrots and celery to the pot.
- Cook the vegetables for 3-4 minutes, stirring frequently.
- Add the garlic, oregano, thyme, black pepper and rosemary to the pot. Cook for 1 minute, stirring frequently.
- Add the chicken broth and stir, while gently scraping any bits off the bottom of the pot. Raise the heat to high and bring the broth to a boil. Then lower the heat to medium-low, cover the pot and simmer the soup for 10 minutes, stir occasionally.
- Add the potatoes and the cannellini beans. If you were keeping the potatoes in water, remember to drain them well before adding them in.
Raise the heat to high and bring the sausage soup to a boil (it will take about 3-4 minutes). Then, lower the heat to medium-low, cover and simmer for 10-15 minutes or until the potatoes are tender.
Taste the smoked sausage and potato soup and add salt, if needed. As a reference we added ¼ teaspoon to ours.
Serving, storing and reheating
This hearty sausage soup is a meal on its own but serve it with a side salad, white rice, crackers, or a generous piece of crusty bread, if desired.
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat the soup in a saucepan until simmering. Or heat thoroughly in the microwave. Use an instant read thermometer to ensure it is at least 165°F.
This soup includes potatoes so it’s best to enjoy it within a few days of making. Potatoes do not freeze well, they get mushy and grainy. That said, to freeze the soup, store it in a container suitable for freezing. Leave enough room for the liquid to expand, about 2 inches should do it. Freeze the soup for 2-3 months.
You may also like these easy soup recipes:
- Sausage White Bean and Kale Soup
- Cabbage Sausage Soup
- Sausage Potato Soup
- Italian Sausage Lentil Soup
- Sausage Pastina Soup
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Smoked Sausage Soup
Ingredients
- 1 tablespoon Olive Oil
- 14-16 ounces Smoked Sausage sliced into bite sized pieces (fully cooked variety)
- 1 Medium Onion finely diced
- 2 Carrots sliced into rounds or half rounds depending on their size
- 2 Celery Ribs sliced or diced
- 3-4 Garlic Cloves minced
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Thyme
- ¼ teaspoon Dried Rosemary
- ¼ teaspoon Black Pepper
- 5 cups Chicken Broth
- 12 ounces Small Red Potatoes cut into halves or quarters depending on their size
- 1 (15 ounce) Can Cannellini Beans drained and rinsed (also called white kidney beans)
- Salt if need at the end
Instructions
- Heat the olive oil in a large pot over medium heat. When the oil is hot, but not smoking, add the sausage. Fry for 2-3 minutes until it becomes golden in spots.
- Next, add the onions, carrots and celery to the pot. Cook the vegetables for 3-4 minutes, stirring frequently.
- Add the garlic, oregano, thyme, rosemary, and black pepper. Cook for 1 minute, stirring frequently.
- Add the chicken broth and stir, while gently scraping any bits off the bottom of the pot. Raise the heat to high and bring the broth to a boil. It will take about 3-4 minutes for the liquid to come to a boil.
- Once the broth is boiling, lower the heat to medium-low, cover the pot and simmer the soup for 10 minutes, stir occasionally.
- Add the potatoes and the cannellini beans to the soup. If you were keeping the potatoes in water, remember to drain them well before adding them in.
- Raise the heat to high and bring the soup to a boil. Then, lower the heat to medium-low, cover and cook for 10-15 minutes or until the potatoes are tender. The tip of a knife should slide in and out without resistance.
- Keep the soup at a simmer if it’s not, raise the heat a bit. Also, give it a stir occasionally to make sure the ingredients are not sticking to the bottom.
- Taste and add salt, if needed. As a reference we added ¼ teaspoon to ours.
- Serve the soup on its own or with a side salad, white rice, crackers, or a generous piece of crusty bread, if desired.
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