This smoked sausage soup recipe combines fully cooked sausage, white beans, and potatoes in a flavorful broth for an easy, satisfying dinner. It's budget-friendly, simple to make, and comes together quickly, making it a great choice for cold days or busy weeknights.
What's great about this recipe
- Quick and easy - With minimal prep and a short cook time, this soup is ready in under an hour, making it a great choice for busy weeknights.
- Budget-friendly - A pound of sausage combined with other affordable ingredients makes a filling meal without spending a lot.
- Easy to customize - Use different potatoes, beans, or varieties of smoked sausage to make it your own.
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Budget Check
- The full recipe is about $8.00-$9.00
- Per serving (4 servings): about $2.00-$2.25
Uses conventional ingredients. Based on recent U.S. national average retail prices. Actual prices will vary by store and region.
Ingredients you'll need
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Oil - Olive oil adds flavor, but any oil that is suitable for sautéing will work.
Smoked sausage - Use a fully cooked sausage. Beef, turkey, pork, or a mix will all work, so choose your favorite.
Produce - Onion, carrots, celery, and garlic form the base of this soup. Potatoes make it hearty. We use red potatoes for their color and creamy texture, but yellow, Yukon, or peeled russet potatoes will work as well.
Herbs & spices - Dried oregano, thyme, rosemary, and black pepper add plenty of flavor. Add salt at the end if needed.
White beans - Canned cannellini beans are convenient and add heartiness.
Chicken broth - Use prepackaged broth or homemade if available.
📖 See the recipe card for quantities and preparation.
How to make smoked sausage soup
- Brown the sausage: Heat olive oil in a large pot over medium heat. Add the sausage and cook for 2-3 minutes until lightly browned in spots.
- Sauté the vegetables: Add the onion, carrots, and celery. Cook for 3-4 minutes, stirring often.
- Add aromatics: Stir in garlic, oregano, thyme, rosemary, and black pepper. Cook for 1 minute.
- Simmer the broth: Add chicken broth and scrape the bottom of the pot. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes.
- Add potatoes and beans: Stir in the potatoes and cannellini beans. Bring to a boil, then reduce heat again and simmer for 10-15 minutes or until the potatoes are fork-tender.
- Taste and adjust: Add salt if needed. (As a reference, we added ¼ teaspoon to ours.)
Recipe tips and notes
- Brown the sausage: It's fully cooked, but browning adds flavor and texture.
- Don't skip the first simmer: Simmering the broth with the sausage, vegetables, garlic, and herbs for 10 minutes helps develop the flavor and gives store-bought broth a more homemade taste.
- Go easy on the salt: The sausage, beans, and broth can all add salt, so wait until the end to taste and adjust if needed. Use low-sodium ingredients if you're sensitive to salt.
Serving suggestions
This smoked sausage soup is hearty enough to serve on its own. For a super filling dinner serve it with white rice, crusty bread, or crackers for dipping. A simple green salad with our homemade Caesar dressing is also a great way to round out the meal.
Substitutions and variations
Beans - Instead of cannellini beans, use navy beans or Great Northern beans. Both work well in this soup.
Add greens - Stir in a handful of spinach or kale during the last few minutes of cooking.
Make it spicy - Add a pinch of crushed red pepper flakes with the other seasonings, or add hot sauce to taste.
Storing and reheating
Refrigerator - Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Freezer - Transfer the soup to a freezer-safe airtight container, leaving about 2 inches of room for expansion. Label, date, and freeze for 2 to 3 months.
Reheating - Reheat the soup on the stovetop over medium-low heat, stirring occasionally, or in the microwave until hot throughout. Add a splash of broth or water if the soup has thickened during storage.
Food safety - Refrigerate leftover soup within 2 hours, or within 1 hour if the temperature is above 90°F. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines, visit U.S. Department of Agriculture and FoodSafety.gov.
If you enjoyed this smoked sausage soup and you're looking for more easy soup recipes, try our Tuscan white bean soup or sausage and lentil soup. For another sausage and white bean combination, make our popular sausage and white bean soup, or try pastina soup for a hearty Italian-inspired favorite.
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📖 Recipe
Smoked Sausage Soup Recipe
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.
Notes
- Browning the fully cooked sausage adds flavor and texture to the soup.
- Don't skip the first 10-minute simmer. Simmering the broth with the sausage, vegetables, garlic, and herbs helps develop the flavor and gives store-bought broth a more homemade taste.
- The sausage, beans, and broth can all add salt. Taste the soup at the end and add salt only if needed. Use low-sodium ingredients if you're sensitive to salt.
- Red potatoes work well because they hold their shape, but yellow, Yukon, or peeled russet potatoes can also be used.
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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