Smoked Sausage Soup

This smoked sausage soup is flavorful, hearty and affordable. With smoked sausage, potatoes and white beans it’s perfect for cold days and busy nights.

Course Soup

Cuisine American

Keyword potatoes, sausage

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 461kcal

Author Elizabeth

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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