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The smoked sausage soup served in a white bowl with an aqua rim. The bowl is set on a light blue table with an aqua linen and spoon to the left side.

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 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 5
Calories 461kcal
Author Elizabeth


  • 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


  • 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.


Calories: 461kcal | Carbohydrates: 37g | Protein: 19g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 60mg | Sodium: 1617mg | Potassium: 1173mg | Fiber: 7g | Sugar: 3g | Vitamin A: 4101IU | Vitamin C: 26mg | Calcium: 113mg | Iron: 5mg