Description
This hearty sausage soup combines savory beef smoked sausage with tender potatoes, navy beans, and nutritious kale simmered in a flavorful chicken broth. Perfectly seasoned with garlic, Italian herbs, and a touch of lemon juice, this comforting soup is ideal for a cozy meal and serves six.
Ingredients
Scale
Meat
- 1 (14 oz) package beef smoked sausage, sliced into bite-size circles
Vegetables & Aromatics
- 1 large onion, diced
- 4 cloves garlic, pressed or minced
- 3 small russet potatoes, peeled and diced (about 1/2-inch cubes)
- 2 cups roughly chopped kale
- 1 tbsp chopped parsley
Seasonings
- 1 tsp Italian seasoning
- Pinch or two of black pepper
- 1/2 tsp ground white pepper
- Tiny squeeze of lemon juice (about 1/2 tsp)
Liquids & Canned
- 6 cups chicken stock or broth
- 2 (15 oz) cans organic navy beans, drained and rinsed
Instructions
- Prepare Ingredients: Gather and prep all ingredients ahead of time, including slicing the sausage, dicing the onion and potatoes, and rinsing the beans to ensure a smooth cooking process.
- Cook the Sausage: Heat a large soup pot over medium-high heat and add the sliced smoked sausage directly to the pot without any additional oil, allowing it to sear and brown for a few minutes, flipping as needed to evenly brown all sides.
- Sauté Aromatics: Add the diced onion, Italian seasoning, black pepper, and white pepper to the pot with the sausage. Continue to sauté, stirring occasionally, until the onion softens and takes on a golden color.
- Add Garlic: Stir in the minced or pressed garlic and cook for about 30 seconds until fragrant but not browned, enhancing the soup’s aroma.
- Simmer the Soup Base: Add the diced potatoes to the pot and stir to combine with the sausage and aromatics. Pour in the chicken stock or broth and bring to a gentle simmer. Cover the pot with a lid slightly ajar and cook for about 12 minutes, or until the potatoes are tender when pierced with a fork.
- Add Beans and Kale: Stir in the drained navy beans followed by the chopped kale. Let the soup simmer uncovered for an additional 5 to 7 minutes until the kale is wilted and tender, blending its earthy flavor into the broth.
- Finish with Lemon and Parsley: Remove the pot from heat and stir in the chopped parsley and a tiny squeeze of lemon juice to brighten and balance the flavors. Taste the soup and adjust seasoning with salt, black or white pepper, or more lemon juice if desired.
- Serve: Ladle the hot soup into bowls and serve warm. For a complete meal, pair it with crusty bread or your preferred side dish to soak up the delicious broth.
Notes
- Using smoked sausage adds a rich, smoky flavor without needing additional oil when searing.
- White pepper adds a subtle heat without overpowering the dish, but you can substitute with black pepper if preferred.
- Kale can be substituted with spinach or Swiss chard for a different leafy green variation.
- For a vegetarian version, substitute the sausage with smoked tofu and use vegetable broth instead of chicken broth.
- Adjust thickness by adding more or less broth depending on your preferred soup consistency.
- Leftover soup stores well in the fridge for up to 3 days and freezes beautifully for up to 2 months.
