A Hearty, Healthy & Creamy Soup for the Soul.
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Oh, how I love the cozy feeling a warm bowl of soup gives. I instantly think of slow winter evenings and my mom’s homecooked meals simmering on the stove. There is something so comforting about soup. I am not sure if it’s the warmth that comes with a big bowl of stew or the aromas that fill my kitchen as the onions and garlic gently bubble away. If you are a soup lover like me, then this dish is for you!
The oozing juices from the pan-fried sausage, sautéed onions, garlic cloves, and Italian seasoning deliver a flavor-filled punch with each spoonful. For an extra creamy texture, I suggest adding a tablespoon or two of full-fat coconut cream from a can. Whenever I can skip and ditch the butter, I always opt to. This soup will make your mouth water and pairs well with simple and fresh sides such as roasted broccoli or a fresh baguette.
Is Sausage Potato Soup Healthy?
It is nutritious and delicious! I can’t think of a better combo than sausage and potatoes. This soup is fuel for your body. It is loaded with nutrients such as protein, fat, vitamins, minerals and carbohydrates. And it is an easy recipe to customize and tweak to fit your dietary needs.
No spinach on hand, no problem! Kale and Swiss chard are great substitutes for your greens and if you don’t have any sausage, you can always swap for chicken, turkey, or ground beef. Really any type of meat will work. Not a fan of potatoes? Too starchy for you? Simply double the bean measurement or use two different types of beans to replace your potatoes with. Garbanzo beans, white beans, butter beans and cannellini beans all work wonderfully. Beans are loaded with protein, fiber and iron, making them nutritiously dense. I keep all types in my pantry and love to mix them in my salads and soups.
If you want to make this recipe vegetarian-friendly, I suggest you swap your meat for mushrooms. Oyster, porcini, white button, and portobello will all do but avoid shiitake! In order to mimic the meat texture, it is best to use a firmer mushroom that can handle the heat. Portobello mushrooms are especially great and can stand up to almost any cooking method and they’re one of the most common meat substitutes in vegetarian cooking.
It’s all in the simmer!
My favorite part is the fragrance that flows from my stove and fills my kitchen while cooking this recipe. The caramelized onion, juices from the sausage, and flavors that are released in the cooking process are key in developing the rich base for the soup. With that said, hold on adding your greens until the very end. Greens are more delicate and lose their shape in heat, so I advise adding your greens into the soup last to keep them from becoming too soggy. Unlike the caramelized onions, we want crunchy greens to compliment the al dente potatoes!
INGREDIENTS
- 1 teaspoon extra-virgin olive oil
- 4 mild Italian turkey or chicken sausage links, casings removed
- 1 small onion, diced
- 4 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 32 ounces low-sodium chicken or vegetable broth
- 4 cups cubed yellow potatoes, peeling optional
- 1/2 teaspoon salt
- Black pepper to taste
- 1 cup finely chopped spinach
INSTRUCTIONS
Saute
Heat the pot and prepare it with olive oil. Brown the sausage until it’s fully cooked, then set aside.
Soften
Use the same pot to cook the onion and garlic until they’re soft and fragrant.
Season and Blend
Add Italian seasoning, beans, and broth, then blend until the soup has a creamy texture.
Combine
Return the sausage to the pot along with potatoes, season, and bring to a boil before simmering until the potatoes are tender.
Finish
Add fresh spinach to the simmering soup, let it wilt, and then it’s ready to serve!
Devour!
FAQs & Tips
What’s great about this soup is you can make it ahead of time and store it in an airtight container for up to 3 days in the refrigerator (or 3 months in the freezer). It saves well for when you crave it most!
I also like to add a tablespoon of flour or cornstarch to the bubbling juices. This produces a gravy-like base and enhances the flavor.
Al dente potatoes are best, we don’t want overcooked ones! Slightly undercooked is vital because they hold up better, especially if you plan on reheating. Friendly reminder to dice your potatoes AFTER boiling in water. This will reduce the absorption of water while cooking.
There are always questions surrounding the type of potatoes to use. Yellow potatoes are great for soups, and baby red or white potatoes are also suitable substitutes. Just avoid sweet potatoes, they are too sweet for this recipe.
Serving Suggestions
This recipe comes together in just one pot – making for an easy kitchen cleanup. It is super satisfying, very filling and wonderful for leftovers. I usually have 1 or 2 bowls, and I am ready to go! If you prefer some sides, it pairs well with smashed brussels sprouts, a fresh beet salad and our instant pot corn on the cob. You can also get fancy with it and serve in a sourdough bread bowl, which makes for a great pic. Don’t be shy, please do let us know how it goes when you give this recipe a try!
Sausage and Potato Soup
Ingredients
- 1 teaspoon extra-virgin olive oil
- 4 mild Italian turkey or chicken sausage links casings removed
- 1 small onion diced
- 4 garlic cloves minced
- 2 teaspoons Italian seasoning
- 1 can 15 ounces cannellini beans, drained and rinsed
- 32 ounces low-sodium chicken or vegetable broth
- 4 cups cubed yellow potatoes peeling optional
- 1/2 teaspoon salt
- Black pepper to taste
- 1 cup finely chopped spinach
Instructions
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Heat a large pot over medium-high heat and add the olive oil.
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Crumble the sausage links into the pot and cook until browned, about 7 minutes, stirring often. Remove the sausage with a slotted spoon and set aside.
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In the same pot, add the diced onion and minced garlic, cooking until softened, about 5 minutes.
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Stir in the Italian seasoning, then add the cannellini beans and broth, mixing well.
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Puree the soup using an immersion blender until creamy, or use a high-speed blender then return the soup to the pot.
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Add the browned sausage, cubed potatoes, salt, and pepper to the pot. Bring to a boil.
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Lower the heat to a simmer, cover, and cook for about 30 minutes or until the potatoes are tender.
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Stir in the chopped spinach and simmer for an additional minute before serving.
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DEVOUR!
Nutrition
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