Description
A hearty and comforting sausage soup packed with savory smoked sausage, tender potatoes, nutritious kale, and creamy navy beans simmered in flavorful chicken broth. This easy one-pot meal is perfect for a cozy dinner and comes together in under an hour.
Ingredients
Scale
Sausage and Aromatics
- 1 (14 oz) package beef smoked sausage, sliced into bite-size circles
- 1 large onion, diced
- 1 tsp Italian seasoning
- Pinch or two of black pepper
- 1/2 tsp ground white pepper
- 4 cloves garlic, pressed or minced
Vegetables and Beans
- 3 small russet potatoes, peeled and diced (about 1/2-inch cubes)
- 2 (15 oz) cans organic navy beans, drained and rinsed
- 2 cups roughly chopped kale
Liquids and Garnish
- 6 cups chicken stock or broth
- 1 tbsp chopped parsley
- Tiny squeeze of lemon juice (about 1/2 tsp)
Instructions
- Prepare Ingredients: Gather and prep all ingredients including slicing the sausage, dicing the onion and potatoes, mincing the garlic, rinsing the beans, and chopping the kale and parsley to ensure a smooth cooking process.
- Cook the Sausage: Heat a large soup pot over medium-high heat. Add the smoked sausage slices directly to the pot without additional oil. Sear for a few minutes until browned, flipping as needed to ensure even color and release flavorful fat.
- Sauté Aromatics: Add diced onion, Italian seasoning, black pepper, and white pepper to the pot with the sausage. Sauté together until the onion softens and turns golden, allowing the spices to bloom in the rendered sausage fat.
- Add Garlic: Stir in the pressed or minced garlic and cook for about 30 seconds until fragrant but not burnt to build depth of flavor.
- Simmer the Soup Base: Add the diced potatoes to the pot and stir to combine. Pour in the chicken stock or broth, cover the pot with a lid slightly ajar, and simmer gently for about 12 minutes until the potatoes are tender and the flavors meld.
- Add Beans and Kale: Stir in the drained navy beans followed by the chopped kale. Let the soup simmer uncovered for another 5–7 minutes until the kale is wilted and tender, integrating its earthiness into the soup.
- Finish with Lemon and Parsley: Stir in the chopped parsley and add a tiny squeeze of lemon juice to brighten and lift the flavors. Taste and adjust seasoning as needed with salt, pepper, or more lemon juice for balance.
- Serve: Ladle the soup into bowls and serve warm. Pair with crusty bread or your preferred side for a satisfying meal.
Notes
- For a spicier kick, add red pepper flakes when sautéing the onions.
- To make this soup gluten-free, ensure the chicken broth is gluten-free certified.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.
- Substitute kale with spinach or Swiss chard if preferred.
- If you want a thicker soup, mash some of the potatoes or beans before adding kale.
