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Sausage, Potato, Veggie, and White Bean Soup

Sausage, Potato, Veggie, and White Bean Soup

It’s been cold and wet here for the past few days so I was in the mood for a big pot of soup.  I picked up some turkey Italian sausage and kale at the store then headed home to start cooking.  I added carrots, celery, and onion as well as garlic and white beans.   Both of my kids would rather it didn’t have kale but I personally love kale in soup so I threw it in there.  The soup turned out really hearty and flavorful – we all loved it, even the kids.  I ate some the next day for lunch and it was even better than the night before.

Sausage, Potato, Veggie, and White Bean Soup

How to Make Sausage, Potato, Veggie, and White Bean Soup

Heat the olive oil in a Dutch oven over medium heat.  Add the turkey sausage, casings removed, to the skillet.  Break up the meat with a spatula so it’s in small crumbles.

Add the onion and a dash of crushed red pepper flakes then cook for 3-4 minutes or until the meat is cooked and the onion is tender.  Add the carrots, potatoes, celery, and minced garlic; stir constantly for 1 minute.

Add the chicken broth then season with sea salt and freshly cracked pepper, to taste.  Cover with a lid and simmer over low heat for one hour or until the potatoes and veggies are tender.

Add the kale and the drained white beans to the soup.  Taste and re-season if needed.  Serve immediately.  Enjoy.

Sausage, Potato, Veggie, and White Bean Soup

 

Sausage, Potato, Veggie, and White Bean Soup

Sausage, Potato, Veggie, and White Bean Soup

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Soup
Cuisine: American
Servings: 8
Author: Pam / For the Love of Cooking

Ingredients

  • 2 tsp olive oil
  • 3 turkey Italian sausages casings removed
  • ½ sweet yellow onion diced
  • Dash of crushed red pepper flakes
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 3 yellow potatoes peeled and diced
  • 3 cloves of garlic minced
  • 8 cups of chicken broth
  • Sea salt and freshly cracked pepper to taste
  • 2 cans of white kidney beans rinsed and drained
  • 2 cups of kale chopped

Instructions

  • Heat the olive oil in a Dutch oven over medium heat. Add the turkey sausage, casings removed, to the skillet. Break up the meat with a spatula so it's in small crumbles.
  • Add the onion and a dash of crushed red pepper flakes then cook for 3-4 minutes or until the meat is cooked and the onion is tender. Add the carrots, potatoes, celery, and minced garlic; stir constantly for 1 minute.
  • Add the chicken broth then season with sea salt and freshly cracked pepper, to taste. Cover with a lid and simmer over low heat for one hour or until the potatoes and veggies are tender.
  • Add the kale and the drained white beans to the soup. Taste and re-season if needed. Serve immediately. Enjoy.
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30 Comments

  1. This soup looks like a bowl of heaven to me! I love the turkey sausage and the kale (I love kale!). I imagine baby spinach would be a good substitute for the kale, but why mess with perfection? Is this the soup you served with the biscuit recipe that you posted yesterday? What a fabulous meal, Pam!

  2. I’m definitely going to try this one. I love soup. He doesn’t so I’ll have fun trying to make a smaller batch.

    1. You can make it with cheese tortellini and that would keep it vegetarian. I’ve done it and it is tasty.

  3. Yum! I already had plans to make soup this weekend! I have all of these ingredients except the white kidney beans – Do you think chickpeas would work (that is a white bean right lol? )

    1. Kimberly,

      I loved the creamy texture the white beans gave to the soup but I bet the crisper texture of the garbanzo beans would be tasty too.

      Pam

    2. I made the soup and took it for lunch two days last week. I bought the white beans and totally forgot to put them in…it was delicious anyway! Have a great week:)

  4. This soup looks scrumptious. I love how you added the kale in it as well as I love kale. We finally have soup weather so I am off to bake up a batch myself for lunch. My kids are not the biggest soup fans unless I make a grilled cheese alongside to for them to dunk in the soup. I usually just make up a pot of soup for my husband and I to have for our lunches.

  5. Good looking soup Pam – not as good as yesterdays biscuits mind you, but still good looking. I think soups are a great way to slip healthy kale into our diet as the soup mutes it’s flavor. Bev doesn’t really care for kale but enjoys it in soup.

  6. Perfect for this time of the year. I’d probably opt for spinach instead of kale. I don’t know what I have against kale, I’m such a hater 😉

  7. This looks so good. Especially today with the rain coming down in buckets. I have never really used kale before, but no better time to start then now! 🙂

  8. 5 stars
    I made mine with half sweet talian sausage, and half hot….cut the potatoes to two and used cannellini beans and spinach. I did add two cups of water and some better than bouillon because the tortellini soaked water. I threw in a dash of basil, Italian seasoning and red pepper((we like spicy))… Smells delicious. Can’t wait for the biscuits to finish so we can eat. Thanks!