This warming sausage soup is cozy in every sense—packed with seared beef smoked sausage, tender diced potatoes, creamy white beans, and vibrant kale. Quick, easy, and satisfying, it’s a complete meal perfect for chilly evenings.
Ingredients (Serves 6)
- 1 (14 oz) package beef smoked sausage, sliced into bite-size rounds
- 1 large onion, diced
- 1 tsp Italian seasoning
- ½–1 tsp black pepper
- ½ tsp ground white pepper
- 4 cloves garlic, minced
- 3 small russet potatoes, peeled and diced (~½” cubes)
- 6 cups chicken stock or broth (or beef/vegetable stock)
- 2 (15 oz) cans navy beans, drained and rinsed
- 2 cups roughly chopped kale
- 1 tbsp fresh parsley, chopped
- ½ tsp lemon juice
Instructions
- Prep Ingredients: Dice potatoes, chop kale and parsley, and slice sausage.
- Sear Sausage: Heat a large soup pot over medium-high heat. Add sausage slices (no oil needed). Sear until browned, flipping as necessary.
- Sauté Aromatics: Add onions, Italian seasoning, black and white pepper. Cook until onions are softened. Stir in garlic and sauté 1 more minute.
- Add Potatoes & Broth: Stir in diced potatoes, then add stock. Simmer gently, partially covered, for 12 minutes.
- Add Beans: Stir in navy beans and simmer 10 more minutes, or until potatoes are tender.
- Finish with Greens & Herbs: Remove from heat. Stir in kale, parsley, and lemon juice until kale wilts.
- Serve: Ladle into bowls and serve hot with crusty bread.
Tips & Variations
- Sausage: Use any savory sausage—chicken, turkey, or andouille work well.
- Potatoes: Russets add natural starch for creaminess; red or yellow potatoes are fine too.
- Stock: Chicken stock is classic; beef stock adds richness, or veggie stock for a lighter option.
- Beans: Navy beans provide creaminess; substitute cannellini or great northern beans if preferred.
This sausage soup is hearty, flavorful, and perfect for meal prep—reheat for an easy, comforting dinner throughout the week.