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Chicken Sausage Soup Recipe

Chicken Sausage Soup

iamwinfred
This chicken sausage soup is the pot of comfort I reach for when the weather cools down and dinner needs to happen fast. It is loaded with smoky sausage, creamy white beans, tender vegetables, and ribbons of kale in a savory tomato broth. Everything cooks in one pot in about 45 minutes, which makes it a true weeknight winner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Italian
Servings 6 servings
Calories 340 kcal

Equipment

  • Dutch oven or large heavy-bottomed soup pot 5 to 6 quarts
  • Chef's knife
  • Cutting board
  • Instant-read thermometer
  • Wooden spoon
  • Ladle
  • Colander for rinsing the beans
  • Measuring cups and spoons

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 pound fully cooked Italian chicken sausage links about 4 links, sliced into 1/2 inch rounds
  • 1 large yellow onion diced
  • 3 medium carrots peeled and diced
  • 3 stalks celery diced
  • 4 cloves garlic minced
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon red pepper flakes optional
  • 6 cups low-sodium chicken broth
  • 1 can diced tomatoes 14.5 ounces, with their juices
  • 2 cans cannellini beans 15 ounces each, drained and rinsed
  • 2 medium Yukon Gold potatoes peeled and cut into 1/2 inch cubes
  • 1 bay leaf
  • 1 Parmesan rind optional, but worth it
  • 1 bunch kale about 4 cups chopped, stems and tough ribs removed
  • 1 tablespoon fresh lemon juice
  • salt and black pepper to taste
  • freshly grated Parmesan cheese for serving

Instructions
 

  • Dice the onion, carrots, and celery into small, even pieces. Mince the garlic, cube the potatoes (keep them in cold water), slice the sausage into 1/2 inch rounds, chop the kale, and drain and rinse the beans.
  • Heat olive oil in a Dutch oven over medium-high heat. Add the sliced sausage in a single layer and cook 4 to 5 minutes, stirring occasionally, until golden brown. Transfer the sausage to a plate, leaving the browned bits in the pot.
  • Reduce the heat to medium and add the onion, carrots, and celery. Stir to scrape up the browned bits and cook 6 to 8 minutes, until the onion is soft and translucent. Add a small pinch of salt.
  • Stir in the minced garlic, Italian seasoning, and red pepper flakes. Cook about 1 minute, stirring constantly, until fragrant. Watch closely so the garlic does not burn.
  • Pour in the chicken broth and diced tomatoes with their juices. Add the drained potatoes, rinsed beans, bay leaf, and Parmesan rind. Bring to a gentle boil over high heat.
  • Reduce heat to medium-low, partially cover, and simmer 15 to 18 minutes until a fork slides easily into a potato cube. For a thicker soup, mash a few potatoes and beans against the side of the pot.
  • Return the browned sausage and any juices to the pot. Stir in the chopped kale a handful at a time. Simmer uncovered 8 to 10 minutes until the kale is tender and the sausage reaches 165°F.
  • Remove and discard the bay leaf and Parmesan rind. Stir in the lemon juice, then taste and season with salt and black pepper. Ladle into bowls and top with freshly grated Parmesan.

Notes

  • Brown the sausage well: Deep golden color on the outside builds the flavor base for the entire soup.
  • Use low-sodium broth: Sausage and Parmesan already bring salt, so low-sodium broth lets you season at the end.
  • Cut vegetables evenly: Pieces of the same size cook at the same rate and look beautiful in the bowl.
  • Add kale late: Kale only needs about 10 minutes, and adding it early turns it dull and mushy.
  • Do not skip the lemon: A fresh squeeze of lemon juice wakes up every flavor in the pot.
  • Keep the Parmesan rind: Save rinds in the freezer so you always have one ready for soups.
  • Season at the end: Taste after the lemon and cheese go in, then adjust the salt and pepper.
  • Creamy version: Stir in 1/2 cup of heavy cream or half and half after the kale wilts.
  • Storage: Store in the refrigerator up to 4 days or freeze up to 3 months; potatoes can soften after freezing, so leave them out before freezing if texture matters.
  • Slow cooker: Brown the sausage and sauté the vegetables first, then cook everything except the kale and lemon on low for 6 to 7 hours, adding kale and lemon for the last 20 minutes.

Nutrition

Serving: 1BowlCalories: 340kcalCarbohydrates: 38gProtein: 22gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 850mgPotassium: 900mgFiber: 9gSugar: 8gVitamin A: 90IUVitamin C: 60mgCalcium: 15mgIron: 20mg
Keyword chicken sausage soup, Italian sausage soup, one pot soup, weeknight-dinner, white bean and kale soup
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