Sausage and Potato Soup
User Reviews
5
Sausage and Potato Soup
Description
This soup starts by browning crumbled turkey sausage and then sautéing onion and garlic in the rendered fat. Italian seasoning is added for herbaceous notes. Cannellini beans and low-sodium broth are stirred in before the mixture is partially blended until creamy. Once returned to the pot, cooked sausage, cubed potatoes, salt, and pepper are added and simmered until potatoes soften.
Fresh chopped spinach is stirred in before serving to add color and mild greens. The texture is creamy but with chunks of sausage and potatoes. The seasoning provides a mildly herbed and savory flavor that complements the mild sausage and beans.
The soup can be served with bread or a simple side salad. It's a hearty option to warm up on cooler days and stores well for reheating.
Ingredients
- 1 teaspoon extra-virgin olive oil
- 4 turkey sausage links pork or vegan sausage can also work, mild Italian or chicken sausage links
- 1 small onion (diced)
- 4 garlic minced, cloves
- 2 teaspoons Italian seasoning
- 1 can (15 ounces cannellini beans, drained and rinsed)
- 1 container (32 ounces low-sodium chicken or vegetable broth)
- 4 cups potato peeling optional, cubed yellow
- 1/2 teaspoon salt
- black pepper (to taste)
- 1 cup spinach finely chopped
Instructions
- Heat a large pot over medium-high heat and spray with oil.
- Add the sausage links, crumble, and cook until browned, about 7 minutes, stirring often. Using a slotted spoon, remove the sausage and set aside in a bowl.
- Immediately add 1 teaspoon oil, and then the onion and garlic. Cook until the vegetables soften, about 5 minutes.
- Add the Italian seasoning and stir well to coat the vegetables. Add the beans and broth to the pot and stir.
- Using an immersion blender, blend the soup until creamy. If you don’t have an immersion blender, transfer the soup mixture to a high-speed blender and blend until creamy. Return to the pot.
- Add the cooked sausage, potatoes, and salt and pepper, and bring the soup to a boil.
- Reduce the heat to a simmer, cover, and let the soup simmer for about 30 minutes or until the potatoes are tender.
- Once the potatoes are tender, add the spinach to the pot. Simmer for 1 minute and then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 402kcal | 20% |
| Carbohydrates | 60g | 20% |
| Protein | 25g | 50% |
| Fat | 7.5g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 55mg | 18% |
| Sodium | 1164mg | 49% |
| Fiber | 9.5g | 38% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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