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.

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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Sausage, Potato, Veggie, and White Bean Soup

Yield: 8

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Ingredients:

2 tsp olive oil
3 turkey Italian sausages, casings removed
1/2 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

Directions:

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.

Recipe and photos by For the Love of Cooking.net

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28 Responses to “Sausage, Potato, Veggie, and White Bean Soup”

  1. 1

    Chung-Ah Rhee — January 19, 2012 @ 7:03 am

    It got cold all of a sudden in LA so I will definitely be making this. I love that you incorporated turkey sausage. It’s so much more healthier.

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  2. 2

    Debbie — January 19, 2012 @ 11:34 am

    I’m not big on soup but this one looks very good. I love kale and sausages and will save this recipe! Thanks Pam!

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  3. 3

    Kim in MD — January 19, 2012 @ 12:14 pm

    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!

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  4. 4

    Jenn's Food Journey — January 19, 2012 @ 12:29 pm

    I’m not much of a kale fan either, so I have to side with your kids on this one.. but I would still eat it… Oh yes, I would eat it!! Looks fantastic, Pam!

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  5. 5

    leslie — January 19, 2012 @ 12:36 pm

    I have been seeing so much soup around the net. Hmmmmm. this looks scrumptious!

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  6. 6

    Meaghan @ My Spoonful of Inspiration — January 19, 2012 @ 1:33 pm

    I love the new layout, and warm hearty soup recipes :) Thanks!

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  7. 7

    Judy — January 19, 2012 @ 1:39 pm

    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.

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  8. 8

    Nani — January 19, 2012 @ 2:09 pm

    Looks… so… good *___*

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  9. 9

    Alexis @ There She Goes — January 19, 2012 @ 2:43 pm

    im thinking i might do a veggie version of this – do you think it would still be as tasty w/out the sausage?

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    • DJO replied: — November 23rd, 2012 @ 9:38 am

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

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  10. 10

    Kris — January 19, 2012 @ 3:39 pm

    Yummy comfort food. I may make this for our rainy weekend. How are you doing?

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  11. 11

    gloria — January 19, 2012 @ 4:15 pm

    Look delicious!!!

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  12. 12

    Kimberly — January 19, 2012 @ 5:18 pm

    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? )

    [Reply]

    • Pam replied: — January 19th, 2012 @ 10:59 pm

      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

      [Reply]

      • Kimberly replied: — January 30th, 2012 @ 9:36 pm

        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:)

  13. 13

    jackie @ marin mama cooks — January 19, 2012 @ 5:40 pm

    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.

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  14. 14

    Joanne — January 19, 2012 @ 7:17 pm

    This is definitely my kind of soup! Curl up in bed comfort food.

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  15. 15

    Larry — January 19, 2012 @ 7:41 pm

    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.

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  16. 16

    Mary — January 19, 2012 @ 8:07 pm

    This looks great, Pam. I love kale in soups. Those biscuits sound delicious as well!

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  17. 17

    Carol @There's Always Thyme to Cook — January 19, 2012 @ 8:55 pm

    Another delicious and hearty soup, looks so good! I love the kale and the beans with the sausage.

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  18. 18

    Marjie — January 19, 2012 @ 9:06 pm

    This soup with yesterday’s biscuits would be an ultimate comfort meal!

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  19. 19

    t — January 20, 2012 @ 1:13 am

    this looks amazing, so bright and full of flavor!

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  20. 20

    teresa — January 20, 2012 @ 1:14 am

    this is teresa by the way, i’ve been signing on as “t” for a while, lol!

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  21. 21

    Victor @ Random Cuisine — January 20, 2012 @ 2:40 am

    This soup looks so comfy and invitiving. This is my kind of soup. Btw, I noticed that you have a new look on your blog. Love it!

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  22. 22

    Words Of Deliciousness — January 20, 2012 @ 3:15 am

    This looks delicious. I love soup, I could eat every day of the week.

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  23. 23

    Chris — January 21, 2012 @ 7:35 pm

    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 ;)

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  24. 24

    Holliday — January 24, 2012 @ 11:37 pm

    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! :)

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  25. 25

    Jess Ng — January 31, 2012 @ 5:04 am

    Wow! Look yummy! Thanks for the recipe. I love such healthy dish!

    [Reply]

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