Description
This hearty Sausage and Potato Soup combines savory Italian turkey or chicken sausage with creamy blended cannellini beans and tender yellow potatoes in a flavorful broth. Enhanced with garlic, onion, spinach, and Italian seasoning, this comforting, protein-packed soup is perfect for a satisfying meal any day of the year.
Ingredients
Scale
Soup Base
- 1 teaspoon extra-virgin olive oil
- 1 small onion, diced
- 4 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 container (32 ounces) low-sodium chicken or vegetable broth
- 1/2 teaspoon salt
- Black pepper, to taste
Main Ingredients
- 4 mild Italian turkey or chicken sausage links (pork or vegan sausage can also work)
- 4 cups cubed yellow potatoes (peeling optional)
- 1 cup finely chopped spinach
Instructions
- Brown Sausage: Heat a large pot over medium-high heat and spray with oil. Crumble the sausage into the pot and cook until browned, about 7 minutes. Remove the sausage from the pot and set aside.
- Sauté Vegetables: Add olive oil, diced onion, and minced garlic to the same pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Stir in the Italian seasoning to release its aromas.
- Add Beans and Broth: Pour in the drained cannellini beans and the container of low-sodium chicken or vegetable broth. Stir to combine all ingredients evenly.
- Blend Soup: Using an immersion blender, blend the soup directly in the pot until creamy and smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Return the blended soup to the pot.
- Add Sausage and Potatoes: Add the browned sausage back into the pot along with the cubed yellow potatoes. Season the soup with salt and black pepper to taste. Bring everything to a boil over medium-high heat.
- Simmer: Reduce the heat to low and cover the pot. Let the soup simmer gently for 30 minutes, or until the potatoes are tender when pierced with a fork.
- Add Spinach: Stir in the finely chopped spinach and simmer for an additional 1 minute just until wilted. Remove from heat and serve hot.
Notes
- You can substitute pork or vegan sausage according to preference or dietary needs.
- Peeling the potatoes is optional; leaving the skin adds texture and nutrients.
- For a thicker soup, blend only half the mixture before mixing it back in with the unblended portion.
- Adjust seasonings at the end to suit your taste, especially salt and pepper.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
