This easy chicken sausage soup is a lifesaver on busy nights. Hearty, packed with healthy greens and incredible flavor, this soup recipe is ready in about 30 minutes with minimal prep and cooking time.
We devour this Chicken Sausage Soup every time we make it. I think I even caught Adam with a scoop and an odd sized spoon.I don’t judge (I did the same thing when he wasn’t looking).
Store-bought chicken sausage is the trick to this soup. Since the sausage is already cooked, it’s just a matter of tossing everything into your soup pot and heating it up. Adding a generous helping of potatoes makes this soup recipe even more satisfying. For another such soup, see our potato soup with sausage inspired by Zuppa Toscana.
Main ingredients:
- Chicken sausage. I use cooked chicken sausage with something sweet added (like maple syrup or applesauce), but use whatever you like.I like sweet sausage with a savory soup base.
- Onions, garlic and potatoes. Onions and garlic make up our base, and potatoes turn it into a hearty, filling soup. Any variety of potato works, but I especially like Yukon Gold because they hold their shape in the soup after cooking (Russian potatoes are a bit more decaying).
- Tomato. I like to chop up one tomato and add it to this soup. It adds color, a little extra flavor, and some sweetness.
- Chicken broth. Use store-bought or Homemade Chicken Broth. Or to increase the protein content of this soup, use bone broth.
- Greens. We mix kale and spinach into our soup.I love the combination of textures, but feel free to use just one or substitute your favorite greens.
- Cream or coconut milk. I like to add something creamy just before serving.Cream is great, or for a dairy-free version, try coconut milk, which also adds a nice mild coconut flavor.
How to make chicken sausage soup
This chicken sausage soup comes together in no time.First, cook the onion in a little oil, then add the garlic and a pinch of red pepper flakes. After we cut the sauce, we mix it in. It’s already cooked, so it makes it easier. From there, we follow the chicken broth, cabbage, and tomatoes.
Finally, when the potatoes are soft, we turn off the heat and stir in some spinach and a splash of cream (or coconut milk). And that’s it. Delicious, simple sausage soup with potatoes and greens. It’s one of our favorites.
Quick Chicken Sausage Soup
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PREP
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Cook
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TOTALLY
We love this quick and easy chicken sausage soup. I like to use sausage with maple or apples. I add kale and spinach to this soup use one or the other (4 cups is perfect).
4 servings
You will need it
1 ½ tablespoons extra virgin olive oil
1 medium onion, thinly sliced into half moons
2 cloves of garlic, minced
1/4 teaspoon red pepper flakes
1 (8-ounce) package cooked chicken sausage, cut into bite-size pieces
4 medium Yukon Gold potatoes, cut into 1/4-inch slices
1 large tomato, roughly chopped
4 cups (946 ml) chicken broth
2 cups shredded cabbage leaves, sides washed and stems removed
2 cups packed fresh spinach leaves
1/4 cup (60 ml) cream or coconut milk
Salt and freshly ground black pepper
Directions:
1:Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 3 minutes.
2:Stir in the garlic, red pepper flakes, and chicken sausage, then cook until the sausage begins to brown, about 2 minutes.
3:Add the potatoes, tomatoes and chicken broth. Bring to a boil and cook for 5 minutes, then add the cabbage and cook for a further 10 minutes until wilted and the potatoes are tender.
4:Turn off the heat, then stir in the spinach leaves and cream. Cover with a lid for 5 minutes, stir again, and then season with salt and pepper.
Advice from Adam and Joan
- Storage. Freeze in an airtight container for 3 to 4 days. Or refrigerate for up to 3 months. As the soup settles, the potatoes will absorb the stock. Add additional stock or water when reheated.
- Seasoning for soup. If you feel the soup is lacking a little zing, add a little more salt.You can also add flavor with a little fish sauce (we often use this trick for store-bought stocks and broths) or Worcestershire sauce.
- Using raw sausage. Before cooking the onion, cook the sausage in olive oil, grinding it with a spoon until browned. Remove the cooked sausage from the pan, set it aside, and cook the onion in the cooked fat left at the bottom of the pan. Add the sausage again with garlic.
- The nutrition facts below are estimates.
Nutrition per serving
Serving size
1/4 of the recipe
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Calories
334:
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Total fat
15.7 g
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Saturated fats
4.4 g
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Cholesterol
58.1 mg
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Sodium
858.1 mg
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Carbohydrate
29 g
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Dietary fiber
3.7 g
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Total sugars
7.3 g
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Proteins
19.9 g
