Quick Chicken Sausage Soup
- PREP 10min
- COOK 25min
- TOTAL 35min
We love this quick and easy chicken sausage soup. Cooked sausage makes this fast. I love using sausage with maple or apple, which works nicely with this soup’s savory base. I add kale and spinach to this soup, but you can use one or the other (4 cups is perfect).
You Will Need
1 ½ tablespoons extra-virgin olive oil
1 medium onion, thinly sliced into half-moons
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 (8oz) 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 (946ml) chicken stock
2 cups torn kale leaves, rinsed with ribs and stems removed
2 cups packed fresh spinach leaves
1/4 cup (60ml) cream or coconut milk
Salt and fresh ground black pepper
Directions
Heat the olive oil in a large pot over medium heat. Add onions and cook until translucent, about 3 minutes.
Stir in the garlic, red pepper flakes, and chicken sausage, then cook until the sausage begins to brown, about 2 minutes.
Add the potatoes, tomatoes, and chicken stock. Bring to a simmer and cook for 5 minutes, then add the kale and cook another 10 minutes until wilted and the potatoes are tender.
Turn the heat off, then stir the spinach leaves and cream. Cover with a lid for 5 minutes, stir again, and then season to taste with salt and pepper.
Adam and Joanne's Tips
- Storing: Refrigerate in an airtight container for 3 to 4 days. Or freeze for up to 3 months. As the soup sits, the potatoes soak up the broth. When you reheat, add a splash of extra broth or water.
- Seasoning the soup: If you feel the soup is missing some zing, add a bit more salt. You can also add a pop of flavor with a dash of fish sauce (we often use this trick for store-bought stocks and broths) or Worcestershire sauce.
- Using raw sausage: Before cooking the onions, cook the sausage in the olive oil, breaking it up with a spoon until it’s browned. Remove the cooked sausage from the pan, set it aside, and cook the onions in the rendered fat left at the bottom of the pan. Add the sausage back with the garlic.
- The nutrition facts provided below are estimates.