This easy chicken sausage soup is a lifesaver on a busy night. It’s hearty, full of healthy veggies, and tastes amazing. This soup recipe is ready in about 30 minutes, thanks to a little preparation and cooking time!
We eat this chicken sausage soup every time we make it. I think I caught Adam with a ladle and not a regular spoon. I don’t judge (I do the same thing when he’s not looking).
Store cooked chicken sausages are the recipe for this soup. Since the sauce is already cooked, it’s just a matter of putting everything in the soup pot and heating it up. In addition to sausage, we add hearty potatoes, which makes this soup recipe satisfying. For another soup like this, see our Sausage Potato Soup inspired by Zuppa Toscana!
Key Ingredients
- Chicken Sausage: I use cooked chicken sausages with something sweet added (like maple syrup or applesauce), but use whatever you like! I love a sweet sauce with a hearty soup base.
- Onions, Garlic, and Potatoes: Onions and garlic make up our base, and potatoes turn this into a delicious, satisfying soup. Any variety of potato works, but I especially like Yukon Gold as it holds its shape in the soup after cooking (Russet potatoes shrink a bit).
- Tomatoes: I like to chop one tomato and add it to this soup. It adds color, more flavor, and some sweetness.
- Chicken Broth: Use store-bought or homemade chicken stock. Or, to reduce the protein content of this soup, use bone broth.
- Green: We mix kale and spinach into our soup. I like a combination of recipes but feel free to use just one or substitute your favorite vegetable.
- Cream or Coconut Milk: I like to add something creamy just before serving. Cream is great, or for a dairy free option, try coconut milk, which adds a cool coconut flavor, too.
How to Make Chicken Sausage Soup
This chicken sausage soup comes together quickly. First, we cook onions in a little oil, then add garlic and a pinch of red pepper flakes. After cutting the sauce, we mix it. It is already cooked, so it makes things very easy. From there, we follow chicken stock, kale, potatoes, and tomatoes.
Finally, when the potatoes are soft, we turn off the heat and mix in the spinach and a splash of cream (or coconut milk). And that’s it! A delicious, easy sausage soup with potatoes and vegetables. It’s one of our favorites.
Quick Chicken Soup
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PREP
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COOK
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TOTAL
We love this quick and easy chicken soup. Cooked sausages make this quick. I like to use sausage with maple or apple, which works well with a savory soup base. I added kale and spinach to this soup, but you can use one or the other (4 cups total).
4 Services
You will need it
1 ½ tablespoons of extra-virgin olive oil
1 medium onion, thinly sliced into half moons
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1 (8oz) package cooked chicken sausage, cut into bite-sized pieces
4 medium Yukon Gold potatoes, cut into 1/4-inch slices
1 large tomato, chopped
4 cups (946ml) chicken stock
2 cups torn kale leaves, cleaned with ribs and stems removed
2 cups packed fresh spinach leaves
1/4 cup (60ml) cream or coconut milk
Salt and freshly ground black pepper
Directions
1Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 3 minutes.
2Add the garlic, red pepper flakes, and chicken sausage, and cook until the sausage begins to brown, about 2 minutes.
3Add potatoes, tomatoes, and chicken stock. Bring it to a boil and cook for 5 minutes, then add the kale and cook for another 10 minutes until the potatoes are wilted and soft.
4Turn off the heat, and stir in the spinach leaves and cream. Cover with a lid for 5 minutes, stir again, and season to taste with salt and pepper.
Tips from Adam and Joanne
- To save: 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. If reheating, add more broth or water.
- To make the soup: If you feel that the soup is lacking, add more salt. You can also add a pop of flavor with a dash of fish sauce (we often use this trick in store-bought stocks and broths) or Worcestershire sauce.
- To use raw sausage: Before cooking the onion, cook the sausage in olive oil, breaking it up with a spoon until brown. Remove the cooked sausage from the pan, set it aside, and cook the onion in the provided oil left at the bottom of the pan. Add the sausage back and the garlic.
- The nutrition facts given below are estimates.
Food Per Serving
Serving Size
1/4 of the recipe
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Calories
334
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Perfect Oils
15.7g
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Saturated Fats
4.4g
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Cholesterol
58.1 mg
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Sodium
858.1 mg
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Carbohydrate
you are 29g
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Dietary fiber
3.7g
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Total Sugar
7.3g
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Proteins
19.9g
