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  • Andrea Tavares

Maria’s Weekly Recipes:

Sausage and Potato Soup

Serving size: 1 ½ of a cup:





This easy, comforting sausage and potato soup is hearty and dairy-free, made creamy by pureeing cannellini beans.


  • 1 teaspoon extra-virgin olive oil

  • 4 mild Italian turkey or chicken sausage links, pork or vegan sausage can also work

  • 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

  • 4 cups cubed yellow potatoes, peeling optional

  • 1/2 teaspoon salt

  • Black pepper, to taste

  • 1 cup finely chopped spinach


  • Heat a large pot over medium-high heat and spray with oil.

  • Add the sausage links, crumble, and cook until browned, about 7 minutes, stirring often. Using a slotted spoon, remove the sausage and set aside in a bowl.

  • Immediately add 1 teaspoon of oil, and then the onion and garlic. Cook until the vegetables soften, about 5 minutes.

  • Add the Italian seasoning and stir well to coat the vegetables. Add the beans and broth to the pot and stir.

  • Using an immersion blender, blend the soup until creamy. If you don’t have an immersion blender, transfer the soup mixture to a high-speed blender and blend until creamy. Return to the pot.

  • Add the cooked sausage, potatoes, and salt and pepper, and bring the soup to a boil.

  • Reduce the heat to a simmer, cover, and let the soup simmer for about 30 minutes or until the potatoes are tender.

Once the potatoes are tender, add the spinach to the pot. Simmer for 1 minute and then serve.

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