Skillet Sausage Soup – More Recipes

Skillet sausage soup is a one‑pan, stove‑top soup that combines smoked or fresh sausage with vegetables, broth, and often potatoes or beans. It is prepared in a large, deep skillet or Dutch oven, making it a practical choice for weeknight cooking. The soup is known for its hearty, savoury character, and it typically comes together in under an hour. This recipe focuses on a balanced, rustic style without heavy cream, though variations exist with dairy or tomato bases.

Why You’ll Love This Recipe

• ✔ One‑pan convenience – everything cooks in a single skillet, reducing cleanup.
• ✔ Rich, layered flavour – sausage renders its fat and spices directly into the broth.
• ✔ Adaptable – works with Italian sausage, kielbasa, or chicken sausage, and accepts seasonal vegetables.
• ✔ Hearty yet balanced – protein, vegetables, and broth make a complete meal in a bowl.
• ✔ Quick cooking – most versions are ready in 30‑40 minutes, ideal for busy evenings.

Ingredients

Yield: 6 servings

• 1 lb (450 g) smoked sausage (kielbasa) or Italian sausage, casings removed if using links
• 2 tablespoons olive oil or neutral cooking oil
• 1 medium yellow onion, diced (about 1½ cups)
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium bell pepper (red or green), diced
• 1½ lb (about 680 g) Yukon gold or red potatoes, cut into ¾‑inch chunks
• 6 cups (1.4 L) low‑sodium chicken or vegetable broth
• 1 can (14.5 oz / 411 g) diced tomatoes, with juices
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika (or sweet paprika)
• ½ teaspoon black pepper, freshly ground
• ½ teaspoon salt (adjust to taste, depending on sausage saltiness)
• 1 bay leaf
• 2 cups (80 g) chopped kale or Swiss chard (optional, for added greens)
• Fresh parsley, for garnish (optional)

Step by Step Instructions

1. Brown the sausage: Heat a large, deep skillet or Dutch oven over medium‑high heat. Add the oil, then the sausage (if using links, slice into ½‑inch rounds). Cook, stirring occasionally, for 6‑8 minutes until deeply browned. Remove sausage to a plate, leaving the drippings in the skillet.
2. Sauté aromatics: Reduce heat to medium. Add onion, carrots, celery, and bell pepper. Cook for 5‑7 minutes, stirring often, until vegetables begin to soften. Add garlic and cook for 1 minute until fragrant.
3. Add potatoes and spices: Stir in the potato chunks, thyme, smoked paprika, black pepper, and bay leaf. Cook for 2 minutes, coating the potatoes in the spice mixture.
4. Deglaze and simmer: Pour in the broth and diced tomatoes (with their juices). Scrape the bottom of the skillet to release any browned bits. Return the browned sausage to the skillet. Bring to a boil, then reduce heat to a gentle simmer.
5. Cook until potatoes are tender: Simmer uncovered for 18‑22 minutes, or until potatoes are easily pierced with a fork. Stir occasionally.
6. Add greens (if using): Stir in the chopped kale or chard and cook for 3‑4 minutes until wilted and tender. Taste and adjust salt as needed.
7. Rest and serve: Remove the bay leaf. Let the soup rest for 5 minutes before serving. Garnish with fresh parsley, if desired.

FAQ

Can I use fresh sausage instead of smoked?Yes – use Italian sausage (mild or hot) and remove the casings. Brown it as crumbled meat, then proceed. You may need to add a pinch of smoked salt or extra paprika to mimic the smokiness.

Can I make this soup dairy‑free?This recipe is already dairy‑free as written. If you prefer a creamy version, stir in ½ cup of heavy cream or coconut cream at the end, but that is an optional addition.

What if I don’t have a skillet large enough?Use a 5‑quart or larger Dutch oven or stockpot. The cooking method remains the same; just ensure you have enough surface area to brown the sausage properly.

Can I add beans or pasta?Absolutely – add 1 can (15 oz) of drained cannellini beans along with the broth, or stir in 1 cup of small pasta (like ditalini) and increase the broth by 1 cup; cook until pasta is al dente.

You Must Know

Storage Tips

• Refrigerate: Cool the soup completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days.
• Freeze: Portion into freezer‑safe containers or bags, leaving 1 inch of headspace. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm over medium‑low heat on the stovetop, stirring occasionally. Add a splash of broth or water if the soup has thickened too much.
• Note on potatoes: Potatoes may absorb more liquid upon standing; they will soften further but remain pleasant. Stir well before serving.

Skillet Sausage Soup – a hearty, no‑fuss meal for any day.