Sausage Soup

Sausage Soup

3 Reviews
From the EatingWell Kitchen

Chock-full of vegetables, thick with kidney beans and gently seasoned with garlic and anise, this soup typifies the Portuguese way of cooking. It needs only about 30 minutes to simmer.

Ingredients 1 serving

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  • 8 ounces hot Italian turkey sausage, casings removed
  • 8 ounces sweet Italian turkey sausage, casings removed
  • 5 cups water
  • 3 large white potatoes, (about 2½ pounds), cut into ½-inch cubes
  • 3 stalks celery, sliced
  • 1 small zucchini, sliced
  • 1 medium onion, chopped
  • 1 28-ounce can whole tomatoes, chopped, juice reserved
  • 1 15-ounce can kidney beans, undrained
  • ¾ cup sliced California Ripe Olives
  • 2 cloves garlic, minced
  • 1 teaspoon aniseed
  • ½ teaspoon freshly ground pepper


  • Active

  • Ready In

  1. Cook hot and sweet sausages in a Dutch oven over medium heat, breaking them up into small pieces with a wooden spoon, until browned and cooked through, about 6 minutes. Drain fat.
  2. Stir in water, potatoes, celery, zucchini, onion, tomatoes with their juices, beans, olives, garlic, aniseed and pepper. Bring to a boil. Reduce heat to low, cover and simmer until vegetables are tender, about 30 minutes.
  • Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition information

  • Serving size: about 1¾ cups
  • Per serving: 245 calories; 8 g fat(2 g sat); 5 g fiber; 32 g carbohydrates; 13 g protein; 29 mcg folate; 27 mg cholesterol; 4 g sugars; 0 g added sugars; 79 IU vitamin A; 25 mg vitamin C; 40 mg calcium; 2 mg iron; 506 mg sodium; 660 mg potassium
  • Nutrition Bonus: Vitamin C (42% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: ½ starch, ½ vegetable, 1 lean meat, ½ fat

Reviews 3

September 23, 2012
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By: EatingWell User
Love it! I made it in a stock pot instead of a Dutch Oven. I also doubled the recipe. It is fantastic and I will make it again. I found it to be flavorful with the right amount of zing! I only had one tsp. of anise left in my container. I wasn't able to double that but it was still great! Pros: Filling and easy! Cons: None!
September 19, 2011
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By: EatingWell User
Tasty soup! I doubled the garlic and added crushed red pepper, as "delicate" and "subtle" flavoring translate into "tasteless" in my book! I also had to add a little salt. This was a pretty good soup, all in all...I had to transfer to a stock pot, as all the veggies did not fit into my dutch oven. Pros: low in calories Cons:
April 09, 2011
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By: Jen Chinn
Tasty & filling soup, with a very subtle aniseed flavor. I omitted the olives as I don't care for them, and added a little salt to make up for their absence. I found that the recipe made only 8 x 1.75 cup servings, not 12 as suggested.
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