Chicken Sausage Soup

10 Jan

We had a proud moment the other night. We had put together our first ever soup recipe without referring to someone else’s recipe! We are so proud of the results, we had to share with you. We kind of went overboard on the amount of broth we made but we just happily slurped on the extra post dinner. So keep this in mind when referring to our measurements. Don’t forget to double/triple/ etc depending on how many you’re cooking for! This recipe serves two.

– 1 teaspoon olive oil
– 1/2 yellow onion
– 1 clove garlic
-1/2 cup cubed butternut squash (sweet potato could easily be substituted)
– 3/4 cups of whole canned tomatoes; diced
– 2 links of chicken sausage; sliced (we used Casual Gourmet’s roasted red pepper and spinach chicken sausage that can be purchased at Cosco)
– 4 cups of chicken broth (we made ours with 2 bouillon cubes dissolved in 4 cups of water)
– 1 cup of white northern beans
– 1 cup of spinach


1. Heat olive oil in a soup pan and then sauté onion and garlic until clear in color over medium/low heat.
2. Add cubed butternut squash and cook until just softened.
3. Add chicken broth, diced tomatoes, northern beans, and sliced chicken sausage* to the pan. Bring to a boil, reduce heat, and let simmer until squash is completely soft (about 5-7 minutes)
4. Remove from heat and stir in spinach.
5. Salt and pepper to taste. We also added some red pepper flakes.
6. Serve & Enjoy!

*Depending on the brand, you may need to pre-cook your chicken sausage before adding to the soup. Ours was pre-cooked so we skipped this step.




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