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TOTAL TIME: Prep: 15 min. Cook: 40 min.
MAKES: 10 servings


  • 1 pound bulk turkey breakfast sausage
  • 1 cup chopped onion
  • 3 cups water
  • 2 reduced-sodium chicken bouillon cubes
  • 4 cups cubed peeled potatoes
  • 1/2 teaspoon salt-free seasoning blend
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried sage
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) cream-style corn
  • 1-1/2 cups evaporated skim milk
  • 2/3 cup chopped sweet red pepper

Nutritional Facts

Diabetic Exchanges: One 1-cup serving (prepared with low-sodium bouillon and evaporated skim milk and without salt) equals 2 starch, 1 meat; also 221 calories, 608 mg sodium, 20 mg cholesterol, 29 gm carbohydrate, 14 gm protein, 7 gm fat.


  1. In a soup kettle or Dutch oven over medium heat, cook sausage and onion until sausage is not longer pink and onion is tender; drain. Add water and bouillon; bring to a boil. Add potatoes; seasoning blend, pepper and sage; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until potatoes are tender. Stir in corn and milk; heat through. Garnish with red pepper. Yield: 10 servings (2-1/2 quarts).
Originally published as Sausage Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p30

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Reviewed Feb. 23, 2009

"I made this for a Soup Swap that I hosted this past weekend. It was wonderful. I loved the flavors and it was so easy to make. It was my first time every making soup, and I will make this again. I used pork sausage, but I'm going to try the turkey sausage next. Very good easy soup.

Diane Burdette, Brandywine, MD"

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