Publisher Photo
Publisher Photo
When I substituted turkey sausage for the pork sausage in my mother-in-law's recipe, we loved the result.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.

Ingredients

  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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

Directions

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

Nutritional Facts

1 cup: 269 calories, 8g fat (0 saturated fat), 39mg cholesterol, 519mg sodium, 34g carbohydrate (0 sugars, 0 fiber), 17g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 lean meat, 1/2 vegetable, 1/2 fat.

  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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
  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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Reviews forSausage Soup

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MY REVIEW
Mandeegirl User ID: 1717082 21226
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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