This One-Pot Chicken Sausage Soup is a hearty, comfort food that can be made in under 30 minutes with just one-pot and a few simple ingredients. It is the perfect soup to warm the soul and provides a quick and easy weeknight meal.
I don’t think there has ever been an occasion where soup wasn’t an appropriate dish to serve.
Although, I will say, Fall and Winter is basically soup season and you need a good, warming and tasty soup recipe in your recipe box. That is where this chicken sausage soup comes to the rescue.
This soup is loaded with tasty and healthy ingredients such as fresh vegetables, chicken broth and of course, chicken sausage.
Now, you might be wondering why I chose chicken sausage instead of a traditional sausage like beef or pork and I’ll tell you why – I’m not allergic to chicken.
Yup, after my last pregnancy I found out I’ve (randomly) developed an allergy to beef and so I basically live on chicken and fish. It’s totally okay though, because chicken is a leaner meat and if you’ve followed me for some time, you know we’ve been trying to eat better.
That is why I love this recipe so much. It’s lean, hearty and tasty. In fact, it can be like pulling teeth getting my kids to eat what we eat most nights but the other night was different, they LOVED this soup and even asked for seconds.
I’ll take that as a parenting win!
So, this is a budget-friendly, time-saving, tasty and kid-approved recipe, what more could you ask for?
What You Need to Make a One-Pot Chicken Sausage Soup:
- al fresco Roasted Garlic Chicken Sausage
- Petite Colorful Potatoes (red, white and purple medley)
- Celery, Chopped
- Carrots, Chopped
- Garlic, Diced
- Green Onions, Chopped
- Chicken Bullion Cubes
One thing I want to point out is that the al fresco Roasted Garlic Chicken Sausage is the staple ingredient so don’t skip on this!
Besides being completely yummy (and our family favorite) al fresco chicken sausage is:
- An excellent source of protein
- All natural
- Comes fully cooked
- 70% less fat than pork sausage and free of gluten, nitrites, nitrates, preservatives and artificial ingredients
HOW TO MAKE A ONE-Pot CHICKEN SAUSAGE Soup:
Check out the video below to see how to make this soup. You can also see the step-by-step instructions in the recipe card below.
Things to Note:
- This soup can be made ahead of time and reheated in the microwave.
- Leftovers can be stored for a few days in the refrigerator.
- You can add any additional vegetables and herbs you’d like.
- The al fresco chicken sausage is fully-cooked so no need to cook it beforehand.
- 4 Links al fresco roasted garlic chicken sausage, chopped
- 1 1/2 Cup Petite colorful potatoes, chopped
- 1 Cup Celery, diced
- 1 Cup Carrots, diced
- 2 Cloves Garlic, minced
- 3 Cups Green onions, chopped
- 32 oz. Water
- 4-5 Chicken Bouillon Cubes
- Salt (to taste)
- Pepper (to taste)
- Paprika (to taste)
- Parsley (to taste)
- Cut veggies and potatoes Set some green parts of the green onion off to the side for garnish.
- Chop the chicken sausage into small bites (we quartered ours).
- Boil water in pot on high heat.
- Once boiling, turn heat down to medium and add chicken bouillon cubes. Stir until cubes have dissolved.
- Next, add in potatoes and veggies into boiling water. Stir for a few minutes then add in chicken sausage and seasoning.
- Let simmer for 10 minutes.
- Spoon into a bowl and top with green onions.
- Serve and enjoy!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 151 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 18mg Sodium: 953mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 6g Sugar: 5g Sugar Alcohols: 0g Protein: 9g
Disclosure: This is a post sponsored by al fresco. The opinions expressed remain my own.