You are going to love this easy sausage, turnip green, and potato soup. Simple cooking from scratch is a common thing in our home. With both of us having full time jobs, and four busy kids, we don’t have a lot of time for complicated recipes.
I also don’t like using a lot of processed ingredients. Even though I’m not a full time homemaker, a healthy meal around the table is important to me.
Jump to RecipeThe kids and I have been home for fall break. We spent our days doing farm chores, working on projects around the house, planting green fields for the deer, and taking walks in the woods.
The evenings are cooling off so a simple pot of soup is an easy meal for a day spent outside. I love putting a pot on the stove to simmer for a while without having to tend to it much.
This soup was easy, filling, and made from things I had on hand. I grow potatoes in my garden so there are always some in my pantry.
Pork sausage is usually in the freezer to add to our Saturday morning breakfast. I also have a few bags of turnip greens left in the freezer from last year’s harvest.
This soup would be great with chicken sausage as well as any green you have available. I used mild sausage for the recipe, but hot breakfast sausage would be yummy with the greens.
Why You’ll Love This Recipe
- It’s a crowd pleaser! Even my picky eaters will eat this soup without complaining.
- This soup is hearty and filling, but isn’t heave like a chili or stew. I love a good bowl of chili, but sometimes it’s just too much.
- It’s easy on the budget. Sausage, potatoes, and turnip greens are all inexpensive ingredients. Having a large family, we have to watch the grocery budget very closely!
More Recipes You’ll Love
- Quick and Easy Sweet Potato Biscuits
- The BEST Turnip Greens: A Southern Style Recipe
- Southern Style Cheese Grits
- Simple Southern Pineapple Casserole Recipe
Sausage, Turnip Green, and Potato Soup Helpful Tips and FAQs
Can I make this soup in a crockpot?
Yes! Brown the sausage and put all of the ingredients into the crockpot. Cook on low for 6 hours. Add the turnip greens the last hour so they aren’t over cooked and mushy.
What can I serve with sausage, turnip green, and potato soup?
I like to serve this soup with a crusty piece of cornbread. If you don’t like cornbread, a grilled cheese sandwich would also pair with this recipe perfectly.
How long will this soup last in the fridge?
You can store this soup in an airtight container for up to 4 days in the fridge. I think this soup gets better the longer it sits and the flavors blend.
Can I make this soup spicy?
Yes! I love adding spice to my turnip greens. You can use a spicy sausage in the recipe for a little kick. Or add some crush red pepper flakes while it’s cooking. Adding extra spice will definitely take it up a notch!
Final Thoughts on Sausage, Turnip Green, and Potato Soup
This sausage, turnip green, and potato soup is perfect for any night of the week! It’s easy to throw together in one pot making cleanup a breeze. Plus, It’s easy to customize and make it your own. I hope you enjoy it!
If you enjoyed this recipe, please share it!
More From The Farm
Broccoli cheese bread is a delicious side dish to accompany a hearty soup, stew, or chili bowl. It’s also a unique variation on traditional cornbread that’s sure to be a crowd-pleaser. It elevates simple ingredients by adding melty cheese, sweet onions, and earthy broccoli for a savory bread that’s out of this world good.
Sausage, Turnip Green, and Potato Soup
Equipment
- 1 Dutch Oven
Ingredients
- 16 ounces Ground Pork Sausage
- 1 whole Onion Chopped
- 3 cloves Garlic Minced
- 10 cups Chicken or Beef Broth
- 2 cups Water
- 2 whole Carrots chopped
- 4 whole Gold potatoes chopped
- 2 cups Turnip Greens I used frozen from my garden
- 1/2 tsp Pepper
- Salt To taste
- 1/4 tsp Cayenne Pepper Optional
Instructions
- Brown the ground sausage in a dutch oven or large pot.
- Remove the sausage and set aside in a paper towel-lined dish to drain. Reserve some of the rendered fat in the pot.
- Sautee the vegetables in the rendered pork fat until soft.
- Deglaze the pan with the broth and water.
- Add the salt, pepper, cayenne pepper, sausage and potatoes to the pot.
- Allow the soup to slow simmer for around 20 minutes.
- Add the turnip greens to the pot and allow to simmer for an additional 20 minutes or longer.
- Serve with warm & crusty cornbread.
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