Sunchoke and Sausage Soup

Sunchoke and Sausage Soup

9
SerenaBloom 10

"This soup combines the wonderful flavors of leeks, spinach, Jerusalem artichokes (sunchokes), turkey sausage, garlic, parsley, celery, and potatoes. Serve it on a cold evening with a hearty chunk of bread and a hot apple toddy."

Ingredients 2 h {{adjustedServings}} servings 218 cals

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Nutrition

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  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 723 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  1. Place the turkey bacon, turkey sausage, artichokes, potatoes, celery, onion, leek, spinach, and garlic into a large saucepan. Pour in the chicken stock, and season with parsley, basil, oregano, cayenne pepper, paprika, salt, and pepper. Cover, and bring to a simmer over medium-high heat. Reduce heat to medium-low, and simmer45 minutes.
  2. Stir the flour into the water until no lumps remain. Stir into the simmering soup, and continue simmering, covered, 30 minutes until thickened, stirring occasionally.
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Reviews 9

  1. 11 Ratings

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Kate Wesch
6/6/2008

This was my first time eating sunchokes and they were delightful! This soup was superb. I used ground turkey instead of sausage and cooked the meat before adding the rest. Served it with homemade whole wheat bread and it was a hit.

HollyC
5/13/2008

Excellent flavor! Sauteed the vegies, browned the meat and then finished cooking in the crock pot. I did not add the flour/water for thickening. Will definitely make this soup again and again.

SerenaBloom
7/6/2009

This really is one of my favorites. Hate to rate my own recipe but sunchokes are totally underrated. I just made this again the other day and EVERYONE loved it. So unusual around here with all the rabid meat eaters!