This hearty Andouille Sausage Soup brings bold, smoky flavors together with tender vegetables and filling potatoes for a satisfying meal in under 30 minutes.
Packed with protein from sausage, fiber from potatoes and vegetables, and wholesome fats, it’s a nutritious option for weeknight dinners.
Quick, easy, and comforting, it’s perfect for meal prep or a cozy family dinner.
30-Minute Andouille Sausage Soup
Equipment
- 1 large stockpot (6–8 quarts)
- 1 knife
- 1 Cutting board
- 1 wooden spoon (or spatula)
- 1 Measuring Cup
- 1 measuring spoons
Ingredients
- 12 ounces cooked Andouille sausage sliced
- 2 yellow onions diced
- 2 carrots diced
- 2 celery stalks thinly sliced
- 1 green bell pepper diced
- 3 garlic cloves minced
- 1 teaspoon dried thyme
- 2 pounds Yukon potatoes peeled and diced
- 28 ounces crushed tomatoes
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 4 cups beef broth
- 1 cup sour cream
- Hot sauce optional
Instructions
- Prepare the Sausage: Start by slicing the cooked Andouille sausage into even, bite-sized pieces. Heat a large stockpot over medium heat and add the sausage slices. Cook them gently, allowing the fat to render out, which will add flavor to the soup. Stir occasionally, letting each piece brown slightly for a rich, smoky aroma. Once browned and fragrant, remove the sausage from the pot and set it aside on a plate.
- Sauté the Vegetables: In the same pot, add the diced yellow onions, carrots, and thinly sliced celery. These vegetables form the flavor base of the soup. Cook them on medium heat, stirring occasionally, until the onions become translucent and the carrots and celery soften slightly. Next, add the diced green bell pepper and minced garlic. Stir constantly for about a minute, letting the garlic release its aromatic oils without burning. This creates a savory, fragrant foundation for your soup.
- Season the Base: Sprinkle the dried thyme over the sautéed vegetables and stir well, ensuring the herb’s earthy aroma is evenly distributed. Thyme pairs beautifully with the smoky Andouille, adding depth to the flavor. Season the mixture lightly with kosher salt and coarse ground black pepper to start building layers of seasoning. This step ensures that every bite of your soup is well-balanced and flavorful.
- Add Potatoes and Tomatoes: Peel and dice the Yukon potatoes into roughly 1-inch cubes, then add them to the pot. Potatoes make the soup hearty and comforting while contributing fiber. Pour in the crushed tomatoes, stirring well to coat the potatoes and vegetables with the rich tomato base. The combination of tomatoes and thyme infuses the soup with a slightly tangy, earthy undertone.
- Incorporate Broth and Sausage: Next, pour in 4 cups of beef broth, which will become the body of the soup. Add the previously cooked Andouille sausage back into the pot. Stir all the ingredients thoroughly so that the flavors meld together. At this stage, add the Worcestershire sauce for a hint of umami, balancing the smoky, savory, and slightly sweet notes in the soup.
- Simmer the Soup: Raise the heat slightly until the soup comes to a gentle simmer. Once simmering, reduce the heat to low or medium-low and let it cook uncovered for about 20 minutes. During this time, the potatoes will become tender, the vegetables will meld, and the flavors will deepen beautifully. Stir occasionally to prevent sticking and ensure even cooking. The aroma should be rich and inviting.
- Taste and Adjust: After simmering, taste the soup carefully. Adjust seasoning if needed, adding a little more salt, pepper, or even a dash of hot sauce for extra heat. This step ensures the final flavor is perfectly balanced and suits your taste preferences.
- Serve with Toppings: Ladle the soup into bowls and finish each serving with a generous dollop of creamy sour cream. The sour cream adds a velvety texture and a subtle tang that complements the smoky sausage. For those who like a bit of heat, drizzle hot sauce on top to taste. The soup is now ready to serve, offering a comforting, hearty meal perfect for any day.
Notes
- Use cooked Andouille sausage for convenience; raw sausage will require longer cooking.
- Yukon Gold potatoes are preferred for their creamy texture; Russets can be used but may break down more.
- Adjust the amount of hot sauce based on your spice tolerance.
- For a thicker soup, mash a few potatoes after simmering.
- This soup can be made a day ahead; flavors improve overnight.
- Substitute chicken or vegetable broth for a lighter variation.
- Add extra vegetables like zucchini or corn for more fiber and color.
- Stir frequently when simmering to prevent sticking and ensure even cooking.
Chef’s Secrets For Maximum Flavor
The key to a deeply flavorful Andouille Sausage Soup lies in layering tastes.
Start by browning the sausage to render its fat and infuse the soup base with smoky richness.
Sautéing the vegetables in this fat builds a robust flavor foundation, so don’t rush this step.
Adding Worcestershire sauce and thyme early allows their flavors to permeate the potatoes and broth during simmering.
For an extra touch of depth, consider briefly roasting the potatoes or vegetables before adding them to the soup.
A final taste adjustment with salt, pepper, or hot sauce ensures a perfectly balanced dish tailored to your preference.
Serving Suggestions For Perfect Pairing
This soup shines best when served hot, ideally with a dollop of creamy sour cream to balance the smoky, spicy notes of the sausage.
Pair it with a slice of crusty bread or a warm baguette to soak up the flavorful broth. For a lighter option, serve alongside a crisp green salad with a tangy vinaigrette.
Garnish with fresh parsley or chives for a pop of color and freshness.
It’s also excellent as a main dish for lunchboxes or dinner tables, offering a satisfying combination of protein, fiber, and healthy fats in each bowl.
Storage Tips For Best Results
Store leftover Andouille Sausage Soup in an airtight container in the refrigerator for up to 4–5 days.
To reheat, warm gently on the stovetop over low heat to avoid overcooking the potatoes.
This soup freezes well; place it in a freezer-safe container and store for up to 3 months.
When reheating from frozen, thaw overnight in the fridge and stir occasionally as it warms.
Avoid adding sour cream before freezing—add it fresh at serving time to maintain a creamy texture and bright flavor.
Frequently Asked Questions
1. Can I use raw Andouille sausage?
Yes, you can. If using raw sausage, slice it and cook it thoroughly until browned and fully cooked before adding vegetables and broth. This may add 5–10 minutes to the total cooking time but still yields a delicious, flavorful soup.
2. Can I make this soup vegetarian?
Absolutely! Replace Andouille sausage with smoked tofu, tempeh, or plant-based sausage. Use vegetable broth instead of beef broth and add extra seasonings like smoked paprika to retain the smoky, savory flavor.
3. How can I make the soup spicier?
Increase the heat by adding more hot sauce, a pinch of cayenne pepper, or chopped jalapeños during the sautéing step. Adjust gradually to match your spice tolerance while maintaining the balance of flavors.
4. Can I use different potatoes?
Yes. Yukon Gold potatoes work best for a creamy texture, but Russet or red potatoes are suitable alternatives. Russets may break down more, making the soup thicker, while red potatoes hold their shape better.
5. Is this soup suitable for meal prep?
Definitely! This soup keeps well in the fridge for up to 5 days and can be frozen for up to 3 months. It’s perfect for preparing in advance, and flavors often deepen after a day, making it even more satisfying.
