A hearty Southern comfort soup featuring smoky andouille sausage, tender turnip greens, white beans, and pasta simmered in a flavorful broth. This warming bowl delivers authentic bayou flavors in every spoonful.
Ingredients
- 1 pound andouille sausage sliced and quartered
- 1 medium yellow onion diced
- 1 clove garlic minced
- 8 cups low-sodium chicken broth
- 1 package Knorr Vegetable Recipe Mix
- 2 15 oz cans great northern beans, drained and rinsed
- 2 15 oz cans navy beans, drained and rinsed
- 2 15 oz cans seasoned turnip greens with liquid
- 1 teaspoon freshly ground black pepper
- 1 teaspoon hot sauce
- 2 cups cooked ditalini pasta
Instructions
- In a large stockpot over medium-high heat, cook the sliced andouille sausage and diced onion until the sausage develops a golden brown color and the onions become soft and aromatic. Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and add the vegetable recipe mix, stirring to combine. Add both varieties of drained beans, the turnip greens with their liquid, black pepper, and hot sauce. Mix everything together thoroughly.
- Bring the mixture to a rolling boil, then cover the pot and reduce heat to low. Allow the soup to simmer gently for 1 hour to let all the flavors meld together beautifully. During the final 15 minutes of cooking, stir in the cooked pasta.
- Taste and adjust seasoning if needed. Ladle into bowls and serve hot with cornbread on the side.