Turnip Green Soup
Warm up your soul with this hearty and flavorful Turnip Green Soup—a Southern-inspired classic that’s both comforting and nutritious. This recipe combines the smoky richness of browned sausage, the earthiness of tender turnip greens, and the satisfying creaminess of white beans, all simmered in a savory chicken broth base enhanced by juicy diced tomatoes and a hint of spice from red pepper flakes. With just 15 minutes of prep and a simmer time that brings all the flavors together beautifully, this one-pot wonder is perfect for busy weeknights or cozy weekend meals. Serve it piping hot with a drizzle of apple cider vinegar for a tangy finish, and pair it with crusty bread or cornbread for an irresistible, wholesome dinner that’s packed with protein and greens. Keywords: turnip green soup, Southern soup recipe, hearty soups, smoked sausage soup, easy one-pot meals, healthy dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage, sliced into rounds
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 8 cups turnip greens, washed and rough-chopped
- 6 cups chicken broth
- 14.5 ounces diced tomatoes, with juice
- 15 ounces white beans, drained and rinsed (e.g., cannellini or navy beans)
- 0.5 teaspoons red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon apple cider vinegar (optional, for added tang)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the sliced smoked sausage to the pot and cook until browned on both sides, about 5 minutes. Remove sausage from the pot and set aside.
In the same pot, add the diced onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
Stir in the turnip greens, allowing them to wilt slightly, about 2-3 minutes.
Pour in the chicken broth and stir to combine.
Add the diced tomatoes (with their juice) and white beans to the pot.
Return the browned sausage to the pot and stir.
Season with red pepper flakes, salt, and black pepper. Stir to evenly distribute the seasonings.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, allowing the flavors to meld and the greens to become tender.
Taste and adjust seasoning as needed. If desired, stir in apple cider vinegar for a tangy finish.
Serve hot with crusty bread or cornbread on the side for a complete meal.
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.3 g | 154% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 8663 mg | 377% | |
| Total Carbohydrate | 143.7 g | 52% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 26.1 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1495 mg | 115% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 5688 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
