This soup is SO good! We keep having it and keep enjoying it. It is very hearty and filling as well, which makes it great for cold nights.
Approximately 1-2 Lbs ground sausage (Our local store has an in house sausage that we use). A little more or a little less will not affect this recipe greatly.
1 Small onion, diced
6 cups chicken broth and/or water (I usually use 2 cups chicken broth and 4 cups water, but you could use more or less broth if you needed to, so long as you use at least 6 cups liquid.)
4-6 Medium potatoes, cubed
1 Cup peas (fresh, frozen or canned)
Oregano, sage, garlic powder, salt and pepper to taste
1. In a nice deep stock pot, brown the sausage. Drain the grease if there is too much.
2. Add the onion and saute along with the garlic until it is browned.
3. Add broth and water, potatoes and seasonings. A note about the seasonings here. The sausage I use is already pretty highly seasoned, and has a bit of a red pepper bite to it. Also, my chicken broth is homemade and is well seasoned. Because of this, I don’t season the soup much. If you are using less flavorful broth, or a more plain sausage, you may want to add more seasonings than this. If so, try red pepper, celery salt or seed, and a little heavier on the seasonings already listed.
4. Simmer until potatoes are soft enough to eat, but not falling apart. This is going to vary greatly depending on how big your potato chunks are. It could be anywhere from 15 to 45 minutes. Just keep an eye on it, stirring occasionally, until they are done. If there isn’t enough broth for your liking, just add some water and let it simmer along. My boys both like to pick out the sausage and potatoes, and Sofi likes the “stuff, not the soup”. Daddy prefers to eat his soup with a fork as well, so I tend to add more sausage than broth. But, if you like it more balanced, you can adjust accordingly just by adding more water.