Super Green Soup with Crispy Sausage Croutons

Name: Super Green Soup with Crispy Sausage Croutons
Prep time: 15
Cook time: 30
Total time: 45
Yield: 1
Ingredients: olive oil, divided; yellow onion, roughly chopped; leeks, green tops removed, white parts rinsed and sliced; stalks celery, sliced; jalapeño, seeds removed and roughly chopped; cloves garlic, smashed and peeled; chicken stock; 15-ounce cans cannellini beans, drained and rinsed; kosher salt; freshly ground black pepper; broccoli florets; small bunch lacinato kale, stems removed and roughly chopped (about 4 cups); loosely packed baby spinach; lime, juiced; package Classic Roasted Chicken Sausage, diced; Kosher salt and freshly ground black pepper, to taste; Heavy cream, for serving; Microgreens, for serving (optional)

Prep Time: 15 min | Cook Time: 30 min | Servings: 1

Classic Roasted

Soups

They say we eat with our eyes first. That may be true, but sometimes the prettiest dishes fall flat when it comes to flavor. Not this one. Our Super Green Soup delivers both: a vibrant, eye-catching bowl packed with bold flavor and a powerhouse lineup of greens.

Broccoli, kale, leeks, spinach, and microgreens come together with creamy cannellini beans to create a silky, nourishing soup that’s as satisfying as it is colorful. Then come the “croutons”—reimagined here as crispy bites of juicy, protein-packed Classic Roasted Chicken Sausage that add savory crunch to every spoonful. Finished with a swirl of cream and a squeeze of lime, it’s the kind of bright, comforting, and kid-friendly meal that makes eating your greens feel like a win.

See Recipe

A gorgeous bowl of Super Green Soup topped with sausage "croutons."

SERVING MULTIPLIER:

Ingredients

3 tablespoons olive oil, divided

1 yellow onion, roughly chopped

2 leeks, green tops removed, white parts rinsed and sliced

2 stalks celery, sliced

1 jalapeño, seeds removed and roughly chopped

4 cloves garlic, smashed and peeled

6 cups chicken stock

2 15-ounce cans cannellini beans, drained and rinsed

1 ½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

10 ounces broccoli florets

1 small bunch lacinato kale, stems removed and roughly chopped (about 4 cups)

3 cups loosely packed baby spinach

1 lime, juiced

1 package Classic Roasted Chicken Sausage, diced

Kosher salt and freshly ground black pepper, to taste

Heavy cream, for serving

Microgreens, for serving (optional)

Instructions

Prep Time: 15 min | Cook Time: 30 min | Servings: 1

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, leeks, celery, jalapeño, and garlic and sauté for about 6 minutes, stirring often, until everything’s softened.

Stir in the chicken stock, beans, salt, and pepper. Turn the heat to high and bring to a boil, then cook for about 10 minutes.

Reduce the heat to medium. Add the broccoli florets and kale and continue cooking for about 5 minutes, until the broccoli is tender.

Turn off the heat and stir in the spinach until wilted. Carefully transfer the soup to a blender and blend in batches until velvety smooth. (Alternatively, use an immersion blender to blend directly in the pot.) Add the lime juice, then taste and adjust seasoning as needed. Cover with a lid and keep warm.

Time to make your sausage “croutons.” Heat the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the diced sausage and cook, stirring occasionally, until crisp and golden on all sides, about 8–10 minutes. Turn off the heat.

Serve the soup in shallow bowls with a swirl of heavy cream, a generous sprinkle of crispy sausage, and a handful of microgreens.