Susan’s Winter Soup Recipe

Susan Vega // Savor Your Saturday


February 1  

My family loves this healthy and restorative soup, especially on cold or rainy days. We like to get spicy chicken sausage to add a little kick; you can certainly substitute fresh Italian or turkey sausage as well. Make sure to wash all the veggies well, especially the leeks and the spinach, as they can hide a lot of dirt and sand. You can add more olive oil in the beginning as needed.


  • 1-2 tablespoons olive oil
  • 3/4 lbs (about 2 links) chicken sausage
  • 2 leeks (white and light green parts only), thinly sliced
  • 5 cloves garlic, minced or sliced
  • 1 pinch kosher salt
  • 1 cup dry white wine
  • 2-3 cups new potatoes (skin on), thinly sliced
  • 4-6 cups chicken broth
  • 1 lb spinach
  • 1 bunch scallions, sliced
  • 1 15 oz can great cannelloni or great northern beans, drained and rinsed


In a large dutch oven over medium heat, add 1-2 tablespoons of olive oil and cook leeks and sausage (remove any casings, and tear into large, bite-sized pieces); stir occasionally for about 5 minutes. Add garlic and a pinch of salt, stirring so garlic doesn’t burn—about 15 seconds. Add the wine and cover until it comes to a boil. Uncover and cook down the wine until it’s almost evaporated (5-8 minutes). Add potatoes and broth (start with 4 cups and add more as needed). Cover and bring to a boil again. Lift cover, add spinach and scallions; return cover and cook at a low boil about 6-7 minutes longer. Turn off heat and add beans.

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