Description
Swamp Soup is a hearty, flavorful Southern-inspired soup featuring turnip greens, smoked sausage, white beans, and small pasta simmered together in a savory broth. This comforting dish combines the earthiness of greens with the smoky depth of kielbasa, creating a well-balanced and satisfying meal perfect for cooler days.
Ingredients
Scale
Greens
- 2 bunches turnip greens (or other dark greens like kale or collard greens)
Aromatics & Sausage
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 ribs celery, diced
- Salt and freshly ground black pepper, to taste
- 2 garlic cloves, minced
- 3/4 pound kielbasa or other smoked sausage, diced
Liquids & Pasta
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 (15-ounce) can crushed or diced tomatoes (undrained)
- 6 cups chicken broth
- 1 cup water
- 1 cup small pasta, like ditalini or orzo
Garnish
- 1/4 cup chopped fresh parsley leaves, optional
Instructions
- Prepare the greens: Trim the stems from the turnip greens and separate them into two piles. Finely dice the stems after trimming any dry ends, then chop the leaves and set them aside for later use.
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the diced turnip stems, onion, and celery. Sauté until the onion is translucent, about 4 minutes. Season with salt and pepper. Add the minced garlic and diced kielbasa, and sauté for an additional 3 minutes to develop flavor.
- Add the beans, liquids, and pasta: Stir in the drained white beans, undrained crushed or diced tomatoes, chicken broth, and water. Increase heat to high and cover the pot with a lid. Bring the soup to a simmer, then reduce heat to low and cook for 10 minutes to meld flavors.
- Add greens and pasta to simmer: Stir in the small pasta along with the chopped turnip leaves. Continue cooking according to the pasta’s package directions until al dente, stirring occasionally and adjusting heat to maintain a gentle simmer.
- Add parsley and serve: Once the pasta is cooked through, remove the pot from heat. Stir in the chopped fresh parsley if using. Taste and adjust seasoning with additional salt and pepper as needed. Serve hot and enjoy this rich, comforting soup.
Notes
- You can substitute turnip greens with kale or collard greens if preferred.
- For a vegetarian version, omit the kielbasa and use vegetable broth instead of chicken broth.
- If you want a spicier variation, add a pinch of crushed red pepper flakes when sautéing the aromatics.
- Using small pasta like ditalini or orzo works best because they cook quickly and complement the soup texture.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 35mg
