Swamp Soup

Do you love soup but tired of all the recipes out there with the same ingredients? I took the usual sausage soup and tested it with kielbasa and greens and they made it so much better. Swamp Soup is funny to say, even more delicious to eat, and made in one pot!

Swamp Soup Recipe

Similar to a turnip green soup or southern pea soup, this Swamp Soup recipe is one of the best things that I’ve found for incorporating vegetables into a hearty meal without losing out on any of the flavor.

And aren’t we all looking for ways to get more veggies in us and our families? Not to mention affordable and full of protein!

It will quickly become your new go-to for those cold days. Much like this busy day soup and this spicy lasagna soup.

Ingredients Needed

Smoked sausage –  If you can’t find smoked sausage, swap for polish kielbasa, andouille sausage, or meatballs. 

Sweet onion – Replace with yellow onion if you don’t have sweet onions on hand. 

Garlic – Fresh minced garlic cloves work best, but opt for pre-minced or garlic powder if necessary.

Knorr vegetable soup mix –  You can also make your own vegetable soup mix if need be. 

Chicken broth – This can be substituted with chicken stock, vegetable broth, or beef broth. 

Great Northern beans – Switch out cans of great northern beans for black beans, white beans, or navy beans.

Seasoned turnip greens – Fresh turnip greens work best for swamp soup, or use frozen spinach or kale instead. 

Short pasta – I personally use Ditalini but any small tube shaped pasta works.

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How To Make Swamp Soup

First: Cook pasta al dente, drain and set aside. In a large soup pot over medium heat to medium-high heat, cook diced sausage and onion for 3 – 4 minutes, until sausage brows and onions soften.

Second: Add in garlic and stir, cooking for 1 minute. Add in soup mix, broth, beans, and greens, stirring to combine. Bring to a boil and then reduce to a simmer.

Third: Simmer over low residual heat until greens are tender and soup mix is rehydrated. Wait to add pasta until 10 minutes before serving.

Fourth: Season whole pot with additional salt and black pepper if desired. Serve with hot sauce and a slice of corn bread or hush puppies.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

Serving Suggestions

This soup has a very Southern comfort feel to it, so I personally like to serve it with other comfort foods like collard greens, corn and rice casserole, and mac and cheese.

For a healthier option, pair it with a salad.

How long does it last?

This swamp soup is just as good the next day as it is when you first make it, so I highly recommend saving your leftovers.

Place in an airtight container and stored in the fridge for up to 3 days.

You can also freeze this soup by portioning them into single servings. Then chill in the fridge and let them cool before moving them to the freezer.

Variations

One of the best things to add when I make swamp soup is to add in small cubes of Swiss cheese to each bowl before serving them.

The flavor of the Swiss cheese pairs well with the sausage and soup mix, and provides a nice cheesy touch to this recipe.

You can also serve it with some tortilla chips for dipping because this soup is nice and thick. 

Tips for No Leftovers

• Prep the sausage and onions in a little olive oil ahead of time and either freeze or keep in the fridge until ready to use.
• If you’re not a big Swiss cheese fan, you can use Mozzarella instead! They have a similar consistency when melted, so you’ll get the same texture with this swap.
• Can’t find frozen turnip greens? Try canned, seasoned greens from Margaret Holmes. They are a great shortcut.
• Big tomato fan? You can add in some tomato sauce to this recipe in place of the soup mix, which will create a completely different flavor for you to try.
• Replace your beans with ribs celery if you don’t like beans – these will provide a similar consistency and taste, so they’re a good substitute.
• The recipe is based on the one provided by the Fish River Grill in the Gulf Shores and Orange Beach.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This thick, hearty soup recipe is perfect for cold winter nights, with smoked sausage and flavorful vegetables. Paired with soft, chewy pasta, this dish can be made as a side or a main meal and takes a short time to cook, so it’s ideal for nights when you don’t have a ton of time.

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