Swamp Soup
Swamp Soup is a hearty Southern-style soup with smoked sausage, ground pork, black-eyed peas, collard greens, and Cajun spices in a rich, smoky broth. Perfect for using up New Year’s Day black-eyed peas and greens, feeding a hungry crowd, or when you want bold Cajun flavors without heading to Louisiana. Ready in 45 minutes, feeds 8-10 people, and tastes even better the next day.
Everyone in my family loves ham (except me) and sausage. So when it gets cold they always want some kind of sausage soup. So I wanted to find one that I liked too.
I skipped the usual Italian sausage or ground pork sausage and went for the kielbasa. It holds it shape and has a really nice, smoky flavor. Combine it with the turnip greens and you have a southern style sausage soup!
I’m always looking for ways to add more veggies and soups are a great way. Plus you can use canned greens, or swap for collard greens, and make things super easy to prep.
Of course, I love it because of the pasta noodles, but that’s just me:)
This soup will quickly become your new favorite for cold days. It has a Southern feel to it, and super easy to make on busy nights like my Busy Day Soup and Spicy Lasagna Soup.
Your Southern Comfort Spread
- Baked Mac and Cheese – Creamy, baked, Southern classic
- Jiffy Corn Casserole – Sweet, savory, easy
- Skillet Cornbread – Buttery, Southern, classic
- Smothered Green Beans – tender beans with smoky bacon
- Cabbage and Apple Slaw – Tangy, crunchy, bright
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Sausage – I use smoked sausage, but you can also use polish kielbasa, andouille sausage, or Meatballs.
Dry soup mix – I use the Knorr vegetable soup mix but you can use your own Homemade Soup Mix if. you have some on hand.
Broth – I use chicken broth or you can swap it with chicken stock or vegetable broth. I don’t recommend beef broth because it can be really strong.
Beans – I love using great northern beans or swap them out for cannellini beans, white beans, or navy beans.
Turnip greens – I used canned collard greens because they come already seasoned and are easier to use. Fresh turnip greens work well in this soup, or use frozen spinach or kale instead.
Small pasta – I personally use Ditalini pasta because it’s small and I keep it on hand for my minestrone soup but feel free to use any small pasta shape.
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How To Make Swamp Soup
- Cook the pasta al dente, drain and set aside. In a large pot over medium heat, cook the sausage and onion for 3 to 4 minutes until the sausage browns and the onions soften a bit.
- Add in garlic and stir, cooking for 1 minute. Stir in the soup mix, broth, beans, and greens, stirring to combine. Bring to a boil and then reduce to a simmer.
- Simmer over low heat until greens are tender and soup mix is dissolved.
- Stir in the cooked pasta about 10 minutes before you serve it so it doesn’t get too soft.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
The leftovers taste amazing the next day. Just store any leftovers in the fridge, in an airtight container, for up to 3 days.
You can freeze this just a easily too! I recommend leaving the pasta out of the soup if you are planning on freezing it. The noodles can get a little too soft.
Cook, cool completely, and store in a freezer-safe container. It will last for 3 months. Thaw overnight in the fridge before reheating.
Variations
Seasoned Greens: Use canned, seasoned greens instead of frozen for a deeper, more developed flavor.
Add Swiss: Drop small cubes of Swiss cheese into each bowl before serving for a tangy bite.
Tomato Version: Substitute tomato sauce for the soup mix for a different flavor profile.
Bean Swap: Replace the beans with diced celery ribs for a similar texture with less starch.
Add Crunch: Serve with tortilla chips for a crunchy contrast to the greens.
Frequently Asked Questions
Frozen turnip greens work great! Can’t find them? Try canned, seasoned greens from Margaret Holmes. They are a great shortcut and make prep easier.
Add a cube or two of mozzarella instead. It melts smooth and gives you that creamy bite without the tangy flavor.
Yes. Cook the sausage and onions ahead and keep them in the fridge or freezer until you’re ready to build the soup, which makes weeknight assembly fast.
Turnip greens are classic, but collard, mustard, or mixed greens all work. Adjust the simmer time so they cook down tender.
Keep them in an airtight container in the fridge, and reheat on the stove or in the microwave until warmed through. Like most greens and sausage dishes, the flavor is better the next day.
Recipe Tips & Tricks
- Cook the sausage and onions ahead of time and freeze or refrigerate until you’re ready to build the soup.
- Can’t find frozen turnip greens? Use canned, seasoned greens from Margaret Holmes as a shortcut.
- Add tomato sauce instead of the soup mix for a different flavor profile.
- Replace the beans with diced celery ribs for a similar texture.
- Serve with tortilla chips or a slice of cornbread for a little crunch on the side.
This swamp soup recipe is perfect for cold nights! Full of smoked sausage, tender pasta, and delicious greens.
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Swamp Soup Recipe
Ingredients
- 1 pound smoked sausage diced or chopped
- 1 cup sweet onion diced
- 2 cloves garlic minced
- 1 packet Knorr Vegetable soup mix
- 8 cups chicken broth
- 31 ounces great Northern beans drained, rinsed
- 29 ounces seasoned turnip greens not drained
- 2 cups short pasta cooked al dente, drained (I like ditalini or any small tube pasta)
Instructions
- In a large soup pot, over medium heat, add the diced sausage and onion.
- Cook 3-4 minutes or until the sausage is starting to brown and the onions start to soften.
- Add the garlic and stir. Cook for 1 minute.
- Add the soup mix, broth, beans, and greens. Stir to combine.
- Bring to a boil and reduce to a simmer.
- Simmer over low until the greens are tender and the soup mix is rehydrated.
- 10 minutes before serving, add in the cooked pasta.
- Season with salt and pepper if desired. (taste before adding salt as the greens and soup mix can have enough)
- Serve with a dash of hot sauce and a slice of cornbread or hush puppies.
Notes
- Prep ahead: Cook sausage and onions in olive oil ahead of time. Freeze or keep in fridge until ready to use.
- Greens shortcut: Can’t find frozen turnip greens? Try canned, seasoned greens from Margaret Holmes.
- Tomato variation: Add tomato sauce instead of soup mix for different flavor profile
- Bean substitute: Replace beans with ribs of celery for similar consistency and taste.
Nutrition
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The recipe says great Northern white beans, but in the blog it says cannellini beans.
You can use either one. I will make a note so it’s more consistent.