Sausage & Tater Soup with Cheesy Puff Pastry
This was so fun to put together and absolutely delish too! Loaded with spice & flavour from the Beyond Meat Sausages, heaps of veggies and tender taters, my new fave seasoning from Primal Palate, and a cheesy, golden puff pastry topper.
PREP TIME
20 minutes
COOK TIME
50 minutes
INGREDIENTS
22
Serves: 4
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 1 tsp1 tsp1 tsp Red Pepper Flakes
- 4 cloves4 cloves4 cloves Garlic, crushed & minced
- 1 whole1 whole1 whole Shallot, diced
- 1 whole1 whole1 whole Yellow Onion, diced
- 2 whole2 whole2 whole Celery, sliced
- 1 whole1 whole1 whole Carrots, peeled & cut into half moons
- 2 tsp2 tsp2 tsp Meat & Potatoes Seasoning - Primal Palate
- 2 whole2 whole2 whole Plant-Based Hot Italian Sausage - Beyond Meat
- 4.5 cups4.5 cups4.5 cups Yellow Potatoes, peeled & cut into medium sized cubes / chunks
- 4 cups4 cups4 cups Plant Based Chickenless Broth - President's Choice
- 1 tsp1 tsp1 tsp All Purpose Seasoning - Vegeta
- 1 tsp1 tsp1 tsp Garlic Plus Seasoning - Club House
- 0.5 cup0.5 cup0.5 cup Heavy Whipping Cream, room temp
- 1 cup1 cup1 cup Aged Cheddar Cheese, I used a combo of aged cheddar & aged marble
- 2 Tbsp2 Tbsp2 Tbsp Parsley, chopped
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
- 225 grams225 grams225 grams Puff Pastry, Butter Puff Pastry - Frozen & Thawed
- 1 whole1 whole1 whole Egg, Large, Free-Range + Water
- 1 whole1 whole1 whole Aged Cheddar Cheese, See Recipe
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Begin heating the EVOO, butter, garlic, and pepper flakes in a large, deep non-stick skillet / soup pot set to just below medium. Once heated, stir and let everything sizzle together for about a minute before adding the shallot, onion, carrot, celery, 1 Tsp. Meat & Potatoes seasoning & a good pinch of both salt & pepper. Let those veggies cook about 15 minutes, stirring as needed until softened but not entirely tender. Reduce your heat if you notice any deep browning of your veg.
- Make a well in the center of the pot / skillet and crumble in your sausages. Season with salt & pepper and stir / flip as the sausages cook up for a a couple minutes before stirring everything together and continuing to cook another couple mins. Add the potatoes and a generous hit of both salt & pepper. Stir and cover the skillet for 5 minutes.
- Preheat your oven to 400 F
- Pour in the broth and make sure to scrape the bottom of your skillet / pot for any flavour bits. Bring the soup to a boil and once boiled, add the remaining Meat & Potatoes seasoning, Garlic Plus, and vegeta. Stir, reduce to a simmer, and cover with a tilted lid for 20 - 25 until your taters are tender.
- For the puff pastry, cut it in half widthwise, and then cut those in half as well leaving you with four strips. Cut each strip into 3 equal sized squares leaving you with 12 in total. On a parchment lined baking sheet, arrange 4 different piles of 3 pieces of the puff pastry. Whisk together your egg with some cold water and brush the puff pastry piles with your egg wash.
- Bake for 17 - 20 minutes until fluffy, crispy and golden. Remove and top each one with some shredded cheddar & return to the oven until melty.
- Once your taters are tender, turn off the heat and fold in the cream, cheese(s), and fresh parsley. Taste and adjust your salt if needed / desired. Cover and set aside for 5 + minutes.
- For service, serve up your creamy soup and garnish with your puff pastry, extra shredded cheddar if desired, and some sprinkled parsley. ENJOY!
- Remaining soup can be refrigerated for up to 4 days in an airtight container.
Notes
- The cheesy puff pastry was SO YUMMY! I topped the soup with them and admittedly, they did inevitably get a bit soggy as I cut through them which I personally didn't mind. They were giving chik'n and dumpling vibes. You could always serve them on the side to keep them nice and crispy throughout service.
- I also probably should've poked the puff piles with a fork to keep them from getting so huge, but honestly, I enjoyed them so much it didn't really matter to me. Tots up to you.
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About This Recipe
Show nutritional information
Coconut Free Nut Free Pescetarian Shellfish Free Soups Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 872 |
| Fat: | 54 g |
| Carbohydrates: | 72 g |
| Protein: | 32 g |
| Cholesterol: | 55 g |
| Sodium: | 1758 mg |
| Fiber: | 7 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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