Don’t let the name fool you, this soup is great in the Winter.
Greek Inspired Summer Soup
This Greek Inspired Summer Soup comes from the classic Mediterranean salad that is usually offered at Greek and Italian restaurants. I LOVE that salad and thought to create this soup which comes with a lot of the same vegetables. Here we swap out tomatoes and make it the base before adding chickpeas, sausage, potatoes, and onions. To give more of the Greek-inspired flavors, I added lots of dill, lemon, oregano, and fresh cucumber into the mix!
What You’ll Love About This Soup:
- It can be enjoyed hot or cold – One thing I love about this soup is how it can adapt to how you’re feeling. Yes, it’s a soup but it doesn’t necessarily NEED to be hot. I loved this soup cold as well with an extra dollop of greek yogurt.
- One pot meal – This soup is also a beauty for only needing one soup pot from start to finish. We sauté our ingredients in order of which need the most time on the heat and bring the soup together in just one pot. A great soup, with great leftovers and a quick cleanup.
I love to top this soup with Greek yogurt for extra flavor.
Process:
As I mentioned above, this is a great example of a one-pot soup. We’ll start by bringing out a dutch oven or soup pot and begin with frying up the sausage and potatoes. Make sure to cook the sausage all the way through and that the potatoes have some browned spots. When the sausage and potatoes are almost done, we’ll add onions. Fry the onions well and mix everything around so it’s evenly distributed in the pot.
Make sure you have a big enough pot.
Next, we can add in the crushed tomatoes, vegetable stock, chickpeas, and seasonings then bring it to a gentle simmer. We’ll leave the soup to simmer until the potatoes are fork-tender.
This soup is fantastic for meal prepping!
Finally, garnish with more dill, lemon juice, yogurt dollop, and some fresh cucumbers.
Are you looking for a vegetarian soup option? Give my Creamy Vegetable Korma a try instead!
If you make this recipe, I’d love to see pictures of your creations on Pinterest, Instagram, Facebook, and TikTok! Hashtag them #thehappyhaandi. And tag me @thehappyhaandi.
Greek Inspired Summer Soup
Equipment
- 1 Big Pot (Dutch Oven)
Ingredients
For the Soup:
- 1 lbs Hot Italian Sausage (or sweet if you'd prefer to leave the spice out)
- 1 lbs Small Red Potatoes
- 28 oz Crushed Tomatoes
- 2 cups Vegetable Broth
- 1 Medium Purple Onion
- 14.5 oz Chickpeas (drained)
- 3 tbsp Dried Dill
- 1 tbsp Red Chili Pepper Flakes
- Salt (to taste)
Garnishes:
- 5 Persian Cucumbers
- Plain Yogurt
Instructions
For the Summer Soup:
- Start by heating a large soup pot or dutch oven with some oil on the bottom.
- Begin by frying the sausage and potatoes. Fry the sausage until browned. The potatoes only need to be browned. About 10 minutes, stirring occasionally.
- About halfway through frying the potatoes and sausage, add onions and fry through as well.
- Next, add all the seasonings, crushed tomatoes, chickpeas, and vegetable stock. Bring to a simmer.
- Simmer the soup for 20 minutes or until the potatoes are fork-tender.
- To serve, pour into bowls and garnish with more dill, lemon juice, yogurt dollop, and some fresh cucumbers!
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