Creamy onion-leek soup with chicken sausage and parmesan


by: maria

I love creamy soups and this soup is the queen of them all. Leeks are sweet with a delicate flavor and in combination with onions and sweet red pepper create magic. Once you add chicken sausage and Parmesan you have a light, nutritious and delightful meal!


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serves: 4

4 leeks, cleaned and chopped

3 onions, chopped

1 clove garlic, chopped

1/2 sweet red pepper, chopped

1 chicken bouillon cube

4 chicken sausages



Olive oil



Nutrition Facts
Creamy onion-leek soup with chicken sausage and parmesan

Servings Per Recipe: 4

Amount per Serving

Calories: 190

  • Total Fat: 9.1 g
  •     Saturated Fat: 2.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 15.3 mg
  • Sodium: 541.7 mg
  • Total Carbs: 22.4 g
  •     Dietary Fiber: 3.3 g
  •     Sugars: 8.2 g
  • Protein: 6 g

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1.  In a small oven tray place a piece of parchment paper and lay the sausages. Carve them with a knife and sprinkle a bit of olive oil.

2.  Bake in preheated oven until golden brown.

3.  When they are cool enough chop in small pieces.

4.  In a saucepan heat 2 tablespoons olive oil and 2 tablespoons balsamic.

5.  Add leeks, onions, red pepper, garlic and sauté until they soften.

6.  Add the cube and enough boiled water to cover your vegetables. Simmer for 30-40 minutes.

7.  With a hand blender, blend your soup until thick and creamy. Season to taste.

8.  Add ½ cup grated Parmesan and 2 tablespoons butter. Give it a nice stir.

9.  Serve with chopped chicken sausage, slightly chopped red pepper and grated Parmesan!

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