Sausage and Vegetable Soup is a hearty and comforting dish packed with rich flavors. This soup combines savory sausage, a medley of fresh vegetables, and aromatic seasonings to create a satisfying meal perfect for any time of year. Whether served as a light lunch or a fulfilling dinner, this recipe is sure to become a family favorite.
Why You’ll Love This Recipe
- Easy to Make – This one-pot soup comes together quickly, making it a great option for busy weeknights.
- Nutritious and Balanced – Loaded with vegetables and protein, it’s a wholesome meal that’s both delicious and filling.
- Customizable – Easily adjust the ingredients based on your preferences or what you have on hand.
- Great for Meal Prep – It stores and reheats well, making it ideal for leftovers or make-ahead meals.
- Flavorful and Satisfying – The combination of sausage and vegetables creates a rich and hearty broth that’s full of depth and taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Sausage (Italian, smoked, or your preferred type)
- Onion
- Garlic
- Carrots
- Celery
- Bell peppers
- Zucchini
- Potatoes
- Canned diced tomatoes
- Chicken or vegetable broth
- Olive oil
- Italian seasoning
- Salt and pepper
- Red pepper flakes (optional for spice)
- Fresh parsley (for garnish)
Directions
- Prepare the Ingredients – Slice the sausage into bite-sized pieces. Dice the onions, carrots, celery, and bell peppers. Mince the garlic and chop the potatoes and zucchini.
- Cook the Sausage – Heat olive oil in a large pot over medium heat. Add the sausage and cook until browned. Remove from the pot and set aside.
- Sauté the Vegetables – In the same pot, add onions, garlic, carrots, and celery. Cook for a few minutes until softened.
- Add Remaining Ingredients – Return the sausage to the pot and add bell peppers, zucchini, potatoes, diced tomatoes, broth, and seasonings. Stir well.
- Simmer the Soup – Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 25-30 minutes or until the vegetables are tender.
- Adjust Seasoning – Taste the soup and adjust salt, pepper, or spice as needed.
- Serve and Enjoy – Ladle the soup into bowls, garnish with fresh parsley, and serve warm.
Servings and Timing
- Servings: 6-8
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Variations
- Different Sausage Options – Try turkey sausage, chorizo, or plant-based sausage for a different flavor profile.
- Add More Vegetables – Include spinach, kale, corn, or green beans for extra nutrients.
- Spicy Version – Increase red pepper flakes or use spicy sausage for added heat.
- Creamy Soup – Stir in heavy cream or coconut milk for a creamy twist.
- Low-Carb Option – Replace potatoes with cauliflower or omit starchy vegetables.
Storage/Reheating
- Refrigeration – Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing – Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating – Warm on the stove over medium heat or in the microwave until heated through. Add a splash of broth if needed to thin out the consistency.
FAQs
How can I make this soup thicker?
You can mash some of the potatoes or blend a portion of the soup for a thicker consistency.
Can I use fresh tomatoes instead of canned?
Yes, substitute with about 4-5 fresh tomatoes, diced.
What type of sausage works best?
Italian sausage (mild or spicy) is a great choice, but smoked sausage or chorizo also work well.
Can I make this soup in a slow cooker?
Yes, cook on low for 6-8 hours or high for 3-4 hours.
Is this soup gluten-free?
Yes, as long as you use gluten-free sausage and broth.
Can I add pasta or rice to this soup?
Absolutely! Add cooked pasta or rice towards the end of cooking.
How do I make this soup vegetarian?
Use plant-based sausage or substitute with beans for protein.
What’s the best way to add extra protein?
You can add white beans, chickpeas, or shredded chicken for more protein.
Can I use frozen vegetables?
Yes, frozen vegetables work well and help save prep time.
How do I make it less spicy?
Use mild sausage and omit the red pepper flakes.
Conclusion
Sausage and Vegetable Soup is a comforting, nutritious, and versatile dish that’s perfect for any occasion. With its rich flavors, easy preparation, and meal prep-friendly nature, it’s a must-try recipe. Enjoy it fresh or store it for later to have a delicious meal ready whenever you need it!
PrintSausage and Vegetable Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American, Italian
- Diet: Gluten Free
Description
This Sausage and Vegetable Soup is a hearty, one-pot meal packed with flavorful sausage, tender vegetables, and a rich, savory broth. It’s perfect for a cozy dinner, meal prep, or freezing for later. Serve with crusty bread for a satisfying meal!
Ingredients
- 1 lb (450g) Italian sausage (mild or spicy), casings removed
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 red bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes, with juices
- 4 cups chicken broth (or vegetable broth)
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, for spice)
- 1 cup baby spinach or kale, chopped
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce (optional, for depth of flavor)
Instructions
- Brown the Sausage – In a large pot or Dutch oven, heat olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove any excess grease if needed.
- Sauté the Vegetables – Add the onion, garlic, carrots, celery, zucchini, and bell pepper to the pot. Cook for about 5 minutes until the vegetables start to soften.
- Add the Liquids – Pour in the diced tomatoes (with juice), chicken broth, and water (if using). Stir well to combine.
- Season the Soup – Add the oregano, basil, thyme, salt, and black pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
- Add the Beans and Greens – Stir in the white beans, spinach or kale, and green beans. Simmer for another 5 minutes until the greens are wilted.
- Serve – Taste and adjust seasoning if needed. Ladle the soup into bowls, garnish with fresh parsley, and top with Parmesan cheese if desired.
Notes
- You can use turkey or chicken sausage for a lighter version.
- Add small pasta like ditalini or orzo for extra heartiness.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
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