Sausage and Vegetable Soup

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

  1. 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.
  2. 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.
  3. Sauté the Vegetables – In the same pot, add onions, garlic, carrots, and celery. Cook for a few minutes until softened.
  4. Add Remaining Ingredients – Return the sausage to the pot and add bell peppers, zucchini, potatoes, diced tomatoes, broth, and seasonings. Stir well.
  5. 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.
  6. Adjust Seasoning – Taste the soup and adjust salt, pepper, or spice as needed.
  7. 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.
Sausage and Vegetable Soup

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!

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Sausage and Vegetable Soup

Sausage and Vegetable Soup

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  • Author: Kimberly
  • 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

Scale
  • 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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