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)

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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.