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.