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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.