Go Back
–+ servings
Sausage and Vegetable Soup

Comforting Sausage and Vegetable Soup for Cozy Nights

A comforting Sausage and Vegetable Soup perfect for chilly nights, combining savory sausage and vibrant vegetables for a nutritious meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Italian Sausage Savory richness; swap for ground turkey or chicken for a lighter option.
  • 1 medium Onion Adds sweetness and depth; shallots work well for a milder taste.
  • 2 stalks Celery Contributes crunch and aroma; leeks can be used instead for a different flavor.
  • 3 cloves Garlic Enhances flavor; fresh garlic is best, but garlic powder can suffice.
  • 4 cups Chicken Broth Flavorful base; vegetable broth can substitute for a vegetarian meal.
  • 2 cups Water Balances out the broth; omit if you prefer a thicker soup.
For the Vegetables
  • 2 medium Carrots Adds sweetness and texture; frozen carrots are a great alternative.
  • 2 medium Russet Potatoes Provides heartiness; you can use Yukon gold or red potatoes.
  • 1 medium Red Bell Pepper Adds sweetness and color; green bell peppers can be used.
  • 1 cup Corn (Frozen) Offers sweetness; canned corn can also be used.
Seasoning
  • to taste Salt Enhances overall flavor; adjust to taste.
  • to taste Pepper Enhances overall flavor; adjust to taste.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Brown the sausage in a large Dutch oven over medium-high heat for about 5 minutes until nicely browned.
  2. Sauté the chopped onion, diced celery, and minced garlic for another 5 minutes until the onion is translucent.
  3. Drain excess fat if necessary to keep the soup balanced.
  4. Add the chicken broth and water along with the carrots, potatoes, bell pepper, and corn. Stir well.
  5. Bring the mixture to a vigorous boil, watching closely.
  6. Once boiling, reduce to low and let simmer for 15-20 minutes until vegetables are tender.
  7. Season with salt and pepper to taste before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 800mgPotassium: 850mgFiber: 5gSugar: 5gVitamin A: 3000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

This soup keeps well in the fridge for up to 5 days and can be frozen for up to 3 months. Add greens for extra nutrition if desired.

Tried this recipe?

Let us know how it was!