If you’re looking for a hearty, comforting dish that fills your kitchen with irresistible aromas and brings everyone to the table with smiles, this Sausage and Vegetable Soup Recipe is an absolute winner. Loaded with tender sausage, vibrant veggies, and a rich, savory broth, it’s one of those go-to meals that feels both wholesome and satisfying. Whether you’re fighting off a chill or just craving something warm and nourishing, this soup covers all the bases with ease and flavor.
Ingredients You’ll Need
Gathering simple yet essential ingredients is key to making this soup shine. Each component contributes something special, from the savory depth of sausage to the fresh crunch of vegetables, creating a perfect balance of texture and flavor.
- 16 ounces Italian sausage (crumbled): The star protein that brings bold, juicy richness to the soup.
- 1/2 medium onion (chopped): Adds natural sweetness and a subtle sharpness that enhances the broth.
- 3 sticks celery (chopped): Brings a fresh, fragrant crunch and balances the richness.
- 2 cloves garlic (minced): Infuses the soup with warm, aromatic depth.
- 4 cups chicken broth: The flavorful liquid base that carries all the ingredients harmoniously.
- 1 cup water: Helps achieve the right soup consistency without diluting taste.
- 2 medium carrots (peeled & sliced fairly thin or chopped): Adds a pleasant sweetness and bright color.
- 2 large Russet potatoes (peeled & diced): Provide heartiness and a creamy texture when cooked tender.
- 1 red bell pepper (chopped): Contributes a mild sweetness and vibrant hue.
- 1 cup corn (frozen is perfect): Offers pops of sweet juiciness that contrast beautifully with the savory broth.
- Salt & pepper (to taste): Essential for balancing and bringing out every flavor.
How to Make Sausage and Vegetable Soup Recipe
Step 1: Brown the Sausage
Start by heating your Dutch oven or soup pot over medium-high heat and adding the crumbled Italian sausage. Let it cook for about 5 minutes, breaking it up with your spoon as it browns. This step is crucial because it renders the sausage fat, which lays down the base of flavor for your soup.
Step 2: Sauté the Aromatics
Next, toss in the chopped onion, celery, and minced garlic right into the pot with the sausage. Cook everything together for another 5 minutes until the onions become translucent and the veggies soften slightly. If you notice a lot of excess fat, spoon some out here for a cleaner finish without losing flavor.
Step 3: Add Broth and Vegetables
Pour in the chicken broth and water, then stir in your carrots, diced potatoes, chopped red bell pepper, and corn. Crank the heat up to high and bring the whole pot to a lively boil. Once boiling, reduce the heat and let it simmer gently for 15 to 20 minutes, or until the potatoes and carrots are tender to the fork.
Step 4: Season and Finish
Finally, season the soup with salt and pepper to your liking. Taste as you go – the sausage and broth provide a lot of savory punch, so just a little extra seasoning might be all you need to perfect it.
How to Serve Sausage and Vegetable Soup Recipe
Garnishes
Sprinkle freshly chopped parsley or a handful of grated Parmesan cheese on top right before serving to add a fresh, flavorful finish. A drizzle of good olive oil or a few chili flakes can also give a lovely kick and richness.
Side Dishes
This soup pairs wonderfully with crusty bread or warm dinner rolls, perfect for soaking up the delicious broth. A simple green salad with a light vinaigrette balances the heartiness of the soup beautifully if you want to add a fresh side dish.
Creative Ways to Present
Serve the Sausage and Vegetable Soup Recipe in rustic bowls to highlight the comforting, home-cooked vibe. You can also ladle it into hollowed-out bread bowls for a fun and edible presentation that makes the meal feel extra special.
Make Ahead and Storage
Storing Leftovers
After your meal, allow the soup to cool completely before transferring it to airtight containers. Stored in the refrigerator, it will stay fresh for up to 3 days, making it an easy choice for quick lunches or dinners later in the week.
Freezing
This soup freezes beautifully! Just portion it into freezer-safe containers or bags, leaving a little space at the top for expansion. You can keep it frozen for up to 3 months, ready to thaw and enjoy whenever you need a warm, satisfying meal.
Reheating
When reheating, warm the soup gently on the stovetop over low to medium heat, stirring occasionally until heated through. If it thickens too much, just add a splash of broth or water to bring it back to your desired consistency.
FAQs
Can I use spicy sausage instead of Italian sausage?
Absolutely! Using spicy sausage will add an extra layer of heat and flavor, giving the soup a lively kick. Just adjust the seasoning and any additional spices accordingly to balance the spiciness.
Is it okay to substitute vegetables in this recipe?
Yes, feel free to swap in your favorite veggies or whatever you have on hand. Zucchini, green beans, or peas could be great alternatives. Just keep an eye on cooking times to ensure everything cooks evenly.
Can I make this soup vegetarian?
You can! Skip the sausage and use vegetable broth instead of chicken broth. Adding extra beans or lentils can help maintain the protein content and make it just as hearty.
What type of potatoes work best?
Russet potatoes are ideal because they break down slightly, thickening the soup and adding creaminess. However, Yukon Gold or red potatoes also work well if you prefer a firmer texture.
How can I make the soup thicker?
If you want a thicker soup, you can mash a few of the cooked potatoes right in the pot or add a small slurry of cornstarch and water during the last few minutes of cooking.
Final Thoughts
There’s nothing quite like a bowl of this hearty Sausage and Vegetable Soup Recipe to warm your soul and brighten your day. It’s straightforward to make, endlessly adaptable, and always feels like a comforting hug in a bowl. I can’t wait for you to try it and make it your own — I promise it’ll become a treasured recipe in your kitchen just like it is in mine!
Print
Sausage and Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting Sausage and Vegetable Soup featuring crumbled Italian sausage, fresh vegetables, and a flavorful broth. Perfect for a warming meal, this soup combines the savory taste of sausage with nutritious potatoes, carrots, celery, and bell peppers simmered to perfection.
Ingredients
Sausage and Meat
- 16 ounces Italian sausage (crumbled)
Vegetables
- 1/2 medium onion (chopped)
- 3 sticks celery (chopped)
- 2 cloves garlic (minced)
- 2 medium carrots (peeled & sliced or chopped)
- 2 large Russet potatoes (peeled & diced)
- 1 red bell pepper (chopped)
- 1 cup corn (frozen is fine)
Liquids and Seasoning
- 4 cups chicken broth
- 1 cup water
- Salt & pepper (to taste)
Instructions
- Cook the sausage: Add the crumbled Italian sausage to a Dutch oven or soup pot over medium-high heat. Cook for about 5 minutes while breaking it up with a spoon to ensure even browning.
- Sauté the aromatics: Add the chopped onion, celery, and minced garlic to the pot with the sausage. Continue cooking for another 5 minutes until the vegetables soften. If excess fat accumulates in the pot, remove most of it with a spoon.
- Add broth and vegetables: Pour in the chicken broth and water. Add the carrots, diced potatoes, chopped red bell pepper, and corn. Raise the heat to high and bring the soup to a boil.
- Simmer the soup: Once boiling, reduce the heat to low and simmer gently for 15-20 minutes or until the potatoes and carrots are tender.
- Season and serve: Taste the soup and adjust seasoning with salt and pepper as desired. Serve hot for a comforting meal.
Notes
- Use frozen corn if fresh is not available; no need to thaw before adding.
- Removing excess sausage fat makes the soup less greasy and lighter.
- Feel free to substitute chicken broth with vegetable broth for a different flavor.
- This soup stores well and tastes great the next day once flavors meld.
- Add a handful of fresh herbs like parsley or thyme for extra freshness before serving.
