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
Scale
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.
