If you’re craving a warm, comforting meal that’s full of wholesome flavors, you’re going to adore this Sausage and Vegetable Soup Recipe. It’s a beautiful harmony of savory sausage and vibrant vegetables, simmered in a rich broth that’s just the right side of creamy. Whether you want a quick weekday dinner or a hearty dish to impress friends, this soup’s bursting with texture and flavor in every spoonful, making it one of those feel-good recipes you’ll want to keep handy. Let me take you through the simple yet essential ingredients and step-by-step magic behind this homestyle favorite.
Ingredients You’ll Need
This Sausage and Vegetable Soup Recipe comes together with straightforward ingredients that you probably already have in your kitchen. Each one plays a key role in creating the perfect balance of savory depth, fresh brightness, and satisfying heartiness you expect from an exceptional homemade soup.
- 1 pound sausage: The star protein adding rich, savory flavor and a satisfying meaty bite.
- 2 tablespoons olive oil: For sautéing vegetables and building that warm, aromatic base.
- 1 medium onion, chopped: Provides sweetness and depth as it softens during cooking.
- 3 cloves garlic, minced: Lends a fragrant sharpness that wakes up all the flavors.
- 3 medium carrots, diced: Adds natural sweetness and lovely color to the soup.
- 2 celery stalks, diced: Brings subtle crunch and an earthy undertone.
- 2 medium potatoes, diced: Gives the soup body and a comforting, creamy texture once cooked.
- 1 zucchini, diced: Adds freshness and keeps the soup light with a tender bite.
- 1 bell pepper, diced: Contributes sweetness and a pop of vibrant color.
- 4 cups chicken broth: The flavorful liquid base that ties all ingredients together.
- 1 can (14.5 ounces) diced tomatoes: Offers tangy brightness and a rich tomato essence.
- 1 teaspoon dried thyme: A fragrant herb that complements the sausage perfectly.
- 1 teaspoon dried oregano: Adds a savory, Mediterranean flair.
- 1/2 teaspoon salt: Enhances and balances all the flavors.
- 1/4 teaspoon black pepper: Gives a mild heat and complexity.
- 1 bay leaf: Imparts a subtle herbal note during simmering.
- 2 cups spinach, chopped: For a fresh, slightly earthy layer of green that wilts beautifully into the soup.
- 1/2 cup heavy cream: Adds luscious creaminess that rounds the dish out perfectly.
How to Make Sausage and Vegetable Soup Recipe
Step 1: Brown the Sausage
Start by heating a large pot or Dutch oven over medium heat. Add the sausage and break it apart with a spoon. Cook it until it’s thoroughly browned and cooked through, about 6 to 8 minutes. This browning step is crucial as it develops the rich, savory base flavor that will infuse the entire soup.
Step 2: Sauté Aromatics
Remove the cooked sausage from the pot and set it aside. In the same pot, add olive oil and toss in the chopped onion. Sauté for 2 to 3 minutes until the onion softens and becomes translucent, releasing its sweet aroma. Then add the minced garlic and cook for an extra minute while stirring often to prevent burning—this gives the soup a lovely fragrant backbone.
Step 3: Cook the Vegetables
Next, stir in the diced carrots and celery and cook for 3 to 4 minutes. This initial cooking softens these woodsy vegetables and lets their flavors meld. Then add the diced potatoes, zucchini, and bell pepper, stirring to combine. The mix of textures and colors at this stage creates a visually delightful and texturally satisfying soup.
Step 4: Build the Soup Base
Pour in the chicken broth along with the canned diced tomatoes, including their juices. Season with dried thyme, oregano, salt, black pepper, and toss in the bay leaf. Bring everything to a gentle simmer. These herbs and spices are what will harmonize the sausage’s richness with the fresh vegetables, making each spoonful taste balanced and full-bodied.
Step 5: Simmer Until Tender
Lower the heat and cover the pot, allowing the soup to cook for about 20 to 25 minutes. This slow simmer softens the potatoes and vegetables perfectly. The slow cooking also allows the flavors to develop a depth that is comforting and satisfying in every bite.
Step 6: Finish with Greens and Cream
Once the vegetables are tender, stir the sausage back into the pot followed by the chopped spinach. Let the spinach wilt gently into the warm broth for 2 to 3 minutes—this burst of green adds freshness and vibrant color. Finally, stir in the heavy cream to add a dreamy, silky texture that unites all elements into a luscious, hearty soup.
Step 7: Final Taste and Serve
Before serving, taste your soup and adjust seasoning if necessary, adding a pinch more salt or pepper according to your preference. Don’t forget to remove the bay leaf—it’s essential for flavor but not for eating. Your Sausage and Vegetable Soup Recipe is now ready to be enjoyed!
How to Serve Sausage and Vegetable Soup Recipe
Garnishes
A simple garnish of freshly chopped herbs, like parsley or basil, can add a burst of brightness and color. A sprinkle of grated Parmesan cheese is also fantastic for a rich, savory finish. These little touches elevate the presentation and bring fresh flavor contrasts to your bowl.
Side Dishes
This soup pairs wonderfully with crusty bread or warm garlic toast to soak up every flavorful drop. A crisp green salad or roasted vegetables can round out your meal with contrasting textures and freshness, making it perfect for any season.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out small bread bowls—this adds an interactive element and extra deliciousness as the bread soaks up the creamy broth. You can also top it with a dollop of sour cream or Greek yogurt for added creaminess and tang.
Make Ahead and Storage
Storing Leftovers
Allow the soup to cool to room temperature, then transfer it to an airtight container. It keeps well in the refrigerator for up to 3 days, making it an excellent option for lunch or dinner on busy days.
Freezing
This Sausage and Vegetable Soup Recipe freezes beautifully. Portion it into freezer-safe containers or bags, leaving room for expansion, and freeze for up to 3 months. Note that cream may separate slightly after freezing; stir well upon reheating.
Reheating
Reheat leftovers gently over medium-low heat on the stove, stirring often until hot throughout. If the soup has thickened too much after refrigeration or freezing, add a splash of broth or water to loosen it. Avoid boiling to keep the cream smooth and delicious.
FAQs
Can I use turkey or chicken sausage instead of pork sausage?
Absolutely! Turkey or chicken sausage will give you a leaner option without sacrificing flavor. Just make sure to cook it thoroughly and adjust seasoning as some sausages are milder than others.
Can I make this soup vegetarian?
You can swap the sausage for plant-based alternatives or hearty beans like cannellini or chickpeas to maintain protein and texture while keeping it meat-free. Just skip the sausage browning step and start with olive oil and the veggies.
Is it okay to use fresh herbs instead of dried?
Yes! If you have fresh thyme and oregano, use about three times the amount of dried, added during the simmering stage for the best flavor infusion.
What can I substitute for heavy cream?
If you want to cut down on richness, coconut milk or a splash of whole milk works well, though it will change the flavor profile slightly. For a dairy-free twist, try canned coconut milk for creaminess and a subtle sweetness.
How thick is this soup? Can I make it thicker?
This soup has a medium thickness with creamy broth that isn’t too heavy. To thicken it, you can puree a portion of the soup and stir it back in, or add a small amount of cornstarch slurry during the last few minutes of cooking.
Final Thoughts
This Sausage and Vegetable Soup Recipe is one of those splendid recipes that feels both comforting and nourishing, perfect anytime you want to cozy up with a bowl of something homemade and full of goodness. Give it a try—once you taste the blend of savory sausage, tender vegetables, and creamy broth, I promise it’ll become your go-to soup for colder evenings or whenever your soul needs a warm hug.
Print
Sausage and Vegetable Soup Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 45m
- Total Time: 1h 5m
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting sausage and vegetable soup featuring a medley of fresh vegetables simmered to perfection with flavorful sausage and finished with a creamy touch of heavy cream. Perfect for a cozy meal any day of the week.
Ingredients
Sausage and Proteins
- 1 pound sausage
Vegetables
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 2 medium potatoes, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 2 cups spinach, chopped
Liquids and Seasonings
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1/2 cup heavy cream
Instructions
- Heat Pot: Heat a large pot or Dutch oven over medium heat to prepare for cooking the sausage.
- Cook Sausage: Add the sausage to the pot, breaking it apart with a spoon. Cook until browned and fully cooked through, about 6-8 minutes.
- Set Sausage Aside: Remove the cooked sausage from the pot and set it aside to add back later.
- Sauté Onions: In the same pot, add olive oil and then the chopped onion. Sauté for 2-3 minutes until softened.
- Add Garlic: Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
- Cook Carrots and Celery: Add diced carrots and celery to the pot and stir. Cook for 3-4 minutes so the vegetables soften slightly.
- Add Remaining Vegetables: Add diced potatoes, zucchini, and bell pepper to the pot, mixing everything together evenly.
- Combine Liquids and Seasonings: Pour in chicken broth and canned diced tomatoes with juices. Stir in dried thyme, dried oregano, salt, black pepper, and the bay leaf.
- Simmer Soup: Bring the soup to a simmer. Reduce heat to low, cover the pot, and cook for 20-25 minutes until potatoes and vegetables are tender.
- Reintroduce Sausage: Add the cooked sausage back into the soup once vegetables are tender.
- Add Spinach: Stir in chopped spinach and allow it to wilt into the soup for about 2-3 minutes.
- Add Cream: Pour in the heavy cream and stir until the soup becomes creamy and well combined.
- Adjust Seasoning: Taste the soup and adjust the salt and pepper as needed for desired flavor.
- Finish Soup: Remove and discard the bay leaf.
- Serve: Serve the soup hot, optionally garnished with fresh herbs of your choice.
Notes
- You can substitute turkey sausage or chicken sausage for a leaner option.
- For a dairy-free version, omit the heavy cream or use coconut milk instead.
- Feel free to add other vegetables like green beans or corn based on preference.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Adjust salt carefully depending on the sodium content of your chicken broth.
