Sausage And Vegetable Soup Recipe

There’s something so comforting about a big, hearty bowl of sausage and vegetable soup. It’s the kind of meal that warms you up from the inside out, ideal for those chilly evenings when all you want is something filling and flavorful. This soup combines the richness of crumbled beef sausage with fresh veggies and a savory broth, creating a meal that’s as satisfying as it is nutritious. Plus, it’s easy to make with simple ingredients you likely already have in your kitchen. Whether you’re making it for a weeknight dinner or prepping it for lunches throughout the week, this soup will quickly become a family favorite.

this RECIPE

A memory of home cooking and warm kitchens

One of my earliest memories of soups like this is from my grandmother’s kitchen. She’d make big pots of soup on Sunday afternoons, filling the house with the rich aroma of cooking vegetables, garlic, and sausage. I remember peeking over the countertop, watching her chop carrots and stir the pot with the kind of care that only comes with years of practice. She’d always add a little extra pepper to “keep us on our toes,” as she’d say with a wink. To this day, every time I make a sausage and vegetable soup, it brings me back to those moments. There’s something magical about a dish that can do that—instantly transport you to a place of warmth and love.

Where did sausage and vegetable soup come from?

Sausage and vegetable soup has roots in traditional European cuisine, where people have long combined cured or cooked meats with fresh produce to create hearty, flavorful soups. Over time, this kind of recipe evolved in different regions to include whatever vegetables and proteins were locally available. The beauty of this soup is its versatility; you can use whatever vegetables are in season and whichever type of sausage you prefer. It’s no wonder versions of sausage and vegetable soup exist across so many cultures—it’s the perfect “everything in the pot” meal that’s both frugal and flavorful.

Let’s talk ingredients: the essentials for flavor and texture

• Crumbled beef sausage: This is the backbone of the soup, providing rich, savory flavor. If you don’t have beef sausage on hand, you can substitute with ground beef, turkey sausage, or even a plant-based sausage for a vegetarian version.
• Onion, celery, and garlic: These three are a classic base for soups and stews, adding depth and aroma. Be sure to chop the onion and celery finely to help them blend well into the soup.
• Carrots and potatoes: These hearty veggies add bulk and sweetness. The potatoes make the soup creamy as they cook down, while the carrots add a natural sweetness that balances the savory sausage.
• Red bell pepper: This brightens up the soup, adding a touch of sweetness and a pop of color. You could also use a yellow or orange bell pepper if that’s what you have on hand.
• Corn: Adding corn gives a slightly sweet, juicy bite that works well with the other vegetables. Frozen corn works perfectly here, but you can use fresh if it’s in season.
• Chicken broth and water: The chicken broth adds a savory base to the soup, while the water helps to mellow it out so the sausage and vegetable flavors can shine.

Kitchen gear: what you need (and what you can skip)

For this recipe, you’ll need a good, heavy-bottomed pot, like a Dutch oven or a sturdy soup pot. This helps distribute heat evenly and prevents anything from sticking as the soup simmers. If you don’t have a Dutch oven, a large stockpot will do the trick. A sharp knife and a cutting board are essential for chopping all those vegetables—trust me, a dull knife will just make the process frustrating. And don’t forget a ladle for serving; it’s so much easier to scoop up the soup (especially when it’s packed with chunky veggies and sausage) than with a regular spoon.

Step-by-step: my foolproof method for sausage and vegetable soup

1. Brown the sausage
   Start by adding your crumbled beef sausage to a large pot over medium-high heat. Let it cook for about 5 minutes, breaking it up with a spoon as you go. You want it to start browning nicely, which will give it a lot of flavor. If you find there’s too much fat in the pot, just spoon some of it out—leaving a little bit behind will help flavor the vegetables in the next step.
2. Add the aromatics
   Now, toss in the chopped onion, celery, and minced garlic. Cook everything together for another 5 minutes, stirring occasionally. The vegetables should soften and become fragrant, creating a delicious base for the soup.
3. Add the broth, water, and vegetables
   Pour in the chicken broth and water, then add the sliced carrots, diced potatoes, chopped bell pepper, and corn. Give everything a good stir and increase the heat to high to bring the soup to a boil.
4. Simmer and season
   Once the soup reaches a boil, reduce the heat to a gentle simmer. Let it cook for about 15-20 minutes, or until the potatoes and carrots are tender. Test a piece of carrot or potato with a fork to make sure they’re done. At this stage, taste the soup and add salt and pepper as needed. Remember, the sausage will add some saltiness, so you may not need much.
5. Serve and enjoy
   Ladle the soup into bowls and serve it hot. This soup is fantastic on its own, but you can add a sprinkle of fresh herbs, like parsley or chives, for a pop of color and freshness.

Fun variations and adaptations to try

• Make it vegetarian: Swap the beef sausage for a plant-based sausage or crumbled tofu. Use vegetable broth instead of chicken broth.
• Add more greens: Stir in a handful of spinach, kale, or Swiss chard during the last few minutes of cooking. The greens add extra nutrients and a vibrant color.
• Try different root vegetables: You could swap the potatoes for sweet potatoes or parsnips if you’re looking to change up the flavors.
• Make it spicy: If you like a little heat, add a pinch of red pepper flakes or diced jalapeños along with the onion and celery.
• Switch up the sausage: If you prefer turkey or chicken sausage, feel free to use that instead. They both bring a different flavor but work beautifully in this soup.

How to serve your sausage and vegetable soup

For a rustic look, serve this soup in big, wide bowls with some crusty bread on the side for dipping. You can garnish each bowl with a sprinkle of fresh parsley or chopped green onions for a bit of color. A dollop of sour cream or a sprinkle of grated Parmesan cheese can add a creamy touch, too. This soup is hearty enough to stand on its own, but a side salad with a tangy vinaigrette would complement it well.

beverage pairings

When it comes to beverages, I like to keep it simple and refreshing. A sparkling water with a twist of lemon or lime adds a nice, clean contrast to the rich, hearty flavors of the soup. If you’re in the mood for something warm, a cup of herbal tea—like peppermint or chamomile—makes a cozy pairing. For a slightly more indulgent option, try serving the soup with a glass of cold apple cider; the natural sweetness pairs well with the savory sausage and veggies.

Storing and reheating leftovers

Got leftovers? Lucky you! This sausage and vegetable soup stores well in the fridge for up to 4 days. Just let it cool completely before transferring it to an airtight container. When you’re ready to reheat, simply warm it up on the stove over medium heat until hot, stirring occasionally. If you notice that the soup has thickened a bit (potatoes tend to do that), just add a splash of water or broth to loosen it up. This soup also freezes well; just store it in freezer-safe containers for up to 3 months. To reheat, thaw in the fridge overnight and then warm on the stovetop.

Scaling the recipe for a crowd (or just yourself!)

If you’re cooking for a larger group, you can easily double this recipe. Just be sure to use a larger pot, and keep in mind that it might take a bit longer to come to a boil with the extra volume. On the flip side, if you’re making this just for yourself or a smaller group, you can halve the recipe without any issues. Just adjust the seasoning to taste at the end.

FAQs

1. Can I use a different type of sausage?
   Absolutely! Turkey or chicken sausage works well, or you could try a vegetarian sausage for a meat-free version.
2. Do I have to peel the potatoes?
   Not necessarily. If you like a bit of texture, you can leave the skin on—just be sure to scrub the potatoes well.
3. Can I make this soup in a slow cooker?
   Yes! Brown the sausage and sauté the veggies in a skillet first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
4. What if my soup is too salty?
   Add a few extra cups of water or unsalted broth to dilute the saltiness, then adjust the seasoning.
5. Can I add pasta or rice to this soup?
   Definitely! Just add a half cup of pasta or rice during the last 10-15 minutes of cooking, and it will cook directly in the soup.

Enjoy experimenting with this sausage and vegetable soup recipe—it’s one you can make your own! With each bowl, I hope you feel as cozy as I do every time I make it.

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