The Best Sausage and Veggie Soup for Cozy Nights

There’s nothing quite like a steaming bowl of homemade soup to warm you from the inside out, especially when it’s brimming with hearty sausage, colorful veggies, and a soul-soothing broth. This Sausage and Vegetable Soup is everything you crave in a comforting one-pot meal—flavorful, filling, and surprisingly easy to throw together. Whether you’re meal prepping for the week or just trying to get a quick dinner on the table, this cozy bowl will hit the spot.

It’s also incredibly versatile. You can customize it based on what’s in your fridge or pantry, making it the ultimate clean-out-the-veggie-drawer recipe. It’s loaded with protein, fiber, and feel-good nutrients, yet so rich and savory that everyone at the table will be asking for seconds. Plus, it’s naturally gluten-free if you skip the pasta—or use your favorite GF alternative!

Let’s dive into the heart of this delicious meal and see how it all comes together.

Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

This soup comes together with simple, wholesome ingredients:

• Italian sausage: Go for mild or spicy depending on your flavor preference. Spicy sausage brings extra depth and heat to the broth!
• Onion and garlic: These aromatics form the flavor base of the soup and make your kitchen smell amazing while it cooks.
• Carrots and celery: Classic soup veggies that add crunch and subtle sweetness.
• Zucchini and bell pepper: Fresh, vibrant, and quick to cook, they round out the veggie mix beautifully.
• Canned diced tomatoes: Bring acidity and richness to the broth.
• Low-sodium chicken or vegetable broth: Forms the savory base—choose your favorite, but make sure it’s good quality.
• Italian seasoning and thyme: Add that classic herbaceous flavor. Feel free to use fresh herbs if you have them!
• Green beans and spinach: These are added toward the end to retain their color and texture.
• Optional small pasta: Orzo, ditalini, or elbow pasta all work well if you want a heartier soup.
• Fresh parsley: A sprinkle at the end brings brightness and freshness.

How to Make Sausage and Vegetable Soup

You’ll love how easy this is! Just one big pot, no special equipment, and you’re done in under an hour.

Step 1: Brown the Sausage
Start by heating a tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. Add the sausage (casings removed) and cook until browned, breaking it up with a spoon. This takes about 5–7 minutes. Once it’s nice and golden, drain any excess fat if needed.

Step 2: Sauté the Aromatics
Add diced onion and minced garlic to the pot. Sauté for 2–3 minutes until the onion softens and everything smells delicious. This is the foundation of the flavor, so don’t rush it!

Step 3: Add the Hearty Veggies
Toss in the sliced carrots, celery, zucchini, and bell pepper. Stir everything together and let it cook for about 5 minutes to soften slightly and allow the flavors to meld.

Step 4: Build the Broth
Now it’s time to pour in the canned diced tomatoes with their juices, followed by the broth. Stir in the Italian seasoning, thyme, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 15–20 minutes.

Step 5: Finish with Tender Veggies and Pasta
Add green beans and your choice of small pasta, if using. Let them simmer for another 10 minutes, until the pasta is al dente and the green beans are crisp-tender.

Step 6: Add Greens and Garnish
Stir in the baby spinach and cook for just 1–2 minutes until it wilts. Give your soup a taste and adjust the salt and pepper to your liking. Ladle it into bowls, top with fresh parsley, and dig in!

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Tips and Tricks

• Want it spicier? Use hot Italian sausage and add a pinch of red pepper flakes during the sauté step.
• Make it creamy: Stir in ½ cup of heavy cream or a splash of coconut milk for a silky, rich finish.
• More veggies? This soup welcomes them all. Add chopped kale, mushrooms, corn, or even a diced sweet potato for extra heartiness.
• Thicker consistency: Blend 1–2 cups of the soup and stir it back in, or add a tablespoon of tomato paste when adding the broth.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavors deepen overnight!
• Freezer: This soup freezes beautifully. Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Gently reheat on the stovetop or in the microwave. Add a splash of broth or water if it’s too thick.

Serving Suggestions

This soup is satisfying on its own but even better with some tasty sides:

• A hunk of crusty sourdough or French bread for dipping
• Garlic bread or toasted baguette slices
• A crisp green salad with lemon vinaigrette
• A sprinkle of grated Parmesan or Romano cheese

Recipe Variations

• Chicken Sausage Soup: Use your favorite chicken or turkey sausage instead of pork-based.
• Keto-Friendly: Skip the pasta and load up on low-carb veggies like mushrooms, spinach, and cauliflower.
• Beans and Greens: Add a can of cannellini beans or chickpeas along with extra leafy greens like kale or Swiss chard.
• Slow Cooker Option: Brown the sausage first, then toss everything into the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

FAQs

Can I use pre-cooked sausage?
Yes! Just slice or crumble it and add it when you sauté the vegetables.

How can I make it vegetarian?
Replace the sausage with a plant-based version and use vegetable broth instead of chicken broth.

Can I add potatoes?
Absolutely. Dice and add them with the broth—they’ll cook along with the other veggies.

How do I avoid mushy pasta?
If you’re making a big batch for leftovers, cook the pasta separately and stir it into individual servings before reheating.

What if I don’t have spinach?
No worries—just skip it or sub in kale, arugula, or chopped cabbage.

Can I add rice instead of pasta?
Yes! Use about ½ cup of uncooked rice and add it when you pour in the broth.

Can I make it gluten-free?
Totally. Use gluten-free pasta or leave it out altogether. Just double-check your broth and sausage labels for hidden gluten.

Can I use fresh herbs?
Absolutely. Just remember fresh herbs are more delicate—add them near the end of cooking for the best flavor.

Conclusion

This Sausage and Vegetable Soup is the kind of recipe you’ll come back to again and again. It’s nourishing, flavorful, and endlessly adaptable to whatever you have on hand. Whether you’re curled up on a chilly night or looking for an easy meal-prep option, this soup has your back.

Make a big pot, enjoy the cozy vibes, and don’t forget the bread for dipping—it’s basically a hug in a bowl!