The Ultimate Hearty Sausage and Vegetable Soup

There’s nothing quite like a warm, comforting bowl of soup after a long day, especially when it’s packed with fresh vegetables and flavorful sausage. This sausage and vegetable soup is one of those dishes that just hits the spot every time — hearty, wholesome, and ridiculously easy to throw together in one pot. Whether you’re a seasoned home cook or just starting out, you’ll love how simple this recipe is and how quickly it comes together. Plus, it’s super flexible, so you can tweak it to your taste or use whatever veggies you have on hand. Let’s dive in!

Why You’ll Love This Sausage and Vegetable Soup

This soup is a fantastic balance of protein and fresh veggies, making it both filling and nutritious. It’s perfect for those cozy evenings when you want something warm but don’t want to fuss over a complicated meal. Made in just one pot, cleanup is a breeze, and it’s excellent for meal prep — it tastes even better the next day and freezes beautifully. You can easily customize it with your favorite sausage or veggies, so it never gets boring.

Ingredients

Save

Gathering the right ingredients is the first step to making this soup shine. Freshness really counts here, so try to use crisp vegetables and good-quality sausage. If you’re aiming for a lighter version, you can swap regular sausage with chicken or turkey sausage, or even a plant-based option.

• 1 pound Italian sausage (choose mild or spicy based on your preference), casing removed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced (fresh garlic is best for that bold flavor)
• 2 medium carrots, sliced into thin rounds
• 2 celery stalks, sliced
• 1 medium zucchini, diced
• 1 medium bell pepper, diced (any color works beautifully)
• 1 (14.5-ounce) can diced tomatoes with juices
• 4 cups low-sodium chicken or vegetable broth (homemade broth makes it extra tasty)
• 1 cup green beans, trimmed and cut into bite-sized pieces
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon smoked paprika (optional, but adds a lovely depth)
• 1/2 teaspoon salt, adjust to taste
• 1/4 teaspoon freshly ground black pepper
• 1 cup baby spinach (optional, but adds a pop of color and nutrients)
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Browning the Sausage
Start by heating your olive oil in a large pot or Dutch oven over medium heat. Add the sausage, breaking it up with a spoon, and cook until it’s nicely browned — about 5 to 7 minutes. Browning the sausage develops deep flavors that form the base of this soup. If there’s excess grease, drain some off to keep the soup from getting too oily.

Sauté the Aromatics and Veggies
Add diced onion, minced garlic, carrots, and celery to the pot. Cook them for about 3 to 4 minutes, stirring occasionally until the onions turn translucent and everything smells heavenly. This step brings out the natural sweetness of the vegetables and makes the broth more flavorful.

Add the Rest of the Vegetables and Broth
Now stir in zucchini, bell pepper, green beans, diced tomatoes (including the juice), and broth. Sprinkle in the Italian seasoning, smoked paprika, salt, and pepper. Give everything a good stir, then bring the soup to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 20 minutes. This allows the vegetables to become tender and the flavors to marry beautifully.

Finishing Touches
Just before serving, toss in the baby spinach and cook for another 2 to 3 minutes until wilted. Give the soup a taste and adjust seasoning if needed — sometimes a little extra salt or pepper really makes it sing.

Serving Suggestions

Save

This sausage and vegetable soup is incredibly versatile when it comes to serving. A warm bowl topped with freshly chopped parsley is delicious on its own, but here are some ideas to elevate your meal:

• Serve with crusty artisan bread or garlic bread for dipping into that rich broth.
• Add a sprinkle of grated Parmesan or a few dollops of sour cream for extra indulgence.
• Pair with a simple green salad tossed in a light vinaigrette to add a refreshing crunch.
• For a heartier meal, serve alongside roasted potatoes or a cheese quesadilla.

You’ll find this soup makes a wonderful dinner and also packs well for lunch the next day!

Tips and Tricks for the Best Soup

• Use fresh herbs if you can! Fresh parsley and thyme added at the end bring brightness and freshness that dried herbs can’t quite match.
• Don’t skip the browning step. That deep, caramelized flavor from browning the sausage is what makes this soup stand out.
• Vegetable swaps? Feel free to toss in mushrooms, kale, or even corn. This soup is very forgiving and loves additions.
• Pasta lovers: If you want pasta in your soup, cook it separately and add just before serving. This prevents mushy noodles if you plan leftovers.
• Want it creamier? Stir in ½ cup of heavy cream or coconut milk right at the end for a luscious texture.

Storage and Reheating

Leftovers are where this soup really shines — it tastes even better after the flavors have melded overnight. Store it in an airtight container in the fridge for up to 4 days.

If you want to keep it longer, freeze the soup in freezer-safe containers for up to 3 months. Make sure it’s fully cooled before freezing to preserve flavor and texture. When you’re ready to eat, thaw overnight in the fridge and reheat gently on the stovetop or in the microwave. If the soup has thickened up, add a splash of broth or water to loosen it back up.

Variations to Try

• Lighter Version: Use chicken or turkey sausage and vegetable broth for a lighter but equally delicious version.
• Spicy Kick: Use hot Italian sausage and add a pinch of red pepper flakes.
• Beans and Greens: Stir in a can of white beans and add extra leafy greens like kale or Swiss chard.
• Slow Cooker: Brown the sausage first, then add everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours for a no-fuss meal.

Frequently Asked Questions

Can I use pre-cooked sausage?
Yes! Simply slice or crumble pre-cooked sausage and add it when sautéing the veggies.

Is this soup gluten-free?
Absolutely, just skip the pasta or use gluten-free pasta. Check your sausage and broth labels to ensure they’re gluten-free.

Can I add potatoes?
Definitely! Diced potatoes are a fantastic addition. Add them with the broth and cook until tender.

How do I prevent mushy pasta in leftovers?
Cook pasta separately and add to individual servings to keep it perfectly al dente.

Can I make this vegetarian?
Yes, swap sausage for a plant-based alternative and use vegetable broth.

This sausage and vegetable soup is the kind of recipe that warms the soul and fills the belly. It’s easy enough for a weeknight dinner but special enough to impress guests. With fresh veggies, bold flavors, and endless options to customize, it’ll quickly become a beloved staple in your kitchen. So grab your pot, and get ready for some serious cozy comfort food — you won’t regret it!