Sausage And Vegetable Soup Recipe

There’s something so comforting about a hearty bowl of soup when the weather cools down. This sausage and vegetable soup is one of those go-to meals that’s filling, easy to make, and packed with flavor. Plus, it’s versatile enough to welcome any veggies you have on hand. With tender potatoes, sweet carrots, and a kick from beef sausage, it’s a true crowd-pleaser that doesn’t take much effort to bring together.

I remember the first time I made this on a cold autumn day; the smell filled the house, and even the most skeptical family members found themselves going back for seconds. It’s the kind of soup that warms you from the inside out and makes you grateful for simple, homemade meals.

Let’s dive into what makes this soup so special and how you can make it your own!

this RECIPE

The story behind this savory soup

Sausage and vegetable soup is a classic comfort dish with roots in rustic home cooking, where people would make the most of seasonal vegetables and hearty meats. Traditional versions of this soup often varied by region, depending on local ingredients. Beef sausage brings a rich, robust flavor that makes the broth deeply satisfying, while the vegetables add sweetness and texture. This recipe is a simple, modern take on a timeless classic, with ingredients you can easily find in any grocery store.

Whether you’re new to making soups or just looking for a weeknight staple, this sausage and vegetable soup is bound to become a favorite.

Let’s talk ingredients: Flavor, nutrition, and flexibility

Each ingredient in this soup plays a role in creating a balanced, flavorful dish. Here’s a closer look at the key players:

• Beef sausage: The crumbled sausage adds a hearty, savory taste that’s the backbone of this soup. You can also use turkey sausage if you’re looking for a leaner option. For vegetarians, a plant-based sausage works surprisingly well too!
• Onion, celery, and garlic: adding depth and aroma. If you’re out of celery, a pinch of celery salt can do in a pinch.
• Carrots and potatoes: These root veggies make the soup filling and satisfying. Russet potatoes are great for their creamy texture, but if you prefer waxy potatoes, like Yukon Gold, they’ll hold their shape a bit better.
• Red bell pepper: Adds a hint of sweetness and a pop of color. Green or yellow peppers work too, though the flavor will be a bit different.
• Corn: For a touch of sweetness and a hint of crunch, frozen corn is convenient and works beautifully here. If fresh corn is in season, feel free to substitute with fresh kernels.
• Chicken broth: This forms the base of the soup, adding flavor and body. If you’re using low-sodium broth, just taste and adjust the salt at the end.

Each ingredient is a building block in this comforting soup, creating a bowl full of warmth and heartiness.

Essential kitchen tools for this recipe

You don’t need fancy equipment to make this soup, which is one of the reasons I love it. Here’s what you’ll need:

• Dutch oven or large soup pot: A Dutch oven is ideal for this recipe because it retains heat well and allows for even cooking. If you don’t have one, any large, heavy-bottomed pot will do the trick.
• Wooden spoon or spatula: For breaking up the sausage as it cooks and stirring the veggies.
• Sharp knife and cutting board: With all the chopping involved, a good sharp knife makes things easier and safer.
• Ladle: This isn’t strictly necessary, but it’s helpful for serving the soup into bowls without making a mess.

Step-by-step: My foolproof method for delicious soup

Let’s get cooking! Here’s how to make this sausage and vegetable soup, step by step.

1. Cook the sausage
   Heat your Dutch oven or soup pot over medium-high heat. Add the crumbled beef sausage and cook it for about 5 minutes, breaking it up with a spoon as it browns. If there’s a lot of fat pooling in the pot, you can spoon some out, but leave a bit for flavor.
2. Add the aromatics
   Toss in the chopped onion, celery, and garlic. Cook for another 5 minutes until the veggies are softened and fragrant. Stir occasionally so nothing sticks to the bottom.
3. Add the broth, water, and veggies
   Pour in the chicken broth and water, then add the carrots, potatoes, red bell pepper, and corn. Give everything a good stir to combine. Increase the heat to high and bring the soup to a boil.
4. Simmer until tender
   Once the soup reaches a boil, reduce the heat to a simmer. Let it cook for 15-20 minutes, or until the potatoes and carrots are fork-tender. Stir occasionally to make sure nothing is sticking, and adjust the heat as needed.
5. Season to taste
   Once the vegetables are tender, taste your soup and add salt and pepper as needed. Remember, if your broth was salted, you might not need much additional salt.

And that’s it! Ladle the soup into bowls, garnish if you like, and serve hot.

Variations to make this soup your own

This sausage and vegetable soup is super flexible. Here are some ways to adapt it based on what you have on hand or dietary needs:

• Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce if you like a bit of heat. You can also use a spicy beef sausage for an extra kick.
• Vegetarian version: Swap out the beef sausage for a plant-based sausage, and use vegetable broth instead of chicken broth. It’s just as hearty and satisfying!
• Add leafy greens: A handful of spinach or kale stirred in at the end adds color and extra nutrients. Just add it a few minutes before serving so it wilts nicely.
• Try different root vegetables: Swap the potatoes for sweet potatoes, or add parsnips for an earthy flavor. These variations give the soup a whole new character.
• Use seasonal veggies: In the summer, zucchini or green beans can be lovely additions. In winter, turnips or rutabagas add a cozy, hearty vibe.

Experimenting with variations is half the fun of cooking! Don’t be afraid to mix it up based on your tastes and what you have available.

Serving and presentation ideas

Serve this soup in deep bowls with a sprinkle of fresh herbs on top—parsley or chives add a nice pop of green. A dollop of sour cream or a sprinkle of grated cheese can also add a creamy touch.

For a hearty meal, serve it with crusty bread on the side. A slice of garlic bread or a warm, buttery roll is perfect for dipping. This soup also pairs well with a light side salad for a complete, balanced meal.

Drink pairings

Since this soup is rich and savory, it pairs nicely with refreshing, light beverages. Here are a few options that work well:

• Sparkling water with a splash of lemon: The light citrus flavor helps cut through the richness of the sausage.
• Iced tea: A simple black or green iced tea adds a refreshing contrast, especially if you add a little lemon.
• Apple cider: For a fall twist, a glass of cold or warm apple cider brings out the earthy flavors of the soup.
• Ginger ale: The slight sweetness and spice of ginger ale pairs surprisingly well with the savory soup.

Storing and reheating tips

This soup keeps well, so it’s perfect for meal prep or leftovers. Here’s how to store it:

• In the fridge: Store any leftover soup in an airtight container in the fridge for up to 4 days.
• In the freezer: You can freeze this soup for up to 3 months. Just let it cool completely, then transfer it to freezer-safe containers, leaving a little room at the top for expansion.

When reheating, do so gently on the stovetop over medium heat, stirring occasionally, until it’s warmed through. If it’s a bit thick after freezing, just add a splash of water or broth to bring it back to your desired consistency.

Adjusting the recipe for different serving sizes

This recipe makes about 4-6 servings, but you can easily double it if you’re feeding a crowd or want extra for leftovers. If you’re scaling down, just halve each ingredient—but keep an eye on the cooking time, as it may reduce slightly with a smaller volume.

Troubleshooting common issues

• Soup too thick? Add a bit more broth or water until it reaches your desired consistency.
• Veggies not tender? If the potatoes or carrots aren’t softening, just let it simmer for a bit longer. Smaller pieces also cook faster.
• Too salty? If you’ve accidentally added too much salt, a squeeze of lemon or a bit more water can help balance things out.

Ready to try this cozy soup?

This sausage and vegetable soup is one of those recipes that’s easy to love and even easier to make your own. It’s a cozy, comforting bowl of goodness that’s perfect for family dinners or meal-prepping for the week. Give it a try, and don’t be afraid to experiment with your favorite vegetables and seasonings. Happy cooking!

Frequently asked questions

1. Can I use a different type of sausage?
Yes! Turkey sausage, chicken sausage, or even plant-based sausage all work well. Just keep in mind that different sausages may change the flavor slightly.

2. What if I don’t have chicken broth?
You can use vegetable broth or even beef broth for a deeper flavor. Just adjust the seasoning as needed.

3. How can I make this soup less thick?
Simply add a bit more water or broth until you reach the desired consistency.

4. Can I make this soup in a slow cooker?
Absolutely! Brown the sausage and sauté the veggies first, then add everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

5. What other herbs and spices can I add?
Thyme, rosemary, or a bay leaf would add a nice depth of flavor. Just remember to remove the bay leaf before serving!

Print