This sausage and vegetable soup recipe is hearty and delicious. Italian sausage, potatoes, and a flavorful broth make a tasty and filling meal.
I’ve made this soup twice so far, and it makes excellent leftovers. It’s one of those soups that tastes even better a day or two later. It’s one of my favorite lunches to take to work these days.
This Italian sausage and vegetable soup is very easy to make and actually fairly healthy due to all the veggies. The hardest part is chopping everything up, but I like to chop as I go along to save some time.
Can I substitute Italian sausage for another kind?
Absolutely! You could even use chicken sausage. I used a 5-pack of Johnsonville’s mild Italian sausages. Feel free to use hot or whatever kind you like best.
Pro tip: I spoon out some of the fat (about half) after I cook the sausage meat, but I do like to leave some in – it helps cooks the onions and celery and also adds more flavor to the soup. If your sausage isn’t very fatty, don’t bother draining it at all.
Like this recipe? You may also like my Crockpot Italian sausage soup, this sausage and sweet potato soup, kielbasa soup, or my Italian sausage tortellini soup.
Can I add other vegetables to this soup?
Yes! This is one of those soups where you could definitely clean out the fridge. Feel free to substitute any veggies you don’t like in this soup. I loved adding the red peppers because sausage and peppers go so well together!
Will you give this sausage and vegetable soup a try?
Questions? Let me know in the comments!
Sausage and Vegetable Soup
This sausage and vegetable soup recipe is hearty and delicious. Italian sausage, potatoes, and a flavorful broth make a tasty and filling meal.
Ingredients
- 17.6 ounces Italian sausages cut up/crumbled
- 1/2 medium onion chopped
- 3 sticks celery chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup water
- 2 medium carrots sliced/chopped
- 2 large Russet potatoes peeled & diced
- 1 red pepper chopped
- 1 cup corn (I used frozen)
- Salt & pepper to taste
Instructions
Take the sausage meat out of the casings and crumble it into a large soup pot over medium-high heat. Cook for 5 minutes, stirring occasionally. Drain a bit of the fat, leaving some in for flavor. I prep as I go along, so I chop the onion and get the other ingredients started as the sausage cooks.
Add the onion, celery, and garlic to the pot. Continue cooking it for another 5 minutes. Meanwhile, chop any remaining ingredients.
Add in the chicken broth, water, carrots, potatoes, red pepper, and corn. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat and let it simmer for 15-20 minutes or until the potatoes and carrots are tender.
Season with salt & pepper as needed.
Recipe Notes
- I prep as I go along, so if you don't do that, prep time will take a bit longer.
- I used a 5-pack of Johnsonville mild Italian sausages. You can use ground sausage meat if you prefer.
Jenn says
Used this as a baseline but subbed in what I had in the fridge. ….turkey sausage, peas, zucchini, yellow squash, lentils. Super hardy and will be better in few days.
Natasha says
Awesome!! That’s great.
Gwen A says
I made this soup but thinking I added too much red pepper (for others, but not me) and I added spinach. It a very delicious soup. Thank you for sharing!
Natasha says
So glad you liked it, Gwen!
Justine says
This recipe was so easy or make and super delicious! I substituted the red pepper and corn with kale instead. So delicious! I will def be making this again!
Natasha says
So happy to hear it!
Norma says
Would you consider making these into videos in the future? I like to watch people cook first to make sure I’m doing everything right lol.
Natasha says
Hi Norma! I have done videos for some of my recipes, but honestly they’re a heck of a lot of work, so at this time I don’t really plan on doing a ton more since it’s just me running this website haha. For one video it’s probably 8 hours of work when you count all the planning, setup, prep, cleanup, and then finally editing the video and putting it all together. This soup is fairly straightforward – I think you will do just fine. 🙂 I think the more you cook, the more it’ll all be second nature.
Rick says
I’ve been making sausage soup for about five six years and I still like to change it around from time to time thank you for the information
Brenda says
Super Simple soup but even my 12 year old son loved it.
I used Vegetable stock so I could leave the sausage out for my vegan daughter.
I added: Beans, tomato, zucchini, kale, parsley, thyme and a little red chili flake.
But as mentioned this soup makes a great base to add whatever you would like to it.
Thanks for the recipe!
Natasha says
You’re very welcome, Brenda! So happy you were able to feed both kids with it 🙂
Hira says
This recipe was so simple and delicious! I added a bit of oregano to give it an extra “oomph” and no water. Will definitely be making this again! 🙂
Natasha says
So happy to hear it!!
Kim says
Love this soup! I used sweet potato instead of regular and I also used mild and hot sausages and it turned out great!
Natasha says
Yay so glad you liked this soup, Kimmy!! 😉
Leigh Ann says
I love the idea of a sausage and vegetable soup! My whole family would gobble this one up!
Natasha says
Thank you!!
Alice @ Hip Foodie Mom says
This soup looks amazing! LOVE!
Alice @ Hip Foodie Mom says
This soup looks so incredible right now! LOVE!!!!
Natasha says
Thank you!!
Karen Ross says
I’m excited to try this for dinner tomorrow. It sounds delicious!
Natasha says
Hope you like it, Karen!
Natasha's Sister says
Are you going to make this for me without sausage? Thx.
Natasha says
No.
Ashlyn @ F5 Method says
I love the idea of Italian sausage in soup! Loading it up with veggies and adding chicken broth is simple and genius!
Natasha says
Thanks!!