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This sausage and vegetable soup recipe is hearty and delicious and bursting with goodness. Italian sausage, potatoes, and a flavorful broth make a tasty and filling meal!
You may also enjoy my Sausage and Sweet Potato Soup or Easy Hamburger Soup next.
Why you’ll love it
Because of all the veggies, this Italian sausage and vegetable soup is fairly healthy while still being filling. This soup is made with pantry ingredients, so you won’t have to make an extra trip to the store for this sausage soup. It’s easy to prepare on those busy days!
This simple Italian sausage, potato, and vegetable soup is one of those meals that tastes even better a day or two later after the flavors meld, meaning the leftovers are excellent. Back when this website wasn’t my day job, it was one of my favorite lunches to take to work.
What you’ll need
- Italian sausage – I used a 5-pack of Johnsonville’s mild Italian sausages. You can also use bulk sausage meat.
- Onion, celery, garlic – a great foundation to many soups. I like using Vidalia (sweet) onions.
- Chicken broth – for more savory flavor
- Carrots, bell peppers, corn – more tasty vegetables. I love adding the red bell peppers because sausage and peppers go so well together!
- Potatoes – my go-to are Russets because they get nice and crumbly in soups
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I love my garlic press to mince the garlic effortlessly, and I store leftover garlic and onion in an garlic saver and onion keeper.
- This is the Dutch oven I use.
- I like this ladle because it’s nice and sturdy and limits spills.
How to make sausage vegetable soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Brown the sausage in a soup pot, breaking it up with a spoon as it cooks. Add in the onions, celery, and garlic. Cook until the onions soften, and spoon out most of the excess fat if needed, leaving some behind.
Add the remaining ingredients (except for the salt & pepper). Bring to a boil, then reduce the heat and simmer until the veggies are cooked through. Give it a taste, then season with salt & pepper as desired.
Helpful tips
- 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.
- The hardest part is chopping everything up, but I like to chop as I go along to save some time. It’s actually pretty relaxing!
Substitutions and variations
- You can definitely add other vegetables to this flexible soup, or increase the amount of your favorites. It’s one of those where you could clean out the fridge, sub for veggies you don’t like, etc.
- Substitute the Italian sausage easily for chicken sausage if you like.
- Feel free to use hot Italian sausage for a kick, or add in some crushed red pepper flakes.
What to serve with sausage and vegetable soup
- It’s great with a light salad. Try my Super Simple Parmesan Arugula Salad. Spring mix with my Easy Lemon Tahini Dressing is another option or this homemade Olive Garden Salad Dressing that’s zesty and flavorful.
- A slice of fresh crusty bread is always a good idea! Or make Cheesy Garlic Bread to go all out.
Leftovers and storage
- Store leftovers of this vegetable and sausage soup for 3-4 days in an airtight container in the fridge.
- Reheat on the stove in a covered saucepan or in the microwave until warmed through.
- This soup freezes well. Store for up to 3 months in your freezer.
If you made this sausage and vegetable soup, please leave a star rating and review below! I’d love to hear from you. Tag me on Instagram if you made any S&L recipes.
Sausage and Vegetable Soup
Ingredients
- 16 ounces Italian sausage crumbled
- 1/2 medium onion chopped
- 3 sticks celery chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup water
- 2 medium carrots peeled & sliced fairly thin or chopped
- 2 large Russet potatoes peeled & diced
- 1 red bell pepper chopped
- 1 cup corn (I used frozen)
- Salt & pepper to taste
Instructions
- Add the sausage meat to a Dutch oven/soup pot over medium-high heat, and cook for 5 minutes, breaking it up with your spoon as you go along.
- Add the onion, celery, and garlic to the pot. Continue cooking it for another 5 minutes. If there's a lot of excess fat, spoon most of it out.
- Add in the chicken broth, water, carrots, potatoes, red bell 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.
Notes
- Use ground sausage meat or buy sausages and take the meat of the casings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on March 16, 2019. It’s been updated with new photos and better instructions but is the same great recipe!
I loved this soup!!! Already shared the recipe with others and saved to make again!
Thank you!
You’re very welcome, Samantha! 😀
Such a delicious recipe!! LOVED IT! The only alteration I made was to omit the cup of water and added a 14 ounce can of diced tomatoes, accompanied by 2 bay leaves and a touch of Worcestershire sauce. Topped it off when serving with freshly grated Pecorino Romano Cheese. Your recipe was 5 stars!
Thanks, Patti! 😀
I substituted russet potato with sweet potato and added zucchini. It tastes great! Thank you.
Love that!! Thanks, Bea!!
Soup is amazing. I used hot ground sausage and added minced ginger to add a spicy kick. It’s very flavorful and love all the veggies.
Thanks, Kim!!
I absolutely LOVE this recipe!!! The only thing I changed is I added a sprig or two of thyme and rosemary. (I fished out later!) I also added a can of petite cut tomatoes. The recipe without them is wonderful on its own but they add another layer of flavor. 💜💜💜💜
Thank you!! 😀