This post may contain affiliate links. Please read our disclosure policy.

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.

a bowl of sausage and vegetable soup

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
ingredients for sausage and vegetable soup in prep bowls

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

How to make sausage vegetable soup

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

sauteing italian sausage in a pot and adding in onions, garlic, and celery

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.

a pot of sausage and vegetable soup before and after cooking

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

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.
a ladle with italian sausage vegetable soup

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.

a bowl of sausage and vegetable soup
5 from 20 votes

Sausage and Vegetable Soup

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!
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 6

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

Calories: 408kcal, Carbohydrates: 32g, Protein: 16g, Fat: 25g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Cholesterol: 61mg, Sodium: 1214mg, Potassium: 938mg, Fiber: 3g, Sugar: 4g, Vitamin A: 4112IU, Vitamin C: 37mg, Calcium: 58mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

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!


Hi! Iā€™m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

The Salt & Lavender cookbook is here! Order Now

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

48 Comments

  1. 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

  2. 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!

  3. 5 stars
    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! šŸ™‚

  4. 5 stars
    Love this soup! I used sweet potato instead of regular and I also used mild and hot sausages and it turned out great!

  5. I love the idea of Italian sausage in soup! Loading it up with veggies and adding chicken broth is simple and genius!