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This sausage and vegetable soup recipe is hearty and delicious. Italian sausage, potatoes, and a flavorful broth make a tasty and filling meal.

close-up of easy sausage and vegetable soup in a white bowl

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.

bowl of Italian sausage and vegetable soup in a white bowl

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.

close-up of healthy sausage, corn, and potato soup in a white bowl

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!

white bowl with easy sausage soup with vegetables and potatoes

Will you give this sausage and vegetable soup a try?

Questions? Let me know in the comments!

a bowl of sausage and vegetable soup
5 from 11 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


  • 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


  • 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.


  • Use ground sausage meat or buy sausages and take the meat of the casings.


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.

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Hi! I’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!

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    1. Hi! It says at the top of every recipe card how many servings there are. In this case, there are 6 servings. Hope you love it!

  1. 5 stars
    This was a good base. I substituted cauliflower rice and turnips for corn and potates. Added lots of loose spices I had around the house. Looking forward to eating it tonight and hope to use it again as I got a lot of sausage with my half a hog.

    1. So glad you enjoyed it, Paige! Yes, it’s definitely one of those recipes that lends itself to using up what you’ve got in the house. 🙂

  2. 5 stars
    My household loves this soup! We actually used red pepper initially instead of bell pepper and it was amazing (loved the kick!). Trying it tonight with just the red bell.

  3. 5 stars
    My family and I absolutley LOVE this soup! It has become a favorite in our household, and is commonly requested upon! We usually leave out the red pepper because the mild sausage carries enough heat for our taste buds but if you are someone who prefers a little more heat then go for it! I can’t stress enough how amazing this soup is, try it at home and it will be worth your while!

    1. Aww I’m so happy your family enjoys it! Thank you! By the way – I use a red bell pepper in there, so there is no heat. I didn’t mean a chili pepper. I will update the recipe card to be more clear!

    2. 5 stars
      I have made this soup many times. Delicious! I do add spinach and carrots. My picky eater grandson loves it. He hates vegetables but inhales this soup. I do top with cheese when serving.

  4. 5 stars
    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.

  5. 5 stars
    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!

  6. 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!

  7. 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.

    1. 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.