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 Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Soup
Cuisine: American
Keyword: sausage and vegetable soup
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