This sausage and vegetable soup is a hearty, flavorful bowl of comfort. Italian sausage, potatoes, and a savory broth combine with plenty of vegetables for a filling, satisfying meal.
You might also enjoy my Sausage and Sweet Potato Soup or Easy Hamburger Soup for more simple, comforting options.
Why you’ll love it
With lots of vegetables, this Italian sausage and vegetable soup feels nutritious while still being very satisfying. Made from mostly pantry staples, it’s convenient for busy weeknights. The flavors deepen after a day or two, so the leftovers are excellent and often even better than the day you make it.
What you’ll need
- Italian sausage – the recipe uses about a pound (you can use mild or hot, or substitute bulk sausage meat).
- Onion, celery, garlic – the aromatics that build the base of the soup.
- Chicken broth – for a savory, balanced broth.
- Carrots, bell pepper, corn – add sweetness, color, and texture; red bell pepper pairs especially well with sausage.
- Potatoes – Russets work well because they soften and break down slightly, giving body to the soup.
Tools for this recipe
Basic kitchen tools will do: a large Dutch oven or soup pot, a spoon for breaking up the sausage, and a ladle for serving.
- A sharp knife and cutting board for chopping vegetables.
- A large pot or Dutch oven to brown the sausage and simmer the soup.
- An optional garlic press or vegetable peeler if you prefer those tools for prep.
How to make sausage vegetable soup
Below is an overview; full ingredient amounts and steps are in the recipe card further down.
Start by browning the crumbled sausage in a large pot over medium-high heat, breaking it up as it cooks. Add onion, celery, and garlic and cook until the vegetables soften. If there’s excess fat, spoon most of it out, leaving a bit for flavor.
Add chicken broth, water, carrots, potatoes, red bell pepper, and corn. Bring the soup to a boil, then reduce heat and simmer until the potatoes and carrots are tender. Taste and adjust seasoning with salt and pepper.
Helpful tips
- Drain some of the fat after browning the sausage if it looks greasy, but keeping a little adds flavor and helps cook the aromatics.
- Chop ingredients as you go to streamline prep. A little organization makes the process quick and relaxing.
Substitutions and variations
- Swap in other vegetables you like or need to use up; this soup is very adaptable.
- Use chicken sausage for a lighter option or hot Italian sausage for more heat. Crushed red pepper flakes work well for extra spice.
- If you prefer a heartier version, add canned diced tomatoes or a small handful of pasta or beans.
What to serve with sausage and vegetable soup
- A crisp, simple salad balances the richness of the soup.
- Crusty bread or cheesy garlic bread are great for dipping and make the meal more substantial.
Leftovers and storage
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheat gently on the stove or in the microwave until warmed through.
- This soup freezes well for up to three months—thaw in the refrigerator before reheating.
More easy soup recipes
- Potato Vegetable Soup
- Kielbasa Soup
- Italian Sausage Tortellini Soup
- Vegetable Soup with Cabbage
- Creamy Italian Sausage Soup
If you make this sausage and vegetable soup, please leave a rating and a review—feedback is always appreciated.
Sausage and Vegetable Soup
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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 or chopped
- 2 large Russet potatoes peeled & diced
- 1 red bell pepper chopped
- 1 cup corn (frozen or fresh)
- Salt & pepper to taste
Instructions
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Add the crumbled sausage to a Dutch oven or large soup pot over medium-high heat. Cook about 5 minutes, breaking it up with a spoon until browned.
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Stir in the onion, celery, and garlic and cook another 5 minutes, until the vegetables soften. Spoon out excess fat if desired, leaving a bit for flavor.
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Add the chicken broth, water, carrots, potatoes, red bell pepper, and corn. Bring to a boil, then reduce heat and simmer 15–20 minutes, until the potatoes and carrots are tender.
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Season with salt and pepper to taste and serve hot.
Notes
- Use bulk ground sausage or remove casings from links and crumble the meat.
Nutrition
Nutrition information is an approximation.
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This recipe was originally published on March 16, 2019 and has been updated with new photos and refined instructions.