Sausage And Vegetable Soup Recipe

There’s something so comforting about a big pot of homemade soup simmering away on the stove, especially when the weather turns crisp and cool. This sausage and vegetable soup is a hearty, warming meal that’s packed with flavor and loaded with veggies. The beef sausage gives it a rich, savory depth, while fresh vegetables make it feel nourishing and wholesome. It’s the kind of soup that tastes even better the next day, making it perfect for meal prep or easy leftovers!

One thing I love about this soup is how adaptable it is. You can easily adjust the vegetables to whatever you have on hand, or even add some greens for a pop of color and extra nutrients. This recipe is super forgiving, so don’t worry if you’re missing an ingredient or want to substitute something – it’ll still turn out delicious!

this RECIPE

A cozy family tradition 🍲

Growing up, my family always had a big pot of soup on the stove during the colder months. I can still remember coming home after school, chilled to the bone, and being greeted by the smell of garlic and onions sautéing away – a sure sign that soup was on the menu. This sausage and vegetable soup has become a modern twist on those childhood memories for me. It has all the comforting flavors I remember but with the extra punch of seasoned beef sausage. Every time I make it, I’m transported back to those cozy kitchen moments, where a warm bowl of soup was all it took to shake off the cold.

The origins of sausage and vegetable soup

Sausage and vegetable soups have been staples across many cultures, with each region putting its own spin on the dish. In Italy, you’ll find soups with sausage, white beans, and kale, while in Germany, hearty sausage soups often feature root vegetables and cabbage. This recipe leans on the flavors of American-style beef sausage, combined with familiar vegetables like carrots, potatoes, and bell peppers. It’s a comforting, adaptable recipe that can easily evolve based on what’s in season or available in your pantry.

Key ingredients that make this soup shine

• Beef sausage: The star of this recipe, crumbled beef sausage brings a savory, slightly spicy kick that flavors the whole soup.
• Onion, celery, and garlic: This classic trio is the backbone of most soups. They add depth and a lovely aromatic base, so don’t skip them! If you’re out of celery, consider adding an extra carrot for sweetness.
• Chicken broth: The broth is the foundation of the soup’s flavor. Using chicken broth instead of water adds a richer taste, but if you want a stronger beef flavor, you could use beef broth instead. Low-sodium broth is ideal so you can control the salt levels.
• Potatoes and carrots: These add heartiness and a touch of natural sweetness. Russet potatoes break down a little in the soup, making it thicker, but Yukon gold potatoes would work well too.
• Red bell pepper: This adds a pop of color and a subtle sweetness. You could swap it for a green bell pepper if that’s what you have on hand, though the flavor will be slightly more bitter.
• Corn: Sweet corn kernels bring a lovely contrast to the savory sausage. I used frozen corn, but canned or fresh corn would be just as tasty. Corn also holds up well, adding texture without getting mushy.

Essential kitchen tools

To make this sausage and vegetable soup, you don’t need a ton of fancy equipment, but here are a few things that’ll make the process easier:

• Dutch oven or soup pot: A heavy-bottomed pot is ideal for evenly cooking the sausage and vegetables without scorching. Dutch ovens are perfect for soups because they retain heat well, but any large pot will do.
• Sharp knife and cutting board: With all the chopping involved, a sharp knife will make the prep work easier and faster. If you’re short on time, you could use a food processor for chopping, especially for the onions and celery.
• Wooden spoon or spatula: For breaking up the sausage and stirring the soup, a sturdy wooden spoon is your best friend. It won’t scratch your pot, and it’s great for scraping up all the flavorful bits at the bottom.

Step-by-step: How to make sausage and vegetable soup

1. Brown the sausage: Start by crumbling the beef sausage into a large Dutch oven or soup pot over medium-high heat. Cook for about 5 minutes, breaking up the meat with your spoon as it browns. You want it to be fully cooked through and a little crispy on the edges.
2. Add the aromatics: Toss in the chopped onion, celery, and minced garlic. Sauté for another 5 minutes, stirring occasionally, until the onions are translucent and the garlic is fragrant. If you notice too much fat in the pot, you can spoon some out – you don’t need a lot for the next steps.
3. Add the broth and vegetables: Pour in the chicken broth and water, then add the carrots, potatoes, red bell pepper, and corn. Increase the heat to high and bring the soup to a boil. This will take about 5 minutes, and it’ll help all those flavors blend together.
4. Simmer until tender: Once the soup reaches a boil, lower the heat and let it simmer for 15-20 minutes, or until the potatoes and carrots are fork-tender. You might need to give it a stir every now and then to make sure nothing’s sticking to the bottom.
5. Season to taste: Before serving, give the soup a taste and add salt and pepper as needed. Remember, the sausage and broth bring a lot of salt, so start with a small amount and adjust from there.

Customize your soup with these fun variations

• Add some greens: For extra color and nutrients, stir in a handful of spinach, kale, or Swiss chard in the last 5 minutes of cooking. The greens will wilt down and add a nice earthiness to the soup.
• Make it spicy: If you like a bit of heat, add a pinch of red pepper flakes when you add the garlic, or use a spicy beef sausage for a kick.
• Low-carb version: Swap the potatoes for cauliflower florets, which cook in a similar time and add a nice texture without the extra carbs.
• Herb twist: Fresh herbs like thyme or rosemary add a fragrant note to the soup. Just add a sprig or two with the broth, and remove before serving.
• Vegetarian option: Skip the sausage and use vegetable broth instead of chicken broth. Add a can of white beans for protein and some smoked paprika for a hint of smokiness.

Serving suggestions to make it special

Serve this soup with a slice of crusty bread or a warm baguette for dipping – you’ll want something to soak up all that flavorful broth. You can also sprinkle a little fresh parsley or chopped chives on top for a pop of color and brightness. If you’re feeling fancy, a small dollop of sour cream or a sprinkle of shredded cheese would add a creamy finish.

Perfect pairings

This hearty soup pairs beautifully with refreshing options. Try a sparkling water with a squeeze of lemon to cut through the richness of the sausage, or a tall glass of iced tea with a hint of mint. For something warmer, a hot herbal tea like chamomile or peppermint is cozy without overpowering the flavors of the soup.

How to store and reheat your soup

If you have leftovers, let the soup cool completely before transferring it to an airtight container. It’ll keep in the refrigerator for up to 4 days, or you can freeze it for up to 3 months. When you’re ready to reheat, simply warm it on the stove over medium heat, stirring occasionally until it’s heated through. If the soup has thickened in the fridge, add a splash of broth or water to loosen it up.

Adjusting the recipe for different serving sizes

This recipe makes about 4-6 servings, but you can easily double it if you’re feeding a crowd or want extra for the week. Just make sure your pot is big enough to hold all the ingredients! If you’re cooking for one or two, feel free to halve the ingredients, though it’s worth making the full batch and freezing leftovers – trust me, you’ll be glad you did.

Troubleshooting tips

If your soup turns out a bit too salty, try adding a splash of water or an extra potato to absorb some of the salt. If it’s too thin for your liking, let it simmer uncovered for a few extra minutes, or mash a few of the potatoes to thicken it up.

Give this cozy soup a try!

There’s nothing quite like a bowl of homemade sausage and vegetable soup to warm you up from the inside out. I hope this recipe becomes a new favorite in your kitchen, just like it has in mine. Don’t hesitate to make it your own – tweak the ingredients, try new vegetables, and enjoy the process. Happy cooking!

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Frequently Asked Questions

1. Can I use a different type of sausage?
Absolutely! Beef sausage works great, but you can substitute with chicken or turkey sausage for a lighter version.

2. Can I make this soup in a slow cooker?
Yes, brown the sausage and sauté the aromatics on the stove first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

3. How can I make this soup gluten-free?
Just check that your sausage and broth are gluten-free, and you’re good to go!

4. Can I add beans to this soup?
Definitely! Canned white beans or kidney beans add extra protein and make it even heartier.

5. Can I freeze this soup?
Yes, it freezes very well. Just cool it completely, transfer to a freezer-safe container, and freeze for up to 3 months.

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