Sausage Vegetable Soup
Sausage Vegetable Soup is a hearty and flavorful dish made with savory sausage, tender vegetables, and a rich broth. It’s a comforting and nourishing meal perfect for a cozy lunch or dinner!
Sausage Potato Soup
With nearly 50 soup recipes on the blog, you’ll always have the perfect dish to warm up those cold, dreary winter nights. Even us Texans need a reason to warm up not and then, although we’re lucky if we get three semi-chilly months here.
If I had to name a favorite soup recipe, I’d probably go with either our Italian Minestrone Soup or Roast Beef Vegetable Soup. These are the two recipes I make the most but I’m always trying new and different things. Because what’s easier than throwing everything in a large pot and simmering until done? Nada.
This recipe is fairly simple like most of our soup recipes. I hope you give it a try!
Why This Recipe Works:
- FULL OF NUTRIENTS – We’re keeping this soup lean and mean with plenty of veggies and lean protein.
- FLAVORFUL AND DELICIOUS – We love the flavors in this delicious sausage potato soup. It’s kid friendly too!
- CUSTOMIZABLE – Feel free to make this recipe your own. Sub out the sausage for ground beef or ground chicken, add or subtract veggies, use sweet potatoes instead of russet, and add a little cream to make it richer.
- GREAT MEAL PREP – Make a big pot of soup is great for the empty nest because you can add leftovers to meal prep containers and enjoy it all week long!
Ingredients Used:
Most of these ingredients are easy to find at your local grocery store. I occasionally have trouble finding raw turkey sausage links so in that case, I just use pork sausage instead.
- Olive Oil
- Turkey Sausage – remove the sausage from casings
- Vegetables – onion, bell pepper, jalapeño pepper, mushrooms, russet potatoes
- Seasonings – kosher salt, freshly ground black pepper, onion powder, and garlic powder
- Lower Sodium Chicken Broth
Feel free to use half turkey sausage and half pork sausage to make it a little more indulgent. You can also add or subtract veggies to include your favorites.
How to make Sausage Vegetable Soup:
Step 1
Brown sausage. In a large stock pot over medium high heat, add olive oil and turkey sausage. Cook until sausage is cooked through. Then remove to a clean bowl.
Step 2
Cook vegetables. Add a bit more olive oil to the stock pot and add the onion, bell pepper, jalapeño, mushrooms, and seasonings. Sauté for about 5-6 minutes or until slightly softened, stirring frequently.
Step 3
Add liquids. After the veggies are par-cooked, add the chicken broth. Add potatoes and cook until they are fork tender.
Step 4
Add sausage back. Reduce heat to medium and add sausage back to the pot. Cook for another few minutes or until soup is piping hot.
Step 5
Serve. Serve soup with some crusty bread or crackers.
Pro-Tip: If you are using turkey sausage or another lean ground meat, there is no need to strain the meat. A little bit of fat adds flavor to the soup.
Store leftover soup in an airtight container for 3-4 days. You can also freeze the soup for 2-3 months.
Recipe FAQs:
You absolutely can substitute other kinds of sausage. I used a turkey sausage but you could use regular pork sausage or chicken sausage instead. Use whatever kind you prefer!
You could use carrots, celery, other potatoes, zucchini, spinach, or anything you prefer.
Chicken broth or beef broth works well for depth of flavor, but vegetable broth is a great option for a lighter, vegetarian version.
This soup freezes well. Let it cool completely, store it in airtight containers, and freeze for up to 3 months.
What to serve with sausage vegetable soup?
- BREAD – Try our Chewy French Bread or Italian Focaccia Bread.
- SALAD – We love pairing soup with a simple side salad. Try our Arugula Quinoa Salad or Antipasto Chopped Salad.
- We also enjoy a glass of crisp white wine or Sangria Margaritas!
Other Soup Recipes:
Soup Season at our home looks like a constant rotations of flavors and textures.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Sausage Vegetable Soup Recipe
Ingredients
- 1 Tablespoon olive oil
- 2 pounds turkey sausage
- 1 small onion – chopped
- 1 small red bell pepper – diced
- 1 small yellow bell pepper – diced
- 1 medium jalapeno pepper – diced
- 8 oz. whole Bella mushrooms – chopped
- 2 pounds russet potatoes – peeled and chopped
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- kosher salt and freshly ground black pepper – to taste
- 6 cups lower sodium chicken broth
Instructions
- Brown sausage. In a large stock pot over medium high heat, add olive oil and turkey sausage. Cook until sausage is cooked through. Then remove to a clean bowl.
- Cook vegetables. Add a bit more olive oil to the stock pot and add the onion, bell pepper, jalapeño, mushrooms, and seasonings. Sauté for about 5-6 minutes or until slightly softened, stirring frequently.
- Add liquids. After the veggies are par-cooked, add the chicken broth. Add potatoes and cook until they are fork tender.
- Add sausage back. Reduce heat to medium and add sausage back to the pot. Cook for another few minutes or until soup is piping hot.
- Serve. Serve soup with some crusty bread or crackers.
Notes
- Store leftover soup in an airtight container for 3-4 days. You can also freeze the soup for 2-3 months.
- You can substitute other kinds of sausage. I used a turkey sausage but you could use regular pork sausage or chicken sausage instead. Use whatever kind you prefer!
I really want to make this, only issue is the casing since I have alpha gal syndrome I can’t not have any mammal meats and most sausage casings are from mammal meats. Can you suggest a substitute or a recipe to make turkey Italian sausage? I have breakfast sausage seasoning and over time it lost it’s pizzazz. But a good Italian sausage that holds it flavor time and time again is so universal. I have been looking for a good recipe. Thanks, I am enjoying all the great seafood and poultry recipes.
Made this recipe for the first time and I don’t know what took me so long. It’s a great one! I’m a big fan of all the veggies along with turkey sausage. Full of flavor! I added the optional 1 tsp of red pepper flakes and am GLAD my husband encouraged me to do that. Not too hot – just the right amount of heat. We both liked it a LOT. Would be great with a loaf of crusty bread. It’s a winner!
Delicious, thank you!
Thanks so much, Alicia!
This was a TOTAL hit with all 6 of us! (Btw, that almost never happens around here!) 🙂 Several of us had second helpings and I still have plenty left over for dinner tomorrow! It was awesome!
I’m SO glad you all enjoyed the soup, Cathy! Thanks for letting me know! 🙂