Sausage Vegetable Soup Recipe

Overhead view of a mug of sausage vegetable soup.

5 from 5 votes

Sausage Vegetable Soup Recipe

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!

Course Soup

Cuisine American

Keyword homemade soup recipe, sausage vegetable soup

Prep Time 25

Cook Time 40

Total Time 1 5

Servings servings

Calories 521kcal

Author Sue Ringsdorf

Ingredients

For the sausage:

1 Tablespoon olive oil
2 pounds turkey sausage

The veggies:

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
1/2 teaspoon garlic powder
1 teaspoon onion powder
kosher salt and freshly ground black pepper - to taste

Remaining:

6 cups lower sodium chicken broth
2 pounds russet potatoes - peeled and chopped

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.
1 Tablespoon olive oil, 2 pounds turkey sausage
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.
1 small onion, 1 small red bell pepper, 1 small yellow bell pepper, 1 medium jalapeno pepper, 8 oz. whole Bella mushrooms, 1/2 teaspoon garlic powder, 1 teaspoon onion powder, kosher salt and freshly ground black pepper
Add liquids. After the veggies are par-cooked, add the chicken broth. Add potatoes and cook until they are fork tender.
6 cups lower sodium chicken broth, 2 pounds russet potatoes
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!

Nutrition