This Sausage and Vegetable Soup is pure comfort in a bowl — hearty, flavorful, and packed with vibrant veggies and smoky sausage. It’s the kind of recipe you turn to when you need something warm and nourishing that doesn’t take all day to make. Perfect for busy weeknights, this soup comes together quickly and simmers into something truly satisfying. Whether you’re feeding a family or just craving something cozy, this one’s going to hit the spot.

Why You’ll Love This Recipe

Super Fast and Easy: This is a one-pot wonder that goes from prep to table in under 40 minutes. No complicated steps, no fancy techniques — just solid, simple cooking.
Full of Flavor: The sausage brings a bold, savory punch that infuses the broth with rich, meaty goodness, while the vegetables add natural sweetness and texture.
Nutritious and Balanced: Packed with fiber-rich veggies and protein from the sausage, it’s a wholesome meal that feels indulgent but is totally nourishing.
Perfect for Make-Ahead: It stores beautifully and tastes even better the next day. Great for meal prep or freezing for future dinners.

Ingredients You’ll Need

Here’s what makes this soup so comforting and tasty:

Sausage: Use smoked sausage or Italian sausage, sliced or crumbled. This is the flavor anchor of the soup — go for something you love.
Onion: Adds aromatic depth and sweetness once sautéed. Yellow or white onions work best.
Garlic: A must for boosting savory flavor. Don’t skimp — this is what makes the broth sing.
Carrots: Adds sweetness and heartiness. Dice them small for quicker cooking.
Celery: For that classic soup base flavor and a touch of crunch.
Potatoes: Makes the soup more filling. Yukon gold or red potatoes hold their shape well and stay creamy.
Green beans: Adds freshness and a bit of snap. Frozen or fresh both work.
Diced tomatoes: Brings acidity and a hint of tang that balances the richness of the sausage.
Broth: Chicken or vegetable broth makes up the soup base. Choose low-sodium if you’re watching salt.
Herbs and Seasoning: Think thyme, bay leaf, salt, pepper — simple but effective. Feel free to toss in Italian seasoning for an extra herby note.

Variations

Want to make it your own? Here are some great ways to tweak the recipe:

Spicy Sausage: Use hot Italian sausage or andouille for a spicy kick.
Leafy Greens: Stir in chopped kale or spinach during the last few minutes of cooking for extra nutrients.
Low-Carb Version: Swap potatoes for cauliflower florets.
Bean Boost: Add a can of white beans or kidney beans for extra fiber and creaminess.
Vegetarian Twist: Skip the sausage and load up on mushrooms and beans for a meaty texture without the meat.

How to Make Sausage and Vegetable Soup

Step 1: Sauté the Sausage and Aromatics

In a large soup pot, start by browning the sausage over medium heat. Once it’s got some good color, add chopped onion and garlic. Sauté until soft and fragrant.

Step 2: Add the Vegetables

Toss in the carrots, celery, potatoes, and green beans. Stir everything around so the vegetables get a bit of that sausage flavor.

Step 3: Pour in the Broth and Tomatoes

Add the diced tomatoes (with their juices) and pour in the broth. Toss in the herbs — a bay leaf, some thyme, and a pinch of salt and pepper.

Step 4: Simmer the Soup

Bring everything to a gentle boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the potatoes and carrots are tender.

Step 5: Adjust and Serve

Taste the broth and adjust the seasoning as needed. Remove the bay leaf before serving. Ladle into bowls and enjoy!

Pro Tips for Making the Recipe

Use Fully Cooked Sausage: If using smoked or precooked sausage, brown it just enough to get good flavor. If it’s raw, cook it through before adding other ingredients.
Cut Veggies Evenly: Chop your vegetables into similar sizes so they cook evenly.
Deglaze for Flavor: After browning the sausage, deglaze the pot with a splash of broth to lift up all those flavorful brown bits.
Double the Batch: This soup freezes incredibly well, so make extra for easy future meals.

How to Serve

This soup is hearty enough to be a meal on its own, but here are a few tasty pairing ideas:

Crusty Bread:

A slice of warm, crusty sourdough or a hunk of garlic bread is perfect for dipping into the rich broth.

Simple Side Salad:

Pair with a fresh green salad with a tangy vinaigrette to balance the warm, savory soup.

Toppings:

Top your bowl with fresh chopped parsley, a sprinkle of Parmesan, or even a dollop of pesto for added flair.

Make Ahead and Storage

Storing Leftovers

Let the soup cool before transferring it to airtight containers. Store in the fridge for up to 4 days.

Freezing

This soup freezes like a dream. Just cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Warm gently on the stovetop over medium heat, or microwave in a bowl with a splash of broth or water to loosen the consistency.

FAQs

Can I make this soup in a slow cooker?
Absolutely. Brown the sausage first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the veggies are tender.

What kind of sausage works best?
Smoked sausage gives a wonderful depth of flavor, but Italian sausage (mild or spicy) works just as well. Use what you like and what’s available!

Can I use frozen vegetables?
Yes, frozen mixed vegetables are a great shortcut. Just add them during the last 10-15 minutes of simmering to avoid overcooking.

How do I thicken the soup?
If you prefer a thicker soup, mash a few of the potatoes right in the pot or stir in a spoonful of tomato paste for extra body.

Final Thoughts

This Sausage and Vegetable Soup is everything you want in a cozy, weeknight dinner — flavorful, filling, and endlessly customizable. It’s a no-fuss recipe that always delivers comfort and satisfaction. Give it a try, and don’t be surprised if it becomes a regular in your meal rotation!

Sausage and Vegetable Soup Recipe