Easy Sausage and Vegetable Soup Recipe for Cozy Weeknights

When the weather cools or you’re craving something warm and comforting, there’s nothing better than a bowl of sausage and vegetable soup. This cozy recipe is packed with flavor, hearty enough to serve as a full meal, and easy to make any night of the week.

Unlike heavy stews or cream-based dishes, this soup balances savory sausage with a medley of fresh vegetables, making it both satisfying and nutritious. Whether you’re feeding a family, prepping lunches for the week, or simply treating yourself to something warm, this soup delivers on every level.

Best of all, it’s versatile. You can make it with chicken or turkey sausage, use seasonal vegetables, and adjust the seasonings to suit your taste. It’s the kind of meal that feels like a hug in a bowl—perfect for busy weeknights, cozy weekends, or sharing with guests.

Why You’ll Love This sausage and vegetable soup

There are plenty of reasons to love this sausage and vegetable soup. It’s not only delicious and filling, but it’s also flexible, family-friendly, and great for leftovers.

First, it’s packed with rich flavor thanks to the sausage and slow-simmered vegetables. Each spoonful brings a balance of savory, slightly sweet, and herb-infused taste. The broth is light but comforting, and the vegetables add color, texture, and nutrients.

Second, this is a one-pot wonder. Minimal prep, easy cleanup, and a simple method make it ideal for even beginner cooks. You can also double the batch and freeze some for later—this soup holds up beautifully and tastes even better the next day.

Lastly, this soup is a great way to sneak more vegetables into your diet without feeling like you’re eating “healthy food.” Kids love it, adults love it, and it’s easy to adjust for gluten-free, low-carb, or dairy-free needs.

Stay tuned as we go over exactly what you’ll need and how to bring this dish together with full measurements and simple instructions.

What You’ll Need

This sausage and vegetable soup relies on simple, wholesome ingredients that come together to create a comforting, hearty meal. Most of these items are pantry or fridge staples, making this a convenient recipe you can pull together quickly—perfect for a cozy weeknight dinner or weekend meal prep.

Here’s a full list of everything you’ll need:

Proteins:

• 1 lb chicken sausage or turkey sausage (sliced or crumbled – use fully cooked or raw depending on your preference)
  • Avoid pork or cured meats—this lighter sausage still brings flavor without the heaviness.

Vegetables:

• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 3 carrots, peeled and sliced into rounds
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 cup green beans, trimmed and halved
• 2 cups baby spinach or chopped kale (optional for added greens)
• 1 (14.5 oz) can diced tomatoes (no salt added if preferred)

Pantry & Liquids:

• 1 tablespoon olive oil
• 6 cups low-sodium chicken broth or vegetable broth
• 1 teaspoon Italian seasoning
• ½ teaspoon dried thyme
• Salt and pepper to taste
• Optional: ¼ teaspoon red pepper flakes for heat

Optional Add-ins:

• 1 cup cooked small pasta, rice, or cooked potatoes if you want a heartier version
• Fresh parsley for garnish
• Grated parmesan (omit for dairy-free)

You can swap in vegetables you have on hand like corn, bell peppers, or peas. The beauty of this soup is in its flexibility. Just avoid anything too starchy or overpowering so the flavors stay balanced.

Now that your ingredients are ready, let’s walk through the simple process of bringing this soup to life.

How to Make sausage and vegetable soup

Making this soup is straightforward and doesn’t require any fancy techniques. Whether you’re using raw or pre-cooked sausage, the process is fast and easy. Here’s the step-by-step guide:

Ingredients (for 6 servings):

• 1 lb chicken or turkey sausage (sliced or crumbled)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 cup green beans, halved
• 2 cups baby spinach or kale (optional)
• 1 (14.5 oz) can diced tomatoes
• 1 tbsp olive oil
• 6 cups low-sodium chicken or vegetable broth
• 1 tsp Italian seasoning
• ½ tsp dried thyme
• Salt and pepper to taste
• Optional: ¼ tsp red pepper flakes
• Optional: 1 cup cooked pasta, rice, or potatoes
• Fresh parsley for garnish

Instructions:

1. Sauté the base:
   In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté for 2–3 minutes until it softens. Add garlic and cook for 1 minute more.
2. Cook the sausage:
   If using raw sausage, add it now and cook until browned. Break it up with a spoon as it cooks. If using pre-cooked sausage, you can add it after the vegetables have softened later.
3. Add the hearty veggies:
   Stir in the carrots, celery, zucchini, and green beans. Cook for about 5 minutes, allowing them to start softening.
4. Pour in liquids and seasonings:
   Add diced tomatoes (with their juice), broth, Italian seasoning, thyme, salt, and pepper. Bring the soup to a gentle boil.
5. Simmer:
   Reduce heat and simmer uncovered for 20–25 minutes, or until all vegetables are tender and flavors have melded together.
6. Add greens & pasta (if using):
   Stir in baby spinach and cooked pasta (or rice/potatoes) if desired. Simmer for another 5 minutes until everything is heated through.
7. Taste and finish:
   Adjust seasoning as needed. Serve hot, garnished with parsley or a sprinkle of cheese if you like.

This soup is ready in about 45 minutes from start to finish, and it smells incredible while it’s cooking. You’re going to want seconds!

You Must Know

To get the best results from your sausage and vegetable soup, here are a few key things you should know:

• Use quality sausage: Choose lean chicken or turkey sausage. Avoid pork or alcohol-based products.
• Fresh vs. frozen veggies: Fresh gives better texture, but frozen green beans, spinach, or carrots work well.
• Broth matters: Use low-sodium chicken or vegetable broth. Homemade is even better for depth of flavor.
• Add ingredients in stages: Carrots and celery go in early; spinach and zucchini go in last to keep textures right.
• Season as you go: Taste often and adjust salt, pepper, or add a pinch of red pepper flakes for a slight kick.

These small steps add up to big flavor!

Perfecting the Cooking Process

For a perfect bowl every time, follow these process tips:

• Sauté first: Always cook onions and garlic in olive oil to build flavor. Brown raw sausage if using.
• Layer vegetables: Start with the firm ones (carrots, celery), add softer ones (zucchini, beans) mid-way, and greens last.
• Simmer gently: A low simmer helps flavors meld without overcooking the vegetables.
• Adjust texture: Add a splash of broth if it thickens too much. Keep pasta or rice separate to avoid mushiness.
• Finish strong: A sprinkle of parsley or a dash of lemon juice right before serving brightens everything up.

Little adjustments make a comforting dish truly exceptional.

Add Your Touch

This soup is versatile, so feel free to customize it to suit your tastes or dietary needs:

• Switch up the sausage: Try mild Italian-style turkey sausage or a smoky chicken sausage for variation.
• More veggies? Go for it: Add corn, sweet potatoes, bell peppers, or kale to bulk it up and add color.
• Spice it up: A pinch of chili flakes or a dash of hot sauce adds a nice kick if you like it spicy.
• Make it creamy: Stir in a splash of coconut milk or a spoon of plain Greek yogurt for a richer texture.
• Protein boost: Add canned white beans or chickpeas for extra fiber and plant-based protein.

Customizing this recipe is a fun way to make it yours—without losing that cozy, comforting vibe.

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Storing & Reheating

One of the best things about this soup? It stores and reheats beautifully.

• Fridge: Let it cool fully, then store in an airtight container for up to 4 days.
• Freezer: Freeze in portion-sized containers for up to 3 months. Leave a little space for expansion.
• Reheating: Warm it gently on the stove or microwave. Add a splash of broth or water if it’s too thick.
• Avoid soggy add-ins: If using pasta or rice, store it separately to keep the texture fresh when reheated.

Meal-prep friendly and still delicious the next day—this soup was made for leftovers!

If you love hearty dishes, you won’t want to miss this comforting favorite.

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Chef’s Helpful Tips

Even simple soups can benefit from pro-level techniques. Here are some chef-approved tricks to make your sausage and vegetable soup stand out:

• Cut everything evenly: Uniform cuts mean even cooking, so every bite has balanced texture and flavor.
• Use a large pot: This helps prevent overcrowding and ensures even cooking and easier stirring.
• Brown sausage well: If you’re using raw sausage, give it time to brown—it adds depth to the broth.
• Deglaze the pan: After browning, pour in a little broth to scrape up the flavorful bits on the bottom.
• Don’t overcook greens: Spinach and herbs should go in at the end to keep them bright and fresh.

Following these small steps can elevate your soup from simple to spectacular with hardly any extra effort.

FAQ

Can I make this soup vegetarian?
Absolutely! Use veggie broth and swap the sausage for plant-based sausage or extra beans.

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What if I don’t have Italian seasoning?
Mix dried oregano, basil, and thyme for a similar flavor. A pinch of rosemary also works.

Can I use other meats?
Yes, shredded rotisserie chicken or ground turkey are great substitutes—just keep it lean.

Is this soup freezer-friendly?
Yes, it freezes well. Just cool it completely and use airtight containers. Leave out the pasta if freezing.

What goes well with this soup?
Crusty bread, garlic toast, or a simple green salad are great pairings.

This section clears up the most common questions, making it easier for readers to jump right into cooking.

Conclusion

Cozy, nourishing, and packed with flavor, this sausage and vegetable soup is the kind of meal that brings comfort any day of the week. It’s easy to make, flexible with ingredients, and ideal for families or meal prepping. Whether you’re customizing it with your favorite veggies or reheating it for a quick lunch, it’s a dependable go-to recipe that satisfies.

You don’t need fancy ingredients or hours in the kitchen—just a big pot, fresh produce, and quality sausage (no pork needed!). Each spoonful delivers warmth, nutrition, and that homemade feel we all crave, especially when the weather cools or you’re looking for a hearty meal without the fuss.

Next time you need a reliable comfort food option, remember this recipe. Simple steps, bold flavors, and endless ways to make it your own. Enjoy!