Italian sausages and a whole lot of vegetables created a great soup with ingredients easily pulled together from the refrigerator and pantry. Less than an hour from start to finish and it tasted like something that simmered for hours.
Paired with some warm bread, this was a delicious meal.
Italian Sausage and Vegetable Soup
Servings: 8 servings
- 1 1/2 lb 6 links Italian sausage
- 1 1/2 cups carrots 5-6 large carrots, peeled and chopped
- 1 1/2 cups celery 4-5 stalks, thinly sliced
- 1/2 cup red bell pepper chopped
- 1/2 cup green bell pepper chopped
- 1 medium onion chopped small
- 2 cups pinto beans pre-cooked or 1 can
- 28 oz petite diced tomatoes
- 4 cups chicken broth or 2 cans
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon granulated garlic or garlic powder
- 1/4 teaspoon freshly ground black pepper
- ½ - 1 teaspoon kosher salt adjust according to taste
- Place the sausage links in skillet along with 1/4" water. Simmer over medium heat for 15 minutes, turning them about halfway through. Uncover after 15 minutes and cook until browned. (This was about 30 minutes total.)
- While the sausage is cooking, start the rest of the soup. In a large pot, combine everything else. Heat over medium high until it starts to boil. Reduce heat to low and simmer for 30-45 minutes. When the sausage is finished cooking, remove to cutting board and slice into bite size rounds. Add the sausage to the soup cooking in the pot. Adjust seasonings to taste and keep warm until serving. Enjoy!
- FREEZER MEAL: Let the soup cool completely before transferring to freezer safe containers. Soup can be reheated in the microwave or it can be thawed first and then reheated on the stove-top.
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17 Comments Leave a comment or review
I've never done sausage in my veggie soups… normally chicken or beef. I'll have to try this out next time! Looks very very yummy for a nasy cold day (which it is in NH today!)
Yum! I have a yucky cold this weekend and could really go for some warm soup like this.
My Journey With Candida says
That soup would be great today. It is so cold here. I would have to use the Hot sausage.
If you knew how cold it was here today, you'd know how wonderful this looks! Great cold weather meal.
Italian sausage rocks my taste buds so I know that I'd love this soup!!
Inside a British Mum's Kitchen says
With the weather getting colder this is a perfect soup – delicious flavors – this will be a hit!
Soups liek this ..my lunch with nice rustic piece of bread.Yummy:)
Grace In Full Measure says
I love Italian sausage! Never tried it in soup (always on pizza or pasta) but Italian saugsauge would definitely make for a very tasty soup!
Words Of Deliciousness says
This sounds like my kind of soup. Looks and sounds delicious!
Angie's Recipes says
This alone makes a perfect lunch! Delish!
I love that – 'less than an hour from start to finish and it tasted like something that simmered for hours' I can completely understand that taste you're talking about. This looks just divine!
Such a great recipe for hungry hoards.Thank you! I sometimes do a version with Spanish chorizo sausage- but I think Italian would be absolutely gorgeous.
The Slow Roasted Italian says
Looks delicious Miss Mary! Love all the sausage in there.
The Starving Student says
We have a place called Spolumbo's Sausage in Calgary…their spicy italian would be amazing in your recipe!
Becki's Whole Life says
I love Italian sausage and it is a wonderful addition to some vegetable soup. This is the kind of balance I like in a meal and you will definitely feel full in the end.
I use this all the time as the basis of creating a vege soup to which I add separately cooked meat, not just sausages. I tend to halve the quantities, and use whatever veges I have to hand, so carrot, celery, onion, zucchini & green beans tend to feature a lot. I don’t add capsicum (peppers) – that just doesn’t seem to do it for me in soups. I sometimes don’t add any other beans, or only a small amount. If I feel like a beany soup, and I’ve got meat to add, especially nice sausages, then I’ll add a drained & rinsed 400 gm tin of white beans of some kind.
So maybe not very much like the original recipe – but it is a very good template that has served me well. It allows me to produce a vege soup for the times when I just feel like a vege soup, no meat, or when it is for a meal for me & my partner (who is vegetarian). I can add my meat stuff separately.
I also use it just for a less messy way of cooking up sausages.
Mary Younkin says
Thank you for sharing, Alistair.