Italian Sausage and Vegetable Soup


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Sausage and Vegetable Soup recipe by Barefeet In The Kitchen

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.

Sausage and Vegetable Soup recipe by Barefeet In The Kitchen

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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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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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17 Comments Leave a comment or review

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  1. Carrie says

    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!)

  2. says

    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!

  3. tori says

    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.

  4. Alistair says

    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.