If you’re searching for comfort in a bowl, this Sausage & Garden Vegetable Soup brings it on every level! Hearty Italian sausage, a rainbow of fresh veggies, and a gently spiced tomato broth come together in a quick, easy meal that tastes like it simmered all day. It’s robust, full of flavor, and—best of all—ready in under an hour.
Why You’ll Love This Recipe
- Incredibly Cozy: Every spoonful is satisfying and soul-warming, the kind of soup that lifts your spirits on a chilly night.
- Loaded with Goodness: Packed with Italian sausage and tons of fresh vegetables, you get protein and veggies in every single bite.
- Flexible and Forgiving: This Sausage & Garden Vegetable Soup works with whatever veggies you’ve got on hand, making it perfect for cleaning out the fridge.
- Quick Weeknight Hero: No hours-long simmering here—delicious, from-scratch flavor in less than an hour, with minimal fuss and maximum payoff.
Ingredients You’ll Need
This recipe is all about simple, down-to-earth ingredients working together to create something magical. Each one adds its own special flavor, texture, or pop of color to the pot; together, they’re pure comfort.
- Mild Italian Sausage: The backbone of this soup, adding savory, herby flavor and hearty texture.
- Yellow Onion, Chopped: Adds natural sweetness and aroma, giving a savory base to the broth.
- Garlic, Minced: Just a few cloves bring a punch of warmth and depth to every sip.
- Celery, Diced: For classic soup flavor and a nice crunch that holds up even after simmering.
- Green and Red Bell Peppers, Diced: Bright, slightly sweet, and beautiful—they make the soup vibrant and fresh.
- Sugar: Balances the acidity of the tomatoes and rounds out the flavors.
- Salt & Black Pepper: The essentials—season boldly!
- Italian Seasoning: A blend of herbs that marries perfectly with sausage and tomatoes.
- Fire Roasted Tomatoes (28 oz, with juices): Provide rich, smoky flavor and a tomato base that feels homemade.
- Chicken Stock: Forms the savory backbone of the broth—use a good quality one for best results.
- Zucchini, cut into half moons: Add these at the end for a fresh, tender veggie bite that doesn’t get mushy.
- Grated Parmesan Cheese, optional: For a final flourish of salty, creamy goodness when serving.
Variations
The beauty of Sausage & Garden Vegetable Soup is how wonderfully adaptable it is. You can truly make it your own by swapping out ingredients based on what you love or what’s waiting for you in the fridge.
- Spicy Twist: Use hot Italian sausage or add a pinch of red pepper flakes for a bit of extra heat.
- Veggie-Packed: Toss in carrots, spinach, kale, or even small cubes of sweet potato for more garden goodness.
- Low-Carb: Skip the sugar, or swap the zucchini for extra leafy greens to lower the carb count.
- Vegetarian Option: Swap the sausage for your favorite plant-based sausage and use vegetable stock instead.
How to Make Sausage & Garden Vegetable Soup
Step 1: Brown the Sausage and Onion
Start with a large pot or Dutch oven over medium-high heat. Crumble the Italian sausage directly into the pot and let it brown with the chopped yellow onion. Stir and break up the sausage until it’s fully cooked and the onion is soft—about 7-8 minutes. Once browned, drain off any excess fat (unless you love a touch of richness!), and then toss in the minced garlic. Just one to two minutes is all it takes to release that wonderful garlicky fragrance.
Step 2: Add the Veggies and Broth
Add the celery, both bell peppers, sugar, salt, pepper, Italian seasoning, and the entire can of fire roasted tomatoes (juice and all) to the pot. Pour in the chicken stock. Give everything a big stir, scraping up any flavorful bits stuck to the bottom. Bring it to a boil over medium-high heat, then reduce to a gentle simmer. Let it all meld together for 30–40 minutes, stirring occasionally as your kitchen fills with the most mouthwatering aroma.
Step 3: Add the Zucchini
About 10 minutes before serving, add in the zucchini half-moons. They just need a short simmer to turn perfectly tender while keeping their lovely green color and gentle bite. Taste and adjust seasoning as needed—you’re just minutes from soup bliss!
Step 4: Serve and Garnish
Ladle your steaming Sausage & Garden Vegetable Soup into bowls. Top each generous serving with a shower of grated Parmesan and a crack of fresh black pepper. Grab a spoon (and maybe a slice of bread) and enjoy every cozy mouthful.
Pro Tips for Making Sausage & Garden Vegetable Soup
- Sear for Big Flavor: Don’t rush the browning of your sausage! Letting it get deeply golden brings out even more flavor in your finished soup.
- Add Zucchini Last: Waiting until the end keeps the zucchini perfectly tender and stops it from getting mushy or losing color.
- Customize Your Herbs: If you have fresh basil or oregano on hand, toss them in right at the end for a fragrant lift.
- Soup the Next Day: This Sausage & Garden Vegetable Soup is even more delicious after a night in the fridge. The flavors deepen, so don’t hesitate to make it ahead!
How to Serve Sausage & Garden Vegetable Soup
Garnishes
Brighten up each bowl of Sausage & Garden Vegetable Soup with a sprinkle of grated Parmesan and a twist of freshly cracked black pepper. For extra color and flavor, try a scattering of chopped fresh parsley or basil right before serving.
Side Dishes
This soup plays well with a hunk of crusty bread, garlic toast, or even a simple green salad on the side. The broth is perfect for dunking, so don’t skimp on the bread—sourdough, focaccia, or rustic rolls all shine here.
Creative Ways to Present
Ladle the soup into oversized mugs for a fun, casual twist at family gatherings, or serve in mini bread bowls for a showstopper dinner party presentation. Add a drizzle of good olive oil or a few shavings of Parmesan just before serving for a restaurant-worthy finish.
Make Ahead and Storage
Storing Leftovers
Allow any leftover Sausage & Garden Vegetable Soup to cool completely before transferring to airtight containers. It will keep beautifully in the refrigerator for up to four days, making it perfect for meal prep or quick lunches throughout the week.
Freezing
This soup freezes remarkably well! Just portion it into freezer-safe containers (leaving a little room for expansion), label, and freeze for up to three months. Thaw in the fridge overnight before reheating for a fuss-free dinner.
Reheating
Gently reheat chilled or thawed soup over medium heat until steaming and hot throughout. Add a splash of extra broth if needed, as soups often thicken a bit in the fridge. Don’t forget your parmesan and fresh pepper to bring it back to life!
FAQs
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Can I use a different kind of sausage?
Absolutely! Feel free to use hot Italian, turkey, chicken, or even plant-based sausage. Any variety will lend delicious flavor—just pick what you enjoy most.
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How do I make this soup gluten-free?
This recipe is naturally gluten-free as long as your sausage and chicken stock don’t contain gluten-based ingredients. Always double check your labels to be sure!
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My soup is a bit too acidic—how can I fix it?
If the tomato base seems too sharp, stir in a touch more sugar or a splash of cream. Both help mellow out acidity without overpowering the fresh flavors of the garden veggies.
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Can I double this Sausage & Garden Vegetable Soup recipe?
Yes! This soup is wonderfully scalable. Just be sure to use a large enough pot and allow for a bit more simmering time if you double the batch—it’s freezer-friendly, so go for it!
Final Thoughts
There’s nothing like gathering around the table with a steaming bowl of Sausage & Garden Vegetable Soup, especially when it’s this flavorful and fuss-free. I hope you’ll give this recipe a try—it just might become your new comfort food staple. Happy cooking!
Print
Sausage & Garden Vegetable Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
This hearty Sausage & Garden Vegetable Soup is a comforting and flavorful dish that’s perfect for a cozy night in. Loaded with Italian sausage, colorful veggies, and savory seasonings, this soup is sure to become a family favorite.
Ingredients
Main Ingredients:
- 1 lb. mild Italian sausage
- 1 cup yellow onion, chopped
- 4 cloves garlic, minced
- 2 cups celery, diced
- 1 green pepper, diced
- 1 red pepper, diced
Seasonings:
- 3 tablespoons sugar
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 tablespoon Italian seasoning
Additional Ingredients:
- 1 can (28 ounces) fire-roasted tomatoes with juices
- 6 cups chicken stock
- 4 cups zucchini, sliced into half moons
- Grated Parmesan cheese, optional
Instructions
- Brown the Sausage: In a large pot, brown the Italian sausage with chopped onion. Drain any excess fat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Cook the Soup: Stir in celery, green pepper, red pepper, sugar, salt, black pepper, Italian seasoning, fire-roasted tomatoes, and chicken stock. Bring to a boil, then reduce heat and simmer for 30-40 minutes.
- Add Zucchini: Add the sliced zucchini to the soup and simmer for an additional 10 minutes until all vegetables are tender.
- Season and Serve: Season the soup with salt and pepper to taste. Ladle the soup into bowls and top each serving with grated Parmesan cheese and freshly cracked black pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg
