Best 9 Vegetable Sausage Soup Recipes

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Indulge in a hearty and flavorful journey with our exquisite vegetable sausage soup. This wholesome soup is a symphony of fresh vegetables, succulent sausage, and aromatic herbs, simmered to perfection in a rich, savory broth.

Our recipe collection features a diverse range of vegetable sausage soup variations, each offering a unique twist on this classic dish. From the traditional Italian sausage soup, bursting with the vibrant flavors of fennel and Parmesan cheese, to the spicy Mexican sausage soup, ignited with the warmth of chili peppers and cumin, there's a soup for every palate.

For those seeking a lighter option, our lentil sausage soup is a delightful choice, combining the goodness of lentils with the smoky richness of sausage. Vegetarians and vegans can rejoice in our plant-based sausage soup, where hearty vegetables and meatless sausage alternatives create a satisfying and flavorful meal.

Whether you're craving a comforting bowl of soup on a chilly evening or looking for a nourishing and delicious lunch, our vegetable sausage soup recipes are sure to delight. With easy-to-follow instructions and a symphony of tantalizing flavors, these soups will become a staple in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER EASY ITALIAN SAUSAGE VEGETABLE SOUP



Slow-Cooker Easy Italian Sausage Vegetable Soup image

Garbanzos, zucchini, Parmesan, tomatoes, sausage--this easy recipe turns to classic Italian flavorings to create a satisfying soup.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h45m

Yield 7

Number Of Ingredients 12

1/2 lb. bulk Italian pork sausage
1 cup sliced fresh carrots
1 large baking potato, peeled, cut into 1/2-inch cubes
1 garlic clove, minced
2 (14-oz.) cans beef broth
1 (15-oz.) can garbanzo beans or Chickpeas, drained
1 (14.5-oz.) can pasta-style chunky tomatoes, undrained
1 1/2 cups water
1/2 teaspoon dried Italian seasoning
1 bay leaf
1 cup julienne-cut (2x1/8x1/8-inch) zucchini
1/4 cup grated fresh Parmesan cheese, if desired

Steps:

  • Cook sausage in large skillet until no longer pink, stirring frequently. Drain. In 3 1/2 or 4-quart slow cooker, combine cooked sausage and all remaining ingredients except zucchini and cheese; stir gently to mix.
  • Cover; cook on Low setting for 7 to 9 hours.
  • About 30 minutes before serving, remove and discard bay leaf from soup. Gently stir in zucchini. Cover; cook an additional 30 minutes or until zucchini is tender.
  • To serve, ladle soup into individual bowls. Sprinkle with cheese.

Nutrition Facts : Calories 220, Carbohydrate 27 g, Cholesterol 20 mg, Fiber 6 g, Protein 14 g, SaturatedFat 3 g, ServingSize 1 1/2 Cups, Sodium 1000 mg, Sugar 4 g

ITALIAN SAUSAGE VEGETABLE SOUP



Italian Sausage Vegetable Soup image

With spaghetti sauce, noodles and Italian seasonings, this soup tastes like spaghetti! It's so easy, even our preteen daughter can make it by herself.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

1-1/3 cups uncooked elbow macaroni
2 pounds bulk Italian sausage
1 medium onion, chopped
1 garlic clove, minced
2 cans (14-1/2 ounces each) beef broth
1 jar (26 ounces) pasta sauce
1 can (15 ounces) sliced carrots, drained
1 can (14-1/2 ounces) Italian flat beans, drained
1 cup water
1 teaspoon Italian seasoning
1 teaspoon dried basil
Grated Parmesan or shredded mozzarella cheese, optional

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a 6-qt. stockpot, cook sausage, onion and garlic over medium heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain., Add broth, pasta sauce, carrots, beans, water, Italian seasoning and basil; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Drain macaroni; stir into soup. If desired, sprinkle servings with cheese. Freeze option: Before adding cheese, cool soup. Freeze soup and, if desired, cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with cheese.

Nutrition Facts : Calories 335 calories, Fat 23g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 1037mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 13g protein.

CHEESY SAUSAGE AND VEGETABLE SOUP



Cheesy Sausage and Vegetable Soup image

Sausage, zucchini, carrots and onions in a creamy, cheesy broth make a soothing, hearty dinner on a chilly night.

Provided by Borden® Cheese

Categories     Trusted Brands: Recipes and Tips     Borden Cheese

Time 45m

Yield 4

Number Of Ingredients 11

1 tablespoon vegetable oil
1 pound sausage links, cut into 1/2-inch thick slices
2 pounds zucchini, diced
4 large carrots, thinly sliced
2 tablespoons Borden® Salted Butter
3 tablespoons all-purpose flour
2 large yellow onions, chopped
2 cloves garlic, chopped
2 (12 ounce) cans chicken or beef broth
1 (12 ounce) can evaporated milk
1 ½ cups Borden® Finely Shredded Mild Cheddar Cheese, divided

Steps:

  • Heat oil in a large skillet non-stick skillet over medium high heat until hot. Add sausage, cook and stir until browned. Remove sausage from skillet and keep warm. Add onions and garlic and cook until onions are tender. Stir in zucchini and carrots to the skillet and cook, stirring occasionally, until the carrots are crisp tender; set aside.
  • Melt butter in a large saucepan. Whisk in flour until it forms a paste. Add the broth, a little at a time, whisking after each addition until the mixture is smooth. Add the remaining broth and bring to a boil. Reduce to a simmer and stir in the evaporated milk and 1 cup cheese. Continue cooking, stirring continuously, until the cheese has melted. Stir in the reserved sausage and vegetable mixture.
  • Top with remaining 1/2 cup cheese before serving.

Nutrition Facts : Calories 730.5 calories, Carbohydrate 40.7 g, Cholesterol 118.6 mg, Fat 46.9 g, Fiber 6.1 g, Protein 37.1 g, SaturatedFat 20.8 g, Sodium 2309.6 mg, Sugar 20.6 g

TUSCAN SAUSAGE VEGETABLE SOUP



Tuscan Sausage Vegetable Soup image

An easy weeknight soup. From Prince Pasta Tubettini box. I prefer the kick from hot sausage. Delicious.

Provided by wirkwoman1

Categories     Clear Soup

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 lb Italian sausage, sliced
1 small zucchini, sliced
1 small summer squash, sliced
1 small onion, chopped
8 ounces tubettini pasta or 8 ounces orzo pasta
3 cups water
1 (26 ounce) jar pasta sauce
1 (16 ounce) garbanzo beans, rinsed and drained
1 beef bouillon cube

Steps:

  • Cook pasta in boiling water for 9-11 minutes. Drain.
  • In a large pot, brown sausage.
  • Stir in zucchini, squash and onion; cook and stir until tender.
  • Add all remaining ingredients, except pasta.
  • Bring to a boil. Reduce heat; cover and simmer 15 minutes.
  • Stir in pasta.

TUSCAN SAUSAGE AND VEGETABLE SOUP BY RR



Tuscan Sausage and Vegetable Soup by RR image

This yummy soup has rich flavor of sweet Italian sausage mixed with the fresh herbs and vegetables. They balance together perfectly after simmering for an hour or so. I like the idea of blending a can of the beans for thickness, it's a great tip. This is hearty enough it could be served as a main dish. And, the cheese on top is a...

Provided by Rose Rauhauser

Categories     Bean Soups

Time 1h20m

Number Of Ingredients 15

2 lb sweet Italian sausage; cut up in chunks
3 can(s) 15 oz. canellini beans, drained (1 can reserved for puree)
olive oil
1 c vidalia onion, diced
1 c carrots, diced
1 1/2 c celery, diced
2 1/3 c zucchini, diced (skins on)
1 Tbsp chopped fresh thyme leaves (1 1/2 dried if you can't get fresh)
1 Tbsp fresh sage leaves (1 tsp dried if you can't get fresh)
1 tsp dried Italian seasonings
a little salt and pepper to your taste (I use very little because of grated Parmesan cheese on top)
32 oz chicken broth
2 can(s) 14.5 oz. no salt added diced tomatoes
3 c baby spinach leaves chopped
grated Parmesan cheese for each bowl of soup

Steps:

  • 1. I do all my chopping and dicing and set everything aside and get ready to do it all at once. I also puree 1 can of canellini beans and get that ready to add with all the cans of beans and tomatoes are added.
  • 2. SOUP: Heat olive oil in a large soup pot over medium heat. I use just enough to cover bottom of pot.
  • 3. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, Italian seasonings and a little bit of salt and pepper. Cook stirring occasionally.
  • 4. Cover pot and leave on simmer until vegetables are tender about 5 minutes or so.
  • 5. Add cut up Italian sausage pieces stir through and allow to loose pinkness.
  • 6. At this point add broth, tomatoes with the juices mix. Add pureed beans and whole beans. Put lid on and simmer on low heat 1 hour. Towards the end of the hour, add the 3 cups of spinach.
  • 7. I also put in a whole piece of Italian Parmesan cheese and remove it at the end. You can serve this with ditalini or orzo pasta. I don't only because I rather all the veggies and no carbs but kids may like it with little pasta or alphabets in it. If you do keep the pasta separate and put soup on top of it and then serve. Use Italian bread for dunking if desired. Enjoy!

VEGETABLE-SAUSAGE SOUP



Vegetable-Sausage Soup image

Provided by Suzanne Solberg

Categories     Soup/Stew     Vegetable     Sausage     Bon Appétit     Los Angeles     California

Yield Serves 4 to 6

Number Of Ingredients 14

1 pound hot or sweet Italian sausage, casings removed
1 large onion, chopped
2 carrots, sliced
1 cup sliced mushrooms
1/3 cup chopped fresh parsley
2 garlic cloves, minced
3 cups canned beef broth
1 15 1/2-ounce can chickpeas (garbanzo beans), drained
2 cups water
1 cup beer
1 teaspoon dried basil, crumbled
1/2 teaspoon ground or rubbed dried sage
Salt and pepper
Additional chopped fresh parsley

Steps:

  • Cook sausage in medium Dutch oven over medium-high heat until brown, breaking up with fork, about 7 minutes. Add onion, carrots, mushrooms, 1/3 cup parsley and garlic and cook until onion is translucent, stirring frequently, about 5 minutes. Mix in next 6 ingredients. Simmer 15 minutes. Season with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped parsley.

LENTIL-SAUSAGE-VEGETABLE SOUP



Lentil-Sausage-Vegetable Soup image

Surprisingly hearty for such a tiny legume, lentils are the perfect match for smoky sausage and winter vegetables in this thick soup.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 5

Number Of Ingredients 12

1 tablespoon oil
2 medium carrots, sliced (1 cup)
2 medium stalks celery, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
1 garlic clove, minced
1 cup dried lentils, sorted, rinsed
1/2 lb. cooked smoked sausage, quartered lengthwise, sliced
1 (4.5-oz.) jar sliced mushrooms, drained
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 cup water
2 (14-oz.) cans chicken broth

Steps:

  • Heat oil in large saucepan or Dutch oven over medium-high heat until hot. Add carrots, celery, onion and garlic; cook 3 to 4 minutes or until vegetables are crisp-tender, stirring frequently.
  • Add all remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 to 40 minutes or until lentils and vegetables are tender.

Nutrition Facts : Calories 305, Carbohydrate 29 g, Cholesterol 25 mg, Fiber 10 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 1/3 Cups, Sodium 1310 mg, Sugar 4 g

SAUSAGE VEGETABLE SOUP WITH DUMPLINGS



Sausage Vegetable Soup With Dumplings image

This is a hearty soup with a little bit of heat. Not too much, just enough to give it a little bit of spicey heat. I was inspired by the flavor of a soup I tasted about 20 years ago in a restaurant when my father was in the hospital far from home. This restaurant had such good soup that my mother, sisters, and I went back 4 times in one week for dinner just so we could eat more of that wonderful soup! Serving suggestion: Since you are only using a portion of the pizza dough for the dumplings...you might make a foccacia bread with the remainder to serve with the soup.

Provided by CarrolJ

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

12 ounces lean sausage meat, ground
4 cups water
14 1/2 ounces vegetable broth
12 ounces juice, V8 brand
1/2 cup red pepper, drained, seeded, coarsely chopped canned
1 cup green cabbage, coarsely chopped
1 (10 ounce) can refrigerated pizza dough, cut into 1 x 2 inch strips, you will only need 1/3 of the can
1/4 cup flour
1 teaspoon chili powder
1 potato, cubed
1 carrot, sliced
1 stalk celery, sliced
1 small onion, coasely chopped
3 cups water
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Put the 4 cups of water, the V8 juice and the vegetable broth into a medium sized pot.
  • Crumble the uncooked sausage into small pieces and add to pot.
  • Add the potatoes, carrots, onion, cabbage, and red peppers and the salt, pepper and chili powder to the pot.
  • Press the pizza dough as flat as possible then cut into small pieces about 1 x 2 inches, which will become the dumplings.
  • Sprinkle the flour on the dumplings and set aside.
  • When the vegetables are almost tender add the dumplings and flour into the soup and simmer for about 10 more minutes.
  • Season with more salt and pepper if needed.

SMOKED SAUSAGE AND VEGETABLE SOUP



Smoked Sausage and Vegetable Soup image

Make and share this Smoked Sausage and Vegetable Soup recipe from Food.com.

Provided by janem123

Categories     Easy

Time 10h10m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb smoked turkey sausage, diced
1/2 cup onion, chopped
2 cups pre-shredded coleslaw mix
1 (9 ounce) package frozen French-cut green beans
1 (10 ounce) package frozen corn
8 cups vegetable juice, such as V8
1 (14 1/2 ounce) can petite diced tomatoes, undrained
2 tablespoons Worcestershire sauce
1 teaspoon italian seasoning
1/4 teaspoon pepper

Steps:

  • Place all ingredients in slow cooker and mix well.
  • Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours.

Nutrition Facts : Calories 203.9, Fat 6.3, SaturatedFat 1.6, Cholesterol 37.5, Sodium 1348.9, Carbohydrate 28.7, Fiber 5, Sugar 13, Protein 12.3

Tips:

  • Use a variety of vegetables. This will give your soup a more complex flavor and texture. Some good choices include carrots, celery, onions, potatoes, and turnips.
  • Don't be afraid to experiment with different spices and herbs. A few well-chosen seasonings can really elevate the flavor of your soup. Some good options include garlic, thyme, rosemary, and paprika.
  • Cook the vegetables until they are tender but still have a little bit of crunch. This will give your soup a more interesting texture.
  • Add the sausage to the soup towards the end of the cooking time. This will prevent it from overcooking and becoming tough.
  • Serve the soup hot with a side of crusty bread or crackers.

Conclusion:

Vegetable sausage soup is a hearty and flavorful soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can easily make a delicious and satisfying soup that the whole family will enjoy.

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