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This Sausage Vegetable Soup Is Pure Comfort: This hearty Sausage and Vegetable Soup is loaded with everything you want in a comforting dinner- with savory sausage, tender potatoes, classic vegetables, and a rich, herb-seasoned broth. Browned and crumbled sausage adds bold flavor without extra seasoning, making this a rustic, satisfying soup that’s as easy as it is comforting! I Make This Sausage Vegetable Soup on Repeat!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Sausage and Vegetable Soup
This sausage vegetable soup is hearty, flavorful, and made with simple pantry ingredients. Loaded with sausage, potatoes, and vegetables in a savory herb broth, it’s an easy, cozy soup that’s perfect for make-ahead meals or weeknight dinners.
Ingredients to Make Sausage Vegetable Soup
To make this recipe, we will need the following ingredients:
- Sausage – Adds rich, savory flavor and heartiness, forming the flavorful base of the soup.
- Olive oil – Helps brown the sausage and vegetables, adding richness and preventing sticking if the sausage is lean.
- Onion – Softens as it cooks, creating a sweet, aromatic foundation for the broth.
- Shallot – Brings a mild, slightly sweet onion flavor that adds depth without overpowering.
- Carrots – Add natural sweetness, color, and balance to the savory sausage.
- Potatoes – Make the soup hearty and filling while absorbing the flavorful broth as they cook.
- Garlic – Adds bold, aromatic depth that enhances all the other ingredients.
- Chicken stock – Creates a rich, savory base that ties the soup together and keeps everything tender.
- Dried thyme – Adds earthy, herbaceous flavor that pairs beautifully with sausage and potatoes.
- Dried rosemary – Brings a subtle piney note that deepens the overall flavor.
- Salt and black pepper – Enhance and balance the flavors throughout the soup.
- Fresh herbs (optional) – Finish the soup with a pop of freshness and color just before serving.
Steps to Make Sausage Vegetable Soup
Once you’ve gathered your ingredients, we will use the following method:
Brown Sausage
In a large pot, brown and crumble sausage.
Brown Onion
Add onion, cook to soft and browned.
Soften Vegetables
Add other vegetables and cook just to soft.
Cook Soup
Add stock, spices, and potatoes – and cook until potatoes are soft – about 20 minutes.
Tips and Tricks for Perfect Sausage and Vegetable Soup
Brown the sausage well. This builds deep, savory flavor for the broth.
Cut vegetables evenly. This helps everything cook at the same rate.
Simmer gently. A low simmer keeps the potatoes tender without falling apart.
Season at the end. Sausage and broth can be salty, so adjust after simmering.
Add herbs last if using fresh. This keeps their flavor bright.
What to Serve With Sausage Vegetable Soup
Sausage Vegetable Soup
Ingredients
- 1 pound sausage, casings removed and crumbled
- 1 tablespoon olive oil, if needed
- 1 medium onion, diced
- 1 shallot, finely chopped
- 2 carrots, sliced
- 3 –4 medium potatoes, diced
- 3 cloves garlic, minced
- 6 cups chicken stock
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and black pepper, to taste
- Optional: fresh herbs, parsley or thyme, for serving
Instructions
- In a large pot or Dutch oven, cook the sausage over medium heat until browned and crumbled. Remove excess grease if needed.
- Add onion, shallot, and carrots to the pot. Cook 4–5 minutes, stirring, until softened.
- Stir in garlic and cook 30 seconds until fragrant.
- Add potatoes, chicken stock, thyme, rosemary, salt, and pepper. Bring to a gentle boil.
- Reduce heat and simmer uncovered for 20–25 minutes, until potatoes are tender.
- Taste and adjust seasoning. Serve hot, finished with fresh herbs if desired.
Sausage Vegetable Soup Recipe FAQs
Italian sausage (mild or spicy) works great, but smoked or breakfast sausage also works well.
Yes — it tastes even better the next day and stores well in the fridge for up to 4 days.
Yes, though potatoes may soften slightly after freezing. Freeze for up to 3 months.
Absolutely. Celery, kale, spinach, or green beans all work well.
Let it simmer uncovered or mash a few potatoes directly in the pot if you’d like a thicker soup, but this soup isn’t designed to be very thick.
