Real Recipes From Real Home Cooks ®

sausage and vegetable soup

(1 rating)
Recipe by
Linda Dalton
Coconut Creek, FL

This is a hearty soup that is rather figure-friendly, super easy to make and delicious served with slices of crusty garlic bread.

(1 rating)
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For sausage and vegetable soup

  • 1 Tbsp
    olive oil
  • 6
    sun-dried tomato basil sausages-i use chicken
  • 1 c
    onions diced- i like the frozen, out of a bag for convenience
  • 3 md
    carrots, chopped
  • 2 tsp
    chopped garlic, about 4-5 cloves
  • 1 sm
    zucchini, halved and sliced 1/4 inch
  • 1 sm
    summer squash, halved and sliced 1/4 inch
  • 1 tsp
    old bay seasoning
  • 1/2 tsp
    kosher salt
  • 1/4 tsp
    ground black pepper
  • 1 tsp
    crushed red pepper flakes
  • 1 box
    32 oz low fat, low sodium chicken broth
  • 1 can
    14.5 oz diced tomatoes
  • 1 can
    8 oz tomato sauce
  • 1 can
    8 oz water
  • 2
    dried bay leaves
  • 1/2 tsp
    dried oregano
  • 1/2 tsp
    ground cayenne pepper- optional
  • 4 c
    fresh chopped spinach
  • 1 can
    15.5 oz cannellini beans rinsed
  • parmesan cheese to garnish

How To Make sausage and vegetable soup

  • 1
    In large soup pot on medium heat, brown sausages on stove top in oil. When they're golden on all sides remove to plate to cool (they're not fully cooked yet and will finish cooking in the broth). Lower heat and in the small amount of fat that remains in the pot, add onions and carrots, cover and sweat until softened (5-8 minutes). You don't want them to brown.
  • 2
    When softened and aromatic, add garlic, zucchini, squash, Old Bay Seasoning, salt, pepper and red pepper flakes. Stir to combine. While these are cooking (still on low temp), slice sausages into 1/4 to 1/2 inch rounds.
  • 3
    When sausages are sliced, add them along with broth, diced tomatoes, tomato sauce, water, bay leaves, oregano and ground cayenne to vegetables in soup pot. Increase heat until liquid comes to a near boil. Reduce heat, cover and simmer for 40 minutes. Add spinach and beans, cook 5 minutes and soup's ready. Top with parmesan.

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