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Sausage and Vegetable Soup

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This Sausage and Vegetable Soup is a hearty and comforting meal packed with flavorful sausage, fresh vegetables, and a rich broth. It’s a perfect one-pot dish for cozy dinners and is ready in under 45 minutes. Serve with crusty bread for a complete and satisfying meal!

Ingredients

Scale
  • 1 lb (500 g) Italian sausage (mild or spicy)
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 1 medium zucchini, diced
  • 1 medium bell pepper, diced (any color)
  • 1 can (14.5 oz / 400 g) diced tomatoes (with juice)
  • 4 cups (1 liter) chicken or vegetable broth
  • 1 cup green beans, trimmed and cut into pieces
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1 cup baby spinach (optional)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

🍲 Cook the Sausage:

  1. Brown the Sausage:
    • In a large pot or Dutch oven, heat olive oil over medium heat.
    • Add sausage and cook until browned, breaking it up with a spoon (5-7 minutes).
    • Remove excess grease if necessary.

🥕 Add Vegetables and Broth:

  1. Sauté the Aromatics:

    • Add onion, garlic, carrots, and celery to the pot.
    • Cook until vegetables begin to soften (3-4 minutes).

  2. Add Remaining Vegetables:

    • Stir in zucchini, bell pepper, green beans, diced tomatoes (with juice), broth, Italian seasoning, smoked paprika, salt, and pepper.

  3. Simmer the Soup:

    • Bring to a boil, then reduce heat to low and simmer for 20 minutes, until vegetables are tender.

🌿 Finish the Soup:

  1. Add Spinach:

    • Stir in baby spinach and cook for 2-3 minutes until wilted.

  2. Adjust Seasoning:

    • Taste and adjust salt and pepper as needed.

🍽️ Serve:

  1. Garnish and Enjoy:

    • Serve hot, garnished with fresh parsley.

  2. Serving Suggestions:

    • Pair with crusty bread, a side salad, or a sprinkle of Parmesan cheese on top.

Notes

  • Make It Creamy: Add 1/2 cup of heavy cream or 1 cup of milk for a creamy version.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing Tip: This soup freezes well. Let it cool completely before transferring to freezer-safe containers for up to 3 months.

Find it online: https://ukfinda.com/sausage-and-vegetable-soup/