This Sausage & Garden Vegetable Soup is the ultimate cozy comfort in a bowl! It’s hearty, colorful, and brimming with smoky Italian sausage and a medley of fresh veggies, all simmered together in a flavor-packed tomato broth. When you crave a deeply satisfying meal that tastes like you spent all day in the kitchen—but really just took under an hour—this soup delivers every single time.
Why You’ll Love This Recipe
- Hearty & Satisfying: Loaded with protein and veggies, every spoonful is a meal all on its own.
- Bursting with Flavor: Fire-roasted tomatoes and Italian sausage infuse the broth with irresistible depth and richness.
- Easy to Customize: Swap out veggies or make it spicy—the base recipe is flexible for your cravings or pantry surprises.
- Meal Prep-Friendly: This soup tastes even better the next day, making it perfect for leftovers, lunches, or freezing for busy nights.
Ingredients You’ll Need
Every ingredient in Sausage & Garden Vegetable Soup cooperates to build layers of flavor, texture, and vibrant color. This is one of those glorious soups where simple ingredients truly shine—so don’t skip or skimp, and pick the best you can find!
- Mild Italian Sausage (1 lb): Brings heartiness and bold, savory flavor; feel free to use spicy if you like a kick!
- Yellow Onion (1 cup, chopped): Adds a gentle sweetness and wonderful base aroma.
- Garlic (4 cloves, minced): Fragrant and savory, it forms the backbone of the soup’s flavor.
- Celery (2 cups, diced): For crunch, freshness, and that classic soup flavor.
- Green Pepper (1, diced): Lends lovely earthiness and bright color.
- Red Pepper (1, diced): Another pop of color and a subtle hint of sweetness.
- Sugar (3 tablespoons): Balances the acidity of the tomatoes and rounds out flavors.
- Salt & Black Pepper (2 teaspoons each): Essential for seasoning and drawing out all the soup’s bold flavors.
- Italian Seasoning (1 tablespoon): Brings herby depth and that “just like Nonna’s” vibe.
- Fire Roasted Tomatoes (1 can, 28 oz): The smoky, tangy base that makes the broth extra special—don’t drain!
- Chicken Stock (6 cups): For richness and a comforting, savory backbone.
- Zucchini (4 cups, half moons): Stirred in at the end so it’s perfectly tender, not mushy.
- Grated Parmesan Cheese (optional): For finishing—don’t miss the salty, umami kick!
Variations
One of the things I adore most about Sausage & Garden Vegetable Soup is how forgiving and customizable it is. Let your garden (or your fridge) inspire you, and make swaps based on whatever’s fresh, handy, or fits your personal taste.
- Spicy Kick: Use hot Italian sausage or stir in a pinch of crushed red pepper flakes for extra warmth.
- Vegetarian Option: Swap the sausage for plant-based Italian “sausage” crumbles and use veggie broth instead of chicken stock!
- More Veggies: Try carrots, spinach, kale, or even a handful of baby potatoes for a twist on texture and color.
- Bean Boost: Stir in a drained can of white beans for extra creaminess and protein.
- Low-Sodium: Opt for low-sodium chicken stock and adjust the salt to suit your needs.
How to Make Sausage & Garden Vegetable Soup
Step 1: Brown the Sausage & Sauté the Aromatics
Start by browning your Italian sausage in a big soup pot or Dutch oven over medium heat. As it cooks, break it up with a spoon. Once nicely browned, add your chopped onion and let everything mingle until soft and fragrant. Drain off any excess fat, then stir in the minced garlic, letting it sizzle just until your kitchen smells amazing—about 1-2 minutes (don’t let it burn!).
Step 2: Build the Soup Base
Pour in the diced celery, green and red peppers, sugar, salt, pepper, Italian seasoning, fire-roasted tomatoes (with all their glorious juices), and chicken stock. Stir everything together, bring it to a simmer, and let it bubble away gently for 30-40 minutes. This is where the magic happens—all those flavors meld into pure comfort.
Step 3: Add Zucchini & Finish Cooking
Ten minutes before serving, add your zucchini half-moons. They’ll soften just perfectly in that time, staying tender and vibrant. Taste and add extra salt or pepper, if you like. That’s it—your Sausage & Garden Vegetable Soup is ready to be ladled up!
Step 4: Serve & Garnish
Dish up big bowls of steaming soup and top each serving with a generous sprinkle of freshly grated parmesan and a crack of black pepper. Grab the crustiest bread you can find, and get cozy—the first bite is always magical!
Pro Tips for Making Sausage & Garden Vegetable Soup
- Maximize Flavor with Browning: Let your sausage get deep golden in the pot before adding onion—those caramelized bits add a ton of savory depth to the soup.
- Don’t Overcook the Zucchini: Add zucchini at the end so it stays brightly colored and just-tender, never mushy.
- Adjust Seasoning Gradually: Start with the recommended salt and pepper but always taste at the end—veggies and sausage brands can vary, so make it yours!
- Soup for Later: The flavors deepen after a day in the fridge, so this is a perfect dish to make ahead for busy weeks or batch-cook for lunches.
How to Serve Sausage & Garden Vegetable Soup
Garnishes
Just before serving, a handful of grated Parmesan cheese and a drizzle of good olive oil on top can make each bowl of Sausage & Garden Vegetable Soup feel restaurant-worthy. Try a pinch of fresh basil, parsley, or a twirl of lemon zest for brightness, too!
Side Dishes
This soup’s rich broth practically begs for a thick slice of toasted sourdough or a crusty baguette—perfect for dunking and sopping up every last bit. A light green salad with a tangy vinaigrette also makes a lovely, refreshing contrast.
Creative Ways to Present
For a fun, inviting touch, serve the soup in big, rustic mugs with all the toppings laid out so everyone can customize their bowls. Or, ladle soup into hollowed sourdough boules for an edible bowl experience that feels extra special on chilly nights.
Make Ahead and Storage
Storing Leftovers
Leftover Sausage & Garden Vegetable Soup keeps like a dream in the fridge for up to four days. Let it cool completely, then transfer to airtight containers for quick, satisfying lunches or dinners later in the week.
Freezing
This soup also freezes beautifully! Pop cooled portions into freezer-safe containers or bags. Just remember—the texture of zucchini may soften a bit after thawing, but the flavor will remain just as vibrant and comforting.
Reheating
To reheat, gently warm the soup in a pot over medium-low heat until steaming—add a splash of broth or water if it’s thickened up. For a quick lunch, microwave individual bowls in 1-minute bursts, stirring in between.
FAQs
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Can I use turkey or chicken sausage instead of pork?
Absolutely! Turkey or chicken sausage are wonderful lean alternatives and will cook up the same way. Just be sure to choose Italian-style varieties for that familiar flavor punch. If they’re extra lean, you may want to add a splash of olive oil while browning for richness.
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What other vegetables can I add or substitute?
Feel free to get creative! Carrots, spinach, kale, cabbage, green beans, or potatoes all work beautifully in Sausage & Garden Vegetable Soup. Just add firmer veggies earlier so they soften properly, and leafy greens in the last 5 minutes of cooking.
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How do I make this soup less salty?
Start with low-sodium chicken stock and adjust the salt at the very end. If you accidentally over-salt, add a splash of water or more tomatoes to dilute, and taste again before serving.
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Can I make Sausage & Garden Vegetable Soup in advance?
Yes—this soup is a meal prep superstar! Make it a day before (or more) and store it in the fridge or freezer. The flavors get even better after a rest, making leftovers something you’ll genuinely look forward to.
Final Thoughts
If you’re craving a big, nourishing bowl of something that feels like a hug, you absolutely have to try this Sausage & Garden Vegetable Soup. It’s a family favorite that brings comfort, bold flavor, and plenty of smiles to the table. Give it a whirl—your new favorite soup night awaits!
Print
Sausage & Garden Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Italian
- Diet: Gluten Free
Description
A hearty and flavorful Sausage & Garden Vegetable Soup recipe that combines the richness of Italian sausage with a variety of fresh vegetables in a savory broth. This comforting soup is perfect for chilly evenings or as a satisfying meal any time of the year.
Ingredients
Soup:
- 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
- 3 tablespoons sugar
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 tablespoon Italian seasoning
- 1 can (28 ounces) fire-roasted tomatoes with juices
- 6 cups chicken stock
- 4 cups zucchini, half moons
Optional Toppings:
- Grated Parmesan cheese
Instructions
- Brown the Sausage: In a large pot, brown the Italian sausage with chopped onion. Drain any excess fat.
- Add Aromatics: Stir in minced garlic and cook for 1-2 minutes until fragrant.
- Add Vegetables: Add 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.
- Finish Soup: Add zucchini and simmer for an additional 10 minutes until vegetables are tender.
- Season and Serve: Season with salt and pepper to taste. Ladle the soup into bowls and top each serving with shredded Parmesan cheese and freshly cracked black pepper.
Notes
- This soup can be customized with your favorite vegetables or additional seasonings for extra flavor.
- For a spicier kick, use hot Italian sausage instead of mild.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 1260mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg
