Smoked Sausage and Vegetable Soup

02.10.2018

Sausage and Vegetable Soup is flavorful, delicious way to eat tons of veggies at once (it’s got potatoes, bell peppers, carrots, zucchini, spinach and more)! And finally a meaty vegetable soup. It’s loaded with turkey kielbasa sausage and it’s sure to satisfy!

Smoked Sausage Vegetable Soup

Sausage Soup with Veggies

This winter I’ve been making so many vegetable soups.

From this Vegetable Chili, to Mexican Lentil Soup, to Creamy Tortellini Minestrone and Gnocchi Vegetable Soup with Pesto. Oh and Let’s not forget this Super Easy Cauliflower Vegetable Soup.

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So vegetable soups have totally been my thing this season.

But I think it’s about time I made one of them meaty. We’ve loved the others but it’s nice to have some meat to change things up with flavor.

And yes indeed does that smoked sausage bring flavor!

Shown here cooking turkey sausage in white enamel pot for sausage vegetable soup

Ingredients for This Soup

  • Olive oil
  • Kielbasa sausage
  • Veggies including onion, carrots, celery, yellow bell pepper, garlic, potatoes, zucchini and spinach
  • Low-sodium chicken broth
  • Canned petite diced tomatoes
  • Dried Italian seasoning and fresh parsley
  • Salt and freshly ground black pepper
  • Finely shredded parmesan, for serving (optional)

Scroll below for printable recipe.

Sausage Vegetable Soup

How to Make Sausage Veggie Soup

  • Heat 1 Tbsp olive oil in a large pot over medium-high heat.
  • Add in sausage and let brown about 2 minutes then toss and let cook 2 minutes longer. Transfer to a plate while leaving remaining oil in pan (should be about 1 Tbsp).
  • Add another 1 Tbsp olive oil, then add onions, carrots and celery. Saute 3 minutes.
  • Add bell pepper and garlic and saute 2 minutes longer.
  • Pour in broth, tomatoes, potatoes, Italian seasoning and season with salt and pepper to taste.
  • Stir in sausage. Bring mixture to a boil, then reduce heat to medium-low.
  • Cover and simmer 15 minutes, stirring occasionally. Stir in zucchini and cook 10 minutes longer, or until veggies are tender.
  • Stir in spinach and parsley and let warm through. Serve warm with parmesan cheese if desired.

Smoked Sausage Vegetable Soup

A Healthier Comfort Food

This is total comfort food – made healthier! I used turkey kielbasa sausage but feel free to use a beef/pork kielbasa if you’d rather.

And add some parmesan for more flavor, not a must but you can’t go wrong with a little parmesan!

Then feel free to swap out some of the veggies listed here with some you may already have on hand like cabbage, butternut squash and so forth.

Smoked Sausage Vegetable Soup

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Print

Smoked Sausage and Vegetable Soup

5 from 4 votes

Finally a meaty vegetable soup! This soup is easy to make and it's jam packed with nutritious veggies. The smoked sausage adds a great flavor and makes this soup that much more hearty. Serve it with some fresh crusty whole grain bread for an ideal winter dinner.

Course: Soup
Cuisine: American
Keyword: Sausage Soup, Vegetable Soup
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Calories: 258 kcal
Author: Jaclyn

Ingredients

  • 2 Tbsp olive oil, divided
  • 12 oz. smoked turkey kielbasa sausage quartered through the length then sliced
  • 1 1/2 cups chopped yellow onion (1 medium)
  • 1 cup diced carrots (2 medium)
  • 1 cup diced celery (2 stalks)
  • 1 1/2 cups chopped yellow bell pepper (1 medium)
  • 1 1/2 Tbsp minced garlic (4 cloves)
  • 6 cups low-sodium chicken broth
  • 1 (14.5 oz) can petite diced tomatoes
  • 1 1/2 cups 1/2-inch diced russet or red potatoes (peel if using russet)
  • 1 Tbsp dried Italian seasoning
  • Salt and freshly ground black pepper
  • 1 cup diced zucchini (1 small)
  • 2 cups chopped spinach
  • 2 Tbsp minced fresh parsley
  • Finely shredded parmesan, for serving (optional)

Instructions

  1. Heat 1 Tbsp olive oil in a large pot over medium-high heat.

  2. Add in sausage and let brown about 2 minutes then toss and let cook 2 minutes longer. Transfer to a plate while leaving remaining oil in pan (should be about 1 Tbsp).

  3. Add another 1 Tbsp olive oil, then add onions, carrots and celery. Saute 3 minutes. 

  4. Add bell pepper and garlic and saute 2 minutes longer.

  5. Pour in broth, tomatoes, potatoes, Italian seasoning and season with salt and pepper to taste.

  6. Stir in sausage. Bring mixture to a boil, then reduce heat to medium-low.

  7. Cover and simmer 15 minutes, stirring occasionally. Stir in zucchini and cook 10 minutes longer, or until veggies are tender. 

  8. Stir in spinach and parsley and let warm through. Serve warm with parmesan cheese if desired.

  9. Recipe source: Cooking Classy

Nutrition Facts
Smoked Sausage and Vegetable Soup
Amount Per Serving
Calories 258 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Cholesterol 42mg 14%
Sodium 552mg 23%
Potassium 1049mg 30%
Total Carbohydrates 23g 8%
Dietary Fiber 3g 12%
Sugars 5g
Protein 16g 32%
Vitamin A 108.1%
Vitamin C 112.9%
Calcium 11%
Iron 18.9%
* Percent Daily Values are based on a 2000 calorie diet.

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10 comments

  • Jocelyn: This was delicious, a lot of chopping, but well worth it. It was a terrific way to get my family to eat their vegetables.

    You have the best soup recipes. Thank you. March 9, 2018 at 8:21pm Reply

    • Jaclyn: I’m so glad you’ve enjoyed my soup recipes Jocelyn! Thanks for your review! March 10, 2018 at 5:09pm Reply

  • mangafox: Thanks for always having “keeper” recipes! February 17, 2018 at 10:23pm Reply

    • Jaclyn: So glad you think they’re good recipes :)! Thanks for your comment! February 19, 2018 at 10:57am Reply

  • nancy: We love soups. February 12, 2018 at 3:43pm Reply

  • 2pots2cook: So comforting, so inviting ! Thank you so much ! February 11, 2018 at 11:50pm Reply

  • Holly: I always love your recipes! Earlier tonight I made your raspberry hot chocolate (dating way back, lol) and it was WONDERFUL to sip on while watching the Olympics. I tried a different recipe for hot chocolate using a Lindt bar from a very popular blogger 2 nights ago and my husband and I just….weren’t feeling it, lol, and it wasn’t really that easy to make! The raspberry hot chocolate was to DIE FOR, haha! Next time I’m thinking orange extract… because growing up my mom had a serious love for chocolate orange that rubbed off on me. I’m having foot surgery Tuesday morning and this may be going in my crock pot tomorrow night for one last recipe I can squeeze in until it’s weeks before I’m back in the kitchen. Thanks for always having “keeper” recipes! February 11, 2018 at 10:54pm Reply

    • Jaclyn: Thanks for taking the time to leave such a nice comment Holly, glad you loved the hot chocolate! February 12, 2018 at 10:24am Reply

      • Holly: You’re welcome. Thank you for all of YOUR hard work! This blog is one I will continue following for years and contains recipes I already know will be passed down through the future generations of my family. February 13, 2018 at 3:16pm Reply

        • Jaclyn: I’m so happy to hear that :)! February 13, 2018 at 10:23pm Reply

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