Smoked Sausage and Vegetable Soup
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.
Nutrition Facts
Ingredients
Instructions
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.
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Reviews from the Original Source
This is a great recipe. I make it for lunch for the week for myself & husband, so I roughly double it. We do low carb during the week so I leave out the potatoes and add more zucchini or squash. It's also such a pretty soup with all the pleasing colors. (I also brown everything longer.)
Wonderful, hearty and full of vegetables. Even though it is hot outside, I was craving soup with lots of vegies. Made two pots, one for my husband and I and one for my grandchildren. Oldest grandson said "It's outstanding". Everyone loved it. The only change I made was to reduce the Italian seasoning to one tsp, instead of Tbsp, but that is just personal taste. Sometimes I find the Italian seasoning a little overwhelming for me. Added 1/2 tsp. kosher salt, as the sausage had enough salt. That was perfect for us.
Excellent soup!
This soup is so good and hearty. Made it 3x in last month. I didn't add zucchini or Italian season. You can add whatever vegetables you have. Used pork, turkey sausage in mine.
This soup is fantastic. The smoked sausage added wonderful flavor. The perfect cozy meal for a winter’s night.
I LOVE this soup, and even my toddler ate it happily with some rice. I did soooo much improv on this as I’m avoiding the grocery store this week. I doubled the onions and minused the bell pepper. I used a 10oz can of rotel (with the chiles—told yall, improv!). Even for the broth, I only had 2 1/4c of stock and zero broth on hand, so I did 3 3/4c of water with 3 buillion cubes. I also used frozen carrots and frozen spinach, and baby yellow potatoes. I definitely added a substantial amount of kosher salt, garlic and onion powder, and freshly cracked pepper, but these were probably necessitated through the lack of ingredients. This soup does take a little time to get together, and the longer it sits, the better it tastes—but it’s worth it!!
Great flavor and I love all the veggies. Thank you for a wonderful recipe.
I made this soup last night around 8pm, I used what I had on-hand. I'm technically not a fan of tomato based soups. I used a can of Rotel instead, I also added some thyme, I wish I had sweet potato available, but this soup was absolutely delish!!!! Keep the recipes coming.
This is the best vegetable soup I have ever made! Excellent with the smoked turkey kielbasa. Never tried that before, and frankly, it was just as flavorful as the high calorie kielbasa. Your soups are always my favorite.
Really, really good. Also delicious when made with Andouille sausage instead of Kielbasa.
This was absolutely amazing! Super easy and doesn't take too long!
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