Go Back
Sausage Vegetable Soup

Sausage Vegetable Soup Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb mild Italian sausage, casings removed
  • 1 large yellow onion, chopped
  • 2 medium carrots, peeled and diced
  • 2 celery ribs, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 medium Yukon Gold potatoes, cut into ½-inch cubes
  • 1 cup fresh or frozen green beans, trimmed and cut into 1-inch pieces
  • 1 tsp dried oregano
  • Pinch of red pepper flakes (optional)
  • Kosher salt and black pepper
  • Parmesan rind (optional)
  • Freshly grated Parmesan, for serving

Method
 

  1. Heat olive oil in a large pot over medium-high. Add sausage, break it up, and cook until browned, 5–6 minutes. Transfer to a plate, leaving drippings.
  2. Add onion, carrots, and celery to the pot with a pinch of salt. Cook until softened, 5 minutes. Add garlic and cook 1 minute.
  3. Return sausage to the pot with broth, tomatoes, potatoes, oregano, and red pepper flakes. Bring to a boil, then simmer until potatoes are tender, 15–20 minutes.
  4. Stir in green beans and cook 5 minutes. Remove Parmesan rind if used. Season with salt and pepper, ladle into bowls, and top with grated Parmesan.

Notes

The soup thickens as it sits, so you may need to add a little broth when reheating. If you freeze it, expect the potato texture to soften but the flavor to stay rich.