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Hearty Sausage Vegetable Soup

Published Date
Author Aimee

by Aimee

This nourishing soup transforms a load of fresh produce into a big pot of comfort food. Plus, more recipes for using up your vegetables.

Hello September!

Summer was exhausting, exhilarating, and absolutely beautiful. I took a lot of time off from blogging, and instead hosted my dear, dear siblings here at the lake house.

At our hospitality peak, we had fourteen people sleeping under our roof. The days were a blur of beach play, picnics, lake swimming and late-night board games. It was wonderful.

But now, I’m craving structure and schedule, soup and stew. And today’s recipe for Hearty Sausage Vegetable Soup is the perfect transition into fall comfort food.

Three Recipes for Using Up Vegetables

Before we jump into the soup recipe, let’s quickly review a few more of my favourite recipes for cooking with a surplus of vegetables. The markets are packed full with all the produce imaginable; it’s inspiring!

However, should you find yourself with a crisper drawer overflowing with veggies to use up, here are some suggestions to go along with the Sausage Vegetable Soup.

Breakfast: The Frittata

My absolute go-to savoury breakfast (or lunch!). The frittata is incredibly versatile and always delicious. Add in your extra veggies that are best enjoyed when cooked, such as zuchini, sweet potato & squash, leeks & onions, and hearty greens.

Use this recipe as a base and build from there: Swiss Chard, Leek and Sweet Potato Frittata

Lunch: The Huge Salad

Here’s handy salad formula that can be as simple or complex as you like.

Add in your fruits and veggies that are best enjoyed raw, such as new kale, crisp apples, carrots, shaved shallots, and fall cabbage. This big bowl salad is also the perfect canvas for roast squash, or any roasted fall vegetables.

Use this recipe as a base and build from there: How to Make a Winter Salad with Seasonal Ingredients (or fall!)

Dinner: Hearty Sausage Vegetable Soup

Here’s a versatile soup that uses up the odds and ends in the fridge. Start with the base of ground sausage and stock, but then customize the soup to suit your taste preferences.

This recipe was inspired by the Kale and Sausage Soup in the wonderful cookbook, Vegetables: A Love Story, by my friend Renee Kholman. I’ve adapted it slightly to accommodate a very wide assortment of vegetables and pantry ingredients.

Here’s where you can simmer up your carrots or parsnips, leeks or onions, corn, zucchini, chard or beet greens. Use up the ends of a dried pasta box and finish off that parmesan rind. Trust me, the results are delicious!

You probably have most of the ingredients on hand already…so here’s the recipe for Hearty Sausage Vegetable Soup.

TIP: If you want a gluten-free soup, substitute the pasta for a bean (navy or cannellini) or GF grain (quinoa, brown rice).

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Hearty Sausage Vegetable Soup

This nourishing soup transforms a load of fresh vegetables into a big pot of comfort food.
Course Soups & Stews
Cuisine Italian
Keyword quick
Essential Ingredient Sausages
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 people

Ingredients

  • 1 large leek split and washed
  • 2 large carrots or 1 med. sweet potato
  • 1 cup raw assorted 'soft' veg peppers, zucchini, corn, etc
  • 3 Mild Italian Sausages raw, casings cut
  • 7 cups vegetable stock or beef broth
  • 1 28oz can diced tomatoes or whole, cherry, etc
  • 1 cup small dried pasta orzo, ditali, pastina, etc
  • 3 cups chopped fresh greens kale, chard, beet, etc
  • 2 Tablespoons chopped fresh herbs basil, parsley, oregano, etc
  • 2 Tablespoons balsamic vinegar or apple cider vinegar
  • 1/2 cup grated firm cheese Parmesan, Romano, etc
  • salt and pepper to taste

Instructions

  • First step: Veggie Prep! Chop your leeks and carrots into a fine dice. Chop up your additional 'soft' or quick cooking vegetables – whatever needs to be used up.
  • Heat a large heavy bottomed pot over medium flame. Squeeze the sausage meat out of the casings and into the pot. Use a sturdy wooden spoon to break it up as it sears. Cook for about 5 minutes, until it is grey and crumbly.
  • Tumble in the leeks and the carrots to the pot. Season with a few pinches of salt and pepper. Cook for 5 minutes, stirring occasionally.
  • Add in the assorted extra vegetables and the stock. Stir and bring the soup to a boil. Dump in the canned tomatoes and pasta. Simmer soup over medium-low heat for about 15 minutes until the pasta is tender.
  • Stir the greens and the herbs into the soup. Cook for an additional few minutes. Add the vinegar, then taste and adjust the salt and pepper as needed.
  • Ladle into big bowls and top with cheese. Enjoy!

Notes

I’m using leeks instead of onions, for their delicate flavour and bright green colour. You can use 1 medium onion if that’s your preference!

Looking for more recipes?

The Best Soup Recipes for Fall

Kale, Pear and Roasted Delicata Squash Salad

Grains and Greens-Stuffed Squash with Herb Salsa

Original article: Hearty Sausage Vegetable Soup.