Best Spicy Pork Sausage And Vegetable Soup Recipes

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SAUSAGE AND VEGETABLE SOUP



Sausage and Vegetable Soup image

This sausage and vegetable soup recipe is hearty and delicious. Italian sausage, potatoes, and a flavorful broth make a tasty and filling meal.

Provided by Natasha Bull

Categories     Soup

Time 40m

Number Of Ingredients 11

17.6 ounces Italian sausages (cut up/crumbled)
1/2 medium onion (chopped)
3 sticks celery (chopped)
2 cloves garlic (minced)
4 cups chicken broth
1 cup water
2 medium carrots (sliced/chopped)
2 large Russet potatoes (peeled & diced)
1 red bell pepper (chopped)
1 cup corn ((I used frozen))
Salt & pepper (to taste)

Steps:

  • Take the sausage meat out of the casings and crumble it into a large soup pot over medium-high heat. Cook for 5 minutes, stirring occasionally. Drain a bit of the fat, leaving some in for flavor. I prep as I go along, so I chop the onion and get the other ingredients started as the sausage cooks.
  • Add the onion, celery, and garlic to the pot. Continue cooking it for another 5 minutes. Meanwhile, chop any remaining ingredients.
  • Add in the chicken broth, water, carrots, potatoes, red pepper, and corn. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat and let it simmer for 15-20 minutes or until the potatoes and carrots are tender.
  • Season with salt & pepper as needed.

Nutrition Facts : Calories 434 kcal, Carbohydrate 32 g, Protein 16 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 63 mg, Sodium 1262 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

SPICY ITALIAN SAUSAGE AND VEGETABLE SOUP



Spicy Italian Sausage and Vegetable Soup image

Loaded with vegetables and spicy sausage, this simple soup offers something for everyone at the table. Pair with a green salad, and dinner is done.

Provided by Tablespoon Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 14

1 lb spicy bulk Italian sausage
1 tablespoon vegetable oil
1 large yellow onion, chopped (about 2 cups)
2 medium carrots, peeled and chopped (about 1 cup)
2 celery stalks, chopped (about 1 cup)
1 cup cut (1-inch) green beans
1 medium zucchini, chopped (about 1 1/2 cups)
2 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme leaves
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
6 cups Progresso™ chicken broth (from two 32-oz cartons)
1 can (15 oz) Progresso™ cannellini white kidney beans, drained, rinsed
1/2 cup chopped fresh basil leaves
1 cup finely shredded Parmesan cheese

Steps:

  • Heat 5-quart Dutch oven over medium-high heat; add sausage. Cook 5 to 6 minutes, stirring to break up pieces, until no longer pink. Drain, and reserve.
  • Add oil to Dutch oven; heat over medium heat. Add onion, carrots, celery and green beans. Cook 4 to 5 minutes, stirring occasionally, until vegetables are just crisp-tender. Stir in zucchini, garlic and thyme; cook about 1 minute or until garlic is fragrant. Stir in tomatoes, broth, cannellini beans and sausage; heat to simmering. Cover; reduce heat to medium-low. Simmer 18 to 20 minutes or until vegetables are tender but not soft. Stir in basil; serve with Parmesan cheese.

Nutrition Facts : Calories 300, Carbohydrate 20 g, Cholesterol 35 mg, Fat 1, Fiber 4 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1360 mg, Sugar 5 g, TransFat 0 g

HOT ITALIAN SAUSAGE SOUP



Hot Italian Sausage Soup image

Loaded with zesty sausage and an array of veggies, this soup will hit the spot! A hint of brown sugar balances the heat with a little sweetness, making it a real crowd-pleaser. "I'm part owner of a small tavern, and on Saturdays, we provide soups and deli sandwiches free of charge. Our patrons love this recipe," writes Dan Bute of Ottawa, Illinois.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 pound bulk hot Italian sausage
1 can (14-1/2 ounces) Italian stewed tomatoes
1 can (8 ounces) tomato sauce
1 cup frozen Italian vegetables
3/4 cup julienned green, sweet red and/or yellow pepper
1/4 cup chopped onion
1/4 cup white wine or chicken broth
1 teaspoon brown sugar
1 teaspoon minced fresh parsley
1/2 teaspoon Italian seasoning
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink., Meanwhile, in a large saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. , Drain sausage; add to soup and heat through., Freeze option: Cool soup and transfer to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

Nutrition Facts : Calories 262 calories, Fat 15g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 1224mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 14g protein.

VEGETABLE PORK SOUP



Vegetable Pork Soup image

Meat-and-potatoes man Dave Bock concocted this hefty and full-flavored meal-in-a-bowl one cold winter day in Auburn, Washington. Now it's a fast and fuss-free family favorite!

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 cups.

Number Of Ingredients 13

1 boneless pork loin chop (4 ounces), cut into 1/2-inch cubes
1/4 pound smoked kielbasa or Polish sausage, chopped
1/4 cup chopped onion
1 celery rib, chopped
1 small carrot, chopped
1 teaspoon butter
1 garlic clove, minced
1/4 teaspoon paprika
2 cups reduced-sodium chicken broth
1 small tart apple, chopped
1 small red potato, chopped
1/4 teaspoon Chinese five-spice powder
1 teaspoon honey

Steps:

  • In a large saucepan, cook the pork, sausage, onion, celery and carrot in butter over medium-high heat for 5 minutes or until pork is no longer pink and vegetables are tender. Add garlic and paprika; cook 1 minute longer. , Stir in the broth, apple, potato and five-spice powder. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until pork is tender. Stir in honey; cook for 2 minutes or until heated through.

Nutrition Facts : Calories 184 calories, Fat 10g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 647mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

SPICY PORK SAUSAGE AND VEGETABLE SOUP



Spicy Pork Sausage and Vegetable Soup image

If you like a little kicking the back of your throat, you'll Love this Soup! New family favorite and quite easy to make!

Provided by Denise Miles

Categories     Vegetable Soup

Time 35m

Number Of Ingredients 10

1 lb ground pork sausage
1 medium yellow onion-chopped
3 medium carrots-chopped
1 medium yellow bell pepper-chopped
1 can(s) 10oz. diced tomatoes with green chilies-undrained
2 can(s) diced tomatoes-undrained
1 can(s) water
1/2 can(s) tomato sauce
2 c chicken broth
6 medium potatoes-peeled and diced

Steps:

  • 1. In a Heavy 6 quart stockpot, heat oil on medium heat. Add Ground sausage. Using a potato masher to break up meat until no longer pink. Add in a pinch or two of red pepper flakes. Stir.
  • 2. Add in tomatoes and vegetables, and water. Cook until vegetables are somewhat soft.
  • 3. Add in cubed potatoes. Simmer until potatoes are soft.
  • 4. Next add in Chicken stock. Stir. simmer until ready to serve

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