Best Vegetable Sausage Soup Recipes

SLOW-COOKER EASY ITALIAN SAUSAGE VEGETABLE SOUP

Steps:

• Cook sausage in large skillet until no longer pink, stirring frequently. Drain. In 3 1/2 or 4-quart slow cooker, combine cooked sausage and all remaining ingredients except zucchini and cheese; stir gently to mix.
• Cover; cook on Low setting for 7 to 9 hours.
• About 30 minutes before serving, remove and discard bay leaf from soup. Gently stir in zucchini. Cover; cook an additional 30 minutes or until zucchini is tender.
• To serve, ladle soup into individual bowls. Sprinkle with cheese.

ITALIAN SAUSAGE VEGETABLE SOUP

Steps:

• Use bulk sausage or remove the casings from the sausage and discard.
• Brown the sausage in a heavy Dutch oven or large saucepan, mashing it with the back of a spoon until the meat is no longer pink and has rendered most of its fat.
• Spoon out most of the fat from the cooked sausage and discard.
• Add the onions and garlic and cook, stirring,until soft but not browned.
• Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil, and oregano and bring to a boil.
• When the soup in boiling, add the orzo and cook for 20 minutes.
• Season to taste with salt and pepper.
• Serve in heavy soup bowls.
• If desired, sprinkle Parmesan cheese over each serving.
• To prepare in advance: Like most hearty soups, this tastes best if it is cooled, refrigerated overnight, then reheated to serve.
• It may also be frozen.

ITALIAN SAUSAGE VEGETABLE SOUP

Steps:

• Cook macaroni according to package directions. Meanwhile, in a 6-qt. stockpot, cook sausage, onion and garlic over medium heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain., Add broth, pasta sauce, carrots, beans, water, Italian seasoning and basil; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Drain macaroni; stir into soup. If desired, sprinkle servings with cheese. Freeze option: Before adding cheese, cool soup. Freeze soup and, if desired, cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with cheese.

CHEESY SAUSAGE AND VEGETABLE SOUP

Steps:

• Heat oil in a large skillet non-stick skillet over medium high heat until hot. Add sausage, cook and stir until browned. Remove sausage from skillet and keep warm. Add onions and garlic and cook until onions are tender. Stir in zucchini and carrots to the skillet and cook, stirring occasionally, until the carrots are crisp tender; set aside.
• Melt butter in a large saucepan. Whisk in flour until it forms a paste. Add the broth, a little at a time, whisking after each addition until the mixture is smooth. Add the remaining broth and bring to a boil. Reduce to a simmer and stir in the evaporated milk and 1 cup cheese. Continue cooking, stirring continuously, until the cheese has melted. Stir in the reserved sausage and vegetable mixture.
• Top with remaining 1/2 cup cheese before serving.

TUSCAN SAUSAGE AND VEGETABLE SOUP BY RR

Steps:

• 1. I do all my chopping and dicing and set everything aside and get ready to do it all at once. I also puree 1 can of canellini beans and get that ready to add with all the cans of beans and tomatoes are added.
• 2. SOUP: Heat olive oil in a large soup pot over medium heat. I use just enough to cover bottom of pot.
• 3. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, Italian seasonings and a little bit of salt and pepper. Cook stirring occasionally.
• 4. Cover pot and leave on simmer until vegetables are tender about 5 minutes or so.
• 5. Add cut up Italian sausage pieces stir through and allow to loose pinkness.
• 6. At this point add broth, tomatoes with the juices mix. Add pureed beans and whole beans. Put lid on and simmer on low heat 1 hour. Towards the end of the hour, add the 3 cups of spinach.
• 7. I also put in a whole piece of Italian Parmesan cheese and remove it at the end. You can serve this with ditalini or orzo pasta. I don't only because I rather all the veggies and no carbs but kids may like it with little pasta or alphabets in it. If you do keep the pasta separate and put soup on top of it and then serve. Use Italian bread for dunking if desired. Enjoy!

SWEET ITALIAN SAUSAGE AND VEGETABLE SOUP

Steps:

• 1. Heat olive oil and butter in large soup pot or stockpot. Add sausage meat and sauté over high heat just to brown. Add fresh vegetables in order listed, cooking over high heat for 3 to 4 minutes after each addition. After adding cabbage, cook for 8 to 10 minutes. Add broth, tomatoes, and water. Bring to simmer and add beans. Simmer, uncovered for 2 hours. Season to taste with salt and pepper. Add rice, cover and simmer for 30 minutes. Check seasoning and serve with pesto or grated Parmesan. Makes 6 servings. Use hot Italian sausage for spicier flavor. Cooking the Costco Way

ITALIAN SAUSAGE ORZO VEGETABLE SOUP

Steps:

• In a large soup pot, crumble sausage and cook over medium heat, stirring often until browned; about 10 minutes. Drain.
• Add onion and garlic, and cook, stirring often, until onion is softened.
• Stir in tomatoes, water, orzo and beef bullion. Heat to boiling. Stir in basil, fennel seeds, green beans and carrots.
• Bring to a boil, reduce heat to medium-low, and simmer, uncovered for 20 minutes or until beans and carrots are almost tender.
• Stir in zucchini and wine and cook 5-10 minutes longer or until vegetables are tender.

SPICY PORK SAUSAGE AND VEGETABLE SOUP

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

TUSCAN SAUSAGE VEGETABLE SOUP

Steps:

• Cook pasta in boiling water for 9-11 minutes. Drain.
• In a large pot, brown sausage.
• Stir in zucchini, squash and onion; cook and stir until tender.
• Add all remaining ingredients, except pasta.
• Bring to a boil. Reduce heat; cover and simmer 15 minutes.
• Stir in pasta.

SAUSAGE, CABBAGE & ROOT VEGETABLE SOUP RECIPE - (4.1/5)

Steps:

• Heat 1 tablespoon oil in a large soup pot over medium-high heat. Add sausage and cook, stirring frequently, until well browned, about 10 minutes. Remove with a slotted spoon to a paper towel to drain. Reduce heat to medium and add the remaining 1 tablespoon oil, onion, garlic, salt and pepper; cook, stirring, until starting to soften, 2 to 3 minutes. Add carrots, turnips, celery root and potato and cook, stirring once or twice, until starting to get tender, 4 to 5 minutes. Add cabbage; cook until starting to wilt, about 2 minutes. Return the sausage to the pot and stir in broth, wine, tomato, rosemary and thyme. Increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook for 1 hour. Uncover and simmer for 15 minutes to reduce the broth and intensify the flavor of the soup. Taste and add more pepper if desired. Serve topped with Parmesan. Make Ahead Tip: Cover and refrigerate for up to 3 days.

VEGETABLE-SAUSAGE SOUP

Steps:

• Cook sausage in medium Dutch oven over medium-high heat until brown, breaking up with fork, about 7 minutes. Add onion, carrots, mushrooms, 1/3 cup parsley and garlic and cook until onion is translucent, stirring frequently, about 5 minutes. Mix in next 6 ingredients. Simmer 15 minutes. Season with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped parsley.

ITALIAN-INSPIRED VEGETABLE SOUP WITH TURKEY SAUSAGE (WW INSPIRED

Steps:

• Saute olive oil, garlic, onions, and fennel in a large pot over medium high heat for 3-4 minutes. In a separate small skillet, cook the sausage links by browning them first on medium heat and then adding the water and covering for approximately 5-7 minutes.
• Once the onions, garlic, and fennel are aromatic and translucent, add the rest of the ingredients and bring to a boil. Reduce heat to low and simmer, partly covered, for about 10-15 minutes.

LENTIL-SAUSAGE-VEGETABLE SOUP

Steps:

• Heat oil in large saucepan or Dutch oven over medium-high heat until hot. Add carrots, celery, onion and garlic; cook 3 to 4 minutes or until vegetables are crisp-tender, stirring frequently.
• Add all remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 to 40 minutes or until lentils and vegetables are tender.

SAUSAGE VEGETABLE SOUP WITH DUMPLINGS

Steps:

• Put the 4 cups of water, the V8 juice and the vegetable broth into a medium sized pot.
• Crumble the uncooked sausage into small pieces and add to pot.
• Add the potatoes, carrots, onion, cabbage, and red peppers and the salt, pepper and chili powder to the pot.
• Press the pizza dough as flat as possible then cut into small pieces about 1 x 2 inches, which will become the dumplings.
• Sprinkle the flour on the dumplings and set aside.
• When the vegetables are almost tender add the dumplings and flour into the soup and simmer for about 10 more minutes.
• Season with more salt and pepper if needed.

EASY ITALIAN SAUSAGE VEGETABLE SOUP

Steps:

• In large skillet, crumble and brown sausage; drain.
• In 3 1/2 to 4-quart slow cooker, combine cooked sausage and all remaining ingredients except zucchini and cheese; stir gently to mix.
• Cover; cook on low setting for 7 to 9 hours.
• Remove bay leaf.
• Gently stir in zucchini.
• Cover; cook an additional 30 minutes or until zucchini is tender.
• To serve, ladle soup into bowls; sprinkle with cheese.

ITALIAN SAUSAGE VEGETABLE SOUP

Steps:

• In large stock pot, cook Italian sausage.
• Remove from pot, and toss in all chopped veggies. Sauté for a few minutes.
• Chop Italian sausage into bite size pieces and return to pot.
• Add chicken broth and remaining ingredients.
• Simmer for 30-45 minutes until veggies are tender.

SMOKED SAUSAGE AND VEGETABLE SOUP

Steps:

• Place all ingredients in slow cooker and mix well.
• Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours.

ITALIAN SAUSAGE VEGETABLE SOUP

Steps:

• Remove sausage from casing, crumble and saute in olive oil.
• Chop onion fine and add to pan.
• Puree tomatoes in blender and add along with broth and carrots.
• Bring to a boil, lower heat and simmer for 20 minutes.
• Add potatoes, orzo, mixed veggies and Italian seasoning.
• Simmer for 20 minutes more or until pasta and vegetables are tender.
• Taste and add salt and pepper as needed.
• If soup becomes too thick, add more broth.

ROASTED VEGETABLE SOUP WITH ANDOUILLE SAUSAGE

Steps:

• (This is NOT my picture). Slice up Andouille sausage into size you prefer. Boil for about 10 min. Drain and set aside.
• Remove seeds and stem from bell peppers and cut in half. Cube potatoes into large bite size pcs. Cut carrots in half longways. And quarter 1/2 of a sweet onion. Place all veggies in a large bowl, drizzle with olive oil and sprinkle with Mrs. Dash original blend.
• Place on large baking sheet along with garlic cloves (leave garlic in skin). Bake at 300° for 2 hrs. or till potatoes are fork tender.
• Remove garlic skin and place all veggies EXCEPT potatoes in food processor. Add about 2 c. of vegetable stock and puree.
• Pour into large soup pot with 4 c. of vegetable stock. Add cubed potatoes, cream cheese and Andouille sausage. Add paprika and salt and pepper to taste. Heat and let simmer long enough to melt cream cheese.

ROOT VEGETABLE SOUP WITH SAUSAGE

Steps:

• Crumble sausage into a stockpot. Cook over medium heat until no longer pink; drain., Stir in the vegetables, water, broth, sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until vegetables are tender. Cool slightly. , In a blender, process soup in batches until smooth. Return to the pan; whisk in cream. Heat through (do not boil).