Best Veggie Sausage Cheese Soup Recipes

ITALIAN SAUSAGE AND VEGETABLE SOUP

Steps:

• 1. In a heavy bottom pot, heat 1 tbs olive oil over medium high heat. Add in the whole sausages and brown the outside, about 5 minutes, turning every minute. Put the sausages aside on a plate.
• 2. In the oil, add in the carrots, zucchini, celery and onions. Add in 2 tsp salt and 2 tsp pepper. Cook over medium heat, scraping up any brown bits from the sausage on the bottom of the pot, and stirring occasionally. Cook until the onions turn translucent, about 10 minutes.
• 3. While the vegetables are cooking, slice the sausages a little more than 1/4" thick. It is ok if they are still pink in the middle, they will continue cooking in the soup.
• 4. When the onions have turned translucent, and the vegetables have cooked through, add in the garlic and cook until fragrant, about 1 minute. Then add in the can of diced tomatoes, chicken stock, sliced sausages, and 1 tablespoon of thyme. Cook over low heat, uncovered, for 40 minutes.
• 5. After the soup has cooked for 40 minutes, add in 1/4 cup of orzo. Stir and continue cooking for 15 minutes, uncovered.
• 6. After the orzo has cooked for 15 minutes, add in 2 big handfuls of fresh spinach, stir to combine.
• 7. Taste to see if it needs more salt and pepper.
• 8. Take the soup off heat and allow to sit for 5 minutes. After the soup has rested for 5 minutes serve it topped with fresh Parmesan and warm bread.
• 9. Will keep in an air tight container for 1 week in the fridge. Can be frozen for up to 6 months.

SAUSAGE AND VEGETABLE SOUP

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.

HEARTY CHEESE AND VEGETABLE SOUP

Steps:

• In a small saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender., In a small bowl, combine flour and milk until smooth. Stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until melted.