Description
Sausage and Vegetable Soup is a cozy, hearty one-pot meal made with savory Italian sausage, tender vegetables, and a comforting broth that feels like a warm hug in a bowl.
Ingredients
Units
Scale
- 16 ounces Italian sausage, crumbled
- 1/2 medium onion, chopped
- 3 sticks celery, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup water
- 2 medium carrots, peeled and sliced or chopped
- 2 large Russet potatoes, peeled and diced
- 1 red bell pepper, chopped
- 1 cup corn (frozen or fresh)
- Salt and pepper, to taste
Instructions
- Add the Italian sausage to a large soup pot or Dutch oven over medium-high heat and cook for about 5 minutes, breaking it up as it browns
- Add the chopped onion, celery, and garlic and cook for another 5 minutes until softened and fragrant
- Pour in the chicken broth and water, then add the carrots, potatoes, red bell pepper, and corn
- Increase heat to high and bring the soup to a boil
- Reduce heat and simmer for 15 to 20 minutes until the vegetables are tender
- Taste and season with salt and pepper as needed
- Serve hot and enjoy
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave with a splash of broth if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 55mg
