Italian Sausage & Vegetable Soup
Weeknight soup just got a whole lot better. This Italian Sausage & Vegetable Soup is cozy, filling, and incredibly easy to make. Best of all, it’s built on simple, high-quality ingredients that do all the heavy lifting. Every spoonful feels nourishing and comforting.
Why Quality Ingredients Matter
Instead of complicated steps, this soup relies on great ingredients. Local pork Italian sausage brings bold flavor. Organic carrots and zucchini add natural sweetness and texture. Fire-roasted tomatoes and quality tomato paste create a rich, savory base.
For the broth, chicken bone broth is ideal. However, chicken stock works beautifully too.
How to Serve It
Classic Italian Flavor, Made Simple
Dried Italian seasoning keeps things easy while fresh parsley brightens the soup at the end. A sprinkle of Parmesan cheese adds depth and saltiness. If you like heat, dried red pepper flakes give just the right kick.
Together, these flavors make this Italian sausage soup taste like it simmered all day.
Serve this sausage vegetable soup with crunchy bread or warm cornbread muffins. A light, fresh salad on the side balances the richness perfectly. It’s a complete meal that feels both hearty and fresh.
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Perfect for Meal Prep
Not only does this soup reheat in minutes, it freezes beautifully. Because of that, it’s ideal for meal prep. Double or triple the recipe and stash portions away for busy nights when cooking feels like too much.
Pro Tip: Brown the Italian sausage well before adding the vegetables. That caramelization builds deep flavor and makes the soup even richer.
Follow along on Instagram @whitesparrowfoodco for more gluten-free, weeknight-friendly recipes and cozy kitchen inspiration.
Italian Sausage & Vegetable Soup
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Description
This Italian Sausage & Vegetable Soup is hearty, comforting, and made with simple, high-quality ingredients. Perfect for weeknights and meal prep.
Ingredients
- 1 lb. Italian pork sausage
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1/2 medium yellow onion, chopped
- 5 carrots, peeled and chopped (about 2 cups)
- 1/2 teaspoon each salt & pepper, plus more for seasoning
- 2 tablespoons tomato paste
- 1 14 oz. can roasted diced tomatoes
- 1 heaping tablespoon Italian seasoning
- 2 small zucchini, diced
- 1 1/2 quarts chicken bone broth
- freshly grated Parmesan cheese, about 1/2 cup (optional)
Get Recipe Ingredients
Instructions
- In a large heavy stock pot over medium high heat cook the Italian sausage until fully cooked. I like to occasionally break the sausage up into small pieces (different sized pieces work great in this recipe) while it cooks. Once fully cooked, turn the heat off and transfer the sausage to a small bowl. If there is a lot of fat in the stock pot, remove most of it – you don’t need to wipe the pot clean – some fat and flavor from the sausage is great.
- Return the pot back to the stove and turn the heat to medium. Add in the olive oil, garlic, onions, carrots, salt and pepper. Sauté until everything is softened – about 4-6 minutes; stir occasionally.
- Add tomato paste and mix well. Cook for 2-3 minutes, stirring occasionally.
- Stir in the roasted tomatoes, Italian seasoning, zucchini, broth and the cooked Italian sausage. Bring to a simmer and turn heat to low or so that is keeps to a simmer. Cook for 8 minutes or until the carrots are softened.
- Taste before serving – might need more salt. Serve hot with grated Parmesan cheese and bread.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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Hi, I'm Kat.
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Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company.
Here, I share the same easy, wholesome, gluten free recipes I cook for my clients, made simple for real life at home.
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