When I need something hearty, wholesome, and packed with flavor, I turn to my go-to Chicken Sausage and Vegetable Soup. It’s one of those recipes that fills my kitchen with the kind of comforting aromas that instantly make everything feel a little cozier.
I love how this soup balances lean protein from the chicken sausage with a medley of vibrant vegetables—it’s nourishing, satisfying, and surprisingly easy to make.
Whether I’m winding down after a busy day or prepping meals for the week ahead, this soup never lets me down. It’s a true one-pot wonder that brings both comfort and nutrition to the table.
How To Make Chicken Sausage And Vegetable Soup?
Recipe Overview
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American
Yield: 6 servings
Equipment Needed
- Large soup pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian chicken sausage, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes
- 6 cups low-sodium chicken broth
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 2 cups fresh spinach leaves
- Grated Parmesan cheese for serving (optional)
Instructions
1. Prepare The Ingredients
Start by gathering and preparing all your ingredients. Chop the vegetables and slice the chicken sausage to ensure a smooth cooking process.
2. Sauté The Sausage
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the sliced chicken sausage and cook until browned, about 5-7 minutes. Remove the sausage from the pot and set aside.
3. Sauté The Vegetables
In the same pot, add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
4. Add Remaining Vegetables And Broth
Add the diced zucchini, green beans, and canned tomatoes (with their juice) to the pot. Pour in the chicken broth and stir in the Italian seasoning. Season with salt and pepper to taste.
5. Simmer The Soup
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes, or until the vegetables are tender.
6. Add Spinach And Sausage
Stir in the fresh spinach leaves and the cooked sausage. Cook for an additional 5 minutes, until the spinach is wilted and the sausage is heated through.
7. Serve
Ladle the soup into bowls and top with grated Parmesan cheese if desired. Serve hot with crusty bread on the side.
Nutrition Facts Of Chicken Sausage And Vegetable Soup
- Calories: 350
- Protein: 25 g
- Carbohydrates: 20 g
- Fat: 20 g
- Fiber: 4 g
- Sodium: 800 mg
Note: Nutritional values are estimates and may vary based on specific ingredients used.
Serving Suggestions Of Chicken Sausage And Vegetable Soup
This soup pairs wonderfully with a slice of warm, crusty bread or a side salad for a complete meal. For a heartier option, consider serving it over cooked quinoa or brown rice.
Tips And Variations Of Chicken Sausage And Vegetable Soup
Spice It Up: Add a pinch of red pepper flakes for a spicy kick.
Vegetarian Version: Replace chicken sausage with plant-based sausage and use vegetable broth.
Add Grains: Incorporate cooked pasta, rice, or barley for added texture and substance.
Make It Creamy: Stir in a splash of cream or coconut milk for a creamy variation.
Note
Feel free to customize this soup based on seasonal vegetables or what’s available in your pantry. It’s a versatile recipe that welcomes creativity, making it perfect for using up leftover veggies or experimenting with different herbs and spices.
Conclusion
This Chicken Sausage and Vegetable Soup has become a go-to recipe in my kitchen. It’s hearty, healthy, and incredibly satisfying.
Whether you’re looking for a comforting meal on a chilly evening or a nutritious lunch option, this soup delivers on all fronts. Give it a try, and it might just become a favorite in your home too.
Chicken Sausage And Vegetable Soup
Equipment
- Large soup pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian chicken sausage sliced
- 1 large onion chopped
- 3 cloves garlic minced
- 2 carrots peeled and sliced
- 2 celery stalks chopped
- 1 zucchini diced
- 1 cup green beans trimmed and cut into 1-inch pieces
- 1 can 14.5 oz diced tomatoes
- 6 cups low-sodium chicken broth
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 2 cups fresh spinach leaves
- Grated Parmesan cheese for serving optional
Instructions
Prepare The Ingredients
- Start by gathering and preparing all your ingredients. Chop the vegetables and slice the chicken sausage to ensure a smooth cooking process.
Sauté The Sausage
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the sliced chicken sausage and cook until browned, about 5-7 minutes. Remove the sausage from the pot and set aside.
Sauté The Vegetables
- In the same pot, add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
Add Remaining Vegetables And Broth
- Add the diced zucchini, green beans, and canned tomatoes (with their juice) to the pot. Pour in the chicken broth and stir in the Italian seasoning. Season with salt and pepper to taste.
Simmer The Soup
- Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes, or until the vegetables are tender.
Add Spinach And Sausage
- Stir in the fresh spinach leaves and the cooked sausage. Cook for an additional 5 minutes, until the spinach is wilted and the sausage is heated through.
Serve
- Ladle the soup into bowls and top with grated Parmesan cheese if desired. Serve hot with crusty bread on the side.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.