Harvest Sausage Soup
Cozy up with a bowl of hearty Harvest Sausage Soup, a comforting blend of savory Italian sausage, vibrant vegetables, and soul-warming spices. Perfect for fall or any chilly evening, this one-pot wonder brims with earthy flavors from butternut squash, russet potato, and tender kale, all simmered in a rich tomato-infused chicken broth. Aromatic dried herbs like thyme, oregano, and smoked paprika elevate every spoonful, while a hint of garlic ties it all together. Quick to prepare in under an hour, this nourishing soup is perfect for weeknight dinners or meal prep. Serve it with crusty bread and, for a touch of indulgence, top with Parmesan and parsley. This wholesome, nutrient-packed recipe is sure to be a family favorite!
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or hot)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 2 large carrots, peeled and diced
- 2 stalks celery stalks, diced
- 1 large russet potato, peeled and cubed
- 2 cups butternut squash, peeled, seeded, and cubed
- 6 cups low-sodium chicken broth
- 1 14.5-ounce can canned diced tomatoes (with juices)
- 2 cups kale, stems removed and chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup optional grated Parmesan cheese
- 2 tablespoons optional fresh parsley, chopped
Instructions
Heat a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it into small pieces with a wooden spoon. Cook until browned, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside on a plate lined with paper towels. Drain excess grease if needed.
In the same pot, heat the olive oil over medium heat. Add the diced onion, cooking until softened, about 3 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced carrots, celery, cubed potato, and butternut squash to the pot. Stir to combine and cook for 5 minutes to bring out the flavors of the vegetables.
Pour in the chicken broth and the can of diced tomatoes (with their juices). Bring the mixture to a gentle boil.
Once boiling, reduce the heat to low. Stir in the cooked sausage, dried thyme, oregano, smoked paprika, salt, and black pepper.
Simmer the soup uncovered for 20-25 minutes, or until the vegetables are tender.
Stir in the chopped kale and let it wilt in the soup for 5 minutes.
Taste and adjust seasonings as needed. Optional: Serve with a sprinkle of grated Parmesan cheese and chopped fresh parsley for garnish.
Ladle the soup into bowls and enjoy while warm. Serve with crusty bread for a complete meal.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 1342 mg | 58% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 6.6 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1051 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
