Hot Italian Sausage Veggie Soup
Packed with bold flavors and vibrant vegetables, this Hot Italian Sausage Veggie Soup is the ultimate comfort food for any season. Featuring spicy Italian sausage, hearty kale, and a medley of fresh veggies simmered in a rich tomato and chicken broth base, this one-pot wonder is as nourishing as it is delicious. Infused with aromatic herbs like oregano and basil, along with a hint of crushed red pepper for just the right kick, this soup is a satisfying way to warm up on a chilly evening. Ready in under an hour and perfect for meal prep, it’s a wholesome and protein-packed dish that’s equally delightful topped with freshly grated parmesan and served alongside crusty bread. Whether you're looking for a cozy dinner or a make-ahead lunch, this easy sausage and vegetable soup recipe will quickly become a family favorite!
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Recipe Information
Ingredients
- 1 pound hot Italian sausage
- 1 tablespoon olive oil
- 1 medium, diced yellow onion
- 2 medium, sliced carrots
- 2 medium, sliced celery stalks
- 3 cloves, minced garlic
- 1 medium, diced zucchini
- 28 ounces crushed tomatoes
- 6 cups chicken broth
- 3 cups, chopped kale
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cups, grated (optional for topping) parmesan cheese
Instructions
Heat a large soup pot or Dutch oven over medium heat and add the olive oil.
Remove the casings from the hot Italian sausage if not pre-crumbled. Add the sausage to the pot and cook, breaking it into small pieces with a wooden spoon until browned and fully cooked, about 5-7 minutes.
Use a slotted spoon to remove the cooked sausage from the pot and set it aside, leaving any rendered fat in the pot for additional flavor.
Add the diced onion, sliced carrots, and sliced celery to the pot. Sauté for 5 minutes until softened and fragrant.
Stir in the minced garlic and cook for 1 minute until aromatic.
Add the diced zucchini to the pot and cook for another 2 minutes, stirring occasionally.
Pour in the crushed tomatoes and chicken broth. Stir well to combine.
Return the cooked sausage to the pot, then add the dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper.
Bring the soup to a gentle boil, then reduce the heat to low and simmer uncovered for 20 minutes to allow the flavors to meld.
Once the soup has simmered, stir in the chopped kale and cook for 3-5 minutes until wilted and tender.
Taste the soup and adjust the seasoning with more salt or pepper if needed.
Ladle the hot soup into bowls and garnish with grated parmesan cheese if desired.
Serve immediately with crusty bread or crackers on the side.
Nutrition Facts
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1774 mg | 77% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 10.5 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 844 mg | 18% | |
*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.
