Sausage Vegetable Soup with Dumplings
Cozy up with a bowl of hearty Sausage Vegetable Soup with Dumplings, the ultimate one-pot comfort meal that’s both satisfying and easy to make. This flavorful soup combines savory Italian sausage with a medley of vibrant vegetables—carrots, celery, zucchini, and golden potatoes—simmered to perfection in a fragrant broth infused with garlic, thyme, and a touch of tomato richness. Topping it all off are tender, parsley-flecked dumplings that cook right in the pot, soaking up all the delicious flavors. Ready in just an hour, this family-friendly recipe is perfect for chilly evenings, meal prep, or any time you’re craving a warm, nourishing dish. Whether you go mild or spicy with your sausage, this soup is sure to brighten your table with its rich, comforting goodness.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, casing removed)
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 medium celery stalks, sliced
- 3 garlic cloves, minced
- 1 medium zucchini, diced
- 3 medium golden potatoes, diced
- 14.5 ounces canned diced tomatoes
- 6 cups low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoon salt (for dumplings)
- 2 tablespoons unsalted butter, cold and cubed
- 0.5 cup milk
- 2 tablespoons fresh parsley, chopped
Instructions
Heat a large soup pot or Dutch oven over medium heat and add the olive oil.
Add the Italian sausage, breaking it up with a wooden spoon. Cook until browned and fully cooked, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the zucchini, diced potatoes, canned diced tomatoes (with juice), chicken broth, bay leaf, dried thyme, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to medium-low and simmer for 15 minutes, or until the vegetables are tender.
While the soup simmers, prepare the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and 1/4 teaspoon of salt.
Cut in the cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the milk and chopped parsley until just combined. Do not overmix.
Once the vegetables in the soup are tender, return the cooked sausage to the pot.
Using a spoon, drop small dollops of the dumpling dough directly onto the simmering soup. Space them about 1 inch apart.
Cover the pot with a lid and let the dumplings cook in the simmering soup for 10-12 minutes. They should puff up and be cooked through.
Remove the bay leaf from the soup and adjust seasoning with additional salt and pepper if needed.
Ladle the soup and dumplings into bowls and serve hot.
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 1425 mg | 62% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.6 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 966 mg | 21% | |
*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.
