Brrr! Is it just me, or did the temperature suddenly drop and now all you want is a big hug in a bowl? On those nights when the wind howls and you’re just craving something warm and filling, nothing beats a good soup. That’s exactly why I’m so excited to share my absolute favorite Comforting Sausage And Vegetable Soup Recipe For Chilly Nights. This isn’t just any soup; it’s like a cozy blanket for your insides! It’s hearty, packed with veggies, and ridiculously easy to make. I’ve tweaked this recipe over the years after discovering how a few simple ingredients can transform a chilly evening into pure comfort. Trust me, this one’s a keeper!
Why This Comforting Sausage And Vegetable Soup Recipe is Perfect for Chilly Nights
Okay, so why is this soup *the* ultimate chilly night savior? Let me break it down:
- Instant Warmth: Seriously, the second you ladle this into a bowl, you feel that cozy warmth spreading. It’s like a fireplace for your tummy!
- Hearty & Filling: It’s packed with good stuff like sausage, potatoes, and pasta, so it’ll keep you satisfied instead of you staring into the fridge 30 minutes later.
- Super Easy: Even if you’ve had a long day, this soup comes together without a fuss. Minimal chopping, maximum deliciousness – my kind of meal!
- Flavor Town: That savory sausage, the tender veggies, the herbs… it all melds together into this rich, comforting flavor that just screams “home.”
Gather Your Ingredients for the Comforting Sausage And Vegetable Soup Recipe
Alright, let’s get our mise en place ready! Having everything chopped and ready to go makes cooking this soup a breeze. Here’s what you’ll need for this Comforting Sausage And Vegetable Soup Recipe For Chilly Nights:
- 1 tablespoon olive oil: Just a little to get things started and help brown our sausage perfectly without sticking.
- 1 pound Italian sausage, casings removed: This is the M.V.P. for flavor! I love using mild Italian sausage, but feel free to grab the spicy kind if you want a little kick. Get the bulk kind or just squeeze the meat right out of the casings.
- 1 large onion, chopped: The foundation of flavor! Any kind of onion works, but yellow onions are my go-to here.
- 2 carrots, peeled and chopped: These add a lovely sweetness and a pop of color. Make sure they’re chopped into nice, bite-sized pieces.
- 2 celery stalks, chopped: Celery adds that classic soup aroma and a subtle savory note.
- 2 cloves garlic, minced: Because… garlic! It makes everything better, doesn’t it? Freshly minced is totally worth the extra minute.
- 8 cups chicken broth: This is our liquid gold! Use a good quality chicken broth – it really makes a difference in the final taste. Low-sodium is great if you want to control the saltiness yourself.
- 1 (14.5 ounce) can diced tomatoes, undrained: Don’t drain these little guys! The juice adds extra flavor and body to the soup.
- 1 teaspoon dried Italian seasoning: A handy blend that just screams “soup.” It usually has basil, oregano, thyme, and rosemary.
- 1/2 teaspoon salt: Start with this, and you can always add more later.
- 1/4 teaspoon black pepper: Just a little peppery zing.
- 1 cup chopped potatoes: Cubed potatoes soak up all those yummy flavors. Yukon Golds or red potatoes work wonderfully because they hold their shape.
- 1 cup chopped zucchini: Adds a nice fresh element and a bit of green.
- 1/2 cup small pasta, such as ditalini: Ditalini is my favorite because it cooks up quickly and is the perfect size for slurping. Any tiny pasta like elbow macaroni or orzo will work too!
- 1/4 cup chopped fresh parsley: A little sprinkle of fresh parsley at the end just brightens everything up. It looks pretty too!
Step-by-Step Guide to Making Your Comforting Sausage And Vegetable Soup
Alright, let’s get this soup bubbling! Making this Comforting Sausage And Vegetable Soup is super straightforward, and honestly, watching it all come together is part of the fun. I like to think of it as building layers of deliciousness. Remember that link I shared earlier for that amazing bean with bacon soup? This is kind of in that same cozy vein, but with Italian sausage!
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Browning the Sausage and Sautéing the Aromatics
First things first, heat up that olive oil in your biggest pot or Dutch oven over medium heat. Toss in your Italian sausage (make sure those casings are off!). Break it up with your spoon and let it get nice and browned. This step is crucial for amazing flavor! Once it’s cooked, use a slotted spoon to scoop it out and set it aside, leaving all those yummy drippings in the pot. Now, add your chopped onion, carrots, and celery right into those drippings. Cook ’em up, stirring now and then, until they start to get nice and soft, about 5-7 minutes. Then, stir in your minced garlic for just 1 more minute until you can smell its gorgeous aroma. Wow!
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Building the Soup Base
Time to add the liquid! Pour in your chicken broth and that can of diced tomatoes (juice and all!). Give it a good stir, making sure to scrape up any tasty brown bits from the bottom of the pot. Now, stir in your Italian seasoning, salt, and pepper. Crank the heat up a bit and bring it all to a rolling boil.
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Simmering the Vegetables to Tenderness
Once it’s boiling, toss in your chopped potatoes and zucchini. Lower the heat so it’s just at a gentle simmer – we don’t want it boiling like crazy anymore. Put the lid on and let it bubble away for about 15 minutes. You want those potatoes and zucchini to be tender enough to pierce easily with a fork, but not mushy, okay?
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Finishing Touches: Pasta and Fresh Herbs
Almost there! Add your cooked sausage back into the pot. Then, stir in your small pasta, like ditalini. Let it simmer for another 8-10 minutes, or until the pasta is perfectly al dente – you know, tender but with just a tiny bit of chew. Finally, just before you’re ready to serve, stir in that fresh chopped parsley. It adds such a bright, fresh finish! Give it a taste and add another pinch of salt or pepper if you think it needs it.
Tips for the Best Comforting Sausage And Vegetable Soup
Making this soup is pretty hard to mess up, even for beginners! But, if you want to take it from “really good soup” to “OMG, I need this recipe stat,” I’ve got a few little tricks up my sleeve. These are things I’ve learned over the years that just make it extra special. Think of it like giving your soup a little extra love before serving. It’s like that chicken and wild rice soup I love – a few tweaks make all the difference!
Ingredient Swaps and Additions
Don’t be afraid to play with this recipe! If you’re not a fan of zucchini, try some green beans or maybe even some sweet corn tossed in during the last 10 minutes. And for the sausage? Oh, go wild! If you love a bit of heat, grab that hot Italian sausage instead of the mild. It’ll add a fantastic spicy kick that’s perfect for a super chilly night. You could even use turkey or chicken sausage if you’re going lighter, but it won’t have quite the same savory depth, just something to keep in mind!
Achieving the Perfect Broth Consistency
Sometimes, especially after adding the pasta, your soup might get a little thicker than you like. No worries! If it’s too thick, just stir in a little more chicken broth or even some water until it’s just right for you. On the flip side, if you accidentally add a bit too much liquid and want it less brothy, just let it simmer uncovered for a few extra minutes. The extra liquid will evaporate, concentrating those yummy flavors.
Serving and Storing Your Comforting Sausage And Vegetable Soup
This soup is honestly best right after it’s made, when the pasta is perfectly al dente and the parsley is still bright and fresh. I love serving it up in big, warm bowls with a chunk of crusty bread for dipping – pure heaven! If you have any leftovers (which is rare in my house!), they store beautifully. Just let the soup cool down completely, then pop it into an airtight container in the fridge. It should last a good 3-4 days. When you’re ready to reheat, just gently warm it up on the stovetop over low heat, stirring occasionally. You might need to add a splash more broth if it’s gotten a bit thick.
Frequently Asked Questions About This Sausage and Vegetable Soup
Got questions about this scrumptious soup? I bet you do! It’s so good, it’s bound to get people thinking. Here are a few things folks often ask me, and if you’re looking for more cozy soup ideas, you should definitely check out this yummy crockpot chicken noodle soup!
Can I make this soup vegetarian?
You totally can! If you want to skip the sausage, just start by sautéing your veggies in a tablespoon of olive oil. Then, add all the other ingredients as the recipe says. You might want to add a little extra salt and pepper, or maybe some smoked paprika, to give it a bit more savory depth since you won’t have the sausage flavor.
What kind of sausage is best for this soup?
I’m a big fan of mild Italian sausage for this Comforting Sausage And Vegetable Soup Recipe For Chilly Nights because it has a lovely blend of herbs already. But honestly, any good quality Italian sausage will work wonders. If you like a little heat, definitely go for the hot Italian sausage! It adds a wonderful kick.
How long does this soup last?
This soup is a champ at leftovers! Store it in an airtight container in the fridge, and it should be good for about 3 to 4 days. It might even taste even better the next day as the flavors meld together even more. If you want to freeze it, let it cool completely first. It freezes really well for a couple of months!
Can I add other vegetables to the soup?
Absolutely! This soup is super forgiving and loves extra veggies. Feel free to toss in some chopped green beans, a handful of spinach or kale in the last few minutes, or even some corn. Have fun with it and use up whatever veggies you have in the crisper drawer!
Nutritional Information Estimate
So, let’s talk numbers! Keep in mind this is just an estimate, as what you use can slightly change things. But roughly, one serving (about 1.5 cups) of this glorious soup has around 350 calories. You’re looking at about 18g of fat, 20g of protein, and 25g of healthy carbs. It’s a pretty balanced bowl, if I do say so myself!
Print
Comforting Sausage and Vegetable Soup
- Total Time: 60 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and warming soup perfect for cold evenings, packed with sausage and fresh vegetables.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chopped potatoes
- 1 cup chopped zucchini
- 1/2 cup small pasta, such as ditalini
- 1/4 cup chopped fresh parsley
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add sausage and cook, breaking it up with a spoon, until browned. Remove sausage with a slotted spoon and set aside, leaving drippings in the pot.
- Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and diced tomatoes. Stir in Italian seasoning, salt, and pepper. Bring to a boil.
- Add potatoes and zucchini. Reduce heat and simmer, covered, for 15 minutes, or until vegetables are tender.
- Stir in the cooked sausage and pasta. Cook for another 8-10 minutes, or until pasta is al dente.
- Stir in fresh parsley just before serving.
Notes
- For a spicier soup, use hot Italian sausage.
- You can add other vegetables like green beans or corn.
- This soup freezes well. Let it cool completely before freezing in airtight containers.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg
Keywords: sausage soup, vegetable soup, comfort food, easy soup recipe, chilly night recipe, hearty soup