Italian sausage and vegetable soup is a quick and easy recipe the whole family will love. You can switch up the vegetables and spice level— this recipe uses spicy sausage and chunky carrots, swede, cauliflower, and kale cooked in organic vegetable stock with buttery soft beans, garlic, onion, and chilli. It’s topped with grated Parmesan and cracked black pepper.
Dairy-Free Option • Gluten-Free • Nut-Free
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- Why you’ll love sausage and vegetable soup
- Italian sausages (what/where to buy in the UK)
- More soup recipes
Why you’ll love sausage and vegetable soup
- it’s filling— packed with protein and fibre
- one pot / easy clean up
- can swap out any vegetable you have on-hand
- try seasonal vegetables for optimum nutrition and flavour
- substitute recommendations: sweet potato, potato, butternut squash, parsnip, turnip, beetroot, collard greens, celery, fennel
Italian sausages
What’s the difference between Italian sausages and regular sausages?
An Italian sausage is a pork sausage packed with seasonings and sometimes chilli. In the US, this type of sausage is very popular and easy to find, but it’s not as common in the UK.
Where to buy in the UK?
In the UK, look for “sicilian style” sausages or “italian recipe” sausages. I have found these varieties at Sainsbury’s and Waitrose. Alternatively, try pork and chilli sausages and add in Italian seasoning as you cook them.
Equipment needed
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More soup recipes
- Beetroot and Potato Soup
- Roasted Butternut Squash, Tomato, and Garlic Soup
- Creamy Cauliflower Carrot Soup with Tarragon
- Sweet Potato, Orange, and Ginger Soup
Spicy Sausage and Chunky Vegetable Soup
Ingredients
- 1 tbsp olive oil
- 1 onion
- 4 cloves garlic
- 5-6 Italian sausages
- 1 tsp chilli, diced sub chilli flakes
- 200 g carrots, chopped
- 200 g swede, peeled and chopped
- 1/2 head cauliflower, florets
- 1 L vegetable stock
- 2 handfuls kale
- 300 g white beans e.g. cannellini beans
- squeeze of lemon
- grated parmesan optional
- black pepper
Instructions
- Heat olive oil in a pan on medium heat.
- Dice the onion and garlic and sauté in olive oil until fragrant.
- Add in the sausage by squeezing it out of its casing, along with the chopped chilli (if adding). Break apart and brown the sausage in the pan for 5 minutes.
- Remove the cooked sausage from the pan and set aside.
- Add in the chopped carrots, swede, and cauliflower florets. Pour in the stock and simmer for 20-30 minutes, or until the vegetables are cooked to your liking.
- Add in the kale, beans, squeeze of lemon, and the cooked sausages back into the pan. Cook for 5 more minutes.
- Serve with grated parmesan and cracked black pepper.
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