This is THE sausage soup recipe you’ll make on repeat. It’s chunky, filling, and packed with smoky sausage, potatoes, pasta, and tender vegetables in a light tomato broth. Nothing fancy, just a solid, FLAVOUR-PACKED soup that always hits the spot!
Easy Sausage Vegetable Soup
It’s quick to make, all in ONE pot, and perfect for using up whatever veg you’ve got lying around… Add a slice of crusty bread for dunking and you’ve got a no-fuss meal that feels like home.
Some soups need extra bells and whistles to be interesting… this one doesn’t! The smoked sausage, onion, and garlic bring ALL the flavour, and the rest is just real, simple ingredients doing what they do best.
It’s just a great EVERYDAY soup, comforting, hearty, and full of things you actually want to eat. Want to make it gluten-free? Easy, just skip the pasta or use your go-to GF brand (you’ll find tips below!) The secret to making it taste amazing? Smoked sausage, onion, and garlic. That’s it!
Helpful Tips & Variations
- Use smoked sausage – Kielbasa or any smoked sausage works best here! The smoky flavour is KEY to making the broth taste rich without needing hours on the stove.
- Don’t overcook the pasta – Stir it in toward the end and keep an eye on it… You want it tender but not mushy, especially if you’re planning leftovers.
- Want it gluten-free?
Easy. Just skip the pasta, or cook your favourite GF pasta separately and stir it in right before serving. (Some gluten-free noodles don’t hold up well if left in broth…) - Make it vegetarian – Swap the sausage for canned beans (like white beans or chickpeas) and use vegetable broth. Add a pinch of smoked paprika to replace that smoky depth.
- Add leafy greens – A handful of spinach or kale stirred in at the end is a great way to sneak in extra nutrients.
- Too thick? Just add a splash of broth or water before serving. The pasta and potatoes soak up a lot as it sits.
- Make-ahead friendly – This soup holds up really well in the fridge for a few days. The flavours get even better by day two!
Ingredients
- 1 tablespoon olive oil (plus more for drizzling)
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 zucchini, diced
- 1 ½ cups green beans, trimmed and cut into chunks
- 2 medium potatoes, peeled and diced
- ½ cup crushed tomatoes or tomato passata
- 6 cups chicken broth
- 1 ½ cups smoked sausage (kielbasa), sliced into rounds
- ½ cup elbow macaroni (or other small pasta)
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- Fresh parsley, chopped (plus more for garnish)
How to Make Sausage Vegetable Soup
- Sauté the aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, and cook for 2–3 minutes until softened and fragrant. - Add the vegetables
Stir in the carrots, red and green bell peppers, zucchini, green beans, and potatoes. Cook for 4–5 minutes, stirring occasionally, just to start softening the vegetables. - Add broth, sausage, and tomatoes
Pour in the chicken broth and add the crushed tomatoes. Stir in the sliced sausage and dried oregano. Season with salt and pepper to taste. - Simmer until tender
Bring everything to a boil, then reduce the heat and simmer for about 20 minutes OR until the potatoes and vegetables are fork-tender. - Add the pasta
Stir in the elbow macaroni and cook for another 8–10 minutes, until the pasta is just tender. Stir occasionally to keep it from sticking. - Taste and finish
Taste the soup and adjust seasoning if needed! If it’s too thick, add a splash of broth or water to loosen it up. - Serve
Ladle into bowls, top with fresh parsley and a drizzle of olive oil, and serve with crusty bread!
Storing Sausage Vegetable Soup
Sausage vegetable soup will keep well in the fridge for 4 to 5 days, and can be frozen for up to 3 months. Let it cool completely before storing, then reheat using your preferred method…
If the soup thickens too much (which it will, thanks to the pasta and potatoes), just add a splash of water or broth when reheating! If it’s too thin (rare, but possible…), simmer it uncovered for a few minutes to reduce and concentrate the flavour!
Sausage Vegetable Soup
Ingredients
- 1 tablespoon olive oil plus more for drizzling
- 1 medium yellow onion diced
- 2 garlic cloves minced
- 2 medium carrots peeled and sliced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 zucchini diced
- 1 ½ cups green beans trimmed and cut into chunks
- 2 medium potatoes peeled and diced
- ½ cup crushed tomatoes or tomato passata
- 6 cups chicken broth
- 1 ½ cups smoked sausage kielbasa, sliced into rounds
- ½ cup elbow macaroni or other small pasta
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley chopped (plus more for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, and cook for 2–3 minutes until softened and fragrant.
- Stir in the carrots, red and green bell peppers, zucchini, green beans, and potatoes. Cook for 4–5 minutes, stirring occasionally.
- Pour in the chicken broth and add the crushed tomatoes. Stir in the sliced sausage and oregano. Season with salt and pepper.
- Bring everything to a boil, then reduce heat and simmer for about 20 minutes, or until the potatoes and vegetables are tender.
- Stir in the elbow macaroni and cook for another 8–10 minutes, until just tender. Stir occasionally.
- Adjust seasoning if needed. Add a splash of water or broth if the soup gets too thick.
- Ladle into bowls, garnish with chopped parsley and a drizzle of olive oil, and serve with crusty bread.
Notes
- Gluten-Free Option: Skip the pasta or use your favourite gluten-free variety (cooked separately and added just before serving).
- Use smoked sausage for the BEST flavour. Chicken or turkey sausage works too!
- Stir in spinach or kale at the end for extra greens.
- The soup will thicken as it sits, just add broth to loosen it up when reheating.
If you make this, I’d LOVE to hear what you think! Leave a comment and rating below, it helps more than you know! And don’t forget to follow Panfetti on Pinterest, TikTok, Instagram, and Facebook for more easy, cozy recipes!
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