Italian Sausage and Vegetable Soup is hearty enough to warm you up on the coldest day. This quick cooking soup recipe is total comfort food.

Bowl of Italian Sausage and Vegetable Soup

It is unbelievably cold outside – the high the other day was negative four.

Remind me why I live in the Midwest again?

That said, I am constantly looking for ways to warm up these days. Hot lattes in the middle of the day: check. Car seat warmer on full blast: check. Cuddle duds all darn day: CHECK! Plus lots and lots of soup. Especially Italian Sausage and Vegetable Soup!

This healthy soup recipe is packed with good for you vegetables like leeks, carrots, celery, and baby red potatoes, plus it contains the warming flavors of parmesan cheese and Italian sausage. Sometimes my husband will argue that soup doesn’t qualify as a meal, but each hot and hearty bowl of this soup is squashing that stereotype. It’s warming, just a touch spicy, and incredibly filling.

Italian Sausage and Vegetable Soup goes from cutting board to bowl in under 30 minutes and, like most soups, tastes even more delicious the day after it’s made. This will definitely become a winter soup staple at your house!

How to Make This Recipe

Start by prepping the vegetables including 2 large or 3 small leeks. Leeks can appear to be really intimidating but truly they’re super simple to use and add so much flavor.

Trim the root end and dark green end off then slice the leeks in half and check for any dirt between the layers. Rinse off anything you find then thinly slice.

Next chop the rest of the vegetables including 1 large or two medium-sized carrots, 1 large celery stalk, and 1lb baby red potatoes (about 6 baby red potatoes.)

Time for some heat! First brown 3/4lb ground Italian sausage in a large Dutch Oven or soup pot over medium-high heat. I used mild sausage and the soup still had a nice, warming kick. Scoop the sausage onto a plate then set aside for a bit.

Turn the heat down to medium then heat 1 Tablespoon extra virgin olive oil in the pot. Add the leeks, carrots, and celery, season with salt and pepper, then saute until the vegetables are tender, 5-7 minutes. Add 2 cloves minced garlic and 1 teaspoon Italian seasoning then continue to saute until the garlic is fragrant, 1-2 minutes.

Next add 6 cups chicken broth plus 15oz can crushed tomatoes, the baby red potatoes, and cooked sausage. The tomato sauce is great in this soup as it adds a richness that makes it taste like it’s been simmering for hours.

Turn the heat to high to bring the soup to a boil then add a 3-4″ parmesan cheese rind.

Turn the heat back down to medium then place a lid on top and simmer until the potatoes are tender, 5-7 minutes. I love using red potatoes because of the pretty color, of course, but also because they don’t fall apart and turn to mush in this soup – even a few days later.

Ladle the Italian Sausage and Vegetable soup into bowls then top with a sprinkling of fresh parmesan cheese, if you please, and then dig in!

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