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.
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!
More Hearty Soup Recipes
- Ham and Bean Soup
- Hamburger Soup
- Sweet Corn, Kielbasa and Potato Soup
- Italian Wedding Soup
- Black Bean Soup
- Smoked Sausage, White Bean and Spinach Soup
- Cheesy Taco Soup
Equipment
Ingredients
- 3/4 lb gluten free ground Italian sausage, mild or hot
- 1 Tablespoon extra virgin olive oil
- 3 small or 2 large leeks, white and light green parts only, chopped in half then sliced
- 2 medium-sized carrots, sliced, ~1/2 cup
- 1 rib celery, sliced, ~1/2 cup
- salt and pepper
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 lb baby red potatoes, about 6 baby red potatoes, chopped
- 6 cups gluten free chicken broth
- 15 oz can crushed tomatoes
- parmesan cheese rind, optional
Directions
- Brown Italian sausage in a large Dutch oven or soup pot over medium-high heat. Transfer to a plate then turn heat down to medium. Add extra virgin olive oil to the pot then add leeks, carrots, and celery, season with salt and pepper, and then saute until vegetables are tender, 5-7 minutes. Add garlic and Italian seasoning then saute until garlic is fragrant, 1-2 minutes.
- Add potatoes, chicken broth, crushed tomatoes, parmesan cheese rind, and browned sausage to the pot then turn heat up to bring soup to a boil. Turn heat back down to medium then cover and simmer until potatoes are tender, 5-7 minutes. Taste and add salt and pepper if necessary then serve topped with freshly grated parmesan cheese.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
What a great soup! Browned up the Italian sausage and then threw it and all other ingredients into the slow cooker for the day. Just had a couple bowls and it was fantabulous. Did use leek and shallots. Had to sub red potatoes for some cubed up peeled russets. Very, very tasty. Thanks Kristen for what you do for us out here.
So glad to hear, Tim, glad you enjoyed!
this looks amazing! that bread looks yummy too!
I made this for dinner tonight. It was a great way to use up the winter veggies in our CSA delivery. I used russet potatoes and added green beans, and it was flavorful and delicious. BTW, my husband says the same thing about soup – that it’s not a meal. He feels the same way about risotto (frowny face).
Great way to use up left-over produce and stock from Thanksgiving. My son (who is old enough now to chop veggies!) and I made it tonight for the family and it was a hit. Thanks for the yummy recipe!
We made this after Thanksgiving (one can only eat so much leftover turkey!) and it was absolutely wonderful! I am low-carbing it so made it with cauliflower instead of potatoes. It was delicious! Once again, thanks for the great recipe!
Eating this soup for lunch today and just had to come on here to say how much I absolutely love it. I used spicy sausage and can’t get enough of it.
@Lindsay – I wondered the same thing actually. I left them in and occassionally I get a bite of what I think is going to be a potato but turns out to be just this melty, gooey bit of parm that is kind of to die for in my opinion. LOL.
This looks amazing! As someone who is not so well-versed in the kitchen, can you tell me what a parmesan rind is? Is it more than just part of a block of parmesan cheese? Is it available commercially at all grocery stores? Or do I have to ask for it specially at the deli section of a grocery store? Thanks
Hi Rachel – great question! It’s basically the end of a parmesan cheese wedge, which is the outside of the wheel. I’ve only seen the rinds for sale at Whole Foods but wedges of parmesan cheese should be available at the regular grocery store in the specialty cheese section. After you use up the wedge the rind is what you’d save to use in soups like this! :)
This is probably a dumb question, but does it melt or do you have to remove it?
Not a dumb question at all! Whatever little bit of cheese left will melt but the rind will stay intact.
Do you think sweet potatoes would work well instead of white potatoes?
For sure! They’ll need to simmer a bit longer though, FYI.
I made this for dinner tonight — it was great! Thank you for sharing it!
I made this today for lunch and improvised a little, making it without the leeks and tomato sauce instead of crushed tomatoes and it turned out wonderful! As a busy college student, I will probably make this once a week or every two weeks for that extra feel good soup to take on the go. Perfect!! Love, love, love soup recipes.
Okay – this looks absolutely delicious! Must try this week. I’ve been saving a parmesan rind – now I can put it to good use!
That looks delicious. I try to live a gluten free lifestyle, but I find sugar to be a bigger detriment to my healthy eating. Is there sugar in the ingredients of that Progresso broth? I have a very hard time finding quality foods without added sugar.
Hi Gerri! It depends on what variety you get (unsalted, low salt, regular) as to how many grams there are (I just looked and there’s less than 1 gram per serving in all three varieties,) but yes there is some sugar in there!
After single handedly making my first turkey dinner (which turned out great!) I need something quick and easy today…and this soup looks like just that! Pinned!