Jump to Recipe

We love everything about this Italian Sausage Vegetable Soup recipe! It’s richly flavored and loaded with Italian turkey sausage, zucchini, yellow squash, potatoes, carrots, onion, celery, garlic, parmesan cheese and garnished with homemade croutons. 

Italian Sausage Vegetable Soup in a white Dutch oven.

This Italian sausage and vegetable soup has a great combination of ingredients and it’s seasoned with delicious authentic Italian flavors (Italian seasoning, crushed rosemary and fennel). It’s an easy one-pot soup that you can make any night of the week. 

Why You Will Love This Recipe

  • Flavor. This Italian Sausage Vegetable Soup has an amazing combination of flavors! Your whole family will love it! 
  • Fresh Ingredients. Loaded with fresh zucchini, yellow squash, carrots, celery, onion, garlic and potatoes.
  • Quick and Easy. It’s a quick and easy soup to pull together.

Sausage and Vegetable Soup Recipe Ingredients

Sausage and vegetable soup ingredients in glass bowls.

  • Extra-virgin olive oil. We use it to cook the sausage and saute the aromatics with.
  • Aromatics. A simple combination of onion and garlic.
  • Sausage. We use sweet Italian turkey sausage or Italian chicken sausage for this recipe. 
  • Vegetables. Zucchini, yellow squash, potatoes, celery and carrots 
  • Seasoning. Perfectly seasoned with Italian seasoning, fennel seeds, crushed rosemary, red pepper flakes and Turkish bay leaves. Be sure to use Turkish bay leaves (they have a much better flavor than regular bay leaves).
  • Chopped Tomatoes. Use one 14.5-ounce can of chopped tomatoes. 
  • Chicken Broth. We use low-sodium chicken broth for this soup.
  • Parmesan Cheese. We add grated parmesan cheese to the soup and we also serve the soup with finely grated parmesan cheese.

Find printable recipe with the measurements below.

How To Make Italian Sausage Vegetable Soup

Chopped carrots, celery and onion in a white Dutch oven for a sausage and vegetable soup recipe.
Cooked crumbled Italian sausage with carrots, celery and onons in a white Dutch oven.
Cooked crumbled Italian sausage with chopped carrots, celery and onions in a white Dutch oven.
  1. Cook Aromatics.  Heat oil and in large Dutch oven over medium-high heat. Add the onions, celery and carrots to the pot and sauté for approximately 2-3 minutes. Add the garlic and sauté for another  2-3 minutes. 
  2. Brown Sausage. Scoot the aromatics to the side of the pot and add the sausage next to them (be sure to remove the outer casing first). Break the links up with a wooden spoon or spatula. Cook over medium-low heat for 5-7 minutes. Mix in the onion, celery and carrots with the cooked sausage.
  3. Add Canned Tomatoes AND Seasoning. Stir in the canned tomatoes (juice and all) and the seasonings. 
  4. Simmer Soup. Pour in the broth and add bay leaves. Bring to a boil, then reduce heat to low and place lid on the pot and simmer 10 minutes. Add the finely grated parmesan cheese and the potatoes and simmer another 10 minutes. Add the zucchini and squash and continue to simmer another 5-10 minutes just until the zucchini and squash are barely tender. Don’t overcook the zucchini. It should still have bright colors and still be a little firm. The zucchini should be added at the very end just before you’re ready to serve the soup. You don’t want the zucchini and squash to simmer in the soup long or it will turn to mush.
  5. Enjoy. Ladle the soup into bowls and garnish with finely chopped parsley, grated parmesan cheese and homemade croutons.

Tips For Making The Best Sausage and Vegetable Soup

  • Don’t overcook the zucchini and yellow squash.
  • For finely grated parmesan cheese, cut the parmesan into small chunks and then add them to a blender or NutriBullet and blend for 5-10 seconds and you will have finely “grated” parmesan cheese.

Italian Sausage and Vegetable Soup in a white Dutch oven.

How To Make Quick And Easy Croutons

  1. What You’ll Need. You’ll need one small baguette cut into 1/2-inch cubes, 1/4 cup extra-virgin olive oil and 1/4 teaspoon each of salt, black pepper and Italian seasoning.
  2. How To Make Then. Transfer the bread cubes to a baking sheet and drizzle 1/4 cup olive oil over them. Using your hands or a spatula, toss the croutons in the olive oil so they are all evenly coated. Transfer the baking sheet to a preheated oven set to 350°F and bake in the oven for 20-30 minutes or until the croutons are golden in color. Turn them once or twice midway through cooking.

Italian Sausage Soup in a white Dutch oven with a white ladle.

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator. If properly stored, the leftover soup should last up to 3-4 days. If you make croutons to serve with the soup, be sure to store the croutons and the soup separately. The croutons don’t need to be refrigerated.

Vegetable Sausage Soup in a white bowl.

Serving Suggestions

Italian Sausage and Vegetable Soup in a white bowl.

More Italian Soup Recipes

Italian Sausage Vegetable Soup
No Ratings
Yield: 8 Servings

Italian Sausage Vegetable Soup

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

We love everything about this Italian Sausage Vegetable Soup recipe! It's richly flavored and loaded with Italian turkey sausage, zucchini, yellow squash, potatoes, carrots, onion, celery, garlic, parmesan cheese and garnished with homemade croutons. 

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 pound Italian turkey sausage, casings removed
  • 1 large onion, diced
  • 1 cup celery, diced
  • 1 cup carrot, diced
  • 2 cloves garlic, peeled and minced
  • 1 14.5-ounce can chopped tomatoes
  • 1-1/2 teaspoons Italian seasoning
  • 1/2 teaspoon crushed dried rosemary
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon red pepper flakes
  • 1 large Turkish bay leaf
  • salt and pepper to taste
  • 1 large zucchini, cut into bite size pieces
  • 1 large yellow squash, cut into bite size pieces
  • 1 large Yukon gold potato, cut into bite size pieces
  • 6 cups low-sodium chicken broth
  • 1/4 cup finely grated Parmesan cheese

Instructions

  1. Heat oil and in large Dutch oven over medium-high heat. Add the onions, celery and carrots to the pot and sauté for approximately 2-3 minutes. Add the garlic and sauté for another  2-3 minutes. 
  2. Move the aromatics to the side of the pot and add the sausage next to them (be sure to remove the outer casing first). Break the links up with a wooden spoon or spatula. Cook over medium-low heat for 5-7 minutes. Mix in the onion, celery and carrots with the cooked sausage.
  3. Stir in the canned tomatoes (juice and all) and the seasonings. 
  4. Pour in the broth and add bay leaves. Bring to a boil, then reduce heat to low and place lid on the pot and simmer 10 minutes. Add the finely grated parmesan cheese and the potatoes and simmer another 10 minutes. Add the zucchini and squash and continue to simmer another 5-10 minutes just until the zucchini and squash are barely tender. Don't overcook the zucchini. It should still have bright colors and still be a little firm. The zucchini should be added at the very end just before you're ready to serve the soup. You don't want the zucchini and squash to simmer in the soup long or it will turn to mush.
  5. Ladle the soup into bowls and garnish with finely chopped parsley, grated parmesan cheese and homemade croutons.

Notes

Tips For Making The Best Sausage and Vegetable Soup

  • Don't overcook the zucchini and yellow squash.
  • For finely grated parmesan cheese, cut the parmesan into small chunks and then add them to a blender or NutriBullet and blend for 5-10 seconds and you will have finely "grated" parmesan cheese.
  • Garnish bowls of soup with finely chopped fresh parsley, finely grated Parmesan cheese and homemade croutons.

How To Make Quick And Easy Croutons

  1. What You'll Need. You'll need one small baguette cut into 1/2-inch cubes, 1/4 cup extra-virgin olive oil and 1/4 teaspoon each of salt, black pepper and Italian seasoning.
  2. How To Make Then. Transfer the bread cubes to a baking sheet and drizzle 1/4 cup olive oil over them. Using your hands or a spatula, toss the croutons in the olive oil so they are all evenly coated. Transfer the baking sheet to a preheated oven set to 350°F and bake in the oven for 20-30 minutes or until the croutons are golden in color. Turn them once or twice midway through cooking.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 241Total Fat: 15gSaturated Fat: 3gUnsaturated Fat: 12gCholesterol: 58mgSodium: 1134mgCarbohydrates: 12gFiber: 3gSugar: 5gProtein: 18g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.

© Deborah Duncan
Cuisine: Italian / Category: Soup