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Overhead view of two bowls of sausage and vegetable soup with spoons and fresh herbs.

Sausage and Vegetable Soup

  • Author: One Lovely Life
  • Total Time: 50 minutes
  • Yield: about 10 servings 1x


As always, if you have time, make this soup the night or morning before you plan on eating it to allow the flavors to blend. It gets so much better with time!


  • 68oz sausage (Italian sausage, sliced andouille, whatever you like)
  • 1 onion, diced
  • 1 bell pepper, diced
  • 3 carrots, diced
  • 2 stalks celery, diced
  • 2 zucchinis, quartered lengthwise and sliced
  • 1 clove garlic, minced
  • 1 (28oz) can diced tomatoes
  • 1 quart vegetable broth
  • 1/21 bunch kale (tough ribs removed and sliced or torn into small ribbons)
  • salt & pepper (to taste)


  1. In a large soup pot or Dutch oven, brown sausage over medium heat.
  2. Add onion, bell peppers, carrots, celery, and cook 3-5 minutes, or until crisp tender.
  3. Next, add the zucchini and cook 1-2 minutes more. Add garlic and cook 1 minute.
  4. Add tomatoes and vegetable broth.
  5. Cover the soup, bring to a boil over medium heat and reduce heat to low.
  6. Simmer 20-30 minutes, or until veggies are tender. Add kale and stir to wilt.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Soup, Main Dish
  • Method: Stovetop
  • Cuisine: American, Italian

Keywords: sausage kale soup, sausage vegetable soup, vegetable sausage soup, Italian sausage vegetable soup, vegetable soup, gluten free, dairy free