Harvest Italian Sausage and Vegetable Soup Recipe
If you’re searching for the ultimate cozy meal as the weather cools, look no further than this Harvest Italian Sausage and Vegetable Soup Recipe. It’s a vibrant, hearty soup packed with savory sausage, earthy beans, and a beautiful rainbow of fresh veggies. Each spoonful is a celebration of fall flavors, and the best part? It comes together easily in one pot, making it a go-to for busy weeknights or lazy Sundays. This is the kind of dish that brings everyone to the kitchen, eager to savor its comforting aroma and robust taste.
Ingredients You’ll Need
One of the reasons I adore this Harvest Italian Sausage and Vegetable Soup Recipe is that every ingredient has a special role to play. From the depth of the Italian sausage to the crunch of garden-fresh vegetables, each addition layers in flavor, color, and texture for a soup that’s as beautiful as it is delicious.
- Olive oil: The base for sautéing, it brings a subtle richness and helps all the other flavors shine.
- Italian sausage (casings removed): Opt for sweet or spicy depending on your mood; it’s the heart of the soup, infusing every bite with savory goodness.
- Yellow onion, chopped: A classic aromatic that softens into the broth and adds natural sweetness.
- Garlic cloves, minced: Essential for that deep, irresistible Italian flavor.
- Carrots, diced: They add a pop of color and a gentle sweetness that balances the sausage.
- Celery stalks, diced: For crunch and a hint of earthiness that rounds out the veggie base.
- Zucchini, chopped: A tender, melt-in-your-mouth veggie that soaks up the broth beautifully.
- Yellow squash, chopped: Similar to zucchini but slightly sweeter, it adds lovely color contrast.
- Green beans, trimmed and cut: For a fresh, snappy bite and a vibrant green hue.
- Canned diced tomatoes (14.5 ounces): Brings acidity and depth to the broth, tying all the veggies together.
- Tomato paste: Just a tablespoon gives an extra boost of tomato flavor and thickens the soup slightly.
- Chicken broth: The foundation of the soup; use a good-quality broth for the best flavor.
- Dried basil: A whiff of herbal sweetness that makes the whole pot smell amazing.
- Dried oregano: Classic Italian spice that adds a savory layer to the broth.
- Thyme: Just a pinch for that woodsy note that deepens the overall flavor.
- Red pepper flakes (optional): For a gentle kick if you like a little heat.
- Salt and black pepper: Season to taste so every bite is just right.
- Kale or spinach, chopped: Adds heartiness and a nutrition boost as the greens wilt into the soup.
- Canned cannellini beans (15 ounces), drained and rinsed: Creamy, protein-rich beans for extra substance.
- Balsamic vinegar: Just a tablespoon, but it brightens the whole pot with a subtle tang.
How to Make Harvest Italian Sausage and Vegetable Soup Recipe
Step 1: Brown the Sausage
Start by heating the olive oil in a large pot over medium heat. Once shimmering, add the Italian sausage (casings removed) and break it up with a spoon. Let it cook for about 6 to 7 minutes, stirring occasionally, until it’s nicely browned and crumbly. This step is key—the sausage bits develop rich, golden edges that give your Harvest Italian Sausage and Vegetable Soup Recipe its irresistible savory foundation.
Step 2: Sauté Onion and Garlic
Add the chopped yellow onion and minced garlic right into the pot with the sausage. Sauté everything together for about 3 minutes, until the onion becomes translucent and the kitchen starts smelling absolutely mouthwatering. This is when you know you’re on the right track!
Step 3: Add the Vegetables
Now it’s time to toss in the carrots, celery, zucchini, yellow squash, and green beans. Stir well to combine and let these veggies cook for another 5 minutes. They’ll soften just a bit, soaking up all those flavors from the sausage and aromatics, but will continue cooking as the soup simmers.
Step 4: Build the Broth
Pour in the canned diced tomatoes (with juices), tomato paste, and chicken broth. Sprinkle in the dried basil, oregano, thyme, and (if you like it spicy) a dash of red pepper flakes. Give everything a good stir, then increase the heat and bring the soup up to a gentle boil.
Step 5: Simmer to Perfection
Once your soup is bubbling, reduce the heat to low and let it simmer gently for 20 minutes. This gives all the flavors time to meld together, and the veggies become perfectly tender without turning mushy. The aroma at this stage is heavenly—trust me, you’ll be counting down the minutes.
Step 6: Add Greens, Beans, and Vinegar
Stir in the chopped kale or spinach, cannellini beans, and that all-important tablespoon of balsamic vinegar. Simmer for another 5 to 7 minutes, just until the greens wilt and the beans are warmed through. Season to taste with salt and black pepper. Your Harvest Italian Sausage and Vegetable Soup Recipe is now ready to serve piping hot!
How to Serve Harvest Italian Sausage and Vegetable Soup Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese is the classic finishing touch, melting into the hot broth for a salty, creamy bite. You can also add a drizzle of extra virgin olive oil or a handful of chopped fresh herbs (like parsley or basil) for a pop of color and brightness. A few red pepper flakes on top will keep things warm and lively if you like a little extra heat.
Side Dishes
Crusty bread is a must—think Italian ciabatta or a rustic sourdough, perfect for dunking and soaking up every drop. For something a bit lighter, serve the soup alongside a simple green salad dressed with lemon and olive oil. If you’re feeding a crowd, a platter of roasted vegetables or a cheese board pairs beautifully.
Creative Ways to Present
For a dinner party twist, ladle the soup into wide bowls and top each with a swirl of pesto or a dollop of ricotta. Serve in bread bowls for a fun, cozy touch, or set up a “soup bar” with toppings like croutons, grated cheese, and chili oil so everyone can customize their own bowl of Harvest Italian Sausage and Vegetable Soup Recipe. It’s a guaranteed crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Allow the soup to cool completely before transferring it to airtight containers. Stored in the refrigerator, your Harvest Italian Sausage and Vegetable Soup Recipe will stay delicious for up to four days. The flavors deepen as it sits, making leftovers even more irresistible.
Freezing
This soup freezes beautifully! Spoon cooled soup into freezer-safe containers or zip-top bags, leaving a bit of room for expansion. It’ll keep well for up to three months. To keep the greens vibrant, consider adding a fresh handful when you reheat. Just thaw overnight in the fridge when you’re ready to enjoy it again.
Reheating
To reheat, simply warm the soup gently on the stovetop over medium heat until hot, stirring occasionally. If it seems too thick, add a splash of broth or water to loosen it up. You can also microwave individual portions in a microwave-safe bowl, stirring halfway through to ensure even heating.
FAQs
Can I use a different type Soup
Absolutely! Sweet, mild, or spicy Italian sausage all work well, and you can even try turkey or chicken sausage for a lighter twist. Just make sure to remove the casing for the best texture.
What other vegetables can I add?
This recipe is super flexible. Bell peppers, potatoes, sweet potatoes, or even butternut squash would be delicious. Use whatever is in season or what you have on hand to make your own version of Harvest Italian Sausage and Vegetable Soup Recipe.
Is this soup gluten-free?
It can be! Just double-check that your sausage and chicken broth are certified gluten-free. Otherwise, all the other ingredients in the Harvest Italian Sausage and Vegetable Soup Recipe are naturally gluten-free.
How can I make it vegetarian?
Skip the sausage and add more beans or your favorite plant-based sausage. Use vegetable broth instead of chicken broth, and you’ll still have a hearty, flavorful soup.
Can I make this soup in a slow cooker?
Yes! Brown the sausage and sauté the onions and garlic first, then transfer everything (except the kale/spinach and balsamic vinegar) to your slow cooker. Cook on low for 6 to 8 hours, adding the greens and vinegar in the last 30 minutes.
Final Thoughts
Give the Harvest Italian Sausage and Vegetable Soup Recipe a try and watch it become an instant family favorite. It’s hearty, colorful, and loaded with the best flavors of the season. There’s nothing more comforting than a big bowl of homemade soup—so grab your spoon and dig in!
Print
Harvest Italian Sausage and Vegetable Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A hearty and flavorful Harvest Italian Sausage and Vegetable Soup, perfect for cozy fall dinners. This soup features a delicious blend of Italian sausage, fresh seasonal vegetables, and aromatic herbs simmered to perfection in a savory tomato and chicken broth base. It’s gluten-free (with appropriate sausage and broth), nourishing, and easy to prepare on the stovetop, making it an ideal one-pot meal for the whole family.
Ingredients
Meat and Oils
- 1 tablespoon olive oil
- 1 pound Italian sausage (casings removed)
Vegetables
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 cup green beans, trimmed and cut
- 2 cups chopped kale or spinach
Canned and Jarred Goods
- 1 (14.5-ounce) can diced tomatoes
- 1 tablespoon tomato paste
- 6 cups chicken broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
Herbs and Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 tablespoon balsamic vinegar
Instructions
- Brown the Italian Sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned, about 6–7 minutes.
- Sauté Onions and Garlic: Add the chopped onion and minced garlic to the pot with the sausage. Cook together until the onion becomes translucent and fragrant, roughly 3 minutes.
- Add Vegetables: Stir in the diced carrots, celery, chopped zucchini, yellow squash, and green beans. Cook for about 5 minutes, allowing the vegetables to slightly soften.
- Create the Soup Base: Mix in the diced tomatoes, tomato paste, chicken broth, dried basil, oregano, thyme, and red pepper flakes if using. Bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to low and let the soup simmer gently for 20 minutes, allowing flavors to meld.
- Add Greens and Beans: Stir in the chopped kale or spinach, rinsed cannellini beans, and balsamic vinegar. Simmer for an additional 5–7 minutes until the greens wilt and the soup is heated through.
- Season and Serve: Taste the soup and season with salt and black pepper as desired. Serve hot, ideally with crusty bread on the side.
Notes
- You can choose sweet or spicy Italian sausage to suit your flavor preference.
- Feel free to swap in other seasonal vegetables such as bell peppers or potatoes for variety.
- Leftovers store well in the refrigerator for up to 4 days, or can be frozen for up to 3 months.
- To keep this soup gluten-free, ensure you use gluten-free chicken broth and Italian sausage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 35 mg
