Hearty Vegetable & Sausage Soup

March 13, 2011
Hearty Vegetable & Sausage Soup

Author Notes:

Perfect for a winter day, and I call it “magic soup” because it helps fend off colds. Serve with fresh crusty bread for dipping.

Ms. T

Serves: 6


  • 2 tablespoons olive oil
  • 3-4 precooked sausages, cut into bite-sized pieces. Choose any variety that sounds good to you (I like a chicken or turkey sausage with fennel or basil)
  • 1 large white or yellow onion, peeled and diced
  • 2 cloves garlic, minced
  • 2-3 carrots, peeled, diced
  • 2 small or 1 large zucchini, diced
  • 1/3 cup dry sherry
  • 1 1/2 cups diced tomatoes (canned or fresh)
  • 6 cups chicken broth
  • 1 bunch kale, washed, stems removed, chopped
  • 2/3 cup frozen peas
  • 1/2 cup canned cannellini beans, rinsed and drained
  • 2 cups cooked penne pasta, al dente
  • handful of fresh thyme, oregano and parsley, chopped
  • 1 bay leaf
  • freshly grated parmesan cheese
  • salt and freshly ground pepper
In This Recipe


  1. Heat 1 tbsp olive oil in a large, heavy pot, over medium high heat. Add sausage and saute until browned. Reduce heat slightly, add remaining olive oil, garlic and onions and cook until translucent. Add carrots, cook for 1-2 minutes, add zucchini, cook for 1 minute. Add salt and pepper. Add sherry and use wooden spoon to scrape browned bits from bottom of pan. Add tomatoes. Add chicken stock. Add bay leaf and whole sprig of thyme. Cover and bring to a boil.
  2. Uncover and simmer for 30-60 minutes. 15 minutes before serving, add kale, cover and cook. Stir in peas and beans. Add chopped thyme and oregano. 1 minute before serving, add pasta. Taste and adjust seasonings as needed.
  3. Ladle into warm bowls. Garnish with a sprinkle of Parmesan and chopped parsley.

More Great Recipes:
Soup|Italian|Carrot|Oregano|Parsley|Pea|Sherry|Thyme|Vegetable|Sausage|Bean|One-Pot Wonders

Reviews (2) Questions (0)

2 Reviews

AntoniaJames March 13, 2011
This looks so good! It's winter-y here again, and I just happen to have some sausages on hand, so I plan to try this tomorrow. Thank you for posting it. ;o)
Author Comment
Ms. T. March 24, 2011
Thanks AntoniaJames, glad you like it! You'll have to let me know how it turned out, cuz this is one of those recipes that I never really follow a recipe when I make it, so I typed it up from memory- may have skipped a step or two, but nothing a cook of your caliber can't figure out ;)