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Cozy Chicken Sausage Vegetable Soup

A warm and inviting soup filled with tender chicken sausage, vibrant vegetables, and a rich, savory broth, perfect for chilly evenings or meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 pound chicken sausage, sliced Use your preferred flavor of chicken sausage.
  • 1 tablespoon olive oil For sautéing.
  • 1 medium onion, diced Yellow or white onion works well.
  • 2 cloves garlic, minced Fresh garlic for the best flavor.
  • 3 medium carrots, sliced Can use baby carrots, just adjust the amount.
  • 2 stalks celery, sliced Adds crunch and flavor.
  • 1 medium bell pepper, chopped Any color bell pepper can be used.
  • 1 medium zucchini, diced Can be substituted with yellow squash.
  • 4 cups vegetable or chicken broth Use low-sodium broth if preferred.
  • 1 can (14.5 oz) diced tomatoes, undrained Adds richness to the soup.
  • 1 teaspoon dried oregano Use fresh if available.
  • 1 teaspoon dried thyme Herbs enhance the flavor.
  • to taste salt and pepper Adjust according to preference.
  • optional fresh parsley for garnish Optional garnish for added freshness.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the sliced chicken sausage and cook until browned, about 5-7 minutes.
  3. Stir in the diced onion and minced garlic. Sauté for an additional 2-3 minutes, until the onion becomes translucent and fragrant.
  4. Add the sliced carrots, celery, bell pepper, and zucchini to the pot. Cook for about 5 minutes, allowing the vegetables to soften slightly.
  5. Add the vegetable or chicken broth and the undrained diced tomatoes. Stir in the oregano, thyme, salt, and pepper. Bring the mixture to a boil.
  6. Reduce heat and let the soup simmer for about 20 minutes, allowing the flavors to meld together beautifully.
  7. Before serving, taste the soup and adjust seasonings as needed. Garnish with fresh parsley if desired.
  8. Ladle the soup into bowls and serve hot.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. Can freeze for up to 3 months. Reheat on the stovetop, adding a splash of broth if it’s too thick.