There’s something about a bowl of soup that feels like a warm hug on a chilly day—this Smoked Sausage Vegetable Soup is no exception. Imagine the smoky aroma filling the kitchen, mingling with the earthy scent of fresh veggies. It’s like a cozy quilt for your taste buds, and I swear, it even made my grumpy cat purr with approval.
Steps
- Heat one tablespoon of olive oil in a large pot over medium-high heat. Add the sausage and cook for two minutes, then stir and cook for an additional two minutes. Remove the sausage from the pot, keeping the leftover oil in the pan.
- Add an additional tablespoon of olive oil to the pot. Introduce the onions, carrots, and celery, cooking them for three minutes. Then, add the bell pepper and garlic, sautéing for another two minutes.
- Pour in the chicken broth, canned tomatoes, potatoes, and Italian seasoning. Season with salt and pepper according to your taste, then reintroduce the sausage to the pot.
- Bring the mixture to a boil, then lower the heat to medium-low. Cover the pot and let it simmer for 15 minutes, stirring occasionally.
- Add the zucchini and continue cooking for 10 more minutes or until all the vegetables are tender.
- Stir in the spinach and parsley, allowing them to warm through. Serve the soup hot, optionally garnished with finely shredded parmesan cheese.
Ingredients
- 2 tablespoons olive oil
- 1 package turkey kielbasa sausage
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, diced
- 1 yellow bell pepper, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 can petite diced tomatoes
- 2 potatoes, peeled and diced
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 zucchini, sliced
- 2 cups fresh spinach
- 2 tablespoons fresh parsley, chopped
- Finely shredded Parmesan cheese, for serving (optional)
Nutritional Values
Calories: 1548 | Calories from Fat: 594 | Fat: 66g | Saturated Fat: 12g | Cholesterol: 252mg | Sodium: 3312mg | Potassium: 6294mg | Carbohydrates: 138g | Fiber: 18g | Sugar: 30g | Protein: 96g | Vitamin A: 32430IU | Vitamin C: 558.6mg | Calcium: 660mg | Iron: 20.4mg
FAQ
- Can I use different types of sausage in this soup?
- Absolutely! While the recipe uses turkey kielbasa sausage, feel free to substitute it with beef or pork kielbasa, or any other smoked sausage of your choice for a different flavor.
- What vegetables can I substitute in this soup?
- You can easily swap out the vegetables listed with ones you have on hand. Cabbage, butternut squash, or any other seasonal veggies can work well in this soup.
- Is it necessary to add parmesan cheese?
- Adding parmesan cheese is optional. It enhances the flavor but can be omitted if you prefer a lighter soup or want to keep it dairy-free.
- How can I make the soup spicier?
- To give the soup a spicy kick, consider adding a dash of red pepper flakes or a chopped jalapeño during the sautéing step with the garlic and bell pepper.
- What should I serve with this soup?
- This hearty soup pairs perfectly with fresh crusty whole-grain bread, making for a comforting and satisfying winter meal.
Tips
- Sear the Sausage for Flavor: Ensure you brown the sausage for about four minutes before setting it aside. This will help enhance the overall taste of the soup by adding a rich, smoky flavor.
- Customize Your Vegetables: Feel free to substitute any of the listed vegetables with others you have available, such as cabbage or butternut squash, to tailor the soup to your personal taste and what you have on hand.
- Enhance with Cheese: While optional, adding finely shredded parmesan cheese just before serving can add a lovely depth of flavor to the soup.
- Pair with Fresh Bread: Serving the soup alongside fresh, crusty whole-grain bread can make for a hearty and satisfying meal, perfect for a cold winter evening.
Equipment
- Large pot or Dutch oven – If not already available at home, a large pot is essential for cooking soups.
- Chef’s knife – A good quality chef’s knife for chopping vegetables and sausage.
- Cutting board – A durable cutting board for preparing the ingredients.
