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–+ servings
Vegetable and Sausage Soup served in white bowl
Slice of Paleo

Vegetable and Sausage Soup

Hearty and healthy, this is the perfect soup for cold winter days!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8
Course: Soup
Cuisine: American
Calories: 272
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 lb. bulk Italian sausage or breakfast sausage
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 carrots, sliced
  • 3 celery sticks, chopped
  • 1 turnip, chopped
  • 2-3 cups cauliflower, chopped
  • 2-3 cups broccoli, chopped
  • 4 cups green cabbage, chopped
  • 8 cups chicken stock or broth
  • 1 tsp salt, plus more to taste

Method
 

  1. Cook Italian sausage in a large stock pot on medium heat, breaking up the sausage into chunks as it cooks. When browned, remove from the stove and drain into a colander. Set aside for later.
  2. Chop onions and mince garlic. Chop the rest of the vegetables into bite sized pieces.
  3. Heat the oil in a large stock pot on medium heat. Add onion and garlic and cook for 3-4 minutes.
  4. Add rest of vegetables and salt. Stir to coat about 1-2 minutes.
  5. Add stock and cooked sausage and bring to a boil. Then reduce heat to low-medium and simmer for 15-20 minutes, until vegetables are soft. Add more salt to taste.
  6. Store leftovers in refrigerator for up to 3 to 4 days. Or store in the freezer for up to 3 months.

Nutrition

Calories: 272kcalCarbohydrates: 18gProtein: 16gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 50mgSodium: 802mgPotassium: 708mgFiber: 3gSugar: 8gVitamin A: 2738IUVitamin C: 52mgCalcium: 63mgIron: 2mg

Notes

Making vegetable and sausage soup ahead of time: 
When soup is done, let cool in the pot for 1 to 2 hours, then cover or transfer to a covered container and store in the refrigerator for up to 3 to 4 days. Warm when ready to serve.
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