Healthy Pork Sausage Vegetable Soup

Finding a comforting dinner that’s both filling and packed with vegetables can feel like an impossible task, especially on those busy weeknights when you’re juggling after-school activities and homework help. Between the constant rush and the picky eaters at the table, getting a well-rounded meal on the table often feels like an uphill battle.

That’s where this pork sausage vegetable soup comes to the rescue – it’s hearty and satisfying, easy to make ahead, and can be tweaked based on whatever vegetables are sitting in your fridge drawer. Plus, the savory sausage makes it a hit even with the veggie-hesitant crowd at your table.

What Kind of Pork Sausage Should I Use?

Italian-style pork sausages are perfect for this soup, but really any good-quality fresh pork sausage will work well. If you can find sausages that already contain fennel seeds, they’ll complement the fresh fennel in the recipe nicely, though plain pork sausages are totally fine too. For the best flavor, look for sausages that are at least 80% pork and avoid anything with too many fillers – you’ll notice the difference in the final taste of your soup. Just remember to remove the casings before cooking if you want the sausage to break down into smaller pieces throughout the soup, or leave them on if you prefer larger chunks of meat.

Options for Substitutions

This soup recipe is pretty forgiving and allows for several easy swaps if you need them:

• Pork sausages: You can use Italian sausage, chicken sausage, or even turkey sausage instead. Just remove the casings before cooking. The flavor will be different but still tasty!
• Fennel bulb: Not everyone keeps fennel on hand – you can skip it or add an extra celery stalk plus 1/2 teaspoon of fennel seeds to get a similar flavor profile.
• Chickpeas: Any white beans work great here – try cannellini beans, navy beans, or great northern beans. They all add that nice creamy texture to the soup.
• Kale: Swiss chard, spinach, or collard greens are good substitutes. If using spinach, add it in the last 2-3 minutes as it cooks much faster than kale.
• Parmesan: You can use pecorino romano or grana padano instead. If you need a dairy-free option, try a sprinkle of nutritional yeast or just skip the cheese altogether.
• Fresh herbs: If you have fresh herbs instead of dried, use 3 times the amount called for (1 tablespoon fresh = 1 teaspoon dried).

Watch Out for These Mistakes While Cooking

The biggest mistake when making sausage soup is not browning the sausages properly – take your time to get them golden brown on all sides, as this step creates a rich foundation of flavor for your entire soup. When adding vegetables, resist the urge to rush the cooking process; allowing onions, fennel, and celery to cook slowly until softened (about 8-10 minutes) builds essential flavor layers that make this soup special. A common error is adding the kale too early, which can make it mushy and bitter – instead, stir it in during the last 5 minutes of cooking to keep its texture and bright green color. For the best results, let the soup simmer gently rather than boiling it aggressively, and remember to taste and adjust the seasoning gradually throughout cooking rather than all at once at the end.

What to Serve With Sausage Vegetable Soup?

This hearty soup is practically a meal on its own, but a few simple sides can make it even better! A chunk of crusty Italian bread or warm focaccia is perfect for soaking up the flavorful broth – I always keep extra bread on hand just for this purpose. For a complete meal, try serving the soup with a simple green salad dressed with olive oil and lemon juice, which adds a nice fresh contrast to the rich soup. If you’re feeding a hungry crowd, you might want to put out a plate of sliced provolone or mozzarella cheese alongside the bread, letting everyone build their own little antipasto plate to go with their soup.

Storage Instructions

Keep Fresh: This hearty sausage soup will stay good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get better after a day or two as everything mingles together! Just give it a good stir before serving since the vegetables might settle at the bottom.

Freeze: Got leftovers? This soup freezes really well! Let it cool completely, then pop it into freezer-safe containers or bags. It’ll keep for up to 3 months in the freezer. Just leave a bit of space at the top of your container since liquids expand when frozen.

Reheat: When you’re ready to enjoy your soup again, warm it up slowly on the stovetop over medium-low heat, stirring occasionally. If it seems a bit thick after storage, just add a splash of broth or water to thin it out. For quick meals, you can also microwave individual portions, stirring halfway through.

Preparation Time	10-15 minutes
Cooking Time	30-45 minutes
Total Time	40-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 90-110 g
• Fat: 70-80 g
• Carbohydrates: 150-180 g

Ingredients

• 500 g high-quality pork sausages
• 1 tablespoon extra virgin olive oil
• 1 diced onion
• 1 diced fennel bulb
• 2 celery stalks
• 4 crushed garlic cloves
• 1 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 diced carrots
• 400 g canned diced tomatoes
• 1 liter broth or stock
• 400 g can chickpeas (rinsed and drained)
• Sea salt and freshly cracked black pepper
• 1/2 bunch of kale (cavolo nero) with leaves shredded, remove tough stems
• 50 g finely grated parmesan

Step 1: Cook the Sausage

Heat a large pot over medium heat and add olive oil.

Once the oil is hot, squeeze the end of the sausage so the meat drops from the casing into the pan, forming small meatballs or dumplings.

Cook these until they are golden brown, turning occasionally to ensure an even color.

Once cooked, set the sausage aside.

Step 2: Sweat the Vegetables

In the same pot, using the remaining oil and fat from the sausage, add chopped onion, fennel, celery, and garlic.

Sprinkle in some dried herbs to your liking.

Turn the heat down to low, place a lid slightly ajar on the pot, and gently cook the vegetables for about 10 minutes.

This allows the vegetables to sweat and soften without browning.

Step 3: Simmer the Soup Base

After the vegetables are softened, add carrots, tomatoes, broth, and chickpeas to the pot.

Increase the heat to bring the mixture up to a simmer and let it simmer for 5-10 minutes.

Season with salt and pepper to taste, adjusting the seasoning as necessary.

Step 4: Add the Final Ingredients

Just before serving, stir in cavolo nero or kale into the pot along with grated Parmesan cheese and the reserved sausage pieces.

Stir until the greens are wilted and the sausage is reheated through.

Step 5: Serve and Store Leftovers

Serve the soup hot, either as it is or with slices of crusty sourdough bread on the side.

To store leftovers, transfer the soup into an airtight container and keep it in the refrigerator or freezer.

Reheat by warming the soup in a pot over low heat, adding extra broth or a splash of water if needed to achieve your desired consistency.