This Sausage Broth Vegetable Soup is a warming and filling bowl

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Autumn vegetable soup with chicken sausage

Active time:40 minutes

Total time:1h15

Servings:6 servings; makes about 8 cups

Active time:40 minutes

Total time:1h15

Servings:6 servings; makes about 8 cups

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My strategy for staying balanced this holiday season can be summed up in one word: soup. I always have a big batch in my fridge waiting to be reheated and poured into deep bowls and eaten with crusty bread for lunch or dinner, or in small cup-sized portions for a quick snack. which relaxes the afternoon.

I cook some kind of soup almost every week of the year, but during the holidays I make it a point to fill my stock pot with stock or tomato-based varieties that have as many vegetables as possible. It’s a perfect counterbalance to the rich, festive dishes of the season, and it always ends up being exactly what I crave between parties.

This soup is one of my favorites. It’s packed with colorful veggies – carrots, onions, squash, kale, tomatoes – and has delicious bites of chicken sausage in every spoonful. The way its savory and sweet elements work together, along with the luminous pine essence of fresh sage, makes it compelling and deeply flavorful.

Make it a casserole and enjoy the comforting, comforting boost of your holiday vegetable intake.

Autumn vegetable soup with chicken sausage

Storage: Refrigerate up to 3 days.

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  • 3 tablespoons olive oil, divided
  • 12 ounces Italian-style chicken or turkey sausage (if raw, casings removed and crumbled; or if cooked, diced)
  • 1 large yellow onion (12 ounces), diced
  • 2 medium carrots, washed and diced
  • 2 cloves garlic, minced or finely grated
  • 2 teaspoons chopped fresh sage
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups cubed butternut squash (1/2 inch cubes)
  • 4 cups low sodium chicken broth
  • One can (14.5 ounces) no salt added diced tomatoes, with juice
  • 2 cups chopped cabbage leaves

In a large saucepan over medium-high heat, heat 2 tablespoons of oil until shimmering. Cook sausage, stirring occasionally, until browned – 3 minutes for pre-cooked diced sausage and 5 minutes for crumbled uncooked sausage, breaking up crumbs with spoon as it cooks. Using a slotted spoon, transfer the sausage to a plate.

Reduce the heat to medium, add the remaining tablespoon of oil to the pan, then add the onion and carrots and cook, stirring occasionally, until the onion has softened, about 5 minutes. Add garlic, sage, salt and pepper and cook, stirring frequently, until fragrant, about 30 seconds. Stir in the butternut squash, return the sausage to the pan, along with any accumulated juices, and add the broth and tomatoes. Bring to a boil, then reduce heat to medium-low, cover and simmer until squash is very tender but holds its shape, about 15 minutes. Stir in the kale and cook an additional 5-10 minutes, depending on the tenderness of the kale.

Pour into bowls and serve hot.

Calories: 288; Total fat: 11 g; Saturated fat: 2g; Cholesterol: 20mg; Sodium: 539mg; Carbohydrates: 33g; Dietary fiber: 4g; Sugar: 10g; Protein: 18g

This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.

From cookbook author and registered dietitian nutritionist Ellie Krieger.

Tested by Olga Massov; questions by e-mail to [email protected].

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