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Home » Recipes » Dinner » 30-minute Sausage Veggie Soup

30-minute Sausage Veggie Soup

By Taesha Butler March 8, 2017 (Updated December 13, 2021) 1 Comment

Servings4 -5
Jump to Recipe
5 from 2 votes

Planning in life (especially for healthy meals) is always great, but sometimes you have to see where inspiration, circumstance and broth will take you. This 30-minute Sausage & Veggie Soup is a living proof!

30-minute Sausage & Veggie Soup served in a white bowl with a spoon on the side

Cooking on a whim

I’m a whimsical lady. It’s one of my best and most frustrating qualities. The best decisions I make in life are made on a whim. The most memorable adventures I go on are taken on a whim. And the best food that I make is made when I have no plan or a clue as to what I am actually making.

Nothing that I plan or organize ever goes as well as the things I do and/or create on a whim. I should really just stop planning and embrace that my intuition is much smarter than my over-thinking brain.

In fact, this 30-minute Sausage & Veggie Soup is coming to your eyes and hopefully your dinner tables because of one of those whimsical nights in the kitchen when I cooked from my heart, instincts, and available provisions instead of off my meal plan.

Sausage & veggie soup pre-story

I think it was a Thursday night. A cold, rainy, blah Thursday night when I got home late (silly San Diego traffic), with an over-tired 5-year-old whining that she was hungry (growth spurt) and a text message from my husband that he was going to be home late (more San Diego traffic).

I had had less than an awesome day at work and getting dinner on the table was about the last thing that I wanted to do. But the family had to eat, so I decided to get cracking in the kitchen.

30-minute Sausage Veggie Soup served in two bowls

Let’s make soup!

As I glanced up at my weekly meal plan, my nose wrinkled at the options I had to pick from. I shivered, realizing I was still wearing my rain-soaked coat and shoes. As I removed them and switched in dry leggings and an oversized hoodie (dinner cooking essentials, in case you were not aware), I thought about how I wanted something cozy and easy for dinner.

Like, dump-it-all-into-a-pot-and-walk-away-to-snuggle-with-my-little-girl-while-it-cooked kind of easy. I opened my fridge and saw the mason jars of freshly made bone broth staring back at me. Soup! I would make dump-everything-hearty-comforting-and-nourishing-into-a-pot soup.

Soon, I was chopping up all the random veggies and throwing them into my soup pot with some sliced sausage, rice and the inspiring bone broth. A hint of a few spices and dinner was soon simmering away while I played Jenga with my daughter. By the time my husband made it home from his daily commute, dinner was done and we all got to sit down to enjoy a relaxed and cozy meal.

30-minute Sausage & Veggie Soup served in two bowls with two spoons on the side.

More soup recipes to try

  • Veggie-Loaded Lasagna Soup (vegetarian)
  • Chicken & Veggie Pot Pie Soup
  • Veggie-Loaded Instant Pot Tomato Soup
  • Easy Kale and White Bean Soup
  • Hearty Chicken-Vegetable Quinoa Soup

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30-minute Sausage Veggie Soup served in two bowls
Print Recipe
5 from 2 votes

30-minute Sausage & Veggie Soup

Planning in life is always great, but sometimes you have to see where inspiration, circumstance and broth will take you. This 30-minute Sausage & Veggie Soup is a living proof!
Course: Main Course
Cuisine: American
Keyword: healthy soup recipe, sausage soup, veggie soup
Servings: 4 -5
Calories:
Author: Taesha Butler

Ingredients 

  • 1 cup diced carrot
  • 1 1/2 cup diced zucchini
  • 3/4 cup green peas
  • 1 1/2 cup roughly chopped kale loosely packed
  • 8 ounces sausages sliced into coins
  • 1/3 cup white jasmine rice
  • 4 1/2 cups broth (I used bone broth)
  • 1/4 teaspoon cracked black pepper
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder

Instructions 

  • Combine all ingredients except zucchini and peas in a large pot, stirring to combine.
  • Bring to a boil on medium-high. Once boiling, lower heat and cook uncovered, stirring occasionally, for 20 minutes or until carrots are tender and rice is cooked through.
  • Add peas and zucchini into the soup and cook for an additional 5 minutes.
  • Enjoy warm or let cool completely and store leftovers in fridge for up to 4 days.

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Dinner, Recipes, Soups Tagged With: carrot, kale, zucchini

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    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

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    Comments

  1. Helena

    December 13, 2021 at 2:57 pm

    5 stars
    A great combination of flavor and healthy stuff. Yum!

    Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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