I have too many vegetables and that’s probably my very favorite problem in the world to have. Some nights I don’t want to have to do anything elaborate or creative so I end up making soup. I’ve been making this sausage and vegetable soup for a couple of years now because it’s so darn easy and a healthy, filling dinner too. We just started a round of Whole 30 so we needed something quick but that was also gluten and sugar-free to stay on track and this soup hit the spot.
I was so excited to make this soup because it all fresh, locally sourced ingredients. We were able to pick up the ground pork and potatoes from the local farmers market and my husband’s grandparents supplied us with plenty of fresh picked green beans from their garden. Even the chicken stock was from my homemade recipe! But if you don’t have time for any of that no one will judge if you just pick up these ingredients from the store.
This soup is one of my favorites to make because it is so versatile. You can definitely dress it up if you have more time or you can eat it as is with very little prep and less than 30 minutes of cook time. And with only five ingredients you might already have everything on hand without even needing to go to the store! Which is always a huge win in my book.
While I wouldn’t recommend freezing this soup as potatoes don’t do well in the freezer, it is a great recipe for meal prepping for the week. I will often make it on a Sunday night and then have some for lunch for the next couple of days. It’s so filling and rich you won’t even need anything else with it to make it a complete meal. But of course you can pair it with some crusty bread if you don’t have any dietary restrictions against that.
What are your favorite quick and easy meals to make? Be sure to take a picture and tag @thesimplesupper on Instagram when you make this sausage and vegetable soup!
Sausage and Vegetable Soup with only 7 ingredients is a quick and easy dinner you can make in under 30 minutes! Full of fresh veggies and Italian flavor!
- 1 Lb Ground Pork
- 1/2 Tsp Salt
- 1/2 Tbsp Italian Seasoning
- 1/2 Tsp Red Pepper Flakes
- 8 Cups Chicken Stock
- 4 Medium Red Potatoes Diced into 1/2" cubes
- 1 Lb Green Beans (fresh) About 3 cups trimmed
- Basil (fresh) Optional Garnish
In a heavy bottomed pot cook the ground pork over medium-high heat until browned. About 5 minutes. Sprinkle with Italian seasoning, red pepper flakes, and salt. Stir to combine.
While ground pork is cooking cube the potatoes into evenly sized pieces and trim the green beans (cutting off any remaining stem). I prefer to cut my green beans in half so they are more bit sized.
Add potatoes and green beans to the pot and pour in the chicken stock. Turn the heat to high.
Once the soup is boiling reduce the heat to medium and let simmer for about 20 minutes or until the potatoes are soft and the green beans are brightly colored.
Serve hot and garnish with fresh basil if desired. This soup makes excellent leftovers and can be refrigerated for up to 3 days.
You can find my recipe for homemade chicken stock here, but store bought will also work fine.
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