Vegetable soup w/Chicken Sausage

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 304.3
  • Total Fat: 6.7 g
  • Cholesterol: 17.5 mg
  • Sodium: 701.6 mg
  • Total Carbs: 50.2 g
  • Dietary Fiber: 10.4 g
  • Protein: 13.8 g

View full nutritional breakdown of Vegetable soup w/Chicken Sausage calories by ingredient
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Thick soup with lots of vegetables and just enough chicken sausage to make a flavorful broth Thick soup with lots of vegetables and just enough chicken sausage to make a flavorful broth
Number of Servings: 8


    1 tbsp olive oil
    1 large onion, chopped
    2 cloves garlic, minced
    2 stalks of celery, chopped
    3 carrots, sliced
    2 Italian Chicken Sausage links (I used Paul Sorvino)
    8 cups water
    1/2 cup red lentils (green or brown lentils would work too)
    1/2 cup red quinoa (white would work too)
    2 medium potatoes, peeled & chopped
    1 10 oz package frozen kale (about 1 cup cooked chopped kale)
    1 small can Yellow Sweet Corn, drained & rinsed
    1 can red kidney beans, drained & rinsed
    1 28 ounce can petite diced tomatoes


Makes 8 2-cup servings

This is a thick soup that makes a meal.

Heat stock pot, add oil & chopped onion. Saute until glassy.
Add chopped celery & minced garlic.
Take sausage meat out of the casings and break up. Saute in pan with onions, celery & garlic, breaking up the sausage and stirring as it browns.
Add water, sliced carrots, chopped potatoes, lentils and quinoa.
Thaw the kale in the microwave (if frozen), add to stock pot.
Boil for 20-25 minutes
Drain and rinse the kidney beans and corn, add to stock pot. Add large can of diced tomatoes.

Add seasonings if desired. I used about 1 Tbsp of Emerils Southwest.

Soup is even better 2nd day. Freezes well.

Number of Servings: 8

Recipe submitted by SparkPeople user ANNEROUSSEAU.

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