One-Pot Creamy Sausage & Veggie Soup
This easy One-Pot Creamy Sausage & Veggie Soup is full of nourishing ingredients and is a perfect dish for any cold or rainy weather.
It’s packed with five different veggies including carrots, onion, potatoes, spinach and zucchini.
It’s gluten-free, and can also be made dairy-free if you wish.
Best of all? It’s simple to make and cleanup is so much easier when you can make something in just one pot!
Ingredients Needed:
- Ground sausage
- Veggies like onion, carrots, potatoes, spinach, and zucchini
- Minced garlic
- Chicken broth
- Milk of choice
- Heavy cream (or coconut cream if dairy-free)
- Seasonings including Italian, salt and pepper
Substitutions & Additions:
Want to make it dairy-free? Simply omit the heavy cream for coconut cream or a dairy-free milk instead.
Not a sausage fan? You can replace the ground sausage for other proteins including ground chicken, turkey or beef. You can also omit the meat entirely, and make it just a veggie-based soup instead.
How to Store & Freeze This Soup:
Store leftovers in an airtight container (ideally a glass container) for up to one week, or freeze extras for up to three months.
To freeze leftovers: let the soup cool completely and then pour into a freezer-safe storage bag or container. When you’re ready to heat it up, simply thaw it overnight in the refrigerator and warm it up on low-heat on the stovetop.
Optional Toppings:
- Cilantro
- Parsley
- Green onions
- Avocado slices
- Gluten-free crackers
- Shredded cheese
One-Pot Creamy Sausage & Veggie Soup
Ingredients
- 1 pound ground sausage
- 1 onion, diced
- 2 cups carrots, diced
- 1 pound baby potatoes, diced
- 6 cups chicken broth
- 1 zucchini, diced and quartered
- 2 cups spinach, chopped
- 1 ½ Tbsp. minced garlic
- 2 tsp. Italian seasoning
- ¼ tsp. salt and pepper (or to taste)
- 1 cup milk of choice
- ¾ cup heavy cream (or coconut cream if dairy-free)
Instructions
- Cook the ground sausage on medium heat in a large stock pot or Dutch Oven. Cook until no longer pink, and remove grease if needed.
- Add the onions to the stock pot, and sauté for 2-3 minutes.
- Add carrots, potatoes, and chicken broth, and cook until mixture reaches a simmer.
- Reduce the heat to low, and cover for 15 minutes.
- Once time is up, remove cover and add in chopped zucchini, spinach, and spices. Let simmer for 5 minutes.
- Add the milk and heavy cream to the rest of the ingredients, and let simmer for another 5 minutes.
- Serve with optional toppings and enjoy!
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