Cheesy Italian Sausage and Vegetable Soup – it’s a hearty, vegetable packed soup that fills you up without weighing you down. It’s packed with broccoli, corn, peas, potatoes, carrots, Italian sausage, and cheese.
The Best Cheesy Italian Sausage and Vegetable Soup
This soup is packed full of vegetables, Italian sausage, and cheese. It’s hearty, delicious and still remains point friendly. The points are low for a hefty 1 1/2 cup serving.
You could customize this to use whatever vegetables you like, but I absolutely love the combination listed below. You can sweet corn mixed with savory broccoli. The best of both worlds!
Cheesy Italian Sausage and Vegetable Soup Ingredients
- Italian Sausage – I like to use turkey Italian sausage to keep the points lower, but regular pork Italian sausage works great.
- Carrots – You can buy the pre-shredded carrots, but I usually just chop up 2 carrots with my vegetable chopper.
- Garlic – I use the pre-minced kind from a jar, but fresh is great.
- Onion Powder – You can do actual onion and cook it with the carrots, but the picky eaters in our home prefer onion powder.
- Potatoes – Golden potatoes are my favorite in this recipe!
- Chicken Stock – Chicken broth also works great.
- Salt – Your favorite salt whether that’s Himalayan pink salt or sea salt.
- Pepper – Freshly ground will give you the best flavor, but regular ground black pepper works wonderful.
- Marjoram – Dried marjoram adds a great flavor to the soup and goes really great with the oregano.
- Basil – I prefer dried basil in this soup so that you still get the flavor without being overpowering of the other herbs.
- Oregano – Dried oregano adds the perfect touch. I buy mine in bulk!
- Broccoli – You’ll need 2 cups total of small, bite sized pieces.
- Corn – I use frozen, but canned or fresh from the cob would work well.
- Peas – I use frozen here too.
- Milk – I used 2% to save points, but whole or even half & half would be delicious.
- All Purpose Flour – this helps to thicken the soup a little. You could also use Kamut flour or even cornstarch if you prefer.
- Cheddar Cheese – I use reduced fat cheddar to save points, but love both sharp cheddar and pepperjack in this recipe. Use your favorite melty cheese here.
How to make Cheesy Italian Sausage and Vegetable Soup
(full recipe instructions with measurements and printable card are at the end of this post)
- Add the Italian Sausage to a dutch oven or heavy bottomed skillet. Over medium high heat, cook, crumbling until it’s cooked through.
- Add in the carrot and saute for about 3-4 minutes until they begin to soften. They do not have to be completely cooked at this point.
- Add in the garlic and saute briefly, about 1 minute. Be careful that it does not burn.
- Add in the onion powder and mix to combine.
- Add in the potatoes, chicken stock, salt, pepper, marjoram, basil and oregano. Stir to combine.
- Bring to a boil and simmer for 10 minutes.
- Stir in the broccoli, corn, and peas. Cook an additional 5 minutes.
- In a separate small bowl, whisk together the milk and flour. Add to the soup.
- Turn the heat to low and slowly stir in the cheese until it is melted and mixed through.
- Serve up and enjoy!
Can this be made ahead of time?
Absolutely! I actually made extra the last time I made this and put the extras in the freezer. It was delicious warmed back up.
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Cheesy Italian Sausage and Vegetable Soup – it’s a hearty, vegetable packed soup that fills you up without weighing you down. It’s packed with broccoli, corn, peas, potatoes, carrots, Italian sausage, and cheese.
Ingredients
- 1lb Italian sausage
- 2 carrots, peeled and chopped
- 4 cloves garlic, minced
- 1/2 tbsp onion powder (or 1/4 onion, chopped)
- 3 potatoes, peeled and cubed
- 32oz chicken stock
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tbsp marjoram
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 cups broccoli, broken into bite size pieces
- 1 cup frozen corn
- 1 cup frozen peas
- 2 cups milk
- 2 tbsp all purpose flour
- 1 cup cheddar cheese (or more if you prefer)
Instructions
- Add the Italian Sausage to a dutch oven or heavy bottomed skillet. Over medium high heat, cook, crumbling until it’s cooked through.
- Add in the carrot and saute for about 3-4 minutes until they begin to soften. They do not have to be completely cooked at this point.
- Add in the garlic and saute briefly, about 1 minute. Be careful that it does not burn.
- Add in the onion powder and mix to combine.
- Add in the potatoes, chicken stock, salt, pepper, marjoram, basil and oregano. Stir to combine.
- Bring to a boil and simmer for 10 minutes.
- Stir in the broccoli, corn, and peas. Cook an additional 5 minutes.
- In a separate small bowl, whisk together the milk and flour. Add to the soup.
- Turn the heat to low and slowly stir in the cheese until it is melted and mixed through.
- Serve up and enjoy!
Notes
WW Points calculated based on brand specific items, turkey Italian sausage, 2% milk, and reduced fat cheddar cheese.
WW Green Plan Points: 6
WW Blue Plan Points: 5
Nutrition
- Serving Size: 1 1/2 cup
- Calories: 243
- Sugar: 7
- Sodium: 725
- Fat: 11
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 3
- Protein: 18
- Cholesterol: 28
Keywords: soup, vegetable, vegetables, sausage, cheese
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