wheatfree

Some people don’t count soup as a meal, but this pork sausage vegetable soup is definitely meal-worthy, with dumplings of pork, vegetables and broth creating a delicious nourishing bowl. Using good-quality pork sausages as a shortcut to form the dumplings makes this a quick, convenient and budget friendly meal, while still delivering on flavour and nutrition. It’s the kind of hearty, whole food soup that works beautifully for busy weeknights or make-ahead meals.

Health benefits

This sausage soup is a well-balanced combination of protein, fibre and micronutrients. The pork sausage provides approximately 25–30 grams of protein per serve to support satiety and muscle repair, while chickpeas, vegetables and greens contribute around 6–8 grams of fibre to support gut health and blood sugar balance. Fennel, garlic and herbs support digestion, while cavalo nero adds antioxidants and minerals that support overall wellbeing. Combined, this is a deeply nourishing meal that supports sustained energy.

Ingredients in this Pork Sausage Vegetable Soup

This soup combines pork sausages, extra virgin olive oil, onion, fennel, celery, garlic, dried basil, thyme and oregano with carrot, diced tomatoes, stock or broth and chickpeas, finished with cavalo nero or kale and grated parmesan.

How to make Pork Sausage Vegetable Soup

Heat olive oil in a large pot or Dutch oven and squeeze the sausage meat from the casings directly into the pan to form small dumplings, cooking until golden before setting aside. In the same pot, gently cook the onion, fennel, celery, garlic and herbs until softened and aromatic. Add the carrot, tomatoes, broth and chickpeas, bring to a simmer and cook until the vegetables are tender. Season to taste, then return the sausage dumplings to the pot and stir through the shredded cavalo nero and parmesan just before serving.

Serving suggestions and how to store

Serve this soup as a complete meal on its own or with crusty sourdough for something more substantial. It stores well in the fridge or freezer, making it ideal for meal prep. Reheat gently on the stove, adding a splash of water or extra broth if needed to loosen.

Vary this to suit your dietary needs

You can substitute pork sausages with beef or chicken sausages if preferred. For a dairy-free version, simply omit the parmesan. Choose gluten-free sausages if required, omit the onion or replace with extra celery for an onion-free version, and leave out the chickpeas for a legume-free option. You can also replace the kale with spinach or even broccoli if you prefer, it’s a super versatile meal and such a great recipe.

Remember to take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

For more delicious, healthy soup recipes, click HERE.

Print Recipe

5 from 1 vote

Pork Sausage Vegetable Soup

Some people don’t count soup as a meal, but this Pork Sausage Vegetable Soup is definitely meal-worthy with dumplings of pork, veggies and broth – a perfect, balanced, nutritious meal!

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Soup, Main Course

Servings: 4

Author: Georgia Harding

Ingredients

• 500 g pork sausages – good quality
• 1 tbsp extra virgin olive oil
• 1 onion/s – diced
• 1 bulb/s fennel – diced
• 2 stick/s celery
• 4 clove/s garlic – crushed
• 1 tsp dried basil
• ¼ tsp dried thyme
• ½ tsp dried oregano
• 2 carrot/s – diced
• 400 g diced tinned tomatoes
• 1 ltr stock or broth
• 400 g can chickpeas – drained and rinsed
• Sea salt and freshly ground black pepper
• ½ bunch/s cavalo nero – leaves shredded, remove woody stems (Tuscan Kale – or any kale)
• 50 g parmesan cheese – finely grated

Metric – US Customary

Instructions

• Heat a large pot over medium heat and add the olive oil.
• When the oil is hot, squeeze the end of the sausage so the meat from the casing drops into the pan, forming little meatballs or dumplings. Repeat this for all the sausage meat, cooking and turning until golden. Set aside.
• To the oil and fat from the sausage, add the chopped onion, fennel, celery, garlic and dried herbs. Turn the heat down to low, add a lid (ajar) on top and gently cook to sweat the vegetables for about 10 minutes.
• Add the carrots, tomatoes, broth and chickpeas. Bring up to a simmer and simmer for 5-10 minutes. Season and taste.
• Just before serving, stir in the cavalo nero/ kale, parmesan and the sausage pieces.

Serve

• As is or with crusty sourdough.

Store

• Store in an airtight container in the fridge or freezer.

Make-ahead

• Reheat in a pot over a low heat. You may like to add more broth or a splash of water.

Notes

Different sausage

Yes, absolutely feel free to choose beef or chicken sausages instead.

Dairy-free

Omit the parmesan.

Gluten-free

Choose a gluten-free sausage.

Onion-free

Omit the onion or replace with an extra stick of celery.

Legume-free

Omit the chickpeas.

 

 

 

 

What did you think of this soup as a hearty meal? Let me know in the comments below…