Oh, I just love when the air turns crisp! Doesn’t it just make you want to pull out your coziest sweater and get something warm simmering on the stove? That’s exactly why I’m so excited to share this absolutely fantastic Fall Sausage Soup Recipe with you today. Forget fussy meals; this is genuine comfort in a bowl, ready in under an hour, which is perfect for those busy weeknights when you need quick soups for dinner.
I really love adjusting sausage soups in fall—I always sneak in extra seasonal vegetables and a few hidden herbs that make the dish feel perfectly in season. If you’re looking for one of the best soup recipes ever that delivers maximum flavor with minimum fuss, trust me, this is it. It’s the easiest way to capture those warm, hearty autumn tastes!
Why This Fall Sausage Soup Recipe is a Seasonal Favorite
When the days get shorter, my kitchen needs soups that hug you back, and this one never disappoints. It’s incredibly flexible, which means you can pivot based on what looks best at the farmers market that week. Honestly, if you are looking for go-to Comfort Soup Recipes, save this one right now!
Here is why I turn to this recipe every single autumn:
- It qualifies as one of the quick soups for dinner—we’re talking 40 minutes total, tops!
- It perfectly balances savory sausage with sweet, earthy fall vegetables.
- It smells like your whole house is getting a cozy fall makeover while it simmers.
- It’s so satisfying and hearty, you don’t need much more than a chunk of good bread on the side.
If you enjoyed how easy this feels, you should check out my lemon chicken soup recipe, too—another great fall comfort soup!
Gathering Ingredients for Your Fall Sausage Soup Recipe
You don’t need a million fancy things to nail this soup, which is part of why I love it for easy dinner recipes. The prep time is just about 10 minutes, so focus on getting your veggies chopped nice and neat before you start cooking. We are keeping this simple, but quality matters!
Here’s the small list of what you need:
- 1 lb Turkey sausage, casings removed (or whatever sausage you choose!)
- 1 Yellow onion, chopped
- 2 cups Carrots, chopped
- 2 stalks Celery, chopped
- 6 cups Chicken or vegetable broth
Making sure the carrots and celery are chopped roughly the same size helps them cook evenly during that sweet 30-minute simmer time. It’s all about setting yourself up for success!
Ingredient Spotlight: Choosing Sausage for Your Fall Sausage Soup Recipe
Don’t skimp here; the sausage is the backbone of this flavor! I usually go for mild bulk Italian sausage—pork or turkey. If you use links, make absolutely sure you take the casings off, or you’ll end up with weird bits floating around. Fats are flavor, so a little fat content is good!
Essential Equipment for Making the Fall Sausage Soup Recipe
You really don’t need a lot of specialized gadgets for this soup, which is great news for quick clean-up! Having the right pot, though, makes a huge difference, especially when you’re getting that initial sausage browned.
The only real essential piece of equipment you must have is:
- One large pot or a sturdy Dutch oven.
That’s it! A big pot handles the browning, the sautéing, and the full 30-minute simmer all in one spot. Easy dinner recipes demand minimal dishes, right?
Step-by-Step Instructions for the Fall Sausage Soup Recipe
Okay, now for the fun part! Since you already took 10 minutes prepping everything, this actual cooking part flies by. We’re aiming for a total cook time of about 30 minutes once the liquid is in, so get that pot on the medium heat!
First things first: we need flavor, and that comes from browning the meat. Take your sausage—casings removed, remember—and toss it into that large pot. Add your chopped yellow onion right in there with it. You’ll want to sauté this mixture over medium heat until that sausage is nicely browned all over. Don’t be shy; use your wooden spoon to really break it up into little savory crumbles as it cooks. This step is seriously important for building up your Easy Soup Ideas foundation!
Once the sausage is looking good and the onion has softened up a bit, toss in the carrots and celery. Give everything a good stir so those veggies start getting coated in all that yummy sausage fat. This really wakes up their natural flavors before we add liquid. This is where you can start thinking about adding dried herbs if you’re following my notes on making it richer!
Next, pour over all six cups of broth—chicken or veggie, your call! Bring that whole wonderful mess up to a boil. As soon as you see rolling bubbles, drop that heat right down low to a gentle simmer. Cover the pot and let it go for 30 minutes. This allows the carrots to get perfectly tender. If you’re curious about why we cook the aromatics before the meat, I wrote a little something that explains the flavor layering over at aromatics before meat!
Tips for Simmering Your Fall Sausage Soup Recipe Perfectly
The low simmer is non-negotiable; you don’t want a hard rolling boil or you’ll end up with mushy vegetables. Keep the lid slightly ajar if your broth level seems too high, but otherwise, let it go until those carrots yield easily when poked with a fork. If you wanted to try something similar to Italian Sausage Soup, this is where you’d taste and adjust your salt levels!
Ingredient Notes and Substitutions for This Fall Sausage Soup Recipe
One of the best things about this recipe is how forgiving it is! If you can’t find turkey sausage, please, just use pork sausage—the flavor change is minimal, so don’t sweat it. If you’re making this vegetarian, swap the sausage for about 12 ounces of white beans or use your favorite plant-based ground substitute. You’ll definitely want to amp up the herbs if you skip the meat!
For the broth, chicken is my top pick for depth, but vegetable broth works wonderfully, especially if you want to keep this vegetarian or just want something a little lighter. And remember that little note I left? If you are craving true creaminess, stir in about a half-cup of heavy cream right at the very end. It turns this right into one of those dreamy creamy soup recipes!
When we talk about salt, remember that the sausage and the broth already contain sodium. It’s always best to compare your salt sources, just like I talk about when discussing Kosher salt versus sea salt, and only add more after you’ve tasted everything.
Variations to Customize Your Fall Sausage Soup Recipe
This soup base is so solid, but I love playing with it as the seasons change! Honestly, you can turn this base into three totally different soups just by adding one or two extra things near the end. It keeps things exciting so you don’t get bored eating leftovers.
If you want to bulk this up and make it ultra-filling, toss in a can of rinsed cannellini beans right when you add the broth—they just melt into the mixture beautifully. For a huge color and nutrient boost that’s perfect for late fall, stir in a big handful of chopped kale in the last 5 minutes of simmering. It wilts down perfectly but still provides a nice bite.
Now, if you want to lean into those decadent creamy soup recipes, take half a cup of the hot broth out into a small bowl. Whisk in a spoonful of flour or cornstarch, then pour that slurry back into the pot. Add a splash of that heavy cream I mentioned earlier for real richness! It makes things feel instantly luxurious, kind of like my creamy chicken noodle soup.
Don’t forget the herbs! Thyme and sage are amazing here, echoing the flavors you see in dishes like those found over at Taste of Home. Just a pinch of either one brightens up the whole pot!
Storing and Reheating Your Delicious Fall Sausage Soup Recipe
This soup is honestly even better the next day, making it fantastic for planned Quick Soup Recipes later in the week! When storing leftovers, I always let the soup cool down on the counter first—don’t put piping hot liquid straight into the fridge, please! It keeps beautifully in an airtight container in the refrigerator for up to four days.
Freezing is easy too! You can stash portions in freezer-safe containers for about three months. When reheating your leftovers, the stovetop is easiest; just warm it up gently over medium-low heat until it’s steaming hot all the way through. If it seems a little thick after chilling, just add a splash of extra broth or water to get that perfect consistency back. You can learn some great crockpot soup recipes here if you prefer slow reheating!
Frequently Asked Questions About This Fall Sausage Soup Recipe
I always get a few questions when people decide to make this for the first time—it’s because they want to get it perfect for chilly nights! Here are the things people ask most often about turning this into one of their favorite Winter Soup Recipes.
Can I make this Fall Sausage Soup Recipe in a slow cooker?
Oh, absolutely! This is one of those great Crockpot Soup Recipes in disguise. You should still take the extra five minutes to brown your sausage and onions on the stovetop first—that crucial step saves the soup from tasting flat later on. Once browned, just transfer everything to the slow cooker, add your broth, and cook low for about 6 hours or high for 3. It’s perfect for a lazy Sunday when you want an easy dinner recipe ready when you walk through the door!
How can I make this a healthier Fall Sausage Soup Recipe?
That’s easy to do! If you want to make this one of your go-to Soup Recipes Healthy, swap out the generic sausage for lean turkey sausage or chicken sausage—the flavor profile changes slightly, but you cut back on saturated fat fast. Also, make sure you’re using low-sodium broth, that way you can control the salt completely. And hey, feel free to double the amount of carrots and celery; more vegetables never hurt anyone!
Is this recipe too similar to other sausage soups?
That’s a fair question! While many sausage soups exist, ours really shines because of the simple vegetable base and the focus on letting the natural savory flavor of the sausage shine through without too many other heavy spices getting in the way. We keep the flavors clean so it tastes like pure fall comfort. If you need more ideas for healthy crockpot meals, check out my healthy crockpot lasagna soup—it’s another winner for winter!
Serving Suggestions for Your Comfort Soup Recipes
Part of what makes this Fall Sausage Soup Recipe such a winner is what you eat it with! It stands up perfectly on its own, but it truly feels like a complete meal with just two simple additions. Crusty, toasted sourdough bread is my absolute favorite dipper for soaking up every drop of that savory broth.
If you need something a little brighter on the side, a simple green salad with a sharp vinaigrette cuts through the richness of the sausage just perfectly. These are the kinds of pairings that turn a simple weeknight meal into relaxing easy dinner recipes—less fuss, max comfort!
Fall Sausage Soup Recipe
Equipment
- Large pot or Dutch oven
Ingredients
For the Soup
- 1 lb Turkey sausage, casings removed Or preferred sausage
- 1 Yellow onion, chopped
- 2 cups Carrots, chopped
- 2 stalks Celery, chopped
- 6 cups Chicken or vegetable broth
Instructions
- Sauté the turkey sausage and chopped onion in a large pot over medium heat until the sausage is browned. Break the sausage apart as it cooks.
- Add the chopped carrots and celery to the pot with the sausage mixture.
- Pour in the broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, or until the vegetables are tender.