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Sausage and Vegetable Soup with Rice

Sausage and Vegetable Soup with Rice

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Prep Time 1 hr 15 mins
Cook Time 1 hr 15 mins
Total Time 2 hrs 30 mins
Servings 8
Calories 304 kcal


  • 1 red onion
  • 2 celery stalks
  • 4 medium carrots
  • 2 tbsp. extra virgin olive oil
  • 1/2 red bell pepper, chopped
  • 3 32 oz containers good quality chicken broth
  • 1 to 1 1/4 pounds flavored chicken or pork sausages
  • 16 ounces cremini mushrooms, sliced
  • 1 zucchini, sliced
  • salt and pepper
  • 2 cups cooked basmati rice
  • 2 red skinned potatoes, boiled and sliced
  • 2 tbsp. chopped cilantro
  • 2 tbsp. chopped parsley
  • 4 scallions, sliced


  • In a food processor, chop red onion, celery stalks and 2 of the carrots. Cook mixture on on low-medium for 5 minutes. Slice additional 2 carrots. Add carrots and chopped red pepper and cook for an additional 5 minutes. Add additional olive oil if needed.
  • Add the 3 - 32 oz containers of chicken broth and bring to a boil.
  • As you are bringing the stock to a boil, cook the sausages, turning as needed, in a frying pan w/ a small amount of olive oil until fully cooked. Once the soup has risen to a boil, adjust to medium-low heat. Remove sausages from the frying pan and allow to slightly cool. Thinly slice sausages and add to soup.
  • Add sliced cremini mushrooms and zucchini to the frying pan. Cook on medium until fully cooked, stirring as needed. Add mushrooms and zucchini to the soup.
  • Add salt and pepper to taste. Reduce heat to simmer and simmer soup for 45 minutes
  • Warm basmati rice and potatoes in a microwave. Add a small portion of basmati rice and potatoes to a bowl and ladle soup on top. Garnish with cilantro, parsley and scallions.


Calories: 304kcalCarbohydrates: 32gProtein: 15gFat: 14gSaturated Fat: 3gCholesterol: 50mgSodium: 769mgPotassium: 767mgFiber: 3gSugar: 6gVitamin A: 6256IUVitamin C: 29mgCalcium: 50mgIron: 2mg
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