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+ servings
smoked sausage and veggie soup.
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5 from 5 votes

Vegetable soup with smoked sausage

This delicious vegetable soup with smoked sausage is perfect to warm you up on a cold day. It’s lean and packed with vitamins, and best of all: it tastes fantastic!
Prep Time5 minutes
Cook Time25 minutes
Course: Dinner, lunch, Main Course, Soup
Cuisine: Norwegian
Keyword: dairy free, egg free, gluten free, smoked sausage, vegetable soup
Servings: 4
Calories: 275kcal
Author: Tonje
Cost: Cheap


  • 500 g potatoes
  • 300 g carrots
  • 3 celery sticks
  • 3 garlic cloves
  • thumb sized ginger
  • 1500 ml vegetable stock (or water + stock cube)
  • 1 broccoli, florets only
  • 200 g cabbage
  • 150 g smoked sausage


  • Prepare the vegetables. Finely mince the garlic and ginger, and chop the vegetables in small, bite sized pieces.
  • Heat the olive oil in a large pot, and add finely diced garlic and ginger. Allow them to saute for a minute.
  • Then, add the vegetables and the vegetable stock. Bring the soup to a boil, reduce it to a simmer then leave it to cook covered with a lid until the vegetables are soft enough to put a fork through with little resistance.
  • Slice the smoked sausage, and add it to the cooked vegetables. Leave it for a minute or two to allow the sausage to heat through, then serve the soup while still hot. 
  • Vegetable soup with smoked sausage can be served as is, or with crusty bread on the side.


Can you omit the sausage or any of the veggies? – Absolutely! Feel free to use the vegetables you have at hand, or the ones you like more.
Is this recipe allergy friendly? – This soup is soy free, nut free, gluten free, dairy free and egg free. Make sure to check that the vegetable stock and smoked sausage is marked as allergy friendly on the package.
Can this vegetable soup be made vegan? – Yes. The recipe is vegan if the smoked sausage is omitted. Alternatively, you can replace it with a vegan sausage alternative.


You can store leftover vegetable soup with smoked sausage in airtight containers in the fridge for up to 5 days.
This soup is also well suited for freezing for up to 3 months. Thaw frozen soup in the fridge overnight, then reheat it before serving.


Calories: 275kcal | Carbohydrates: 38g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 1889mg | Potassium: 931mg | Fiber: 6g | Sugar: 9g | Vitamin A: 13391IU | Vitamin C: 48mg | Calcium: 66mg | Iron: 2mg