Hearty Fall Harvest Vegetable Sausage Soup



Cooler weather means it’s time for hearty, heart-warming soups. Not only are soups natural comfort food, but they’re a great way to take advantage of all the fresh produce that’s in season – carrots, celery, cabbage, cauliflower and Swiss chard. Chorizo sausage adds a little spice and smokiness to this chunky, satisfying fall sausage soup.

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Hearty Fall Harvest Vegetable Sausage Soup


  • 1 tablespoon olive oil
  • 2 chicken chorizo sausages (~ 8 ounces), sliced
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, sliced
  • 2 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 1/2 cups cabbage, thinly sliced or chopped
  • 1 1/2 cups cauliflower, chopped
  • 1 1/2 cups chopped tomatoes (or one 15-ounce can)
  • 1 1/2 cups tomato sauce (one 15-ounce can)
  • one piece Parmesan rind, optional
  • 4 cups low sodium chicken broth
  • 1 bunch Swiss chard, chopped (~ 5 cups)
  • 1 zucchini, chopped
  • fresh grated Parmesan cheese for serving, optional


  1. Heat oil in a large pot; add sliced sausages, onion, celery, carrot, garlic and red bell pepper; sauté until fragrant and sausage starts to brown a little, about 5 minutes.
  2. Add cabbage, cauliflower, chopped tomatoes, tomato sauce, Parmesan rind and chicken broth. Bring to a boil; reduce heat to low and cook, covered, for 20 minutes.
  3. Add Swiss chard and zucchini and stir to combine; bring to a boil, then reduce heat to low and cook, covered, for another 15-20 minutes until vegetables are just tender.
  4. Serve with grated Parmesan cheese, if desired.

Cholesterol: 16mg

Food energy: 202 kcal

Total fat: 9.42g

Calories from fat: 84

Carbohydrate: 20.35g

Protein per serving: 10.28g

Total dietary fiber: 6.27g

Sodium per serving: 763mg

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