Fall Vegetable Soup with Sausage (video)

a pot of vegetable soup on a table, with a bowl of soup and bread

One of my favorite fall soup recipes! Rich, hearty, and creamy fall vegetable soup with smoky sausage, bacon, sweet potatoes, tomatoes, and mushrooms, with a touch of cream and parmesan cheese. This incredible sausage soup is delicious with toasted baguette and more grated parmesan cheese on top.

Watch My Fall Veggie Soup Video Tutorial

Watch my YouTube vegetable soup video tutorial for step-by-step instructions to see how I make this delicious soup. Want to stay up to date on the newest recipes? Subscribe to my website email list and my YouTube channel to receive notifications.

Ingredients for Fall Soup Recipe

Here are the main ingredients you’ll need to make this delicious fall sausage soup. Find the full list of ingredients in the printable recipe card below.

  • Smoked Sausage – I like to use smoked kielbasa or something similar.
  • Smoked Bacon – adds tons of incredible flavor!
  • Sweet Potatoes – my favorite for fall! These are so delicious with this fall soup.
  • Canned Diced Tomatoes & Tomato Sauce
  • Onions, Carrots, Celery, Garlic
  • Fresh Thyme & Rosemary – fresh herbs add the most amount of flavor and aroma! Dried herbs will work in a pinch, too.
  • Red Wine – I love the flavor wine adds to the soup. If you prefer not to use alcohol, replace it with more beef broth.
  • Beef Broth – look for bone beef broth. It has the most amount of flavor!

Supplies & Tools for the Recipe

Need some supplies or tools to make this delicious fall soup at home? Shop my Amazon Affiliate links for the items I use and recommend. See link disclosure.

a closeup image of vegetable and sausage soup on a table

Preparing the Fall Vegetable Soup Base

This fall vegetable soup is so easy to put together! It’s a great option for a busy weekday!

  1. Preheat a large soup pot over medium heat and add in the butter. Once melted, add in the chopped bacon. Render the bacon for a few minutes.
  2. Next, add in the diced onion, carrots, and celery. Saute the mixture for 6 to 8 minutes, until the onion is tender and translucent.
  3. Add in the garlic, thyme, rosemary, smoked paprika, oregano, salt, and pepper. Cook for a minute, then pour in the wine. Let the wine simmer and reduce for about 5 minutes, or until reduced.
  4. Pour in the beef broth next, along with the diced tomatoes and tomato sauce. Stir everything together and bring the soup to a simmer.
several bowls and a pot of tomato vegetable soup on a table

How to Make Fall Sausage Soup

  1. Once the soup base is ready, add in the sliced sausage, sliced mushrooms, and sweet potatoes. Cook the soup over medium-high heat and bring to a boil.
  2. Cook the soup for about 15 minutes, then add in the cubed zucchini. Continue to cook for about 5 to 7 minutes, just until the sweet potato is fork-tender.
  3. Once the vegetables are cooked, pour in the cream and add the parmesan cheese. Cook the soup just until it’s simmering again and remove from the heat.

Serving Suggestions for Fall Soup

This soup can be enjoyed right away, or you can let it stand for 30 minutes to an hour to allow the flavors to come together.

Serve this fall vegetable soup with extra parmesan cheese on top and freshly ground black pepper. Pair with toasted, buttered bread for dipping!

a pot and bowl of veggie soup on a table with various kitchen items
a woman standing in a kitchen, holding a bowl of food

More Recipes to Try!

Enjoyed this delicious fall vegetable soup recipe? Check out some of the other recipes you’re sure to love!

  • Ukrainian Borscht – the ultimate vegetable beef soup with beet root, tomatoes, cabbage, and tender, braised beef.
  • Creamy Chicken Stew – hearty and creamy chicken stew with bacon bits and mushrooms.
  • Sausage Minestrone Soup – an Italian classic! You’ll love this hearty vegetable soup with Italian sausage.
  • Maple Turkey Chili – a warming, smoky chili with ground turkey, bacon, peppers, and a touch of maple syrup.

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5 from 1 vote

Creamy Fall Vegetable Soup with Sausage (video)

20 minutes prep + 40 minutes cook
18 cups
Rich and creamy fall vegetable soup with sausage, sweet potatoes, tomatoes, mushrooms, and bacon! Perfect for chilly fall nights!

Ingredients 

  • 6 to 8 slices smoked bacon, diced
  • 2 tbsp butter
  • 1 large sweet onion, diced
  • 2 large carrots, diced
  • 2 large celery sticks, diced
  • 6 garlic cloves, minced
  • 1 tbsp fresh chopped rosemary
  • 1 tbsp fresh thyme
  • 1 tsp EACH: smoked paprika, dried oregano
  • 2 tsp sea salt
  • ground black pepper
  • 1 cup red wine, or beef broth
  • 6 cups beef broth
  • 28 oz canned diced tomatoes
  • 8 oz tomato sauce
  • 6 oz smoked kielbasa , sliced
  • 10 small white mushrooms, sliced
  • 3 large sweet potatoes, peeled and cubed
  • 1 large zucchini, cubed
  • 1 cup cream
  • 1 cup grated parmesan cheese

Instructions

Preparing the Soup Base:

  • Preheat a large soup pot over medium heat and add in the butter. Once melted, add in the chopped bacon. Render the bacon for a few minutes until golden.
  • Next, add in the diced onion, carrots, and celery to the bacon. Sauté the mixture for 6 to 8 minutes, until the onion is tender and translucent.
  • Add in the garlic, thyme, rosemary, smoked paprika, oregano, salt, and pepper. Cook for a minute, then pour in the wine. Let the wine simmer and reduce for about 5 minutes, or until reduced.
  • Pour in the beef broth next, along with the diced tomatoes and tomato sauce. Stir everything together and bring the soup to a simmer.

Adding the Veggies & Sausage:

  • Once the soup base is ready, add in the sliced sausage, sliced mushrooms, and cubed sweet potatoes. Cook the soup over medium-high heat and bring to a boil.
  • Cook the soup for about 15 minutes, then add in the cubed zucchini. Continue to cook for about 5 to 7 minutes, just until the sweet potato is fork-tender.

Adding the last ingredients & serving:

  • Once the vegetables are cooked, pour in the cream and add the parmesan cheese. Cook the soup just until it’s simmering again and remove from the heat.
  • This soup can be enjoyed right away, or you can let it stand for 30 minutes to an hour to allow the flavors to come together.
  • Serve this fall vegetable soup with extra parmesan cheese on top and freshly ground black pepper. Pair with toasted, buttered bread for dipping!

Nutrition

Serving: 1cup | Calories: 233kcal | Carbohydrates: 19g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 962mg | Potassium: 556mg | Fiber: 3g | Sugar: 6g | Vitamin A: 9849IU | Vitamin C: 13mg | Calcium: 115mg | Iron: 2mg