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–+ servings
a closeup image of vegetable and sausage soup on a table

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 
US Customary - Metric

  • 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