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Cheesy Sausage and Vegetable Soup

Rated as 4 out of 5 Stars
13k

"Sausage, zucchini, carrots and onions in a creamy, cheesy broth make a soothing, hearty dinner on a chilly night."
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Ingredients

45 m servings 731
Original recipe yields 4 servings

Directions

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  1. Heat oil in a large skillet non-stick skillet over medium high heat until hot. Add sausage, cook and stir until browned. Remove sausage from skillet and keep warm. Add onions and garlic and cook until onions are tender. Stir in zucchini and carrots to the skillet and cook, stirring occasionally, until the carrots are crisp tender; set aside.
  2. Melt butter in a large saucepan. Whisk in flour until it forms a paste. Add the broth, a little at a time, whisking after each addition until the mixture is smooth. Add the remaining broth and bring to a boil. Reduce to a simmer and stir in the evaporated milk and 1 cup cheese. Continue cooking, stirring continuously, until the cheese has melted. Stir in the reserved sausage and vegetable mixture.
  3. Top with remaining 1/2 cup cheese before serving.

Footnotes

  • Variations:
  • Add 1 head of chopped cabbage; or, add 2 bunches of Swiss chard or torn spinach into the soup when you stir the cheese into the soup.

Nutrition Facts


Per Serving: 731 calories; 46.9 40.7 37.1 119 2310 Full nutrition

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Reviews

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I changed this recipe by replacing the zucchini with 4 sliced leeks, and one Italian roasting pepper diced. I also used 4 chicken bullion and 4 cups of water to replace the chicken broth which i...