This soup is my take on the cozy, rustic-style soups that Natasha's Kitchen is famous for. It's packed with tender vegetables, savory sausage, and a rich, herby broth that warms you from the inside out.
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I love how flexible this recipe is – you can swap in whatever vegetables you have on hand, and it's just as delicious. It's the kind of soup that makes your whole house smell amazing and brings everyone to the table.
Why You'll Love This Recipe
About the Ingredients
1 tbsp (15ml) olive oil
Use extra-virgin for best flavor; you can substitute with avocado oil.
1 lb (450g) Italian sausage, casings removed
Use mild or spicy; turkey sausage works for a leaner option.
1 large yellow onion, diced
About 1.5 cups; sweet onion also works.
3 cloves garlic, minced
Fresh is best; use 1 tsp garlic powder if in a pinch.
3 medium carrots, peeled and sliced
About 1.5 cups; baby carrots can be used without peeling.
2 stalks celery, sliced
About 1 cup; adds classic soup aroma.
1 medium zucchini, diced
About 1.5 cups; yellow squash is a good swap.
1 (14.5 oz / 400g) can diced tomatoes, undrained
Fire-roasted adds smoky depth; use crushed if you prefer smoother texture.
6 cups (1.4L) chicken broth, low-sodium
Vegetable broth keeps it vegetarian; use homemade for extra flavor.
1 tsp dried oregano
Italian seasoning can be used; adjust to taste.
1/2 tsp dried basil
Fresh basil (1 tbsp chopped) stirred in at the end is lovely.
1/2 tsp salt, plus more to taste
Sea salt or kosher; adjust based on broth saltiness.
1/4 tsp black pepper, freshly ground
Add more if you like a kick.
1 tbsp (15ml) balsamic vinegar
Red wine vinegar or lemon juice can be used for brightness.
1/4 cup (10g) fresh parsley, chopped
For garnish; skip if you don't have it.
Tips & Tricks
Brown the sausage well
Let it develop a deep golden crust before breaking it up – this adds tons of flavor.
Don't overcook the zucchini
Add it in the last 10 minutes so it stays slightly firm and doesn't turn mushy.
Taste before salting
Broth and sausage are salty, so wait until the end to adjust seasoning.
Pro Tips
Step-by-Step Instructions
1. Brown the Sausage
In a large pot or Dutch oven, heat olive oil over medium-high heat (350°F/175°C). Add sausage and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Transfer to a plate, leaving drippings in the pot.
2. Sauté Aromatics
Reduce heat to medium (300°F/150°C). Add onion, carrots, and celery to the pot; cook until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
3. Add Zucchini and Tomatoes
Stir in zucchini and diced tomatoes with their juices. Cook for 2 minutes, letting the flavors begin to meld.
4. Pour in Broth and Seasonings
Return sausage to the pot. Add chicken broth, oregano, basil, salt, and pepper. Bring to a boil over high heat (400°F/200°C).
5. Simmer the Soup
Reduce heat to low (200°F/95°C) to maintain a gentle simmer. Cover and cook for 20 minutes, until vegetables are tender and flavors are blended.
6. Finish with Vinegar and Herbs
Stir in balsamic vinegar and fresh parsley. Taste and adjust seasoning with more salt and pepper if needed.
7. Serve Hot
Ladle into bowls and enjoy with crusty bread or a side salad.
Delicious Variations
Vegetarian
Swap sausage for a can of drained chickpeas and use vegetable broth.
Spicy
Use hot Italian sausage and add a pinch of red pepper flakes with the garlic.
Grainy
Add 1/2 cup uncooked small pasta (like ditalini) or barley during the last 15 minutes of simmering.
How to Store Natasha's Kitchen Soup Recipes
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat gently on the stovetop over medium heat, adding a splash of broth if needed.
Frequently Asked Questions
Q: Can I make this soup in a slow cooker?
Yes, brown the sausage and sauté the aromatics first, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Q: Can I use ground beef instead of sausage?
Yes, ground beef works, but you'll need to add extra spices like fennel and red pepper flakes to mimic the sausage flavor.
Q: How can I thicken the soup?
Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering soup; cook for 2 minutes until thickened.
Q: Can I add potatoes?
Absolutely, add 2 diced potatoes with the carrots and celery; they'll become tender during simmering.
I hope this soup becomes a comfort favorite in your kitchen. If you try it, let me know how it turns out in the comments below! Small steps, big change.
Natasha's Kitchen Soup Recipes
Hearty and comforting soup inspired by Natasha's Kitchen, ready in 35 minutes with simple ingredients and big flavor.
🧂 Ingredients
- 1 tbsp (15ml) olive oil
- 1 lb (450g) Italian sausage, casings removed
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 medium zucchini, diced
- 1 (14.5 oz / 400g) can diced tomatoes, undrained
- 6 cups (1.4L) chicken broth, low-sodium
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper, freshly ground
- 1 tbsp (15ml) balsamic vinegar
- 1/4 cup (10g) fresh parsley, chopped
📋 Instructions
- 1Brown the Sausage — In a large pot or Dutch oven, heat olive oil over medium-high heat (350°F/175°C). Add sausage and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Transfer to a plate, leaving drippings in the pot.
- 2Sauté Aromatics — Reduce heat to medium (300°F/150°C). Add onion, carrots, and celery to the pot; cook until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- 3Add Zucchini and Tomatoes — Stir in zucchini and diced tomatoes with their juices. Cook for 2 minutes, letting the flavors begin to meld.
- 4Pour in Broth and Seasonings — Return sausage to the pot. Add chicken broth, oregano, basil, salt, and pepper. Bring to a boil over high heat (400°F/200°C).
- 5Simmer the Soup — Reduce heat to low (200°F/95°C) to maintain a gentle simmer. Cover and cook for 20 minutes, until vegetables are tender and flavors are blended.
- 6Finish with Vinegar and Herbs — Stir in balsamic vinegar and fresh parsley. Taste and adjust seasoning with more salt and pepper if needed.
- 7Serve Hot — Ladle into bowls and enjoy with crusty bread or a side salad.
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes for everyday life. She shares practical tips on reducing plastic, saving energy, and making eco-friendly choices without overwhelming readers.
