italian-vegetable-soup

Italian Sausage Vegetable Soup

You can plan on this to be your signature dish with your friends and family. Guests to beg for the recipe! It’s that good, and fast, too! Keep this handy to see you through cold winter days.

You can plan on this to be your signature dish with your friends and family. Guests to beg for the recipe! It’s that good, and fast, too! Keep this handy to see you through cold winter days.

italian-vegetable-soup
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5 from 6 votes

Italian Sausage Vegetable Soup

Prepare for this to become your signature dish and for your guests to beg for the recipe! It's that good, and fast, too! It's a keeper to see you through cold winter days.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Soup
Cuisine: Italian
Servings: 8
Calories: 300kcal

Ingredients

  • 1 pound Italian sweet sausage, See NOTE 1
  • 1 clove garlic, finely minced
  • 2 cans beef broth, 14.5 oz size cans
  • 1 can Italian-style stewed tomatoes 14.5 oz size can
  • 1 cup sliced carrots
  • 1 can great northern beans, undrained 14.5 oz size can
  • 2 small zucchini, cubed
  • 2 cups fresh spinach, packed, rinsed and torn into small pieces
  • ¼ tsp ground black pepper
  • ¼ tsp salt

Instructions

  • In a large pot, brown sausage with garlic.
  • Stir in broth, tomatoes and carrots. Season with salt and pepper.
  • Reduce heat, cover, and simmer 15 minutes.
  • Stir in beans with liquid, and cubed zucchini.
  • Cover, and simmer another 15 minutes, or until zucchini is tender
  • Remove from heat, add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves for just 2 or 3 minutes so the spinach remains green and slightly firm.
  • Soup is ready to serve and wasn’t that quick!

Notes

1. Can substitute hot Italian sausage, if preferred. 
2. Turkey Italian sausage is a great alternative in this recipe, too.
3. Cannellini beans are a fine substitute for great northern beans, if that is  what you have on hand. 

Nutrition

Serving: 14ounces | Calories: 300kcal | Carbohydrates: 19g | Protein: 16g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 1026mg | Potassium: 823mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3705IU | Vitamin C: 26mg | Calcium: 87mg | Iron: 3mg

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8 replies
    • Anita says:

      I wouldn’t be quite the same, but a potato cubed could work (add when adding the carrots). Or just skip it. The beauty of soup is that you can use what you’ve got on hand and leave out what you don’t.

      Reply
  1. Pat B. says:

    5 stars
    This has been my signature dish since the last time you posted it. It is totally fabulous! I have the recipe posted and printed out and I have several copies of just the ingredients listed so I can grab it on the way to the grocery store. I pour blessings on your head every time I make it.

    Reply

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