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.
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.
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.Â
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.Â
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
Does it have potatoes? If not what is the white chunks?
I stray from the exact recipe using vegetables I have and yes I have added potatoes on occasion 🙂
What can I use in place of zuccini since, with winter on its way, there won’t be any available in the stores.
You can find bags of frozen zucchini and yellow squash in your supermarket, year round. You can certainly use that. Or you still have time to freeze both now, to last thru the winter. Check these excellent instructions for how to freeze fresh zucchini in chunks or slices.
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.
I made this soup last year and it was FABULOUS. Thanks for the reminder!
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.
Thanks for that, Pat B. Truly I am blessed.