Italian Sausage Vegetable Soup
Prepare for this to become your signature dish. Your guests will beg for the recipe! It’s hearty, colorful, and fast, too. Packed with sausage, beans, and fresh vegetables, this soup will see you through chilly fall evenings and cold winter days.
Servings: 8
Calories: 295kcal
Cost: $12–15
Equipment
- Large soup pot or Dutch oven
Ingredients
- 1 pound Italian sweet sausage see Note 1
- 1 clove garlic finely minced
- 2 14.5 oz cans beef broth
- 1 14.5 oz can Italian-style stewed tomatoes
- 1 cup sliced carrots
- 1 14.5 oz can great northern beans undrained
- 2 small zucchini cubed
- 2 cups fresh spinach rinsed and torn into small pieces
- ¼ tsp ground black pepper
- ¼ tsp salt
Instructions
- In a large pot, brown the sausage with garlic over medium heat. Drain excess fat if needed.
- Stir in the broth, tomatoes, and carrots. Season with salt and pepper.
- Reduce heat, cover, and simmer for 15 minutes.
- Add beans (with liquid) and zucchini. Cover and simmer another 15 minutes, or until zucchini is tender.
- Remove from heat, stir in spinach, and replace the lid. Let the residual heat gently cook the spinach for 2–3 minutes—it will stay bright green and slightly firm.
- Serve hot with crusty bread or garlic toast for dunking.
Notes
- Swap sweet sausage for hot Italian sausage if you like a little kick.
- Turkey Italian sausage is a leaner alternative that works beautifully.
- Cannellini beans can replace great northern beans if that’s what’s in your pantry.
- For extra flavor, add a pinch of Italian seasoning or a Parmesan rind while simmering, then remove before serving.
- Leftovers? This soup tastes even better the next day and freezes well for up to 3 months.
Nutrition
Serving: 14ounces | Calories: 295kcal | Carbohydrates: 18g | Protein: 15g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 43mg | Sodium: 1005mg | Potassium: 730mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3564IU | Vitamin C: 18mg | Calcium: 90mg | Iron: 3mg
