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.
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