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 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Soup
Cuisine: Italian
Servings: 8
Calories: 300kcal
- 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
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!
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.
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