Italian Sausage Soup
Yield: 9 servings
Calories: 329kcal
I love making this Italian sausage soup because it’s a hearty, flavor-packed one-pot meal that tastes like it simmered all day, yet comes together with ease.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 pound (454 g) fresh mild Italian sausage
- 1 cup (130 g) diced yellow onion, ¼" dice
- 1 cup (108 g) celery, ¼" thick slices
- 1 cup (142 g) carrots, ¼" thick slices
- 1 tablespoon (10 g) minced garlic
- ½ teaspoon dried Italian seasoning
- 14 ounces (397 g) canned crushed tomatoes
- 15 ounces (425 g) canned cannellini beans, drained and rinsed
- 15 ounces (425 g) canned red kidney beans, drained and rinsed
- 1 cup (120 g) zucchini, ½" dice
- 1 teaspoon (6 g) kosher salt
- ½ teaspoon black pepper
- 4 cups (960 ml) unsalted chicken broth, or stock
- 2 cups (38 g) spinach
- 1 tablespoons (1 g) sliced basil
- ¼ cup (15 g) shaved parmesan cheese
Instructions
- Cook the Sausage – In a large pot or Dutch oven, heat olive oil over medium heat. Add the sausage, breaking it into smaller pieces. Stir until the meat is browned and fully cooked, about 5 to 7 minutes.
- Cook the Alliums – Add the onions, celery, and carrots. Saute until the onions are translucent, about 4 to 5 minutes. Add the garlic and Italian seasoning, saute for 30 seconds.
- Simmer the Soup – Stir in the tomatoes, beans, zucchini, salt, pepper, and chicken broth. Bring to a boil over medium-high heat, then reduce to a simmer over low heat. Cook until the zucchini is tender, about 20 minutes.
- Add the Spinach – Add the spinach, stir, and cook until the leaves are wilted, about 2 to 3 minutes.
- To Serve – Transfer soup to serving bowls and top with basil and Parmesan cheese.
Notes
- Recipe Yield: About 9 cups
- Serving Size: 1 cup
- Storing: Refrigerate in an airtight container for up to 5 days.
- Freeze: Cool and freeze for up to 1 month. Defrost before using.
- Reheating: Add the soup to a pot and reheat over medium-low heat on the stovetop until hot.
- Make it Spicy: Use Hot Italian sausage or add 1/8 to 1/4 teaspoon red chili flakes.
Nutrition
Calories: 329kcal | Carbohydrates: 25g | Protein: 18g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 40mg | Sodium: 891mg | Potassium: 820mg | Fiber: 6g | Sugar: 4g | Vitamin A: 824IU | Vitamin C: 14mg | Calcium: 127mg | Iron: 4mg
Recipe Link