Pinterest

340
Print

887
Save

134
Facebook

29
Email

62

Spicy Italian Sausage and Vegetable Soup

Prep 40 min
Total 60 min
Servings 8

Loaded with vegetables and spicy sausage, this simple soup offers something for everyone at the table. Pair with a green salad, and dinner is done. ...MORE+ LESS-

Ingredients

lb spicy bulk Italian sausage

tablespoon vegetable oil

large yellow onion, chopped (about 2 cups)

medium carrots, peeled and chopped (about 1 cup)

celery stalks, chopped (about 1 cup)

cup cut (1-inch) green beans

medium zucchini, chopped (about 1 1/2 cups)

cloves garlic, finely chopped

teaspoons chopped fresh thyme leaves

can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

cups Progresso™ chicken broth (from two 32-oz cartons)

can (15 oz) Progresso™ cannellini white kidney beans, drained, rinsed

1/2

cup chopped fresh basil leaves

cup finely shredded Parmesan cheese

Steps

Hide Images

1

Heat 5-quart Dutch oven over medium-high heat; add sausage. Cook 5 to 6 minutes, stirring to break up pieces, until no longer pink. Drain, and reserve.
2

Add oil to Dutch oven; heat over medium heat. Add onion, carrots, celery and green beans. Cook 4 to 5 minutes, stirring occasionally, until vegetables are just crisp-tender. Stir in zucchini, garlic and thyme; cook about 1 minute or until garlic is fragrant. Stir in tomatoes, broth, cannellini beans and sausage; heat to simmering. Cover; reduce heat to medium-low. Simmer 18 to 20 minutes or until vegetables are tender but not soft. Stir in basil; serve with Parmesan cheese.

Expert Tips

Your crowd not interested in spicy soup? Regular Italian sausage can be substituted for the spicy sausage in this recipe.
This soup can be frozen for up to 6 months. If you plan to freeze, omit the basil. Completely thaw in refrigerator; reheat to a full simmer, and add fresh basil after reheating.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 150

% Daily Value

Total Fat: 17g; 26%
Saturated Fat 7g 33% Trans Fat 0g
Cholesterol: 35mg; 11%
Sodium: 1360mg; 57%
Potassium: 350mg; 10%
Total Carbohydrate: 20g; 7%
Dietary Fiber 4g 18% Sugars 5g
Protein: 18g

% Daily Value*:

Vitamin A: 60%; 60%
Vitamin C: 8%; 8%
Calcium: 25%; 25%
Iron: 10%; 10%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 Fat;