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Spicy Italian Sausage and Vegetable Soup

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by: Tablespoon Kitchens
Updated Aug 30, 2018
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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 About This Recipe

  • A perfect meal for cold weather days, this comforting Italian sausage soup is both hearty and filling. Great for family dinners, soups make easy work of meal prep; simply throw everything together and let it simmer. You can even make it ahead of time and freeze some for later. Plus, this sausage vegetable soup can easily be customized to fit your family’s tastes. If you prefer a milder soup, simply replace the spicy sausage with regular Italian sausage. And rather than green beans and zucchini, you can add in other vegetables like kale, spinach and mushrooms. While this soup is a meal in itself, it rounds out dinner when you serve with crusty bread for dipping and a fresh side salad. So the next time you need a quick pick-me-up meal, try this Italian sausage and vegetable soup, or another one of our soups for when you want something heart-warming and rib-sticking.

Spicy Italian Sausage and Vegetable Soup

  • Prep Time 40 min
  • Total 60 min
  • Servings 8
  • Ingredients 14
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Ingredients

  • 1 lb spicy bulk Italian sausage
  • 1 tablespoon vegetable oil
  • 1 large yellow onion, chopped (about 2 cups)
  • 2 medium carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 1 cup cut (1-inch) green beans
  • 1 medium zucchini, chopped (about 1 1/2 cups)
  • 2 cloves garlic, finely chopped
  • 2 teaspoons chopped fresh thyme leaves
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 6 cups Progresso™ chicken broth (from two 32-oz cartons)
  • 1 can (15 oz) Progresso™ cannellini white kidney beans, drained, rinsed
  • 1/2 cup chopped fresh basil leaves
  • 1 cup finely shredded Parmesan cheese

Instructions

  • Step 
    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.
  • Step 
    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.

Nutrition

300 Calories
17g Total Fat
18g Protein
20g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
150
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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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