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Spicy Italian Sausage and Vegetable Soup

spicy italian sausage and vegetable soup Entree Italian
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

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

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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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