Description
A hearty and warming soup perfect for cold evenings, packed with sausage and fresh vegetables.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chopped potatoes
- 1 cup chopped zucchini
- 1/2 cup small pasta, such as ditalini
- 1/4 cup chopped fresh parsley
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add sausage and cook, breaking it up with a spoon, until browned. Remove sausage with a slotted spoon and set aside, leaving drippings in the pot.
- Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and diced tomatoes. Stir in Italian seasoning, salt, and pepper. Bring to a boil.
- Add potatoes and zucchini. Reduce heat and simmer, covered, for 15 minutes, or until vegetables are tender.
- Stir in the cooked sausage and pasta. Cook for another 8-10 minutes, or until pasta is al dente.
- Stir in fresh parsley just before serving.
Notes
- For a spicier soup, use hot Italian sausage.
- You can add other vegetables like green beans or corn.
- This soup freezes well. Let it cool completely before freezing in airtight containers.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg
Keywords: sausage soup, vegetable soup, comfort food, easy soup recipe, chilly night recipe, hearty soup