Italian Sausage Vegetable Soup Recipes

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ITALIAN SAUSAGE SOUP



Italian Sausage Soup image

A hearty winter favorite.

Provided by SALLYJUN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10

1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn
¼ teaspoon ground black pepper
¼ teaspoon salt

Steps:

  • In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
  • Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
  • Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

Nutrition Facts : Calories 385.4 calories, Carbohydrate 22.5 g, Cholesterol 57.5 mg, Fat 24.4 g, Fiber 5.7 g, Protein 18.8 g, SaturatedFat 8.8 g, Sodium 1258.7 mg, Sugar 4.4 g

ITALIAN SAUSAGE AND VEGETABLE SOUP



Italian Sausage and Vegetable Soup image

A filling soup packed with the flavors of Italian sausage, zucchini, tomatoes, spinach and topped with Parmesan cheese. A hearty one pot meal that is freezer friendly and can be made in the slow cooker.

Provided by Natalie

Categories     Main Course     Soup

Time 1h30m

Number Of Ingredients 14

16 ounce package of sweet Italian sausage
1 tablespoon olive oil
2 large carrots cut in to 1/4" thick half moons (about 1.5 cups)
2 medium zucchini cut in to 1/4" thick half moons (about 1.5 cups)
4 celery stalks cut 1/4" thick (about 1.5 cups)
1 medium yellow onion chopped medium (about 1.5 cups)
2 garlic cloves chopped fine
14.5 ounce can diced tomatoes
32 ounces chicken stock
1 tablespoon thyme
1/4 cup orzo pasta (optional)
2 cups fresh spinach
Salt and pepper
Freshly grated Parmesan for topping (optional)

Steps:

  • 1. In a heavy bottom pot, heat 1 tbs olive oil over medium high heat. Add in the whole sausages and brown the outside, about 5 minutes, turning every minute. Put the sausages aside on a plate.
  • 2. In the oil, add in the carrots, zucchini, celery and onions. Add in 2 tsp salt and 2 tsp pepper. Cook over medium heat, scraping up any brown bits from the sausage on the bottom of the pot, and stirring occasionally. Cook until the onions turn translucent, about 10 minutes.
  • 3. While the vegetables are cooking, slice the sausages a little more than 1/4" thick. It is ok if they are still pink in the middle, they will continue cooking in the soup.
  • 4. When the onions have turned translucent, and the vegetables have cooked through, add in the garlic and cook until fragrant, about 1 minute. Then add in the can of diced tomatoes, chicken stock, sliced sausages, and 1 tablespoon of thyme. Cook over low heat, uncovered, for 40 minutes.
  • 5. After the soup has cooked for 40 minutes, add in 1/4 cup of orzo. Stir and continue cooking for 15 minutes, uncovered.
  • 6. After the orzo has cooked for 15 minutes, add in 2 big handfuls of fresh spinach, stir to combine.
  • 7. Taste to see if it needs more salt and pepper.
  • 8. Take the soup off heat and allow to sit for 5 minutes. After the soup has rested for 5 minutes serve it topped with fresh Parmesan and warm bread.
  • 9. Will keep in an air tight container for 1 week in the fridge. Can be frozen for up to 6 months.

Nutrition Facts : Calories 226 kcal, Fat 9.3 g, Carbohydrate 21.1 g, Protein 15.6 g, Fiber 3.2 g, Sugar 7.8 g, ServingSize 1 serving

SLOW-COOKER EASY ITALIAN SAUSAGE VEGETABLE SOUP



Slow-Cooker Easy Italian Sausage Vegetable Soup image

Garbanzos, zucchini, Parmesan, tomatoes, sausage--this easy recipe turns to classic Italian flavorings to create a satisfying soup.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h45m

Yield 7

Number Of Ingredients 12

1/2 lb. bulk Italian pork sausage
1 cup sliced fresh carrots
1 large baking potato, peeled, cut into 1/2-inch cubes
1 garlic clove, minced
2 (14-oz.) cans beef broth
1 (15-oz.) can garbanzo beans or Chickpeas, drained
1 (14.5-oz.) can pasta-style chunky tomatoes, undrained
1 1/2 cups water
1/2 teaspoon dried Italian seasoning
1 bay leaf
1 cup julienne-cut (2x1/8x1/8-inch) zucchini
1/4 cup grated fresh Parmesan cheese, if desired

Steps:

  • Cook sausage in large skillet until no longer pink, stirring frequently. Drain. In 3 1/2 or 4-quart slow cooker, combine cooked sausage and all remaining ingredients except zucchini and cheese; stir gently to mix.
  • Cover; cook on Low setting for 7 to 9 hours.
  • About 30 minutes before serving, remove and discard bay leaf from soup. Gently stir in zucchini. Cover; cook an additional 30 minutes or until zucchini is tender.
  • To serve, ladle soup into individual bowls. Sprinkle with cheese.

Nutrition Facts : Calories 220, Carbohydrate 27 g, Cholesterol 20 mg, Fiber 6 g, Protein 14 g, SaturatedFat 3 g, ServingSize 1 1/2 Cups, Sodium 1000 mg, Sugar 4 g

TASTY-ITALIAN VEGETABLE SOUP



Tasty-Italian Vegetable Soup image

Here's a dish that will warm you up fast. It takes just 25 minutes until you can sit down and start sipping on this soup. -Janet Frieman, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings (2 quarts).

Number Of Ingredients 9

1 pound bulk Italian sausage
1 medium onion, sliced
1-1/2 cups water
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
2 medium zucchini, cut into 1/4-inch slices
1/2 teaspoon dried basil
Grated Parmesan cheese

Steps:

  • In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the water, beans, tomatoes, broth, zucchini and basil. , Bring to a boil. Reduce heat and simmer until the zucchini is tender, about 5 minutes. Garnish with cheese.

Nutrition Facts : Calories 173 calories, Fat 9g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 620mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein.

ITALIAN SAUSAGE AND TOMATO SOUP



Italian Sausage and Tomato Soup image

If you love sausage and tomatoes, you are going to love this combination I created for this recipe.

Provided by Louise M. Soweski

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
1 (16 ounce) package bulk turkey sausage
1 large onion, cut into chunks
4 cloves garlic, chopped
1 pinch Italian seasoning, or to taste
salt and ground black pepper to taste
2 carrots, thinly sliced
1 (15 ounce) can cannellini beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can beef broth
½ (14.5 ounce) can chicken broth
1 (6.5 ounce) can tomato sauce
2 bay leaves
1 cup rigatoni pasta

Steps:

  • Heat olive oil in a large pot over medium heat; cook and stir turkey sausage is browned, about 5 minutes. Add onion and garlic, cooking and stirring until onion is tender, about 5 minutes more. Season with Italian seasoning, salt, and black pepper. Stir in carrots; cook and stir until carrots start to soften, 5 to 7 minutes.
  • Pour beans, diced tomatoes, beef broth, chicken broth, and tomato sauce into turkey mixture. Stir in bay leaves. Continue to simmer until carrots are tender, about 5 minutes. Add rigatoni pasta; cook and stir until pasta is cooked through but firm to the bite, about 13 minutes.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 27.6 g, Cholesterol 57.9 mg, Fat 10.8 g, Fiber 5.2 g, Protein 20.9 g, SaturatedFat 2.7 g, Sodium 1421.6 mg, Sugar 5.5 g

ITALIAN SAUSAGE VEGETABLE SOUP



Italian Sausage Vegetable Soup image

Make and share this Italian Sausage Vegetable Soup recipe from Food.com.

Provided by eboyd

Categories     Cheese

Time 1h30m

Yield 1 pot soup, 6-8 serving(s)

Number Of Ingredients 15

1 lb Italian sausage
1 medium onion, finely chopped
1 clove garlic, minced
2 carrots, peeled/ diced
2 small zucchini, diced
1 green pepper, diced
1/2 cup dry white wine
5 cups chicken broth
1 (28 ounce) can crushed tomatoes, in tomato puree
1 teaspoon dried basil, crumbled
1/2 teaspoon dried oregano
salt
freshly ground pepper
1/2 cup uncooked orzo pasta (rice-shaped pasta)
2/3 cup freshly grated parmesan cheese

Steps:

  • Use bulk sausage or remove the casings from the sausage and discard.
  • Brown the sausage in a heavy Dutch oven or large saucepan, mashing it with the back of a spoon until the meat is no longer pink and has rendered most of its fat.
  • Spoon out most of the fat from the cooked sausage and discard.
  • Add the onions and garlic and cook, stirring,until soft but not browned.
  • Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil, and oregano and bring to a boil.
  • When the soup in boiling, add the orzo and cook for 20 minutes.
  • Season to taste with salt and pepper.
  • Serve in heavy soup bowls.
  • If desired, sprinkle Parmesan cheese over each serving.
  • To prepare in advance: Like most hearty soups, this tastes best if it is cooled, refrigerated overnight, then reheated to serve.
  • It may also be frozen.

Nutrition Facts : Calories 460.5, Fat 25.7, SaturatedFat 9.7, Cholesterol 53, Sodium 1733.4, Carbohydrate 26.7, Fiber 3.8, Sugar 8.6, Protein 27

ITALIAN SAUSAGE VEGETABLE SOUP



Italian Sausage Vegetable Soup image

With spaghetti sauce, noodles and Italian seasonings, this soup tastes like spaghetti! It's so easy, even our preteen daughter can make it by herself.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

1-1/3 cups uncooked elbow macaroni
2 pounds bulk Italian sausage
1 medium onion, chopped
1 garlic clove, minced
2 cans (14-1/2 ounces each) beef broth
1 jar (26 ounces) pasta sauce
1 can (15 ounces) sliced carrots, drained
1 can (14-1/2 ounces) Italian flat beans, drained
1 cup water
1 teaspoon Italian seasoning
1 teaspoon dried basil
Grated Parmesan or shredded mozzarella cheese, optional

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a 6-qt. stockpot, cook sausage, onion and garlic over medium heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain., Add broth, pasta sauce, carrots, beans, water, Italian seasoning and basil; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Drain macaroni; stir into soup. If desired, sprinkle servings with cheese. Freeze option: Before adding cheese, cool soup. Freeze soup and, if desired, cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with cheese.

Nutrition Facts : Calories 335 calories, Fat 23g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 1037mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 13g protein.

ITALIAN SAUSAGE VEGETABLE SOUP



Italian Sausage Vegetable Soup image

I had a tasty Italian sausage and veggie soup at a school pot luck. I tried to recreate the original, but came up with something better. This soup is a combination of Italian sausage and lots of tasty vegetables. Wonderful with salad and French bread! You could also add some pasta or white beans to soup.

Provided by smileyone

Categories     Clear Soup

Time 55m

Yield 12-16 serving(s)

Number Of Ingredients 12

84 ounces chicken broth
8 Italian sausages, casings removed, cooked, then chopped
2 cups cauliflower florets, chopped
2 cups broccoli florets, chopped
2 zucchini, chopped
1 cup bean sprouts
3/4 cup shoestring carrots
3/4 cup frozen corn
1 bunch cilantro leaf
2 tablespoons dehydrated onion
1 tablespoon italian seasoning
1 (14 1/2 ounce) can tomatoes with garlic

Steps:

  • In large stock pot, cook Italian sausage.
  • Remove from pot, and toss in all chopped veggies. Sauté for a few minutes.
  • Chop Italian sausage into bite size pieces and return to pot.
  • Add chicken broth and remaining ingredients.
  • Simmer for 30-45 minutes until veggies are tender.

Nutrition Facts : Calories 254.5, Fat 16.5, SaturatedFat 5.7, Cholesterol 31.5, Sodium 1353.7, Carbohydrate 9.9, Fiber 1.5, Sugar 3.1, Protein 16.6

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