Name: Sausage and Vegetable Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 pound Italian sausage (mild or spicy); 2 tablespoons olive oil; 1 medium yellow onion, diced; 3 medium carrots, peeled and sliced; 3 celery stalks, chopped; 4 garlic cloves, minced; 2 medium zucchini, diced; 1 large red bell pepper, chopped; 1 can (14.5 oz) diced tomatoes; 6 cups chicken broth; 2 tablespoons tomato paste; 2 teaspoons Italian seasoning; 1 teaspoon dried oregano; 2 bay leaves; 2 cups fresh spinach or kale; Salt and black pepper to taste; 1/2 teaspoon red pepper flakes (optional); 1/4 cup fresh parsley, chopped; Parmesan cheese for serving (optional)

Description

A hearty, comforting one-pot soup loaded with Italian sausage, fresh vegetables, and aromatic herbs in a flavorful broth. Perfect for weeknight dinners and meal prep.

Ingredients

Scale

1 pound Italian sausage (mild or spicy)
2 tablespoons olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and sliced
3 celery stalks, chopped
4 garlic cloves, minced
2 medium zucchini, diced
1 large red bell pepper, chopped
1 can (14.5 oz) diced tomatoes
6 cups chicken broth
2 tablespoons tomato paste
2 teaspoons Italian seasoning
1 teaspoon dried oregano
2 bay leaves
2 cups fresh spinach or kale
Salt and black pepper to taste
1/2 teaspoon red pepper flakes (optional)
1/4 cup fresh parsley, chopped
Parmesan cheese for serving (optional)

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Instructions

1. Remove casings from sausage if using links. Heat a large pot over medium-high heat and brown the sausage, breaking it into bite-sized pieces, about 6-8 minutes. Remove and set aside.
2. In the same pot, add olive oil if needed. Sauté onions, carrots, and celery for 5-6 minutes until softened.
3. Add garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for 2 minutes.
4. Pour in chicken broth, scraping up any browned bits from the bottom. Add diced tomatoes, Italian seasoning, oregano, and bay leaves.
5. Return sausage to the pot and bring to a boil. Reduce heat and simmer for 15 minutes.
6. Add zucchini and bell pepper. Simmer for another 10-12 minutes until vegetables are tender.
7. Stir in spinach or kale and cook for 2-3 minutes until wilted. Remove bay leaves.
8. Season with salt, pepper, and red pepper flakes if desired. Garnish with fresh parsley and Parmesan cheese before serving.

Notes

Store in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months. Soup thickens during storage; add broth when reheating. Add tender vegetables like zucchini later in cooking to prevent mushiness.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 285
Sugar: 7g
Sodium: 890mg
Fat: 18g
Carbohydrates: 15g
Fiber: 4g
Protein: 16g