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Italian Sausage and Vegetable Soup

Italian Sausage and Vegetable Soup
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Warm up with a bowl of this comforting, hearty, and easy Italian Sausage and Vegetable Soup. Savory sausage, a bounty of colorful tender veggies, and an aromatic broth will have you falling in love at first bite.

  • Author: Nicole Stover
  • Prep Time: 15
  • Cook Time: 55
  • Total Time: 1 hour 10 minutes
  • Yield: 6-8 1x
  • Category: Soup
  • Method: Simmering
  • Cuisine: American

Ingredients

Units Scale
  • 1 pound Italian sausage, bulk, or removed from the casings
  • 2 tablespoons olive oil, divided
  • 1 large sweet onion, diced
  • 2 celery stalks, diced
  • 2–3 carrots, peeled and chopped
  • 2 garlic cloves, minced
  • 1/3 cup dry white wine, optional
  • 1 large Russet potato peeled and diced
  • 8 ounces green beans, stems removed, halved
  • 1/2 teaspoon kosher salt, or to taste
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes, or more to taste
  • 14.5 ounces fire roasted diced tomatoes
  • 2–3 bay leaves
  • 2” Parmigiano-Reggiano rind, optional
  • 8–10 cups chicken or vegetable broth
  • 1 medium zucchini, diced
  • 1 bunch kale, stems removed, chopped
  • 1.4 cup fresh basil, chiffonade
  • Juice of 1/2 lemon

Instructions

  1. Heat a large Dutch oven over medium heat with 1 Tbsp olive oil. Add the sausage and using your spoon, break it up as you allow it to brown. Once browned remove from the pan to a paper towel lined plate.
  2. Add the remaining olive oil. Add the onions, celery, and carrots along with the salt. Allow to sauté, stirring often, until the onions are translucent. 
  3. Add the garlic, Italian seasoning, and crushed red pepper flakes and cook for 60 seconds.
  4. If using add the white wine. Cook for 60 seconds.
  5. Add the potatoes, green beans, diced tomatoes, broth, bay leaves, and parm rind. Stir to combine.
  6. Bring the soup to a simmer and cover. Allow it to cook until the vegetables are tender, about 45 minutes.
  7. Remove the parm rind and bay leaves. Stir in the kale and zucchini. Let cook until just tender, about 10 minutes.
  8. Stir in the basil and lemon juice. Taste and add additional salt if needed. Enjoy!

Notes

  1. You can use any type of Italian sausage for this recipe. Mild, hot, or a combination will work. You can also use turkey, pork, or chicken sausage. 
  2. Make this recipe vegetarian by using plant-based sausage and vegetable broth. You can omit the parm rind to make it vegan.
  3. Feel free to add more or less of any of the vegetables, and also use your favorites! Yellow squash, spinach, mushrooms, and bell peppers are just some options.

Find it online: https://beachgirlgrills.com/italian-sausage-and-vegetable-soup/