Betty Crocker Italian Sausage Soup
Warm, hearty, and brimming with robust flavors, Betty Crocker Italian Sausage Soup is a crowd-pleasing comfort food that brings the taste of Italy to your table. This easy-to-make recipe combines savory Italian sausage, fresh vegetables like zucchini, carrots, and spinach, and protein-packed cannellini beans in a flavorful tomato-based broth. Enhanced with fragrant herbs like basil and oregano, this soup delivers incredible depth in every spoonful. Ready in under an hour, it's perfect for busy weeknights or cozy gatherings. Serve it with a sprinkle of grated Parmesan for an irresistible finishing touch. Packed with wholesome ingredients and soul-soothing warmth, this Italian sausage soup is guaranteed to satisfy.
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy, as preferred)
- 1 medium Yellow onion, chopped
- 3 Garlic cloves, minced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 28 ounces Canned diced tomatoes (with juice)
- 6 cups Chicken broth
- 15 ounces Canned cannellini beans, drained and rinsed
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Zucchini, diced
- 4 cups Fresh spinach leaves
- Parmesan cheese, grated (optional, for garnish)
Instructions
In a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it into crumbles with a wooden spoon. Cook until browned and fully cooked. Remove the sausage from the pot and set aside, leaving the rendered fat in the pot.
Add the chopped onion, minced garlic, diced carrots, and diced celery to the pot. Sauté the vegetables in the sausage fat for about 5-7 minutes, or until softened.
Stir in the canned diced tomatoes (with their juice), chicken broth, and cannellini beans. Add the dried basil, oregano, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low and return the cooked sausage to the pot. Simmer the soup uncovered for 15-20 minutes, allowing the flavors to meld.
Add the diced zucchini to the soup and simmer for an additional 5-7 minutes, until the zucchini is tender.
Stir in the fresh spinach leaves and cook for 1-2 minutes, or until wilted.
Taste and adjust seasoning as needed. Serve hot, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.3 g | 129% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 9649 mg | 420% | |
| Total Carbohydrate | 114.3 g | 42% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 18.5 g | ||
| Protein | 115.6 g | 231% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 739 mg | 57% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 5109 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
