Delicious Vegetable and Italian Sausage Soup
Warm up with a comforting bowl of Delicious Vegetable and Italian Sausage Soup, a hearty and flavor-packed recipe that’s perfect for chilly evenings or a nourishing lunch. This one-pot wonder combines the savory richness of browned Italian sausage with a medley of fresh garden vegetables like zucchini, carrots, celery, and red bell peppers, all simmered in a fragrant broth seasoned with oregano and basil. The addition of tender baby spinach and optional fresh parsley adds a vibrant, healthy touch to this satisfying dish. Quick to prepare with just 15 minutes of prep time and ready in under an hour, this soup is a versatile go-to meal that’s both wholesome and indulgent. Perfectly balanced with protein, veggies, and warm spices, it's a must-try for fans of quick one-pot meals, Italian-inspired recipes, and cozy soups.
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy, casing removed)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 2 pieces celery stalks, diced
- 3 pieces garlic cloves, minced
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 1 medium russet potato, diced into 1/2-inch cubes
- 14.5 ounces diced tomatoes (with juice)
- 6 cups vegetable or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups baby spinach
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat a large pot or Dutch oven over medium heat.
Add the Italian sausage and cook, breaking it up into small pieces, until browned and fully cooked, about 6-8 minutes. Remove the sausage with a slotted spoon and set it aside, leaving the rendered fat in the pot.
Add the olive oil to the pot, then stir in the diced onion, carrots, and celery. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for 1 more minute until fragrant.
Stir in the diced zucchini, red bell pepper, and potato. Cook for another 2-3 minutes, stirring occasionally.
Pour in the diced tomatoes (with their juice) and the broth. Add the cooked sausage back into the pot.
Stir in the dried oregano, dried basil, salt, and black pepper. Bring the soup to a boil over high heat.
Once boiling, reduce the heat to low and simmer uncovered for 20-25 minutes, or until the potato and other vegetables are tender.
Stir in the baby spinach and let it wilt, about 1-2 minutes.
Taste and adjust seasonings as desired. Top with fresh parsley, if using.
Serve hot and enjoy!
Nutrition Facts
Calories |
2136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.0 g | 187% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 10754 mg | 468% | |
| Total Carbohydrate | 128.5 g | 47% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 49.4 g | ||
| Protein | 90.5 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 609 mg | 47% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 5301 mg | 113% | |
*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.
