Italian Sausage Soup
Warm up with a hearty bowl of Italian Sausage Soup, a comforting and flavor-packed recipe that's perfect for any season. This satisfying soup features tender crumbles of Italian sausage, vibrant vegetables like zucchini, carrots, and celery, and creamy cannellini beans, all simmered in a rich tomato-based broth infused with aromatic herbs and spices. A final touch of wilted baby spinach and a sprinkle of grated Parmesan cheese make this dish as beautiful as it is delicious. Ready in under an hour, this one-pot wonder is a breeze to prepare and makes for an impressive crowd-pleaser or a cozy weeknight meal. Whether you prefer mild or spicy sausage, this versatile soup is a true celebration of Italian-inspired comfort food!
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and chopped
- 2 stalks celery stalks, chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 6 cups chicken broth
- 15 ounces cannellini beans, drained and rinsed
- 1 medium zucchini, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon crushed red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 cups baby spinach
- 0.25 cup parmesan cheese, grated (for garnish)
Instructions
Heat a large soup pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it into crumbles, until browned and cooked through. Remove the sausage with a slotted spoon and set aside.
In the same pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until softened.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the crushed tomatoes, chicken broth, cannellini beans, and cooked sausage to the pot. Stir well to combine.
Mix in the zucchini, oregano, basil, crushed red pepper flakes, salt, and black pepper. Bring the soup to a boil over medium-high heat.
Reduce the heat to low and let the soup simmer uncovered for 20-25 minutes, stirring occasionally, to allow the flavors to meld.
Stir in the baby spinach and cook for 2-3 minutes, or until wilted.
Taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with grated parmesan cheese before serving.
Nutrition Facts
Calories |
2507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.9 g | 182% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 9436 mg | 410% | |
| Total Carbohydrate | 150.8 g | 55% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 43.2 g | ||
| Protein | 154.4 g | 309% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1450 mg | 112% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 6550 mg | 139% | |
*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.
