Italian Sausage Vegetable Soup
Cozy up with a bowl of hearty Italian Sausage Vegetable Soup, a soul-warming, one-pot wonder that's packed with robust flavors and wholesome ingredients. This easy-to-make soup features savory Italian sausage—choose mild for a classic taste or spicy for a kick—simmered alongside vibrant vegetables like carrots, celery, zucchini, and fresh spinach in a rich, tomato-based broth. Infused with Italian seasoning and a touch of garlic, every spoonful is bursting with aromatic warmth. Ready in under an hour, this satisfying soup is perfect for meal prep or a comforting weeknight dinner. Garnish with grated parmesan for a touch of cheesy decadence, and serve with crusty bread to make it a complete meal. Perfect for fall and winter, this recipe is a must-try for lovers of flavorful comfort food!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 large carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 1 medium zucchini, diced
- 1 14.5-ounce can diced tomatoes (canned)
- 2 tablespoons tomato paste
- 6 cups chicken broth
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 4 cups fresh spinach, roughly chopped
- 0.5 cup parmesan cheese, grated (optional)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Remove the sausage from the pot with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the olive oil to the pot, followed by the diced onion. Sauté the onion for 2-3 minutes until it becomes translucent, then add the minced garlic. Cook for another 30 seconds until fragrant.
Stir in the carrots and celery, cooking for 4-5 minutes until they begin to soften.
Add the zucchini and cook for another 2 minutes, stirring occasionally.
Pour in the diced tomatoes with their juice, tomato paste, and chicken broth. Stir to combine and scrape any brown bits from the bottom of the pot for extra flavor.
Return the cooked sausage to the pot and sprinkle in the Italian seasoning, salt, and black pepper. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer uncovered for 20 minutes.
Add the fresh spinach to the pot and stir until wilted, about 2-3 minutes.
Taste the soup and adjust seasoning if necessary. Serve hot in bowls, garnished with grated parmesan cheese if desired.
Nutrition Facts
Calories |
2322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.2 g | 205% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 11700 mg | 509% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 39.3 g | ||
| Protein | 148.0 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2041 mg | 157% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 6287 mg | 134% | |
*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.
