Description
This Hearty Italian Sausage and Vegetable Soup combines flavorful Italian sausage with a medley of vegetables and pasta in a savory broth. It’s a comforting and nutritious meal that’s perfect for chilly days.
Ingredients
Scale
- 1 lb. Italian Pork Sausage
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 1 rib celery, chopped
- 1 zucchini, quartered and diced
- 2 cloves garlic, minced
- 1 ½ teaspoons Italian seasoning
- 4 cups low sodium chicken broth
- 2 14.5-ounce cans fire-roasted tomatoes
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 cup uncooked elbow noodles
- Fresh thyme leaves
- Red pepper flakes
- Parmesan cheese
- Salt and pepper to taste
Instructions
- Brown the Italian sausage in a Dutch Oven or heavy stockpot over medium heat.
- Add onions, carrots, and celery to the sausage and cook for 5 minutes.
- Stir in the zucchini and cook until softened.
- Reduce heat, add garlic and Italian seasoning, and cook for 1 minute.
- Add chicken broth, fire-roasted tomatoes, and cannellini beans. Bring to a low boil.
- Stir in elbow noodles and reduce heat to a simmer. Cook until pasta is tender.
- Garnish with fresh thyme, red pepper flakes, and Parmesan cheese. Season with salt and pepper.
Notes
- For the best flavor, use freshly made Italian sausage if possible.
- Peeling carrots enhances their vibrant color.
- Substitute other small pasta shapes if preferred.
- Fresh thyme can be replaced with parsley or dried herbs.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian