Description
A hearty and flavorful Italian Vegetable Soup with spicy sausage, packed with fresh vegetables, aromatic herbs, and optionally enriched with pasta and Parmesan cheese, perfect for a comforting meal.
Ingredients
Scale
Sausage and Oil
- 1 pound spicy Italian sausage, casings removed
- 2 tablespoons olive oil
Vegetables
- 1 onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 yellow bell pepper, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 cups fresh spinach or kale
Liquids and Seasonings
- 1 can (14 ounces) diced tomatoes, with juice
- 6 cups vegetable broth
- 1 tablespoon Italian seasoning
- 1 bay leaf
- Salt and pepper, to taste
Optional
- 1 cup cooked pasta
- Grated Parmesan cheese, for serving
- Fresh basil, for garnish
Instructions
- Cook the Sausage: In a large pot, heat olive oil over medium heat. Add the spicy Italian sausage, breaking it into small pieces with a wooden spoon, and cook until browned and cooked through, about 7-10 minutes. Remove the sausage from the pot and set aside, leaving the drippings in the pot.
- Sauté Onion and Garlic: In the same pot, add diced onion and sauté for about 3-4 minutes until translucent. Then add minced garlic and cook for an additional minute until fragrant.
- Add Vegetables: Add sliced carrots, diced celery, zucchini, and yellow bell pepper to the pot. Sauté for 5-6 minutes, stirring occasionally, until vegetables begin to soften.
- Add Remaining Ingredients and Simmer: Stir in green beans, diced tomatoes with their juice, vegetable broth, Italian seasoning, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes.
- Reintroduce Sausage and Season: Return the cooked sausage to the pot, season with salt and pepper to taste. If desired, stir in cooked pasta and heat through.
- Add Greens and Finish: Just before serving, stir in fresh spinach or kale, allowing it to wilt gently in the hot soup. Remove the bay leaf.
- Serve: Serve hot, garnished with freshly grated Parmesan cheese and fresh basil on top.
Notes
- You can substitute kale for spinach or vice versa depending on your preference.
- Using pre-cooked pasta helps keep the pasta from becoming mushy during simmering.
- Adjust the sausage quantity or omit it for a vegetarian version by replacing it with more vegetables or plant-based sausage.
- The soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Adding Parmesan cheese adds a savory umami flavor, skip it for a dairy-free option.
