Italian Vegetable Stew
with Mini Meatballs
Do you think recipes go out of style? and then come back again in 10 or 20 years? Kind of like mom jeans, rolling pants and clogs!
Well, I first posted this recipe back in November 2019…SO long ago, right! Well, it’s back and it’s just as delicious (if not more) – mini meatballs in broth wins every time.
I've been making this stew for years.
When I had my meal delivery business, this is one I made a lot. Like 25-35 quarts at a time. My clients would order a lot of it because its a great lunch time meal and it freezes very well. You can add tortellini or egg noodles to it too – my kids love it that way.
I love the mix of simple vegetables, roasted tomato broth and any chance to have a stew or soup that I can dip bread, naan or a muffin into – well, then I will have it!!
Check out these soups too!
Italian Sausage & Vegetable Soup
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Description
This Italian Sausage & Vegetable Soup is hearty, comforting, and made with simple, high-quality ingredients. Perfect for weeknights and meal prep.
Ingredients
- 1 lb. Italian pork sausage
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1/2 medium yellow onion, chopped
- 5 carrots, peeled and chopped (about 2 cups)
- 1/2 teaspoon each salt & pepper, plus more for seasoning
- 2 tablespoons tomato paste
- 1 14 oz. can roasted diced tomatoes
- 1 heaping tablespoon Italian seasoning
- 2 small zucchini, diced
- 1 1/2 quarts chicken bone broth
- freshly grated Parmesan cheese, about 1/2 cup (optional)
Get Recipe Ingredients
Instructions
- In a large heavy stock pot over medium high heat cook the Italian sausage until fully cooked. I like to occasionally break the sausage up into small pieces (different sized pieces work great in this recipe) while it cooks. Once fully cooked, turn the heat off and transfer the sausage to a small bowl. If there is a lot of fat in the stock pot, remove most of it – you don’t need to wipe the pot clean – some fat and flavor from the sausage is great.
- Return the pot back to the stove and turn the heat to medium. Add in the olive oil, garlic, onions, carrots, salt and pepper. Sauté until everything is softened – about 4-6 minutes; stir occasionally.
- Add tomato paste and mix well. Cook for 2-3 minutes, stirring occasionally.
- Stir in the roasted tomatoes, Italian seasoning, zucchini, broth and the cooked Italian sausage. Bring to a simmer and turn heat to low or so that is keeps to a simmer. Cook for 8 minutes or until the carrots are softened.
- Taste before serving – might need more salt. Serve hot with grated Parmesan cheese and bread.
- Prep Time: 10
- Cook Time: 20
- Category: soup
- Method: stove-top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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Hi, I'm Kat. Thanks for being here.
Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company.
Here, I share the same easy, wholesome, gluten free recipes I cook for my clients, made simple for real life at home.
You’ll find one-pan dinners for busy weeknights, meal prep tips that actually work, and Paleo-friendly cookies you’d never guess are gluten free. Many of these recipes are family favorites my kids ask for on repeat.
Take a look around, get inspired, and stay awhile — I’m so happy you’re here.
