Description
This Italian Sausage & Vegetable Soup is hearty, comforting, and made with simple, high-quality ingredients. Perfect for weeknights and meal prep.
Ingredients
Scale
- 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)
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