Italian Sausage Vegetable Soup (Printer-Friendly Layout)
Spicy sausage, beans, pasta, and fresh vegetables simmer in a savory, aromatic broth inspired by Italian comfort food.
# Ingredients You'll Need:
→ Main Ingredients
01 -
400 g Italian sausage, casings removed
02 -
1 large onion, diced
03 -
3 cloves garlic, minced
04 -
1.25 L beef broth
05 -
400 g canned diced tomatoes, with juice
06 -
240 g Great Northern beans, rinsed and drained
07 -
2 medium carrots, peeled and sliced
08 -
1 medium zucchini, diced
09 -
100 g fresh spinach leaves
→ Seasonings
10 -
1 tsp dried basil
11 -
1 tsp dried oregano
12 -
1/2 tsp salt, or to taste
13 -
1/4 tsp ground black pepper, or to taste
→ Optional Garnishes
14 -
Freshly grated Parmesan cheese
# Step-by-Step Instructions:
01 -
Heat a large pot or Dutch oven over medium heat. Add Italian sausage and cook, breaking it into small crumbles, until well browned and cooked through. Transfer the sausage to a plate using a slotted spoon, reserving a small amount of the rendered fat in the pot.
02 -
Add diced onion to the pot and sauté over medium heat until softened and translucent, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
03 -
Pour in beef broth, diced tomatoes with juice, and Great Northern beans. Add dried basil, oregano, salt, and black pepper. Stir well, bring to a boil, then reduce heat and simmer for 10 minutes.
04 -
Stir in sliced carrots, diced zucchini, and the cooked sausage. Simmer for 10–15 minutes until vegetables are tender but retain their shape. Adjust seasoning if needed.
05 -
Stir in fresh spinach leaves and cook for 1–2 minutes until wilted. Ladle hot soup into bowls and garnish with grated Parmesan cheese if desired.
# Extra Tips and Tricks:
01 -
For a heartier texture, serve with rustic crusty bread for dipping.
02 -
To lighten the soup, substitute with turkey sausage or use vegetable broth for a milder broth.