Italian Sausage Soup

Warm up with a hearty bowl of Italian Sausage Soup, a comforting and flavor-packed recipe that's perfect for any season. This satisfying soup features tender crumbles of Italian sausage, vibrant vegetables like zucchini, carrots, and celery, and creamy cannellini beans, all simmered in a rich tomato-based broth infused with aromatic herbs and spices. A final touch of wilted baby spinach and a sprinkle of grated Parmesan cheese make this dish as beautiful as it is delicious. Ready in under an hour, this one-pot wonder is a breeze to prepare and makes for an impressive crowd-pleaser or a cozy weeknight meal. Whether you prefer mild or spicy sausage, this versatile soup is a true celebration of Italian-inspired comfort food!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 pound Italian sausage (mild or spicy, casings removed)
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and chopped
• 2 stalks celery stalks, chopped
• 3 cloves garlic, minced
• 28 ounces crushed tomatoes
• 6 cups chicken broth
• 15 ounces cannellini beans, drained and rinsed
• 1 medium zucchini, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.25 teaspoon crushed red pepper flakes
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 3 cups baby spinach
• 0.25 cup parmesan cheese, grated (for garnish)

Directions

Step 1

Heat a large soup pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it into crumbles, until browned and cooked through. Remove the sausage with a slotted spoon and set aside.

Step 2

In the same pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until softened.

Step 3

Stir in the minced garlic and cook for another 1 minute, until fragrant.

Step 4

Add the crushed tomatoes, chicken broth, cannellini beans, and cooked sausage to the pot. Stir well to combine.

Step 5

Mix in the zucchini, oregano, basil, crushed red pepper flakes, salt, and black pepper. Bring the soup to a boil over medium-high heat.

Step 6

Reduce the heat to low and let the soup simmer uncovered for 20-25 minutes, stirring occasionally, to allow the flavors to meld.

Step 7

Stir in the baby spinach and cook for 2-3 minutes, or until wilted.

Step 8

Taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with grated parmesan cheese before serving.

Nutrition Facts

Serving size	3776 grams (3776.0g)

Amount per serving	% Daily Value*
Calories	2507

Total Fat 141.90g	182%
Saturated Fat 50.90g	255%
Polyunsaturated Fat 1.30g
Cholesterol 368mg	123%
Sodium 9437mg	410%
Total Carbohydrate 150.80g	55%
Dietary Fiber 40.40g	144%
Total Sugars 43.20g
Protein 154.40g	309%

Vitamin D 0IU	0%
Calcium 1450mg	112%
Iron 26mg	145%
Potassium 6550mg	139%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.1%

Protein: 24.7%

Carbs: 24.1%