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Italian Sausage and Vegetable Soup Recipe
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Italian Sausage Soup

This Hearty Italian Sausage and Vegetable Soup combines flavorful Italian sausage with a medley of vegetables and pasta in a savory broth. It’s a comforting and nutritious meal that’s perfect for chilly days.  
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 lb. Italian Pork Sausage
  • 1 medium onion chopped
  • 2 carrots peeled and chopped
  • 1 rib celery chopped
  • 1 zucchini quartered and diced
  • 2 cloves garlic minced
  • 1 ½ teaspoons Italian seasoning
  • 4 cups low sodium chicken broth
  • 2 14.5- ounce cans fire-roasted tomatoes
  • 1 15- ounce can cannellini beans drained and rinsed
  • 1 cup uncooked elbow noodles
  • Fresh thyme leaves
  • Red pepper flakes
  • Parmesan cheese
  • Salt and pepper to taste

Method
 

  1. Brown the Italian sausage in a Dutch Oven or heavy stockpot over medium heat.
  2. Add onions, carrots, and celery to the sausage and cook for 5 minutes.
  3. Stir in the zucchini and cook until softened.
  4. Reduce heat, add garlic and Italian seasoning, and cook for 1 minute.
  5. Add chicken broth, fire-roasted tomatoes, and cannellini beans. Bring to a low boil.
  6. Stir in elbow noodles and reduce heat to a simmer. Cook until pasta is tender.
  7. Garnish with fresh thyme, red pepper flakes, and Parmesan cheese. Season with salt and pepper.

Notes

  • For the best flavor, use freshly made Italian sausage if possible.
  • Peeling carrots enhances their vibrant color.
  • Substitute other small pasta shapes if preferred.
  • Fresh thyme can be replaced with parsley or dried herbs.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.