Name: Italian Sausage Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves approximately six people
Cuisine: Italian
Ingredients: 1 pound beef, turkey, or chicken sausage; 4 tablespoons olive oil; 1 large onion (chopped); 2 large carrots (chopped); 3 stalks celery (chopped); 1 large red bell pepper (chopped); 1 large green bell pepper (chopped); 2 medium zucchini (quartered lengthwise and thinly sliced); 6 cloves garlic (minced); ½ cup dry red apple vinegar; 6 cups chicken broth; 2 cans (15-ounce) tomato sauce; 1 can (15-ounce) diced fire-roasted tomatoes (undrained); 2 tablespoons dried Italian seasoning; 1-2 teaspoons crushed red pepper flakes; 1½ cups dried small pasta (such as shells, ditalini, mini penne, elbow or orzo); ¼ cup chopped fresh parsley

Description

Italian Sausage Soup is a delightful and hearty dish that brings the warm flavors of Italian cuisine to your table. Packed with protein-rich sausage, colorful vegetables, and perfectly cooked pasta, this comforting soup is perfect for cozy family dinners or gatherings. The combination of apple vinegar-infused tomato broth and a medley of fresh ingredients makes each spoonful a taste of home. Easy to prepare, versatile, and ideal for meal prepping, this soup will quickly become a staple in your recipe collection.

Ingredients

Scale

1 pound beef, turkey, or chicken sausage
4 tablespoons olive oil
1 large onion (chopped)
2 large carrots (chopped)
3 stalks celery (chopped)
1 large red bell pepper (chopped)
1 large green bell pepper (chopped)
2 medium zucchini (quartered lengthwise and thinly sliced)
6 cloves garlic (minced)
½ cup dry red apple vinegar
6 cups chicken broth
2 cans (15-ounce) tomato sauce
1 can (15-ounce) diced fire-roasted tomatoes (undrained)
2 tablespoons dried Italian seasoning
1–2 teaspoons crushed red pepper flakes
1½ cups dried small pasta (such as shells, ditalini, mini penne, elbow or orzo)
¼ cup chopped fresh parsley

Instructions

In a Dutch oven over medium heat, brown the sausage until fully cooked. Drain and set aside.
Sauté the onion in olive oil until softened; add carrots and celery, cooking until tender.
Incorporate red and green peppers followed by zucchini; cook until all vegetables are soft.
Add minced garlic and apple vinegar; bring to a boil.
Stir in chicken broth, tomato sauce, diced tomatoes, seasonings, and the browned sausage.
Simmer uncovered for about 10 minutes before adding pasta; cook until pasta is done.
Stir in fresh parsley and season with salt and pepper to taste before serving.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 8g
Sodium: 650mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 6g
Protein: 18g
Cholesterol: 55mg

Keywords: To customize your soup, feel free to swap in any seasonal vegetables you have on hand or adjust the spice level with more crushed red pepper flakes for added heat. This soup can be easily stored in the fridge for up to four days or frozen for later enjoyment.