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+ servings
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4.89 from 17 ratings

Italian Sausage and Vegetable Soup

A filling soup packed with the flavors of Italian sausage, zucchini, tomatoes, spinach and topped with Parmesan cheese. A hearty one pot meal that is freezer friendly and can be made in the slow cooker.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Course, Soup
Cuisine: American, Italian
Keyword: healthy, italian soup, sausage soup, slow cooker
Servings: 6
Calories: 226
Author: Natalie Gruendl from www.tasteslovely.com

Ingredients

  • 16 ounce package of sweet Italian sausage
  • 1 tablespoon olive oil
  • 2 large carrots cut in to 1/4" thick half moons about 1.5 cups
  • 2 medium zucchini cut in to 1/4" thick half moons about 1.5 cups
  • 4 celery stalks cut 1/4" thick about 1.5 cups
  • 1 medium yellow onion chopped medium about 1.5 cups
  • 2 garlic cloves chopped fine
  • 14.5 ounce can diced tomatoes
  • 32 ounces chicken stock
  • 1 tablespoon thyme
  • 1/4 cup orzo pasta optional
  • 2 cups fresh spinach
  • Salt and pepper
  • Freshly grated Parmesan for topping optional

Instructions

  • 1. In a heavy bottom pot, heat 1 tbs olive oil over medium high heat. Add in the whole sausages and brown the outside, about 5 minutes, turning every minute. Put the sausages aside on a plate.
  • 2. In the oil, add in the carrots, zucchini, celery and onions. Add in 2 tsp salt and 2 tsp pepper. Cook over medium heat, scraping up any brown bits from the sausage on the bottom of the pot, and stirring occasionally. Cook until the onions turn translucent, about 10 minutes.
  • 3. While the vegetables are cooking, slice the sausages a little more than 1/4" thick. It is ok if they are still pink in the middle, they will continue cooking in the soup.
  • 4. When the onions have turned translucent, and the vegetables have cooked through, add in the garlic and cook until fragrant, about 1 minute. Then add in the can of diced tomatoes, chicken stock, sliced sausages, and 1 tablespoon of thyme. Cook over low heat, uncovered, for 40 minutes.
  • 5. After the soup has cooked for 40 minutes, add in 1/4 cup of orzo. Stir and continue cooking for 15 minutes, uncovered.
  • 6. After the orzo has cooked for 15 minutes, add in 2 big handfuls of fresh spinach, stir to combine.
  • 7. Taste to see if it needs more salt and pepper.
  • 8. Take the soup off heat and allow to sit for 5 minutes. After the soup has rested for 5 minutes serve it topped with fresh Parmesan and warm bread.
  • 9. Will keep in an air tight container for 1 week in the fridge. Can be frozen for up to 6 months.

Notes

This can be cooked in the slow cooker. After you have added in the can of diced tomatoes, chicken stock, sliced sausages, and 1 tablespoon of thyme transfer all of the liquid to a crock pot. Cook over low for 4 hours, or high for 2 hours. Add in the orzo 20 minutes before serving, and stir in the spinach 5 minutes before serving.
For gluten free and low carb, leave out orzo.
This soup is very forgiving and tastes better the longer it cooks. Feel free to leave it cooking on the stove over low heat for longer than 1 hour and your family can help themselves throughout the night.

Nutrition

Calories: 226 | Total Carbs: 21.1g | Protein: 15.6g | Fat: 9.3g | Fiber: 3.2g | Net Carbs: 18g