Italian Sausage and Vegetable Soup
This Italian sausage and vegetable soup is hearty, chunky, and delicious! Chock-full of meat and vegetables, it cooks up in no time and is full of flavor and comfort in every spoonful. Perfect for those chilly nights as a side or substantial enough to be a meal on all its own!
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb. Italian sausage, (casings removed)
- 4 cups chicken broth
- 1 14 oz. can chopped tomatoes
- 1 medium onion, (diced)
- 3 cloves garlic, (minced)
- 2 medium carrots, (cut into chunks)
- 1 butternut squash, (peeled, seeded, and cut into chunks)
- 1 medium zucchini, (cut into chunks)
- 2 large handfuls spinach leaves, ((tear into smaller pieces of leaves are big))
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Chop and prepare all the ingredients so they are ready before you start to cook.
- 2
In a Dutch oven pot or stock pot, brown the Italian sausage over medium-high heat.
- 3
Once the sausage is mostly cooked, add the diced onions, minced garlic, salt and pepper and stir together. Cook about 1-2 minutes.
- 4
Add the carrots, butternut squash, and canned chopped tomatoes.
- 5
Fill the chopped tomatoes can halfway with water and add to the pot.
- 6
Add the chicken broth to the pot and stir all the ingredients. Bring to a boil. Place a lid on the pot, leaving a narrow gap, lower the heat to low and cook for 20 minutes.
- 7
Add the zucchini and stir. Cover the pot again and cook for another 5 minutes.
- 8
Add all the spinach to the pot and stir it into the soup.
- 9
Let the soup cook for another 1-2 minutes before serving. Top your bowl of soup with shaved Parmesan at the table, if desired.