Are you looking for a warm, comforting dish that embodies the essence of Italian cuisine? This Italian sausage soup is the perfect blend of savory sausage, fresh vegetables, and aromatic herbs. It’s a one-pot wonder that’s easy to make and even easier to enjoy. Whether you’re serving it on a chilly evening or at a family gathering, this soup is sure to please everyone at the table.
Ingredients
– 1 pound Italian sausage (mild or spicy)
– 1 onion, diced
– 2 cloves garlic, minced
– 3 carrots, chopped
– 2 celery stalks, chopped
– 1 zucchini, diced
– 1 bell pepper, diced
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 cup pasta (small shapes like ditalini or elbow)
– 1 teaspoon Italian seasoning
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 6, with a preparation time of 15 minutes and a cooking time of 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 320
– Protein: 20g
– Carbohydrates: 30g
– Fat: 12g
– Fiber: 3g
This nutritional value is based on a single serving.
Step-by-Step Cooking Process
1. In a large pot, brown the Italian sausage over medium heat until fully cooked. Remove and set aside.
2. In the same pot, sauté the onion and garlic until translucent.
3. Add the chopped carrots and celery; cook for about 5 minutes.
4. Stir in the diced zucchini and bell pepper; cook for another 3-4 minutes.
5. Pour in the chicken broth and add the diced tomatoes with their juice.
6. Return the cooked sausage to the pot and bring the mixture to a boil.
7. Add the pasta and Italian seasoning; reduce heat to simmer.
8. Cook until the pasta is al dente, about 8-10 minutes.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh parsley.
Alternative Ingredients
You can substitute Italian sausage with turkey or chicken sausage for a leaner option. Additionally, any seasonal vegetables can be added or swapped based on your preference.
Serving and Pairings
This Italian sausage soup pairs wonderfully with crusty bread or a side salad. A sprinkle of grated Parmesan cheese on top enhances the flavor.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove or in the microwave. This soup can be frozen for up to 2 months; just be sure to leave out the pasta until you’re ready to serve.
Cooking Mistakes
- Overcooking the vegetables can make them mushy.
- Not browning the sausage properly can lead to a lack of flavor.
- Skipping the seasoning step can result in a bland soup.
- Using too much pasta can make the soup too thick.
- Not tasting the soup before serving can lead to unbalanced flavors.
Helpful Tips
- Use a mix of sweet and spicy sausage for depth of flavor.
- Fresh herbs can elevate the dish—try basil or oregano.
- Let the soup sit for a bit before serving to meld flavors.
- Consider adding spinach or kale for extra nutrients.
FAQs
Can I make this soup vegetarian?
Yes, you can use plant-based sausage and vegetable broth to make a vegetarian version without losing flavor.
How can I thicken the soup?
If you prefer a thicker soup, you can add a cornstarch slurry or reduce the amount of broth.
Can I use different types of pasta?
Absolutely! Any small pasta shape works well, but cooking times may vary.
How long does this soup last in the fridge?
Stored properly, it will last for about 3 days in the refrigerator.
Is this dish suitable for freezing?
Yes, this soup freezes well, but it’s best to add pasta after thawing to maintain the texture.
Conclusion
This Italian sausage soup recipe is not just a meal; it’s a comforting hug in a bowl. With its rich flavors and nutritious ingredients, it’s sure to become a family favorite. Easy to make and perfect for any day of the week, give it a try and enjoy the warmth it brings!
Italian Sausage Soup Recipe
Ingredients
- 1 pound Italian sausage mild or spicy
- 1 onion diced
- 2 cloves garlic minced
- 3 carrots chopped
- 2 celery stalks chopped
- 1 zucchini diced
- 1 bell pepper diced
- 4 cups chicken broth
- 1 can 14.5 oz diced tomatoes
- 1 cup pasta small shapes like ditalini or elbow
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Brown the Italian sausage over medium heat until fully cooked. Remove and set aside.
- In the same pot, sauté the onion and garlic until translucent.
- Add the chopped carrots and celery; cook for about 5 minutes.
- Stir in the diced zucchini and bell pepper; cook for another 3-4 minutes.
- Pour in the chicken broth and add the diced tomatoes with their juice.
- Return the cooked sausage to the pot and bring the mixture to a boil.
- Add the pasta and Italian seasoning; reduce heat to simmer.
- Cook until the pasta is al dente, about 8-10 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
