Hearty Vegetable and Sausage Soup

Warm up with a bowl of Hearty Vegetable and Sausage Soup, a comforting and flavor-packed one-pot meal that's perfect for colder months or when you're craving something nourishing. This rustic soup combines savory Italian sausage with a medley of vibrant vegetables, including zucchini, carrots, celery, potatoes, and kale, all simmered in a rich tomato and chicken broth seasoned with aromatic oregano and basil. Quick to prepare yet deeply satisfying, this wholesome soup is ideal for weeknight dinners and makes for excellent leftovers. Finish it off with a sprinkle of grated Parmesan cheese for an extra layer of indulgent flavor. With its balance of protein, fresh produce, and bold Italian-inspired seasoning, this soup is sure to become a family favorite.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound Italian sausage
• 1 large, chopped onion
• 3 minced garlic cloves
• 2 large, sliced carrots
• 2 diced celery stalks
• 1 medium, diced zucchini
• 2 medium, diced potatoes
• 28 ounces, canned crushed tomatoes
• 6 cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon or to taste salt
• 0.5 teaspoon or to taste black pepper
• 2 cups, chopped kale
• 0.5 cup, grated, for serving parmesan cheese

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Add the Italian sausage to the pot. Cook the sausage, breaking it apart with a wooden spoon, until it's browned and cooked through, about 6-8 minutes.

Step 3

Remove the cooked sausage from the pot and set it aside, leaving the rendered fat in the pot.

Step 4

Add the chopped onion to the pot and sauté in the sausage fat until it's soft and translucent, about 5 minutes.

Step 5

Add the minced garlic and sauté for another minute, being careful not to let it burn.

Step 6

Stir in the sliced carrots and diced celery. Cook for 4-5 minutes until they begin to soften.

Step 7

Add the diced zucchini and potatoes, stirring to combine with the other vegetables.

Step 8

Pour in the canned crushed tomatoes and chicken broth.

Step 9

Add the cooked sausage back to the pot.

Step 10

Stir in the dried oregano, dried basil, salt, and pepper.

Step 11

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, until the vegetables are tender.

Step 12

Stir in the chopped kale and let it cook for an additional 5 minutes until wilted.

Step 13

Taste and adjust the seasoning with more salt and pepper if needed.

Step 14

Serve hot, garnished with grated Parmesan cheese if desired.

Nutrition Facts

Serving size	(4246.1g)

Amount per serving	% Daily Value*
Calories	2857.1

Total Fat 166.4g	0%
Saturated Fat 55.8g	0%
Polyunsaturated Fat 25.8g
Cholesterol 407.3mg	0%
Sodium 11966.0mg	0%
Total Carbohydrate 207.6g	0%
Dietary Fiber 37.8g	0%
Total Sugars 76.5g
Protein 146.4g	0%

Vitamin D 181.4IU	0%
Calcium 1285.1mg	0%
Iron 23.3mg	0%
Potassium 9110.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.4%

Protein: 20.1%

Carbs: 28.5%