Italian Sausage Soup with Zucchini
This Italian Sausage Soup recipe is one of my family's favorites! It's a one pot meal with big depth of flavor and tons of vegetables!
Ingredients
- 1 pound Italian sausage, mild or sweet
- 2 teaspoons olive oil
- 1 cup onion, diced
- 1 cup carrots, diced
Step 2:
- 3 cups beef broth, or chicken broth
- 1 zucchini, diced
- 15 ounces diced tomatoes, canned
- 2 cups cabbage, finely shredded
- 1 teaspoon basil, dried
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Step 3:
- 15 ounces Great Northern Beans, undrained
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- To a large pot, add Italian sausage. Cook over medium-high heat for 5-7 minutes, stirring and crumbling the sausage.
- Remove the sausage and allow to drain on a paper towel lined plate.
- To the same pot, add the olive oil and heat over medium-high heat. Add carrots and onion to the hot oil. Sauté for 5 minutes. or until the onion begins to soften, scraping the bottom of the pot occasionally with a wooden spoon.
- Step 2: Add broth, diced zucchini, canned tomatoes, cabbage, basil, oregano, paprika and garlic powder. Bring the liquid to a gentle boil, then reduce the heat to low. Cover and allow to simmer for one hour.
- Step 3: Add beans, cooked sausage, sugar, salt, black pepper and red pepper flakes. Allow to simmer for 20 minutes more.
- Serve warm with fresh herbs to garnish.
Calories: 154kcal, Carbohydrates: 27g, Protein: 9g, Fat: 2g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Sodium: 718mg, Potassium: 699mg, Fiber: 8g, Sugar: 7g, Vitamin A: 3848IU, Vitamin C: 25mg, Calcium: 107mg, Iron: 3mg
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