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Spicy Italian Sausage and Vegetable Soup

By: Unknown
Region: Others
Dish:Vegetarian - Soups
Servings: 8
Time to Prepare: 40 Mins


1 lb spicy bulk Italian sausage

1 tablespoon vegetable oil

1 large yellow onion, chopped (about 2 cups)

2 medium carrots, peeled and chopped (about 1 cup)

2 celery stalks, chopped (about 1 cup)

1 cup cut (1-inch) green beans

1 medium zucchini, chopped (about 1 1/2 cups)

2 cloves garlic, finely chopped

2 teaspoons chopped fresh thyme leaves

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

6 cups Progresso™ chicken stock (from two 32-oz cartons)

1 can (15 oz) Progresso™ cannellini white kidney beans, drained, rinsed

1/2 cup chopped fresh basil leaves

1 cup finely shredded Parmesan cheese


Heat 5-quart Dutch oven over medium-high heat; add sausage. Cook 5 to 6 minutes, stirring to break up pieces, until no longer pink. Drain, and reserve.
Add oil to Dutch oven; heat over medium heat. Add onion, carrots, celery and green beans. Cook 4 to 5 minutes, stirring occasionally, until vegetables are just crisp-tender. Stir in zucchini, garlic and thyme; cook about 1 minute or until garlic is fragrant. Stir in tomatoes, stock, cannellini beans and sausage; heat to simmering. Cover; reduce heat to medium-low. Simmer 18 to 20 minutes or until vegetables are tender but not soft. Stir in basil; serve with Parmesan cheese.


Your crowd not interested in spicy soup? Regular Italian sausage can be substituted for the spicy sausage in this recipe.

This soup can be frozen for up to 6 months. If you plan to freeze, omit the basil. Completely thaw in refrigerator; reheat to a full simmer, and add fresh basil after reheating.

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