Italian Sausage and Vegetable Soup

Italian Sausage and Vegetable Soup

Gluten FreeDairy Free

Basic Information

  • Servings: 6
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 86.50
  • Health score: 55.00
  • Weight Watcher points: 13.00

Summary

Italian Sausage and Vegetable Soup is a Mediterranean main course. This recipe serves 6. For $2.01 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 471 calories, 23g of protein, and 28g of fat per serving. 1 person found this recipe to be delicious and satisfying. It is brought to you by Foodista. If you have olive oil, spinach, onion, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 72%, which is pretty good. Try Slow-Cooker Easy Italian Sausage Vegetable Soup, Hearty Italian Turkey Sausage Meatball and Vegetable Soup, and 30-minute Chicken Sausage and Italian Vegetable Kebabs for similar recipes.

Ingredients

  • olive oil
    olive oil1 tablespoon
  • spicy sausages
    spicy sausages4
  • onion
    onion1
  • carrots
    carrots3
  • bay leaf
    bay leaf1
  • seasoning
    seasoning2 teaspoons
  • pepper flakes
    pepper flakes0.25 teaspoon
  • salt and pepper
    salt and pepper6 servings
  • chicken stock
    chicken stock32 ounces
  • canned tomatoes
    canned tomatoes14 ounces
  • cannellini beans
    cannellini beans1 can
  • spinach
    spinach1 bag
Instructions

Step 1

Heat oil in large pot over medium heat and add sausages, without the casings.

Step 2

Mix sausage until it is broken up into small pieces and cook until sausages is browned and almost cooked through.

Step 3

Add carrots, onions, bay leaf, Italian seasoning, red pepper flakes and salt and pepper. Cook 5-6 minutes longer, until onions start to soften.

Step 4

Add chicken stock and diced tomatoes. Bring stock up to a simmer. Once the stock is at a simmer, reduce heat to low and simmer with the top on until vegetables are tender, about 10 minutes longer.

Step 5

Turn the heat off and add cannellini beans and spinach and stir in until spinach wilts.

Categories

Cuisines: Mediterranean, Italian, European

Dish Types: soup, lunch, main course, main dish, dinner

Diets: gluten free, dairy free

Occasions: fall, winter

Source Information

Source: foodista.com

License:

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