Sausage and Vegetable Soup

Linda Dalton

By
@Stripey

This is a hearty soup that is rather figure-friendly, super easy to make and delicious served with slices of crusty garlic bread.


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Prep:

15 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

1 Tbsp
olive oil
6
sun-dried tomato basil sausages-i use chicken
1 c
onions diced- i like the frozen, out of a bag for convenience
3 medium
carrots, chopped
2 tsp
chopped garlic, about 4-5 cloves
1 small
zucchini, halved and sliced 1/4 inch
1 small
summer squash, halved and sliced 1/4 inch
1 tsp
old bay seasoning
1/2 tsp
kosher salt
1/4 tsp
ground black pepper
1 tsp
crushed red pepper flakes
1 box
32 oz low fat, low sodium chicken broth
1 can(s)
14.5 oz diced tomatoes
1 can(s)
8 oz tomato sauce
1 can(s)
8 oz water
2
dried bay leaves
1/2 tsp
dried oregano
1/2 tsp
ground cayenne pepper- optional
4 c
fresh chopped spinach
1 can(s)
15.5 oz cannellini beans rinsed
parmesan cheese to garnish

Directions Step-By-Step

1
In large soup pot on medium heat, brown sausages on stove top in oil. When they're golden on all sides remove to plate to cool (they're not fully cooked yet and will finish cooking in the broth). Lower heat and in the small amount of fat that remains in the pot, add onions and carrots, cover and sweat until softened (5-8 minutes). You don't want them to brown.
2
When softened and aromatic, add garlic, zucchini, squash, Old Bay Seasoning, salt, pepper and red pepper flakes. Stir to combine. While these are cooking (still on low temp), slice sausages into 1/4 to 1/2 inch rounds.
3
When sausages are sliced, add them along with broth, diced tomatoes, tomato sauce, water, bay leaves, oregano and ground cayenne to vegetables in soup pot. Increase heat until liquid comes to a near boil. Reduce heat, cover and simmer for 40 minutes. Add spinach and beans, cook 5 minutes and soup's ready. Top with parmesan.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy