Sweet Italian Sausage and Vegetable Soup

Lynnda Cloutier


This is a hearty Italian vegetable soup, I omit the zucchini, as we aren't fond of it in soups, but it's a great addition if you like it.

pinch tips: How to Slice & Mince Vegetables Like a Pro


1/2 cup olive oil
3 t. butter
5 links sweet italian sausage, removed from casings and crumbled
1 cup thinly sliced onions
1 cup diced carrots
1 cup diced celery
2 cups peeled diced potatoes
2 cups diced zucchini
1 cup diced green beans
3 cups shredded savory curly cabbage
6 to 8 cups meat or chicken broth, fresh or canned
1 cup canned diced italian tomatoes with juice
2 to 3 cups water
1 1/2 cups canned cannellini beans, drained
salt and pepper
1 cup white rice
pesto or grated parmesan cheese

Directions Step-By-Step

Heat olive oil and butter in large soup pot or stockpot. Add sausage meat and sauté over high heat just to brown. Add fresh vegetables in order listed, cooking over high heat for 3 to 4 minutes after each addition. After adding cabbage, cook for 8 to 10 minutes. Add broth, tomatoes, and water. Bring to simmer and add beans. Simmer, uncovered for 2 hours. Season to taste with salt and pepper. Add rice, cover and simmer for 30 minutes. Check seasoning and serve with pesto or grated Parmesan. Makes 6 servings. Use hot Italian sausage for spicier flavor.
Cooking the Costco Way

About this Recipe

Course/Dish: Vegetable Soup