If you love an Italian sausage and pepper sandwich, then try making it in a bowl! This soup combines the great flavors of sausage but adds lots of hearty vegetables and beans. It’s a great filling soup for a stormy summer night.
Hearty Italian Sausage Summer Soup
Course: Dinner, SoupCuisine: Italian, AmericanDifficulty: EasyServings
8
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesIngredients
5 sweet Italian sausage links or 1 lbs. of sweet Italian sausage without casings
1 onion, diced
1 bell pepper, diced
2 stalks celery diced
2 cloves garlic
1/4 cup Marsala wine
1 large can whole tomatoes
6 cups of chicken stock
1 can cannellini beans
1 can chick peas
2 Bay leaves
1 tsp dried rosemary
1/4 tsp crushed red pepper flakes
4 zucchini, diced
Salt and pepper to taste
Non-stick cooking spray
Directions
- Dice onion, celery, bell pepper, garlic, and zucchini. Chop the sausage links into bite-sized pieces if using links. If using sausage without the casings, skip to step 2.
- Heat large soup pot for a minute. Then spray with non-sticking cooking spray and add sausage. Let the sausage brown for 2-3 minutes per side. You don’t need to cook it all the way – just brown it.
- Deglaze the pan with the marsala wine.
- Turn the heat to low, and add the onion, bell pepper, and celery.
- Once onion is translucent, add the garlic.
- Add the tomatoes and chicken stock. Turn heat back up to high to bring to a boil.
- Mash the tomatoes as they are cooking.
- Rinse and drain the beans. Add to the pot.
- Add the rosemary, bay leaves, crushed red pepper, and salt and pepper to taste.
- Let the soup simmer for about 15 minutes.
- Add the zucchini and cook for another 10 minutes until zucchini is softened.
- Serve in a large bowl with a crostini or piece of crusty bread.
Notes
- You can substitute other vegetables for the zucchini, like swiss chard. You can even add macaroni to make it like a sausage pasta fagioli soup.
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