Description
Hearty sausage and vegetable soup brings warmth and comfort to chilly evenings. Packed with robust flavors and nutritious ingredients, this soul-satisfying dish will transport you to a cozy kitchen filled with delightful aromas.
Ingredients
Scale
Protein:
- 1 lb (500 g) Italian sausage (mild or spicy)
Vegetables:
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium zucchini, diced
- 1 medium bell pepper, diced (any color)
- 1 cup green beans, trimmed and cut into pieces
- 1 cup baby spinach (optional)
Liquids and Seasonings:
- 1 tablespoon olive oil
- 1 can (14.5 oz / 400 g) diced tomatoes (with juice)
- 4 cups (1 liter) chicken or vegetable broth
- 1 teaspoon dried Italian seasoning
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare the foundational protein by rendering sausage in a spacious cooking vessel. Create golden-brown crumbles through gentle manipulation with a wooden utensil, ensuring even caramelization across the meat’s surface.
- Introduce aromatic vegetable components into the rendered sausage base. Allow onions, garlic, carrots, and celery to soften and release their subtle flavor profiles through gentle sautéing.
- Incorporate remaining vegetable medley including zucchini, bell peppers, and green beans. Pour in diced tomatoes and liquid broth, infusing the mixture with Italian seasoning, smoked paprika, salt, and freshly cracked pepper.
- Elevate the liquid to a rolling boil, then reduce thermal intensity. Allow ingredients to meld and tenderize through a leisurely simmer, developing complex flavor nuances.
- Introduce delicate spinach leaves during the final cooking moments. Gently fold greens into the soup, permitting them to wilt and integrate seamlessly with the existing ingredients.
- Conduct a comprehensive flavor assessment, calibrating seasoning dimensions through strategic salt and pepper adjustments.
- Transfer the vibrant, aromatic soup into serving vessels. Embellish with freshly chopped parsley and consider accompanying with crusty artisan bread or a complementary sprinkle of aged Parmesan cheese.
Notes
- Choose lean sausage like turkey or chicken for a lighter, healthier version of the soup with reduced fat content.
- Remove sausage casings before cooking to ensure even browning and better texture integration within the soup.
- Use low-sodium broth to control salt levels, especially helpful for those monitoring sodium intake.
- Swap zucchini with cauliflower or turnips for a different vegetable profile that maintains similar nutritional value.
- Prep vegetables in uniform sizes to guarantee consistent cooking and prevent some pieces from becoming mushy while others remain undercooked.
- Consider adding quinoa or barley for extra protein and complex carbohydrates, transforming the soup into a more substantial meal.
- Keep vegetable sizes bite-sized for easier eating and more attractive presentation.
- Store leftover soup in airtight containers for up to 4 days, knowing flavors will develop and intensify overnight in the refrigerator.
- Allow soup to cool completely before refrigerating to prevent condensation and potential bacterial growth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 230
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 40 mg