Cooking Tips
For the best flavor in your Italian sausage and vegetable soup, brown the sausage in your pot before adding any other ingredients. This step enhances the taste by creating a nice crust on the sausage, which adds depth to the soup. Make sure to drain any excess fat after browning. When it comes to vegetables, chop them into uniform sizes so they cook evenly. If you prefer a thicker soup, let it simmer uncovered for a while, allowing the liquid to reduce. If you like a bit of spice, consider adding red pepper flakes or a splash of hot sauce at the end. Remember to taste and adjust the seasoning as needed, since the sausage can add a lot of flavor on its own.
Storage Instructions
Once your soup has cooled to room temperature, transfer it to an airtight container. This soup can be stored in the fridge for up to three to four days. If you want to keep it longer, consider freezing it. Just make sure to leave some space in the container since liquids expand when frozen. When reheating, do so on the stove over low heat or in the microwave until it’s warmed through. Stir occasionally to ensure even heating. If the soup thickens too much after refrigeration, you can add a splash of broth or water to reach your desired consistency before serving.
Frequently Asked Questions
What can I substitute for Italian sausage?
If you want a lighter option, try using turkey or chicken sausage. For a vegetarian twist, crumbled tempeh or lentils can give you the protein without the meat.
How long does this soup last in the fridge?
Once cooled, this soup stays fresh in the fridge for about three to four days. Just make sure to store it in an airtight container to keep it nice and tasty.
Can I make this soup ahead of time?
Making this soup ahead is a great idea, as the flavors meld together beautifully after a day in the fridge. Just reheat it gently on the stove when you’re ready to enjoy it.
What should I serve with this soup?
This hearty soup pairs wonderfully with a side of crusty bread or a simple green salad. It’s filling enough on its own, but a little something on the side never hurts.
What are some common mistakes when making this soup?
One common mistake is not browning the sausage properly, which can lead to a less flavorful soup. Also, chopping vegetables unevenly can cause some to be overcooked while others are still crunchy.
Italian Sausage and Vegetable Soup
Ingredients
- 1 lb Italian sausage, casings removed
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery ribs, diced
- 1 medium zucchini, diced
- 2 cloves garlic, minced
- 6 cups chicken stock
- 1 can (14-oz) diced tomatoes
- 1 cup frozen green peas
- 1 cup frozen sweet corn kernel
- 1/3 cup apple cider vinegar
- 1 ½ cups elbow macaroni
- Salt and pepper to taste
- Shredded Parmesan cheese, optional
Instructions
- In a large stock pot, heat oil over medium high heat. Add sausages and cook for 4-6 minutes or until fully cooked.
- Add the onions, carrot and celery to the pan. Cook over medium low heat for 5-8 minutes or until carrots are fork tender. Add zucchini and garlic and cook 2-3 minutes more.
- Add chicken stock, tomatoes, green peas and corn. Bring to a boil and then turn heat to low and let simmer for 10 minutes.
- Add apple cider vinegar and macaroni and cook for 10 minutes or until pasta is cooked. Season with salt and pepper. Transfer to individual bowls and sprinkle with Parmesan cheese, if using.
Notes
Nutrition
Looking for more soup recipes? Here are a few more that I made.
Minestrone Soup with Bacon and Kale
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