Name: Italian Sausage and Vegetable Soup
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
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)

This Italian sausage and vegetable soup recipe is not the typical soup that I would make for my family. But its ingredients of Italian sausage, vegetables and apple cider vinegar caught my attention. The health benefits of the vegetables and cider vinegar made me decide to make this soup. I made some changes by using some of my favorite vegetables, green peas and sweet corn kernel. The addition of macaroni makes this soup very filling thus making it a meal on its own. I was not disappointed. This soup is really good. A bowl of this hearty soup will keep you warm especially on a cold winter day.

Italian Sausage and Vegetable Soup

Liza Agbanlog

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Prep Time 10 mins

Cook Time 55 mins

Total Time 1 hr 5 mins

Servings servings

Calories 567 kcal

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

Recipe adapted from: Mountain Mama Cooks

Nutrition

Calories: 567kcalCarbohydrates: 48gProtein: 24gFat: 30gSaturated Fat: 9gCholesterol: 64mgSodium: 979mgPotassium: 839mgFiber: 4gSugar: 9gVitamin A: 3720IUVitamin C: 21.2mgCalcium: 58mgIron: 2.6mg

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Nutrition Facts

Italian Sausage and Vegetable Soup

Amount Per Serving

Calories 567 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 9g56%

Cholesterol 64mg21%

Sodium 979mg43%

Potassium 839mg24%

Carbohydrates 48g16%