Italian Sausage and Vegetable Soup

Italian Sausage and Vegetable Soup is a hearty bowl of comfort, brimming with savory sausage, vibrant veggies, and rich chicken stock that warms you up in no time. Each spoonful offers a delightful blend of flavors and textures, making it a weeknight favorite.

Course Soup

Cuisine Italian

Keyword comfort food, easy dinner, Italian sausage, one pot, vegetable soup

Prep Time 10

Cook Time 55

Total Time 1 5

Servings servings

Calories 567kcal

Author Liza Agbanlog

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