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Italian Sausage and Vegetable Soup

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 6 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

Calories: 567kcal | Carbohydrates: 48g | Protein: 24g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 64mg | Sodium: 979mg | Potassium: 839mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3720IU | Vitamin C: 21.2mg | Calcium: 58mg | Iron: 2.6mg