Savory Italian Sausage & Vegetable Soup

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An inviting dish using the bounties of your local farmer's market or your very own garden.

Submitted by Magnolia Blossom
Published on September 29, 2012
Recipe Placeholder Image
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
4
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Ingredients

  • 1 Tbl. olive oil

  • 2 garlic cloves, minced

  • 1 small onion, chopped

  • 1-16 oz. pkg. al fresco Italian sausage, 1/4" slices

  • 2 small zucchini or yellow squash (6-8" in length), sliced

  • 1 small eggplant, cubed

  • 1 cup sliced mushrooms

  • 1/2 c. carrots, diced

  • 2 stalks celery, sliced

  • 1 red pepper, cut into thin strips

  • 1 15.5 oz. can cannellini or northern beans, drained & rinsed

  • (reserve 1/2 can and mash beans)

  • 1 14.5 oz. can diced tomatoes w/basic, garlic & oregano

  • 32 oz. chicken broth

  • 2 tsp. Italian seasoning

  • 2 bay leaves

  • 1/2 tsp. salt

  • 1/4 tsp. pepper

  • 2 cups spinach leaves, stems trimmed

  • 1 Tbl. balsamic vinegar

Directions

  1. In stock pot heat oil on medium temp. Add onions & garlic and saute 1-2 minutes. Add sausage slices and saute until brown. Add canned tomatoes, chicken broth, and all remaining ingredients except for spinach and balsamic vinegar. Simmer on medium heat for 30 minutes or until vegetables are tender. Remove bay leaves. Add spinach and balsamic vinegar and simmer for 5 minutes. Serves 4.

Cook’s Note

  • Any vegetables can be substituted.