Description
A hearty and wholesome sausage vegetable soup packed with fresh veggies and savory Italian sausage.
Ingredients
16 ounces Italian sausage, crumbled
1/2 medium onion, chopped
3 stalks celery, chopped
2 cloves garlic, minced
4 cups chicken broth
1 cup water
2 medium carrots, peeled and sliced thin or chopped
2 large Russet potatoes, peeled and diced
1 red bell pepper, chopped
1 cup corn (frozen works well)
Salt and pepper to taste
Instructions
Place the crumbled sausage in a Dutch oven or large soup pot over medium-high heat. Cook for about 5 minutes, breaking it apart with a spoon as it cooks.
Add the chopped onion, celery, and minced garlic to the pot. Continue cooking for another 5 minutes. If there is excess fat, remove most of it with a spoon.
Pour in the chicken broth and water, then add the carrots, potatoes, red bell pepper, and corn. Raise the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let it simmer for 15 to 20 minutes, or until the potatoes and carrots are tender.
Season with salt and pepper to taste before serving.
Notes
For a halal version, use halal-certified Italian sausage or substitute with ground turkey sausage. Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5
- Sodium: 850
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 11
- Carbohydrates: 22
- Fiber: 4
- Protein: 15
- Cholesterol: 50