The heartiness of Italian Sausage and Vegetable Soup will keep you warm even on the chilliest winter days. You will feel completely at ease with this easy soup recipe.
Vegetable and Sausage Soup in an Italian Bowl
The weather is absolutely freezing (the high yesterday was four degrees), which is making Lincoln’s new favorite travel habit—removing his shoes and socks just thirty seconds after being fastened into his car seat—a little frustrating. I have to re-apply his socks and shoes while the wind is pelting us before I can lift him out of the car. I mean, really?
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However, now days I am always trying to find new ways to warm up. Check. Midday vanilla lattes: sure thing. Verified: car seat warmer is turned on full blast. Wearing cozy, baby-blue pajamas all day: CHECK! Along with an abundance of soup. I especially love Progresso’s delicious, naturally gluten-free chicken broth in my Italian Sausage and Vegetable Soup that I made for them.
\Vegetables such as leeks, carrots, celery, and baby red potatoes, along with hearty meats like Italian sausage and parmesan cheese, make up this soup recipe. Soup may not be considered a meal by some, but every steaming bowl of delicious soup disproves that notion. Not only is it filling, but it’s also comforting and slightly spicy.
In less than half an hour, you can have this hearty Italian sausage and vegetable soup on the table. And as is typical with soups, it improves with age. Every spoonful was more delicious than the last. We will definitely be making this soup again this winter!
The Best Ways to Prepare Sausage and Vegetable Soup in Italy:
A big soup pot will do in a pinch, but my trusty Dutch oven gets the job done every time.
Fresh leeks, which are called for in this recipe, might seem daunting, but trust me when I say they’re really simple to chop and sauté. Trying something new is also a lot of fun! Leeks caramelize to a gorgeous caramel color and have a flavor that combines garlic and onions.
Throwing in a parmesan cheese rind while soup is simmering is my secret ingredient for making fast-cooking soups taste like they’ve been simmering all day. The rinds are sold for pennies at many grocery stores, so I buy them and put them in the freezer until I need one. I guarantee you’ll see results after trying this trick!
Not feeling well? If you want this soup with a little extra heat, add some red pepper flakes.
The first step in making this recipe is to prepare the vegetables
Although they may seem daunting at first glance, leeks are actually quite easy to work with and bring a wealth of flavor to any dish.
Before slicing the leeks in half, remove the dark green and root ends. Inspect the spaces between the layers for dirt. Before thinly slicing, rinse anything you come across.
One or two medium-sized carrots, a long stalk of celery, and one pound (or around six) of baby red potatoes are among the remaining veggies that need to be chopped.
We need some heat, stat!
To begin, brown three quarters of a pound of ground Italian sausage in a big Dutch oven or soup pot on medium heat. Even though I bought mild sausage, the soup still had a wonderful spicy taste. Transfer the sausage to a platter and let it rest for a while.
Put 1 tablespoon of extra-virgin olive oil into a saucepan and reduce the heat to medium. Saute the celery, carrots, and leeks for about five to seven minutes, or until they are soft, adding salt and pepper as needed. Sauté 2 minced garlic cloves and 1 teaspoon of Italian spice for another minute or two, or until the garlic begins to release its aroma.
Put in 6 cups of Progresso Chicken Broth after that.
I used Progresso Chicken Broth, which is devoid of gluten, MSG, and preservatives, as I indicated before. When shopping for chicken broth, I sometimes have a hard time finding one that doesn’t cost $4 or more per carton.
Along with the cooked sausage, baby red potatoes, and a 15-ounce can of crushed tomatoes, add the chicken stock to the pot. With the addition of tomato sauce, this soup takes on a richer flavor, as if it has been cooking for hours.
Before adding a 3 to 4 inch parmesan cheese rind, increase the heat to high and bring the soup to a boil.
Simmer, covered, for 5 to 7 minutes, or until potatoes are soft. Reduce heat to medium. Not only do red potatoes add a beautiful pop of color to this soup, but they also retain their texture and color even after several days of cooking.
To serve, spoon the Italian Sausage and Vegetable Soup into individual bowls. If desired, garnish with a sprinkle of fresh Parmesan cheese. Enjoy!
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