Italian Vegetable Soup

This hearty soup is full of vegetables and a little bit of Italian sausage.

This vegetable soup reminds me a lot of minestrone soup but I do like it because yes to all the veggies! I love the straight up crazy amount of vegetables in the soup. I do like that it has a little bit of meat in it and that it's a tomato-y broth with Italian seasonings. I mean honestly I can't ask for anything more. As a kid, I hated the canned vegetable soups, so it's nice to find something so great.

What you need:

• 1 1/4 lb. Italian sausage
• 1/2 medium onion, diced
• 1 tsp. minced garlic cloves
• 2 cans (14.5 oz each) diced Italian tomatoes
• 1 can (10.75 oz) tomato soup
• 5 cups water or vegetable broth
• 2 1/2 tsp. dried basil
• 2 tsp. dried oregano
• 1 tsp. salt
• 1/2 tsp. black pepper
• 2 tsp. chili powder
• 1 can (16 oz) kidney beans, drained
• 1 can (16 oz) Italian green beans, drained
• 1 carrot, diced
• 1 zucchini, diced
• 8 oz. rotini pasta
  

Directions:

1. In a large stockpot or Dutch oven, cook sausage with onions over medium heat until sausage is cooked through.
2. Add garlic and cook for an additional 30 seconds.
3. Stir in diced tomatoes, tomato soup, water/broth, basil, oregano, salt, pepper, and chili powder and bring to a boil.
4. Reduce heat to a simmer, cover, and stir occasionally for about 15 minutes.
5. Then stir in kidney beans, green beans, carrot, zucchini, and pasta.
6. Simmer for an additional 15 minutes, stirring occasionally, or until pasta has cooked through.
7. Personally, I like to cook pasta separately so it doesn't get waterlogged as the soup sits.
   

Recipe from Plain Chicken

Although there aren't as many vegetables, this Colcannon Soup has quite a few veggies and is really wonderful. This Homemade Vegetable Soup from iFOODreal is a true vegetable soup with no meat (although it is not vegan as it's served with cheese).

Italian Vegetable Soup

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Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

• 1 1/4 lb. Italian sausage
• 1/2 medium onion, diced
• 1 tsp. minced garlic cloves
• 2 cans (14.5 oz each) diced Italian tomatoes
• 1 can (10.75 oz) tomato soup
• 5 cups water or vegetable broth
• 2 1/2 tsp. dried basil
• 2 tsp. dried oregano
• 1 tsp. salt
• 1/2 tsp. black pepper
• 2 tsp. chili powder
• 1 can (16 oz) kidney beans, drained
• 1 can (16 oz) Italian green beans, drained
• 1 carrot, diced
• 1 zucchini, diced
• 8 oz. rotini pasta

Instructions

1. In a large stockpot or Dutch oven, cook sausage with onions over medium heat until sausage is cooked through.
2. Add garlic and cook for an additional 30 seconds.
3. Stir in diced tomatoes, tomato soup, water/broth, basil, oregano, salt, pepper, and chili powder and bring to a boil.
4. Reduce heat to a simmer, cover, and stir occasionally for about 15 minutes.
5. Then stir in kidney beans, green beans, carrot, zucchini, and pasta.
6. Simmer for an additional 15 minutes, stirring occasionally, or until pasta has cooked through.
7. Personally, I like to cook pasta separately so it doesn't get waterlogged as the soup sits.

Notes:

Recipe from Plain Chicken

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