Italian Sausage and Vegetable Soup

Chock full of veggies, this Italian Sausage Soup is everything you need for a quick soup fix, while still keeping up with your goal of staying healthy.


Italian Sausage Soup

Italian Sausage Soup

  • 1 Pound Spicy Italian Sausage
  • 3 Cloves Garlic, Minced
  • 4 (14 oz) Cans Beef Broth
  • 1 (14.5) Diced Tomatoes, Undrained
  • 1 Cup Sliced Carrots
  • 2 (14.5 oz) Can Great Northern Beans, Undrained
  • 2 Small Zucchini, Cubed
  • 2 Cups Spinach, Chopped and Packed
  • 1/4 Tsp Ground Black Pepper


  1. In a stockpot or Dutch oven, brown sausage with garlic.
  2. Stir in broth, tomatoes with liquid and carrots, and season with pepper.
  3. Reduce heat, cover, and simmer 15 minutes.
  4. Stir in beans with liquid and zucchini.
  5. Cover, and simmer another 15 minutes, or until the zucchini is tender.
  6. Remove from heat and add spinach.
  7. Replace lid allowing the heat from the soup to cook the spinach leaves.
  8. Soup is ready to serve after 5 minutes. It also freezes very well for future soup cravings!

Tip: To use fresh sausage in casing, simply take a sharp knife and slice down longwise on one side of the sausage. Spread the casing open, pull out the meat, and discard the casing. Add the sausage to the pan and chop it up with your spatula as you're browning. Much better flavor and less greasy!