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Sausage and Vegetable Soup

Serves 4 to 6

This Italian-inspired vegetable soup recipe came from my mother. It is quick, easy and very good. The small amount of sausage adds a lot of flavor but not a lot of fat.


Lightly coat or spray the bottom of a large soup pot with oil. Heat over medium-high heat. Add the sausage and cook until browned. Remove excess fat from pan, leaving a light coating. Add the onions, celery, green pepper and carrots; sauté about 2 minutes. Add the garlic and sauté another minute. Add the remaining ingredients except the pasta. Bring to a boil, reduce heat to medium-low and cook until the vegetables are tender, about 30 minutes. Add the pasta, bring to a boil and cook until pasta is tender, about 8 minutes. Taste for seasoning and serve immediately.

Notes: I prefer to use all low-sodium or 'no salt added' canned products. You can substitute 2 cups frozen green beans and/or corn for the canned. Additionally, whole wheat pasta works very well in this soup.