Ingredients for Italian Soup
- Sweet Italian Sausage
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 leek, white and light green parts only, thinly sliced and washed
- 1 medium zucchini, diced
- 2 medium carrots, chopped
- Garlic Cloves
- Red Kidney Beans
- Crushed Tomatoes
- Vegetable Broth
- Fresh Kale
- Orzo
- Dried Thyme
- Dried Basil
- Dried Oregano
- Salt
- Black Pepper
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How to Make Italian Soup
- In a 5- or 6-quart Dutch oven over medium heat, brown the Italian sausage, breaking it up with a large spoon. Drain off any excess grease.
- Add the red wine vinegar to the pot and scrape up any browned bits from the bottom.
- Stir in the olive oil, onion, leek, and carrots. Cook over medium heat until the vegetables begin to soften, about 5-7 minutes.
- Add the dried herbs, zucchini, and garlic. Cook for another 3-5 minutes.
- Stir in the crushed tomatoes and cook for about 5 minutes more.
- Pour in the broth, add the cannellini beans, and season with salt and pepper to taste.
- Reduce heat to low, cover, and simmer for at least 1 hour. The longer it simmers, the richer the flavor will be.
- Increase the heat to medium-high until the soup begins to bubble gently.
- Add the kale (or spinach) and pasta. Cook for 15-20 minutes, or until the pasta is tender.
- If you prefer a thinner soup, stir in 1 cup of additional broth or hot water during the last 10 minutes of cooking. Taste and adjust seasoning as needed.
- Serve hot with crusty bread.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
14g
Fat
10g
Carbs
13g
