Italian Vegetable Soup with Spicy Sausage
Indulge in a bowl of warmth with this Italian Vegetable Soup featuring spicy sausage. Bursting with rich flavors and a medley of fresh vegetables, this hearty soup is elevated by tender gnocchi and finished with a hint of lemon and Parmesan. Perfect for cozy dinners or meal prep, it’s both nutritious and satisfying.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 (16 ounce) package gnocchi (optional)
- 2 tablespoons olive oil
- 2 links spicy Italian sausage, casings removed and crumbled
- 2 leeks, sliced (white part only)
- 1 fennel bulb, quartered and sliced
- 1 large parsnip, diced
- 1 medium carrot, diced
- 1 rib celery, diced
- Salt and black pepper to taste
- 1 teaspoon Italian seasoning
- 4 cloves garlic, minced
- 1 (28 ounce) can whole tomatoes, chopped
- 1 (15 ounce) can navy beans, drained and rinsed
- 6 cups chicken broth
- 1 cup chopped kale
- 1 tablespoon chopped Italian flat-leaf parsley
- Juice of 1 lemon (about 1 teaspoon)
- Shaved or grated Parmesan cheese for garnish (optional)
Instructions
- If using gnocchi, cook according to package instructions; set aside.
- In a large pot over medium-high heat, add olive oil. Brown the crumbled sausage for a few minutes.
- Add leeks, fennel, parsnip, carrot, celery; season with salt, pepper, and Italian seasoning. Sauté until vegetables are tender.
- Stir in garlic until fragrant; add tomatoes and navy beans. Pour in chicken broth and stir.
- Cover and simmer for about 20 minutes until vegetables are fully tender. Stir in kale, parsley, and lemon juice before serving.
- Serve soup over a portion of gnocchi; drizzle with olive oil and sprinkle with Parmesan if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 449
- Sugar: 7g
- Sodium: 930mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 10g
- Protein: 23g
- Cholesterol: 57mg