Hot Italian Sausage & Veggie Soup

READY IN: 32mins
Recipe by Baby Kato

This dish was created for RSC 16. I hope that you will enjoy this hearty soup. I add a little sugar to help cut the acidity of the tomatoes.

Top Review by Leggy Peggy

Pure comfort food. Today was cold and rainy in most of Australia, so I fired up the wood stove and searched for a great soup recipe. This was perfect. I had the ingredients on hand and a great source of heat. My only changes were to add a sliced leek, an extra cup of beef stock and a 1/2 teaspoon each of dried basil and oregano. You mentioned using hot Italian sausages. Mine weren't hot, and I contemplated adding a couple of chopped dried chilles, but forgot to do so. I would probably add them in future, but this is a fantastic recipe either way. Thanks so much for posting.

Ingredients Nutrition


  1. In a large pot, turn the heat to medium and.add the olive oil.
  2. Cook the Italian sausages in the hot oil, stirring occasionally until browned then remove the sausage and allow to cool.
  3. Next add to the oil the garlic, onion, shallot, potato, and carrot, cooking until the onion is soft.
  4. Now add the beef broth, stewed tomatoes, red wine and sugar and bring to a steady boil.
  5. Once it is boiling add the zucchini and lima beans, reduce heat to low, cover and simmer for an hour.
  6. Lastly you will add the sausage, pasta and arugula into the pot and simmer until the pasta is tender.
  7. Stir in the oregano and chopped basil, mixing well, season to taste with salt and pepper.
  8. Pour into bowls and garnish with freshly shredded parmesan cheese.
  9. We had this soup with Italian buns and a nice simple fruit salad for a lovely dinner, it was very filling .

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