Community Pick
Italian Sausage Vegetable Soup
photo by farmfloosie
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Yields:
-
1 pot soup
- Serves:
- 6-8
ingredients
- 1 lb Italian sausage
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 2 carrots, peeled/ diced
- 2 small zucchini, diced
- 1 green pepper, diced
- 1⁄2 cup dry white wine
- 5 cups chicken broth
- 1 (28 ounce) can crushed tomatoes, in tomato puree
- 1 teaspoon dried basil, crumbled
- 1⁄2 teaspoon dried oregano
- salt
- freshly ground pepper
- 1⁄2 cup uncooked orzo pasta (rice-shaped pasta)
- 2⁄3 cup freshly grated parmesan cheese
directions
- Use bulk sausage or remove the casings from the sausage and discard.
- Brown the sausage in a heavy Dutch oven or large saucepan, mashing it with the back of a spoon until the meat is no longer pink and has rendered most of its fat.
- Spoon out most of the fat from the cooked sausage and discard.
- Add the onions and garlic and cook, stirring,until soft but not browned.
- Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil, and oregano and bring to a boil.
- When the soup in boiling, add the orzo and cook for 20 minutes.
- Season to taste with salt and pepper.
- Serve in heavy soup bowls.
- If desired, sprinkle Parmesan cheese over each serving.
- To prepare in advance: Like most hearty soups, this tastes best if it is cooled, refrigerated overnight, then reheated to serve.
- It may also be frozen.
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Reviews
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We just got 6 inches of snow and it was nice coming home from work to such a flavorable soup. I prepared it the night before and placed it in my crockpot liner so that in the morning all I had to do is pop it in the heating element. I placed all the ingredients except orzo pasta and Parmesan cheese in the crockpot. I added the orzo pasta an hour before serving. It was full of flavor. The only complaint I got from my children is that wanted more sausage in it so next time I will add 2 pounds. No leftovers to take to work. LOL
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Tweaks
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Made this soup yesterday and it smelled intoxicating...delicious! I, too, added red wine because it was what I had on hand. I also substituted a 1/2 cup of pearled wheat for the orzo and 3 ribs of celery for the zucchini. All substitutions yielded terrific results and I woudn't hesitate to make them again. Tonight we had the leftover soup and it was even tastier! Definitely worth a try.
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Best soup I've ever made! Usually I have a hard time getting enough flavor out of the soups I make, but no this one. The kids loved it and so did I. My 10 year old went back for more 2 times before going to sleep that night. I slightly altered the recipe by adding 2 golden potatoes and Red wine instead of white to make it a little more hearty, plus I left cooked the orzo separately as suggested by one as suggested by several reviewers and it worked out great. Definitely a weekly favorite during the chillier months!
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My family loved this, and it is a keeper. I did not add wine, and I used celery in place of the zucchini. I needed to let it simmer longer (probably 40 minutes), because the carrots needed more time to soften. I used 6 cups of broth to make up for the wine I did not add. I think this would be great with rice. I made orzo on the side, but it stuck together. It's great without the orzo, so you don't really need it. Next time I will make rice or elbow noodles.
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RECIPE SUBMITTED BY
eboyd
United States
I'm a greatgrandmother and a cookbook and recipe collector. I like to garden ( mostly herbs ) and am a retired learning disability teacher. Right now I"m teaching half time English as a Second Language.. I don't have a favorite cookbook but I like the Junior League books . I like Marcella Hazan's cookbooks and Mexican cookbooks. I recently got a greenhouse and am rasing unusual vegetables. WE are adding a second greenhouse for more grow your own vegetables.
I live in the beautiful Shenandoah Valley in Virginia on the river. My pet peeves are people with phones glued to their ears and who are unaware of the world around them.