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Italian Sausage and Vegetable Soup
with mushrooms / spinach

Active: 35 min Total: 35 min
With classic, clean Italian flavors, this soup is a great make-ahead dinner or lunch.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Italian Sausage and Vegetable Soup:
  • Onions, medium - 1 , diced
  • Carrots - 8 oz , chopped
  • Garlic - 4 cloves , chopped
  • Mushrooms, any button - 8 oz , sliced (look for pre-sliced)
  • Oil, cooking - 1 Tbsp
  • Sausage, Italian and raw (use mild or spicy) - 12 oz
  • Tomato paste - 2 Tbsp
  • Oregano, dried - 1 tsp
  • Basil, dried - 1/2 tsp
  • Italian seasoning - 1/2 tsp
  • Red pepper flakes (opt) - 1/2 tsp
  • Stock, any type - 3 cups
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Bay leaves - 2
  • Baby spinach - 5 oz

Nutrition Facts

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Prep

  1. Onions / Carrots / Garlic - Prep as directed. Combine onions and carrots. Store garlic separately. (Can be done up to 5 days ahead)
  2. Mushrooms - Slice mushrooms. (Can be done up to 3 days ahead)

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Make

  1. Heat a Dutch oven with oil over medium heat. Stir in onions, carrots, garlic, and mushrooms and cook for 2 to 3 minutes.
  2. Add sausage and saute until sausage is breaking apart and nearly cooked through, 4 to 6 minutes.
  3. Stir in tomato paste, oregano, basil, Italian seasoning, and red pepper flakes and saute until fragrant, ~1 minute more.
  4. Pour stock and tomatoes (including liquid) over sausage and aromatics. Add bay leaves. Bring to a simmer.
  5. Simmer soup for 5 to 7 minutes to let flavors come together. Stir in spinach leaves and let simmer until wilted, 1 to 2 minutes more.
  6. Taste soup and season with some salt and pepper.
  7. Divide soup between serving bowls. Enjoy!

Nutrition Facts

Amount Per Serving
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Increase your nutrition smarts


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