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Italian Sausage and Vegetable Soup
with mushrooms / spinach

Active: 30 min Total: 30 min

We created this flavorful soup in 2018 to fill a weeknight craving for lasagna with far less work. In this paleo-friendly version you get all the great flavors of lasagna without the noodles.

Tags

Ingredients

Servings:
4
Metric
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 - 8 oz (use mild or spicy)
  • 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 - 4 cups
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Bay leaves - 2
  • Baby spinach - 5 oz
  • Olives, pitted Kalamata - 1/2 cup (sub any type of olives)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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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. Remove bay leaves. Taste soup and season with some salt and pepper.
  7. Divide soup between serving bowls. Serve with olives on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (82)
Gluten-free (7)
Paleo (4)
Vegetarian (19)

73 reviews

I would definitely brown the sausage first, remove it and drain off the grease, because without this step, I found the soup to be rather greasy but still... super super delicious! I also used the Gigli pasta from TJ’s and made it separately and added to my bowls instead of letting them in there to soak up all of the liquid! I also added more stock, because I prefer soupy vs. stewy. All based on others reviews that I found helpful. So good!!

By: Jennifer
Posted: Mar 11, 2021
Diet: Original
0 Helpful

Awesome. All family members ate this and loved it. Going on repeat.

By: Sara
Posted: Nov 14, 2020
Diet: Original
0 Helpful

Add a pinch of dried fennel. Canned cherry tomatoes work exquisitely well here too.

By: Nico
Posted: Jul 01, 2020
Diet: Original
0 Helpful

I’ve made this twice and wish both times that I used a different noodle than the lasagna noodle. Elbow pasta would work better and taste just the same. Definitely keep the pasta out of leftovers though.

By: Teresa
Posted: Mar 15, 2020
Diet: Original
0 Helpful

Made this with the boyfriend the same week as the mushroom, sausage, and butternut squash saute. MMMMMmmm!

By: Esther
Posted: Feb 18, 2020
Diet: Original
0 Helpful

Yum! And so easy and quick to put together.

By: Judy
Posted: Feb 16, 2020
Diet: Original
0 Helpful