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Summer Vegetable and Italian Sausage Soup
with pesto

Active: 35 min Total: 35 min
Build layers of flavors in this summery soup that starts with browned Italian sausage and is loaded with vegetables. A spoonful of pesto gives the soup a fresh, bright finish.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Basil Pesto:
  • Pine nuts - 2 Tbsp (sub walnuts or pecans)
  • Garlic - 1 clove, peeled
  • Basil, fresh - 1 1/2 oz
  • Lemon juice - 2 tsp
  • Oil, olive - 3 Tbsp
Summer Vegetable and Italian Sausage Soup:
  • Onions, medium - 1/2, diced
  • Carrots - 8 oz, diced
  • Squash, yellow summer - 8 oz, diced (sub zucchini)
  • Sun-dried tomatoes in oil - 1/2 cup, drained and chopped
  • Garlic - 2 cloves, diced
  • Oil, olive - 1 Tbsp
  • Italian sausage, loose and raw - 8 oz
  • Tomato paste - 3 Tbsp
  • Italian seasoning - 1 tsp
  • Paprika, smoked - 1/2 tsp
  • Stock, any type - 5 cups
  • Lemon juice - 1/2 tsp
  • Basil pesto (ingredients listed separately) - ~1/4 cup

Nutrition Facts

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Prep

  1. Make pesto - (Skip if made ahead for Monday.) Toast nuts in a dry skillet or frying pan until fragrant and golden, 3 to 4 minutes. Peel garlic cloves (portion for pesto). Place nuts, garlic, basil leaves, and lemon juice (portion for pesto) in a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil (portion for pesto) until smooth. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
  2. Onions / Carrots / Squash / Sun-dried tomatoes / Garlic (portion for soup) - Prep as directed. Combine onions, carrots, and squash in one container. Store sun dried tomatoes and garlic in another container. (Can be done up to 5 days ahead)

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Make

  1. Heat a Dutch oven with olive oil (portion for soup) over medium-high heat. Add sausage and cook, breaking apart, until browned and cooked through, 6 to 8 minutes.
  2. Add onions, carrots, and squash with a pinch of salt. Saute until vegetables are beginning to soften ~5 minutes.
  3. Add garlic (portion for soup), sun-dried tomatoes, tomato paste, Italian seasoning, and paprika and stir until fragrant, 2 to 3 minutes.
  4. Pour stock over vegetables and bring to a simmer. Simmer soup until carrots and squash are tender, 8 to 10 minutes more.
  5. Stir lemon juice (portion for soup) into soup. Taste and season with some salt and pepper.
  6. Ladle soup into serving bowls. Stir a spoonful of pesto into each bowl of soup at the table. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (46)
Gluten-free (5)
Paleo (4)
Vegetarian (9)

Most Helpful

Subbed the heck out of this when I realized that I didn't have sun-dried tomatoes like I thought and it was still delish. Discovered a jar of sun-dried tomato pesto, though, and that worked beautifully. Doubled the veggies and spices based on reviews and completely forgot about the pasta, which we didn't miss. Used Trader Joe's kale pesto. Winner. A great "almost fall" soup.

By: Sarah
Posted: Sep 01, 2020
Diet: Gluten-free
1 Helpful

34 reviews

Husband requested we put it into the usual rotation! The kids loved it too.

By: Jamie
Posted: Jul 19, 2021
Diet: Original
0 Helpful

I didn’t bothe making my own pesto because I already had some in the fridge. Otherwise super easy. Even the toddler ate and loved it!

By: Aileen
Posted: Sep 30, 2020
Diet: Gluten-free
0 Helpful

Super delicious! Would 100% make again. Traded out the sun dried tomatoes with fire roasted tomatoes. Didn’t add any pesto.

By: Julia
Posted: Sep 17, 2020
Diet: Original
0 Helpful

Everyone enjoyed it. Didn't bother making my own pesto, just used some in a jar that was already open in the fridge.

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

Accidentally shredded the carrots and squash instead of dicing – but that made it a little more stew like, I think? Really liked it that way. Also boil the pasta in the soup rather than doing it on its own. Save time and also seem to thicken the broth. Really liked the soup.

By: Jennifer
Posted: Sep 11, 2020
Diet: Original
0 Helpful

This was delish! I made it without sun dried tomatoes but added mushrooms instead and used carrots, zucchini and some sort of green squash. The pesto was just so easy healthy and delicious. I used walnuts.It was so gooooooood Totally recommend it

By: Alejandra
Posted: Sep 07, 2020
Diet: Vegetarian
0 Helpful