Summer Vegetable and Italian Sausage Soup
with pasta / pesto / white beans
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. This meal was last featured in 2020.
- Pine nuts - 2 Tbsp (sub walnuts or pecans)
- Garlic - 1 clove, peeled
- Cheese, parmesan (opt) - 1 oz, grated
- Basil, fresh - 1 1/2 oz
- Lemon juice - 2 tsp
- Oil, olive - 3 Tbsp
- Pasta, gluten-free, any fun shape - 4 oz
- 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
- Beans, cannellini or butter (14 oz / 397 g) - 1 can, drained and rinsed
- Oil, olive - 1 Tbsp
- Italian sausage, loose and raw - 6 oz
- Tomato paste - 3 Tbsp
- Italian seasoning - 1 tsp
- Paprika, smoked - 1/2 tsp
- Stock, any type - 5 cups
- Cheese, parmesan rind (opt) - 1
- Lemon juice - 1/2 tsp
- Basil pesto (ingredients listed separately) - ~1/4 cup
Cook pasta - Cook pasta according to package directions. If making ahead, toss with some oil after cooking to help prevent sticking. (Can be done up to 5 days ahead)
Make pesto - (Skip if made ahead for Tuesday.) 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, parmesan cheese (if using), 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)
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)
Beans - Drain and rinse.
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.
Add onions, carrots, and squash with a pinch of salt. Saute until vegetables are beginning to soften ~5 minutes.
Add garlic (portion for soup), sun-dried tomatoes, tomato paste, Italian seasoning, and paprika and stir until fragrant, 2 to 3 minutes.
Pour stock over vegetables and bring to a simmer. Add beans and parmesan rind (if using). Simmer soup until carrots and squash are tender, 8 to 10 minutes more.
Remove and discard parmesan rind. Stir lemon juice (portion for soup) into soup. Taste and season with some salt and pepper.
Divide pasta between serving bowls and ladle soup over top.
Stir a spoonful of pesto into each bowl of soup at the table. Enjoy!
Everyone enjoyed this soup. Need to remember to make extra pasta, as the pasta portion was a bit stingy.0 Helpful
Loved this! I don’t like summer squash very much do we added more pork and some kale from the garden. It was delicious!0 Helpful
Omitted the sun dried tomatoes and added zucchini. Used mild sausage because that’s what I had, but would definitely go with hot sausage next time. Really tasty!0 Helpful
So good and flavorful!0 Helpful
Really enjoyed this especially with the pesto. Used spicy Italian with red pepper chicken sausage. Delish!0 Helpful
Wow this was delicious!!! Easy to throw together and would be easy to swap out with whatever veggies you have on hand. The flavor was delicious! And the pesto threw it over the edge!!! I used ground turkey I had frozen but this would be superb with the Italian sausage. Yum yum yum!0 Helpful