Healthy Italian Sausage and Veggie Soup

Rating:

(3 votes) 5 3

My doctor advised me to eat more protein and less carbs in my diet. This delicious soup fills you up and doesn't leave you craving sweets. The sausage has plenty of sodium in it so there's no need to add additional sodium to the soup.

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Ingredients

  • 1 Tbs. extra virgin olive oil
  • 12 oz. Italian-seasoned turkey or chicken sausage, cut into 1/4-inch slices
  • 1 C. onions, diced (about 1 small onion)
  • 1 C. baby carrots, sliced
  • 1/2 lb. mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 tsp. crushed red pepper
  • 2 tsp. black pepper
  • 2 tsp. dried basil
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. dried marjoram
  • 1 C. dry red wine
  • 1 28-oz. can whole peeled tomatoes, coarsely chopped, with juice
  • 28 oz. water
  • 1 15-oz. can red kidney beans, drained and rinsed
  • 1 15-oz. can black beans, drained and rinsed
  • 2 bay leaves
  • 1 Tbs. red wine vinegar
  • 1 Tbs. hot sauce
  • 8 Tbs. shredded asiago cheese

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Directions

In a large Dutch oven, heat the extra virgin olive oil over medium-high heat. Add the sausage and brown for 5 minutes. Reduce the heat to medium, and add the onions and carrots. Cook for 5 minutes, until vegetables are slightly softened. Add the mushrooms, garlic, and seasonings (crushed red pepper through marjoram). Cook for another 5 minutes, stirring occasionally.

Once vegetables are cooked, add the red wine, canned tomatoes, water, kidney beans, black beans, and bay leaves. Bring soup to a boil, stirring occasionally. Cover pot, reduce to a low heat, and simmer soup for an hour. Uncover pot, and continue simmering for an additional 30 minutes. During the last 5 minutes of cooking, add the red wine vinegar and hot sauce, and blend well into the soup.

To serve, remove soup from heat and remove the bay leaves. Place about two ladles of soup into 4 bowls. Top each bowl with 2 tablespoons of asiago cheese and serve.

Reviews (3)

  • We really loved this recipe, perfect for Fall and Winter. The soup had quite a bite to it, next time I will cut the red pepper to 1t and eliminate the hot sauce at the end~ put it on the table for those who enjoy really spicy. My boyfriend, being a carbivore loved this over pasta~ I ate it as the recipe was called for and LOVED it, great left over too! thank you Pam for a 'make again' recipe in my box!

    Flag as inappropriate kwerth1  |  November 5, 2012

  • This soup is very good although I didn't have any mushrooms and hot sauce it turned out very good and my husband and I felt that it didn't need any hot sauce since it was hot and spicy as it is. I would make it again especially now that its getting much colder. Five chefs hats to the chef. Thanks for sharing! =)

    Flag as inappropriate MrsDiMaCo  |  October 7, 2012

  • I love this recipe and make it a lot in cold weather. But I have trouble finding Italian seasoned sausage that is made with turkey or even low fat. I usually have to stick with the Butterball Everyday smoked sausage. I think this is one of the very best recipes on here as far as great tasting, easy and healthy. LOVE IT.

    Flag as inappropriate Sheryll_Rufus  |  June 3, 2010

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