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Italian sausage soup

5
Points®
Total Time
1 hr 3 min
Prep
17 min
Cook
46 min
Serves
6
Difficulty
Easy
This hearty, satisfying soup is simply packed with vegetables and studded with sweet Italian turkey sausage. You can use hot or smoked turkey sausage instead of the sweet sausage if you prefer. There are a variety of vegetables called for in this soup, but you can substitute whatever sounds good or that you have in your kitchen. And while you can certainly serve this soup the day you make it, it tastes even better if you make it ahead and serve it the next day. It will also keep in the freezer stored in an airtight container for up to three months.

Ingredients

Olive oil

1 Tbsp

Cremini mushroom

½ pound(s), fresh, thinly sliced

Onion

1 medium, chopped

Carrots

1 medium, chopped

Garlic

2 clove(s), minced

Uncooked turkey sausage

1 pound(s), sweet Italian variety, crumbled

Reduced sodium chicken broth

4 cup(s)

Canned diced tomatoes

14½ oz, no-salt added variety

Canned tomato sauce

8 oz

Uncooked zucchini

1 medium, cubed

Uncooked yellow summer squash

1 medium, cubed

Uncooked string beans

¼ pound(s), fresh, cut into 11⁄2-inch pieces

Frozen cheese tortellini without sauce

1 oz

Basil

3 Tbsp, fresh, minced

Grated Parmesan cheese

2 Tbsp

Black pepper

½ tsp, freshly ground

Instructions

  1. Heat the oil in a large nonstick saucepan over medium-high heat. Add the mushrooms, onion, carrot, and garlic. Cook, stirring frequently, until the vegetables are tender, about 10 minutes. Add the sausage and cook, breaking up the sausage with a wooden spoon, until browned, about 8 minutes. Add the broth, tomatoes, and tomato sauce; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 10 minutes.
  2. Stir in the zucchini, yellow squash, green beans, and tortellini; return to a boil, stirring occasionally. Reduce the heat and simmer, covered, until the vegetables and tortellini are tender, about 8 minutes. Remove from the heat; stir in the basil, Parmesan cheese, and pepper. Yields generous 1 1⁄2 cups per serving.

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