Sausage & Garden Vegatable Soup
Italian sausage adds the perfect spicy bite to this garden vegetable soup. My favorite part of this recipe is that you can use any vegetables you have on hand and the soup will ALWAYS come out delicious. Try THIS!
Italian sausage and peppers are one of my favorite things to slap inside some buns. We are creating that same vibe in this soup and loading it with delicious in-season vegetables. We have this small but vibrant vegetable garden in my backyard that I’ve been wanting to do something with and that’s how this soup started.
It all started last spring when we took on the project of transforming this neglected patch to a garden. It took a few weeks to build and lots of mistakes, but we eventually built the cutest garden space. I wandered through my garden during the late summer just marveling at my ripe tomatoes, firm zucchini, and glistening peppers. I can’t believe I GREW that. This inspired me to create a hearty garden soup. I gathered all the ingredients I liked: green and red peppers, crisp celery, earthy onions, garlic, and zucchini. With a basket brimming with produce let’s transform these treasures into a delicious soup.
I start by browning a pound of Italian sausage in a large pot, adding a cup of chopped onion and minced garlic. The kitchen filled with their savory aroma. Next, I diced and added the celery and peppers, creating a vibrant medley. I stirred in Italian seasoning, salt, black pepper, a can of fire-roasted tomatoes, and six cups of chicken stock. As the soup simmered, the fragrant blend of spices and fresh vegetables filled the house. After 30 minutes, I added the diced zucchini, letting it simmer for an additional 10 minutes. Ladling the steaming soup into bowls, I sprinkled grated Parmesan cheese on top. We gathered around the table, savoring each spoonful—a celebration of our garden’s bounty and a testament to the joy of homegrown food.
Enjoy this soup with a big piece of bread to soak up all that delicious broth and a big bowl of shaved parmesan cheese.
Sausage & Garden Vegetable Soup
Allergens: Citrus
Diet: Gluten-Free
Ingredients
- 1 lb. mild Italian sausage
- 1 cup yellow onion, chopped
- 4 cloves garlic, minced
- 2 cups celery, diced
- 1 green pepper, diced
- 1 red pepper, diced
- 3 tablespoons sugar
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 tablespoon Italian seasoning
- 1 can (28 ounces) fire roasted tomatoes with juices
- 6 cups chicken stock
- 4 cups zucchini, half moons
- Grated Parmesan cheese, optional
Preparation
- Brown sausage with onion, drain! add garlic for 1-2 min until fragrant.
- Add all remaining ingredients, except zucchini and parmesan, then bring to a boil and simmer for 30-40 minutes.
- Add zucchini and simmer for an additional 10 minutes.
- Season with salt and pepper to taste, then ladle into bowls. Top each bowl with shredded parmesan cheese and freshly cracked black pepper.