Italian Vegetable Soup is a healthy soup recipe with Italian sausage, tomatoes and vegetables that you can make in under 45 minutes. There’s a slow cooker option, too!
I’m quite excited to share this soup recipe with you. It’s been a year in the making.
Last winter I set out to make a soup using our most-loved Italian sausage recipe. The first round of soup was too tomato-ey. The second? Too salty. The third? I can’t even remember, but it still wasn’t right and my family was starting to complain about Italian Vegetable Soup with sausage overload.
So I set aside the recipe, keeping it safely tucked in my pink 5-subject notebook full of our recipe testing ideas.
A few weeks ago I pulled it back out and thought about what tweaks I was going to make to give this soup new life. I whipped it up on a weekend and served it to my
most intense critiques kids and husband.
Their response? Complete love.
The easy Italian Vegetable Soup recipe was finally perfected in a way that pleased everyone.
They loved the spicy Italian flavor in the sausage. I used ground turkey as the base and added our Italian sausage seasoning. If you use ground turkey, it will cut back on the fat and calories a bit, which is always a good thing.
They didn’t even mind the pieces of carrots, zucchini, beans and little petite tomatoes. The vegetables in the Italian Vegetable Soup were cooked to perfection. Not crunch and not too mushy. I used a frozen Italian vegetable blend that I found in the freezer section of Meijer. This did have a few lima beans, so if you’re wanting this soup for a paleo or Whole30 meal, just pick out those few beans.
I’m sharing recipes below for both stovetop and a slow cooker option. To make this soup even more quickly, brown the sausage ahead of time and store it in the freezer until you’re ready to make the soup.
A simple, healthy, soup recipe for you and your family. Enjoy!
Italian Vegetable Soup
- In a large saucepan, brown the Italian sausage over medium heat. Drain off the fat.
- Add the stock, onion, tomatoes, tomato paste, spices, and frozen vegetables. Over medium heat, bring to a boil.
- Once boiling, cover the soup, turn the burner to low and allow the soup to simmer for 20-25 minutes or until the veggies are tender.
- Serve immediately.
For the Slow Cooker:
- Add the browned sausage and the rest of the ingredients to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours or until the vegetables are tender. Serve immediately.