Hearty Italian Sausage Soup
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Description
This is simple fare that the whole family will enjoy. I make this, or a close rendition, and freeze in batches for my toddler's lunches. But it's also a nice option for those times when you don't have a lot of time or headspace, but want to cook something from scratch that's satisfying and tastes like it cooked for ages.
Ingredients
- 1 tablespoon olive oil
- 1 pound bulk mild Italian sausage
- 3 carrots, chopped
- 3 ribs celery, chopped
- ½ large red onion, chopped
- 1 tablespoon tomato paste
- 1 (14 ounce) can no-salt-added cannellini beans, undrained
- 2 medium russet potatoes, peeled and cubed
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- salt and ground black pepper to taste
- water to cover
Directions
- 1. Heat olive oil in a large saucepan over medium heat. Add sausage and cook until browned, breaking apart with a wooden spoon. Stir in carrots, celery, and red onion; cook until softened, 5 to 10 minutes. Stir in tomato paste and cook until fragrant, about 1 minute. Pour in beans with their liquid.
- 2. Add potatoes, thyme, oregano, salt, and pepper to the saucepan. Pour in enough water to cover, about 1 1/2 cups. Bring to a boil. Reduce heat and simmer until potatoes are tender and soup thickens, about 20 minutes.
Nutrition Facts
serving: 4 servings
calories: 499.1 kcal
carbohydrates: 44.3 g
protein: 22.9 g
saturated fat: 8 g
cholesterol: 44.6 mg
sodium: 1131.5 mg
fiber: 20.5 g
sugar: 6.1 g