This Italian Sausage Vegetable Soup is another soup recipe to enjoy in chilly weather.
Italian Sausage Vegetable Soup
This soup recipe is so simple, you can have it completely done and ready to eat in about 25 minutes. It has a little bit of a tomato base, plenty of Italian sausage and vegetables, and my favorite… garbanzo beans (also known as chickpeas)!
If vegetable soup is your thing, you might also like to try my Easy Vegetable Soup or my classic Italian Vegetable Soup (no sausage). I feel like vegetable soup is one of those things you should make often and keep in the fridge at-the-ready for when you need a quick and healthy bite to eat. Print out some vegetable soup recipes and keep them handy!
This is the perfect soup choice to make for weekday lunches. There is nothing like having a hearty bowl of hot soup for lunch. The vegetables make it super healthy, and the crumbled Italian sausage adds protein and makes you feel full. Add a side salad, and you’re good to go!
More ingredients to add to this Italian Sausage Vegetable Soup:
You can certainly change things up in this recipe and add in or substitute some different ingredients. Try adding chopped celery, broccoli or green beans. Kidney beans are another great addition that will add fiber and make this soup very filling. If you want to add carbs, add some small macaroni pasta.
Is this Italian Sausage Vegetable Soup Weight Watchers friendly?
Yes! If you’re counting Weight Watchers points, this recipe is perfect for you. There are six 2-cup servings in the recipe. So, if you’re following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Here are a few more recipes using Italian sausage:
- Baked Penne with Italian Sausage
- Sausage Stuffed Zucchini
- Pasta with Pumpkin and Sausage
- Sloppy Sausage Joes
- Black Bean Turkey Sausage Chili
- Sausage Basil Rigatoni
- Easy Stuffed Mushrooms
Italian Sausage Vegetable Soup
Ingredients
- 12 ounces sweet Italian sausage
- 1 medium sweet onion, chopped
- One 14.5-ounce can diced tomatoes
- One 15.5-ounce can garbanzo beans (chickpeas), rinsed & drained
- one 14.5-ounce can beef broth
- 4 cups water
- 2 cups shredded cabbage
- 2 large carrots, peeled & chopped
- 1 large zucchini, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
Instructions
- In a large soup pot, cook the sausage and onion over medium heat until sausage is no longer pink. Drain off any accumulated fat (I like to dab with paper towels to soak up as much fat as possible).
- Stir in all of the remaining ingredients. Bring to a boil; reduce heat and simmer for about 10 minutes or until the carrot and zucchini are tender.
Notes
- If you are preparing this recipe as GLUTEN-FREE, just be sure to use brands of chickpeas and beef broth that are known to be GF.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I make this about once a week during the summer months. Hubby doesn’t like zucchini so use a sweet potato or a yellow potato in place of it if he’s watching or a well peeled zucchini if he’s not. Everyone we have shared this soup with loves it. Use turkey sausage all the time and add extra toasted fennel because we like the flavor so much. Thanks for a great recipe!
Just made this soup. Yum!! Used 1/2 Sweet Italian turkey sausage & 1/2 regular sweet Italian sausage to cut a few calories, some fat. Delicious. Very tasty. Will make again.
This soup is just real food for real people. It’s like what you’re hoping is brought over when you are sick, tired, cranky, and worn out. Comfort food for the soul! And it has cabbage. Looks sooooooo good!!!!
I’d be happy if anyone ever brought me food, lol 🙂