Description
Indulge in the warmth of our Italian Vegetable Soup with Spicy Sausage, a heartwarming dish that celebrates fresh vegetables and bold flavors. This delightful recipe combines vibrant leeks, fennel, parsnips, and kale with spicy Italian sausage, creating a rich and satisfying broth. The optional gnocchi adds a comforting texture, making this soup perfect for cozy dinners or meal prep.
Ingredients
Scale
- Olive or avocado oil
- 2 links spicy Italian sausage (chicken or turkey), casings removed and crumbled
- 2 leeks (white part only), washed, halved, and sliced thinly
- 1 fennel bulb, quartered, core removed, and sliced thinly
- 1 large parsnip, peeled and diced
- 1 medium carrot, peeled and diced
- 1 rib celery, diced
- Salt
- Black pepper
- 1 teaspoon Italian seasoning
- 4 cloves garlic, pressed through garlic press
- 1 (28 ounce) can whole tomatoes, drained of juice and roughly chopped into large chunks
- 1 (15 ounce) can navy beans, drained and rinsed
- 6 cups chicken stock/broth
- 1 cup chopped kale
- 1 tablespoon chopped Italian flat-leaf parsley
- Squeeze of lemon (about 1 teaspoon)
- 1 (16 ounce) package gnocchi (optional)
Instructions
- If using, cook gnocchi according to package instructions and set aside.
- In a large soup pot over medium-high heat, drizzle oil and brown crumbled sausage until cooked through.
- Add sliced leeks, fennel, parsnip, carrot, and celery; season with salt, pepper, and Italian seasoning. Sauté until tender.
- Stir in garlic, then add chopped tomatoes and navy beans. Pour in chicken stock/broth; mix well.
- Cover and simmer for 20 minutes until veggies are soft.
- Stir in kale and lemon juice before serving over gnocchi if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 325
- Sugar: 6g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 50mg