Italian meat, seasoning, and cheese give this soup its name. Full of vegetables and filling broccoli and beans, it makes a great meal. Soups are easy to prepare with the addition or subtraction of ingredients. They’re easy to customize. Round out a meal of soup with a salad and crusty bread.
Recipe Servings: 8
Prep Time
30 minutes
Cook Time
25 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 12 oz mild Italian sausage links
- 1 cup chopped onion
- 1 can (28 oz) diced tomatoes, undrained
- 1 can (15–16 oz) kidney beans, rinsed and drained
- 3 cups water
- 1 can (14 ½ oz) chicken broth
- 1½ cups sliced celery
- 1½ cups chopped carrot
- 1 cup chopped broccoli
- 1 Tbsp dried parsley
- 2 tsp instant beef bouillon granules (or 2 beef bouillon cubes)
- 2 cloves garlic, chopped
- ½–1 tsp dried Italian seasoning
- ¼ –½ tsp ground black pepper
- ¼ –½ tsp crushed red pepper
- Shredded Asiago or Parmesan cheese
Directions
- Remove sausage from casings and cook over medium high heat in large saucepan with onion. Break up pieces of meat while cooking and cook until browned and onion tender, about 8–10 minutes. Drain any fat.
- Add tomatoes, beans, water, broth, celery, carrot, broccoli, parsley, bouillon, garlic, Italian seasoning and both peppers. Bring to boil.
- Reduce heat and simmer, covered, 25–30 minutes or until carrot is tender.
- Serve in bowl topped with cheese.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.