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Italian Soup

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Italian Soup

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  • Makes: 8 servings
  • Yield: 12 cups
  • Prep 30 mins
  • Cook 25 mins to 30 mins

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This flavorful soup from Mary Ann Van Wassenhove of Mitchell, South Dakota, is a breeze to make and is heartier than other, similar soups, thanks to nutrient-packed kidney beans and broccoli.

Ingredients

  • 12 ounces mild Italian sausage links
  • 1 cup chopped onion
  • 1 28 - ounce can diced tomatoes, undrained
  • 1 15 - 16 - ounce can kidney beans, rinsed and drained
  • 3 cups water
  • 1 14 1/2 - ounce can reduced-sodium chicken broth
  • 1 1/2 cups sliced celery
  • 1 1/2 cups chopped carrot
  • 1 cup chopped broccoli
  • 1 tablespoon dried parsley
  • 2 teaspoons instant beef bouillon granules or 2 beef bouillon cubes
  • 2 cloves garlic, chopped
  • 1/2-1 teaspoon dried Italian seasoning
  • 1/4-1/2 teaspoon ground black pepper
  • 1/4-1/2 teaspoon crushed red pepper
  • Shredded Asiago or Parmesan cheese
  • Toasted garlic bread (optional)

Directions

  1. Remove sausage from casings and crumble into a 4- to 5-quart Dutch oven. Cook sausage and onion until meat is browned and onion is tender. Drain fat, if necessary.
  2. Add undrained tomatoes, beans, the water, broth, celery, carrot, broccoli, dried parsley, bouillon, garlic, Italian seasoning and peppers to Dutch oven. Bring to boiling. Reduce heat and simmer, covered, 25 to 30 minutes or until carrot is tender.
  3. Serve in bowls topped with cheese. Serve with garlic bread, if desired.

Nutrition Facts

(Italian Soup)

Servings Per Recipe 8, Monosaturated fat (g) 6, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 2, Riboflavin (mg) 0, sat. fat (g) 6, carb. (g) 18, Polyunsaturated fat (g) 2, sodium (mg) 1015, Fat, total (g) 15, Potassium (mg) 461, Trans fatty acid (g) 0, chol. (mg) 36, fiber (g) 5, Folate (µg) 38, Cobalamin (Vit. B12) (µg) 0, sugar (g) 6, cal. (kcal) 253, pro. (g) 12, vit. A (IU) 4623, calcium (mg) 115, vit. C (mg) 23, Thiamin (mg) 0, iron (mg) 2

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