Italian Vegetable Soup with Spicy Sausage
Indulge in a warm bowl of Italian Vegetable Soup with Spicy Sausage, a hearty and flavorful dish that combines the richness of tender gnocchi with fresh vegetables and zesty sausage. Perfect for cozy dinners, this soup is both nutritious and satisfying, making it an ideal option for any time of the year.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 (16 oz) package gnocchi (optional)
- 2 tbsp olive oil
- 2 links spicy Italian sausage, crumbled
- 2 leeks (white part only), sliced
- 1 fennel bulb, quartered and sliced
- 1 large parsnip, diced
- 1 medium carrot, diced
- 1 rib celery, diced
- Salt and black pepper to taste
- 1 tsp Italian seasoning
- 4 cloves garlic, minced
- 1 (28 oz) can whole tomatoes, chopped
- 1 (15 oz) can navy beans, rinsed
- 6 cups chicken stock
- 1 cup chopped kale
- 1 tbsp chopped parsley
- Juice of 1 lemon (about 1 tsp)
- Shaved or grated parmesan cheese for garnish
Instructions
- Cook gnocchi according to package instructions; set aside.
- In a large pot over medium-high heat, add olive oil. Brown the crumbled sausage for a few minutes. Add leeks, fennel, parsnip, carrot, celery, salt, pepper, and Italian seasoning. Sauté until veggies are tender.
- Stir in garlic until aromatic. Add chopped tomatoes and navy beans. Pour in chicken stock and mix well.
- Cover and simmer for about 20 minutes until vegetables are soft. Remove from heat; stir in kale, parsley, and lemon juice. Adjust seasoning if necessary.
- Serve by placing gnocchi in bowls and ladling soup on top. Drizzle with olive oil and sprinkle with parmesan if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 449
- Sugar: 6g
- Sodium: 860mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 21g
- Cholesterol: 35mg