Italian Sausage Vegetable Soup

Italian Sausage Vegetable Soup

  • Prep Time: 30 mins
  • Total Time: 1 hrs 30 mins
  • Serves: 6-8,Yield: 1.0pot soup

    • About This Recipe

    “A hearty vegetable soup. Recipe by: Dorothy Lane Markets”

    Ingredients

  • 1lbItalian sausage
  • 1mediumonion, finely chopped
  • 1clovegarlic, minced
  • 2carrots, peeled/ diced
  • 2smallzucchini, diced
  • 1green pepper, diced
  • 1/2 cupdry white wine
  • 5cupschicken broth
  • 1 (28ounce) cans crushed tomatoes, in tomato puree
  • 1teaspoondried basil, crumbled
  • 1/2 teaspoondried oregano
  • salt
  • freshly ground pepper
  • 1/2 cupuncooked orzo pasta( rice-shaped pasta)
  • 2/3 cupfreshly grated parmesan cheese

    • Directions

  • Use bulk sausage or remove the casings from the sausage and discard.
  • Brown the sausage in a heavy Dutch oven or large saucepan, mashing it with the back of a spoon until the meat is no longer pink and has rendered most of its fat.
  • Spoon out most of the fat from the cooked sausage and discard.
  • Add the onions and garlic and cook, stirring,until soft but not browned.
  • Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil, and oregano and bring to a boil.
  • When the soup in boiling, add the orzo and cook for 20 minutes.
  • Season to taste with salt and pepper.
  • Serve in heavy soup bowls.
  • If desired, sprinkle Parmesan cheese over each serving.
  • To prepare in advance: Like most hearty soups, this tastes best if it is cooled, refrigerated overnight, then reheated to serve.
  • It may also be frozen.

    • Reviews

  • “Great soup! I added some celery and a 1/2 cup of frozen peas. The sausage and green pepper gives it great flavor. I will definitely make this again, Thanks!”

  • “Delicious soup recipe! I only used 1/2 a green pepper, and had no zucchini so used celery instead. A real tummy warmer with great flavours, thanks for posting.=)”

  • “We just got 6 inches of snow and it was nice coming home from work to such a flavorable soup. I prepared it the night before and placed it in my crockpot liner so that in the morning all I had to do is pop it in the heating element. I placed all the ingredients except orzo pasta and Parmesan cheese in the crockpot. I added the orzo pasta an hour before serving.It was full of flavor. The only complaint I got from my children is that wanted more sausage in it so next time I will add 2 pounds. No leftovers to take to work. LOL “

  • “I tried this for a weekend lunch with family and it was a big success.I also used turkey sausage and no one knew until I told them.Delicious!!”

  • “The soup was very hearty and my husband loved it.I used Italian turkey sausage (about a 1/2 a pound) to cut down on the fat and substituted a smaller can (14.5 size) of italian style diced tomatoes.”

  • “Wonderful soup! Seasonings were just right! I didn’t have any orzo on hand, so I used whole grain elbow macaroni. I took a tip from another reviewer: I cooked the macaroni separately, and rinsed it thoroughly with cold water to remove excess starch. This kept the macaroni from sticking together after the water was drained. We then made our bowls of soup and added the amount of pasta we wanted to each bowl. This way, when the soup was left over, the pasta didn’t absorb all of the soup’s liquid, and become mushy. Perfect! Thanks eboyd!”

  • “Love it!I put in Rigatoni noodles instead of the orzo.The noodles absorbed so much of the broth and expanded so much that we have nicknamed this soup “Lasagne Soup”.It’s delicious.Thanks for sharing the recipe!”

  • “Very tasty. If you’re new to cooking, this recipe is pretty much foolproof. Don’t be afraid to experiment by using red peppers(instead of green)or red wine (instead of white). For a more hearty meal, double the sausage and leave the chunks spoon size. Great recipe. Thanks so much eboyd. I’m gonna check out your other recipes.”

  • “Wonderful dinner soup with nice fresh bread or rolls.This was a hit and really quite easy to make the night before.This is a keeper in my house. Highly recommended!”

  • “So good, so comforting and so easy to make.I love everything about this soup.The Italian sausage really sets this recipe apart from other soup recipes.Thank you for much for sharing with us, my family loved this.”

  • “This is a very flavourful and hearty soup!The first time I made this I forgot about the orzo and it still turned out great.I also used beef broth instead of chicken (this is what I had on hand at the time) and it the recipe was very forgiving.This time I will add theorzo and the chicken broth as I want to make the original version.Last time I used hot Italian sausage and this added a nice kick to the soup and will do so again. Thanks so much for giving me a real go-to recipe when I need something that even I can’t screw up !”

  • “I did make a few adjustments to what I had on hand and also due to dietary needs. Because I am a Celiac, I usedhomemade Pork/Beef sausage that my local meat shop makes for me that is lower in sodium and gluten free. Also, I substituted 2 tbsp. sherry for the wine and added 2-3 Tbsp. brown sugar . Seeing as how orzo is off limits for me, I used 1-540 ml tin butter beans (in Canada called “Dry White Lima Beans”), drained and rinsed. I drained off all the fat from the sausage (mine sausage is pretty lean to begin with) in a metal colander, and added 1 Tbsp. butter, just before serving just to round out the taste. Also added2 tsp. dried parsley with the basil and oregano.I didn’t add any Parmesan cheese, because I didn’t have any fresh stuff, but that didn’t matter as both my husband and I loved the soup. Also made my husband fresh cheese biscuits to go with the soup.”

  • “Wonderful soup!Made this adding some tortellini for the orzo and adding some celery, cabbage and a few leftover mushrooms….so good on a cold snowy day.DH could only go yummmm.Definately going into my Favorites of 2013.Thank you for posting.”

  • “I wanted to love this but only like it.I don’t know what it was missing for me but it just wasn’t all the way there.Will keep and try with some tweaks.Thank you!!”

  • “I cut the recipe in half and made it a couple days ago.Just tasted it and am looking forward to having it for supper later.I may need to add more broth when I reheat it as it is quite thick.Will be great with fresh bread.”

  • “Lovely Soup!I made this for lunch today.I did not use zucchini as my husband hates it, so I used Italian broad beans.Other than that I stayed true to the recipe.Fast to make, great flavor-this will be a repeat this winter.Thanks for posting!!!”

  • “Outstanding soup…and this is coming from someone who doesn’t care for too many soups.I am home with a newborn and I found this recipe to be easy and delicious.My husband was just as crazy about it as I was.We served it with a crusty ciabatta. Thanks so much for posting this. Updating to add this made 9 cups.I am taking to a soup exchange so thought this might be useful for someone else.”

  • “3 out of our 5 family members loved this. The other two thought it was just OK. One thought it was too tomato-y and the other hates all vegetables. Anyway, I thought it was fantastic and a great way to use up some zucchini from my garden. It made enough to feed our family for 2 nights!”

  • “Loved this recipe! Found this recipe useful in doing something different with all my homegrown tomatoes. I cooked the veggies in a roaring simmer for about 20 mins before adding the orzo. I used 1 cup of orzo and extra both to compensate. I also added some of my homemade hot pepper relish for a little kick. I didn’t think the salt and pepper was necessary. It may be because we don’t use much salt in my house. We served it with a fresh fennel salad and garlic bread for a full meal! Thanks for sharing!! We will be making this again!!”

  • “This is an EXCELLENT recipe!We have made it at least half a dozen times now and haven’t changed a thing.It has great flavor and is fabulously hearty.Love it!Thanks for sharing.”

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