Italian Sausage and Vegetable Soup

Italian Sausage and Vegetable Soup is hearty enough to warm you up on the coldest day. This quick cooking soup recipe is total comfort food.

Prep Time 10

Cook Time 25

Total Time 35

Course Soup

Cuisine Italian

Keyword gluten free

Method Stovetop

Servings

Calories 344kcal

3/4 lb gluten free ground Italian sausage mild or hot
1 Tablespoon extra virgin olive oil
3 small or 2 large leeks white and light green parts only, chopped in half then sliced
2 medium-sized carrots sliced, ~1/2 cup
1 rib celery sliced, ~1/2 cup
salt and pepper
2 cloves garlic minced
1 teaspoon Italian seasoning
1 lb baby red potatoes about 6 baby red potatoes, chopped
6 cups gluten free chicken broth
15 oz can crushed tomatoes
parmesan cheese rind optional

Brown Italian sausage in a large Dutch oven or soup pot over medium-high heat. Transfer to a plate then turn heat down to medium. Add extra virgin olive oil to the pot then add leeks, carrots, and celery, season with salt and pepper, and then saute until vegetables are tender, 5-7 minutes. Add garlic and Italian seasoning then saute until garlic is fragrant, 1-2 minutes.
Add potatoes, chicken broth, crushed tomatoes, parmesan cheese rind, and browned sausage to the pot then turn heat up to bring soup to a boil. Turn heat back down to medium then cover and simmer until potatoes are tender, 5-7 minutes. Taste and add salt and pepper if necessary then serve topped with freshly grated parmesan cheese.