Italian Vegetable Soup

Italian Vegetable Soup – a hearty vegetable soup loaded with Italian sausage and pasta. Ready to eat in 30 minutes. Italian sausage, onion, mushrooms, tomatoes, tomato soup, water, Italian seasoning, carrots, zucchini, green beans, and pasta. Can also make in the slow cooker. Comfort food at its best! #soup #vegetablesoup #italiansausage #zucchini #mushrooms #pasta #slowcooker #freezermeal
bowl of vegetable soup

Easy Vegetable Soup with Italian Sausage

This easy Italian Vegetable Soup has been on repeat at our house. Vegetable soup loaded with pasta and Italian sausage. It is SO good and SUPER easy to make. It only takes about 30 minutes on the stovetop and you are ready to eat. Serve the soup with some breadsticks or cornbread and dinner is [email protected] We’ve made this several times over the past few weeks and can’t get enough of it!

ladle of vegetable soup

How to Make Italian Vegetable Soup

As I said, this Italian Vegetable Soup is super easy to make. Start with browning some Italian sausage, fresh mushrooms, and chopped onion. Cook until the sausage is no longer pink. Add garlic, tomatoes, tomato soup, and water. Let the soup simmer for about 15 minutes. Add the remaining ingredients – kidney beans, carrots, green beans, zucchini, and pasta. Simmer for an additional 15 minutes and eat!

If you aren’t a fan of Italian sausage, you can substitute turkey sausage, ground beef, or ground turkey. Heck, you can leave it out altogether if you want a vegetarian dish. You can substitute vegetable broth for the water in the soup for extra flavor.

Can Italian Vegetable Soup be Made in the Slow Cooker?

If you want an all-day soup, feel free to cook this Italian Vegetable Soup in the slow cooker. Cook the sausage, onion, and mushrooms. Transfer to the slow cooker and add remaining ingredients except for the pasta. Stir in the pasta about 15 minutes before serving.

Can You Freeze Italian Vegetable Soup?

You can freeze any leftover soup for a quick meal later. You may need to add some water or broth when reheating because the pasta will absorb some of the liquid. 
You can also make a big batch of this soup and freeze it without the pasta mixed in. Simply add the uncooked pasta when reheating the soup.
bowl of vegetable soup

What to Serve with Italian Vegetable Soup

This Italian Vegetable Soup is comfort food at its best. It is a hearty soup that doesn’t require much to go with it. We will usually only serve some breadsticks or cornbread with the soup. You can also add a salad for more veggies! Here are a few of our favorite recipes from the blog that go great with this yummy Italian Vegetable Soup:

ladle of vegetable soup
collage of 2 photos of vegetable soup
ladle of vegetable soup
pot of vegetable soup
bowl of vegetable soup
bowl of vegetable soup

quick, easy, simple, best, game day, tailgating, slow cooker, vegetarian, crockpot, olive garden, vegetables, soup, stew
Entree, Main Dish
American, Italian
Yield: 10 cups

Italian Vegetable Soup Recipe

prep time: 10 minscook time: 30 minstotal time: 40 mins
Italian Vegetable Soup – a hearty vegetable soup loaded with Italian sausage and pasta. Ready to eat in 30 minutes. Italian sausage, onion, mushrooms, tomatoes, tomato soup, water, Italian seasoning, carrots, zucchini, green beans, and pasta. Can also make in the slow cooker. Comfort food at its best! #soup #vegetablesoup #italiansausage #zucchini #mushrooms #pasta #slowcooker #freezermeal

ingredients:

  • 1-1/4 lb Italian sausage, removed from casings
  • 1/2 medium onion, chopped
  • 8-oz sliced fresh mushrooms
  • 1 tsp minced garlic
  • 2 (14.5-oz) cans diced Italian tomatoes, undrained
  • 1 (10.75-oz) can tomato soup, undiluted
  • 5 cups water or vegetable broth
  • 2 -1/2 tsp dried basil
  • 2 tsp dried oregano
  • 1 tsp salt, or to taste
  • 1/2 tsp black pepper, or to taste
  • 2 tsp chili powder
  • 1 (16-oz) can kidney beans, drained
  • 1 (16-oz) can Italian green beans, drained
  • 1 carrot, peeled and chopped
  • 1 zucchini, chopped
  • 8-oz rotini pasta noodles, uncooked

instructions:

  1. In a Dutch oven or large stockpot, cook sausage, onion, and mushrooms over medium heat until sausage is no longer pink. Drain fat.
  2. Add garlic and cook for 30 seconds.
  3. Stir in diced tomatoes, tomato soup, water, basil, oregano, salt, pepper, and chili powder. Bring to a boil
  4. Reduce heat, cover, and simmer, stirring occasionally 15 minutes.
  5. Stir in kidney beans, green beans, chopped carrot, chopped zucchini, and pasta.
  6. Simmer, stirring occasionally, 15 minutes.

NOTES:

Can substitute ground beef, turkey sausage or ground turkey for Italian sausage.
Can freeze leftovers.
Can cook in the slow cooker. Prepare through step 2. Transfer sausage mixture to slow cooker. Add remaining ingredients except pasta and cook on LOW 6 to 8 hours. Add pasta and cook an additional 15 to 20 minutes.

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