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
In a Dutch oven or large stockpot, cook sausage, onion, and mushrooms over medium heat until sausage is no longer pink. Drain fat.
Add garlic and cook for 30 seconds.
Stir in diced tomatoes, tomato soup, water, basil, oregano, salt, pepper, and chili powder. Bring to a boil
Reduce heat, cover, and simmer, stirring occasionally 15 minutes.
Stir in kidney beans, green beans, chopped carrot, chopped zucchini, and pasta.
Simmer, stirring occasionally, 15 minutes.
Notes:
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 Vegetable Soup be Made in the Slow Cooker? Yes! If you want an all-day soup, feel free to cook this 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 Vegetable Soup? Yes! 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.
If you are making a big batch of this soup to freeze for later, I suggest freezing it without the pasta mixed in. When ready to eat the soup, thaw and add the uncooked pasta when reheating the soup on the stove.