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italian chicken sausage & vegetable soup

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Italian Chicken Sausage and Vegetable Soup is protein and veggie packed - and full of flavor! Click here for the recipe. #chickensoup #soup #souprecipe #veggiesoup

Back when we lived in Minnesota, soups were a regular lunch rotation while I suffered through winters.

Now that winter = 60 degrees, I find myself forgetting to make soups and stews, always waiting until it “cools down just a bit more.” Well, no more. I figured that since my office always feels cold, there’s no reason to wait until it cools down.

Italian Chicken Sausage & Vegetable Soup | anutritionisteats.com

 

Italian Chicken Sausage & Vegetable Soup | anutritionisteats.com

The (very hot!) day I decided to make this soup, I watched Giada make a Vegetable & Barley Soup and I took two things from the episode: 1) Use a parmesan rind to help flavor soup (which I’ve always meant to do) and 2) Use the sausage as a topping instead of letting it simmer in the soup.

Like any good lunch or dinner – it’s healthy and tasty!

italiansausagesoup3

I wanted the soup to be full of vegetables as well as a good source of protein and fiber. So it’s simple. Fill the soup with tender-crisp vegetables and throw in some chicken sausage for a protein boost, it’s a filling combo. It happens to be gluten-free and paleo, if you’re into those things!

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Italian Chicken Sausage & Vegetable Soup

  • Author: Emily Dingmann
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 mins
  • Yield: 8 servings 1x
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Ingredients

Scale
  • 3 Tbsp olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • about 1 heart of celery (2 cups chopped)
  • about 1 pound of carrots (2 cups chopped)
  • 1012 cups of chopped kale
  • 6 cups chicken broth
  • 2 cups water
  • 28 oz can diced tomatoes
  • parmesan rind (optional)
  • 12 oz italian chicken sausage
  • salt & pepper
  • parmesan cheese (optional)

Instructions

  1. Heat 2 Tbsp of olive oil in a large pot.
  2. Add onion and sauté for a few minutes.
  3. Add garlic, celery and carrots and sauté for another 5 minutes.
  4. Add kale, broth, water, tomatoes and parmesan rind and simmer for about 35-40 minutes.
  5. While soup is cooking, thinly slice chicken sausage in half lengthwise and then chop.
  6. Heat remaining 1 Tbsp of olive in in medium pan and sauté about 3-4 minutes, until brown, set aside.
  7. To serve, top serving of soup with chicken sausage and parmesan cheese if desired.


Nutrition

  • Calories: 370
  • Fat: 17 grams
  • Carbohydrates: 35 grams
  • Fiber: 10 grams
  • Protein: 25 grams

 

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Comments

  1. Karla @ Foodologie

    You read my mind. I’m ready for cooler weather. I broke down and made chili last week. Soup is next on my list! I like that you did sausage as more of a garnish than main event. Also fresh herbs! I need to do that more in soups!

  2. Diana

    Hello Emily! We had sent you an inquiry for collaboration on September 19 but did not receive any reply from you. So we have sent it again since it might have gone to your spam box. We would greatly appreciate if you get back to us and tell us what you think about our offer. Thanks!

  3. erin

    You picked a good week to visit here because it’s miserable today (45 degrees, windy and cloudy)! Great seeing you 🙂 And, this soup… perfect for a day like today! Yum!