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Tasty-Italian Vegetable Soup Recipe

Tasty-Italian Vegetable Soup Recipe photo by Taste of Home

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This fast feast, for the eyes as well as the stomach, results if you rustle up this soup.—Janet Frieman, Kenosha, Wisconsin

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Tasty-Italian Vegetable Soup Recipe

Prep/Total Time: 25 min.

Yield: 6-8 Servings

10 15 25

Ingredients

1 pound bulk Johnsonville® Ground Sausage
1 medium onion, sliced
1-1/2 cups water
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
2 medium zucchini, cut into 1/4-inch slices
1/2 teaspoon dried basil
Grated Parmesan cheese

Directions

In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the water, beans, tomatoes, broth, zucchini and basil.
Bring to a boil. Reduce heat and simmer for 5 minutes or until the zucchini is tender. Garnish with cheese. Yield: 6-8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 173 calories, 9 g fat (3 g saturated fat), 23 mg cholesterol, 620 mg sodium, 14 g carbohydrate, 3 g fiber, 10 g protein.

Originally published as Italian Vegetable Soup in Country Woman January/February 1993, p35

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Tasty-Italian Vegetable Soup

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Reviewed on Dec. 29, 2009 by mzrok

Fabulous!! Flavor was really good. Ingredients have proteins and vegies so it's a one-pot meal. I cut the sausage up in little 1/2" pieces so there would be a piece in every bite. Will def. save this one!

Reviewed on May. 03, 2009 by ddavolt

This is one my favorite soups to make. It is a standby for those cold winter days!