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Italian Chicken Sausage Soup

 Italian Chicken Sausage Soup
Bursting with fabulous Italian flavors, this hearty soup is sure to chase away winter's chills. Serve with some crusty rolls for a satisfying dinner.— Cheryl Ravesi, Milford, Massachusetts
6 ServingsPrep: 15 min. Cook: 40 min.

Ingredients

  • 1 package (12 ounces) fully cooked Italian chicken sausage links, halved lengthwise and sliced
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes
  • 2 medium zucchini, quartered and sliced
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 8 ounces whole fresh mushrooms, quartered
  • 1 cup water
  • 1/4 cup prepared pesto
  • 1/4 cup dry red wine or additional reduced-sodium chicken broth
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • Grated Parmesan cheese

Directions

  • In a Dutch oven, cook sausage and onion in oil until sausage is
  • browned. Add garlic; cook 1 minute longer.
  • Stir in the beans, tomatoes, zucchini, broth, mushrooms, water,

2 of 2

Italian Chicken Sausage Soup (continued)

Directions (continued)

  • pesto, wine, vinegar, oregano and pepper. Bring to a boil. Reduce
  • heat; simmer, uncovered, for 25-30 minutes or until vegetables are
  • tender. Sprinkle with cheese. Yield: 6 servings (2-1/2 quarts).
Nutritional Facts: 1-2/3 cups (calculated without cheese) equals 337 calories, 12 g fat (3 g saturated fat), 47 mg cholesterol, 838 mg sodium, 35 g carbohydrate, 10 g fiber, 22 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1-1/2 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.