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Italian Chicken Sausage Soup Recipe

Italian Chicken Sausage Soup Recipe

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
TOTAL TIME: Prep: 15 min. Cook: 40 min. YIELD:6 servings

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

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

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.