Country Italian Soup Recipe

5 2 2
Country Italian Soup Recipe
Country Italian Soup Recipe photo by Taste of Home
Publisher Photo

Country Italian Soup Recipe

Read Reviews
5 2 2
Publisher Photo
My mom gave me this recipe a few years back, and it quickly became a family favorite. It’s very flavorful and hearty.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.

Ingredients

  • 1 pound bulk Italian sausage
  • 1 large onion, sliced
  • 2 celery ribs, sliced
  • 2 garlic cloves, minced
  • 5 cups water
  • 2 medium potatoes, peeled and chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 medium carrots, sliced
  • 2 teaspoons salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper, optional
  • 1 bay leaf
  • 2 medium zucchini, sliced

Directions

In a Dutch oven over medium heat, cook the sausage, onion and celery until meat is no longer pink; drain. Add garlic; cook 1 minute longer.
Add the water, potatoes, tomatoes, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in zucchini; simmer 8-10 minutes longer or until vegetables are tender. Discard bay leaf. Yield: 10 servings (2-1/2 quarts).
Originally published as Country Italian Soup in Country December/January 2008, p51

Nutritional Facts

1 cup: 211 calories, 14g fat (5g saturated fat), 34mg cholesterol, 876mg sodium, 13g carbohydrate (4g sugars, 2g fiber), 8g protein.

  • 1 pound bulk Italian sausage
  • 1 large onion, sliced
  • 2 celery ribs, sliced
  • 2 garlic cloves, minced
  • 5 cups water
  • 2 medium potatoes, peeled and chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 medium carrots, sliced
  • 2 teaspoons salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper, optional
  • 1 bay leaf
  • 2 medium zucchini, sliced
  1. In a Dutch oven over medium heat, cook the sausage, onion and celery until meat is no longer pink; drain. Add garlic; cook 1 minute longer.
  2. Add the water, potatoes, tomatoes, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in zucchini; simmer 8-10 minutes longer or until vegetables are tender. Discard bay leaf. Yield: 10 servings (2-1/2 quarts).
Originally published as Country Italian Soup in Country December/January 2008, p51

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Reviews forCountry Italian Soup

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MY REVIEW
koestler13 User ID: 5458876 171697
Reviewed Oct. 22, 2012

"easy and very yummy. Will make again."

MY REVIEW
Achin User ID: 6551978 140388
Reviewed Feb. 28, 2012

"Have made this soup over 6 times in the past year and haven't tired of it. A true classic, great find. I always double the recipe, except for the cayenne pepper."

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