| Level: | Easy |
| Total: | 45 min |
| Cook: | 45 min |
| Yield: | 6-8 servings |
Ingredients
- 1 pkg. Johnsonville® Mild Italian Sausage links
- 2 tbsp. extra virgin olive oil
- 3 cloves garlic, finely minced
- 2 med. carrots, peeled and diced, 1/4 inch
- 1 med. onion, peeled and diced, 1/4 inch
- 3 cups cabbage, finely shredded
- 2 med. zucchini, halved lengthwise then 1/4 inch slices
- 1 large Idaho potato, peeled and diced, 1/4 inch
- 48 oz. chicken broth
- 14.5 oz. beef broth
- 3 tbsp. tomato paste
- 1/4 cup fresh Italian parsley, chopped and divided
- 2 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. course ground black pepper
- Salt, to taste
- 1 15 oz. can dark red kidney beans
- 4 ripe roma tomatoes
- 1/2 cup pasta, small size, short macaroni or mini bowtie, uncooked
- *Freshly grated parmesan cheese, for garnish
Instructions
- Cook the sausage links in a large soup pot over medium-low heat. After 4-5 minutes turn the sausages, add 1/4 cup water, cover and cook for another 8-10 minutes or until cooked through. Transfer the sausages to a cutting board and allow to cool before coin slicing.
- Over medium heat, add olive oil to the same large soup pot. Cook the garlic, carrots and onion until wilted, stirring occasionally. Add the cabbage, zucchini, potato, both stocks and tomato paste. Bring to a boil. Reduce the heat and add 2 tablespoons of the parsley, oregano, basil, pepper and salt to taste. Simmer uncovered over medium heat for about 15 minutes.
- Add the sausage, beans, tomatoes, and pasta, simmer until the pasta is done (about 8 minutes). Serve with a sprinkling of fresh parsley and grated parmesan cheese.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 299 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 15 g |
| Cholesterol | 16 mg |
| Sodium | 1098 mg |
Reviews
This is the BEST soup I have ever had!! It is my go to if I need to take a meal to a friend and they love it every time. A friend made it for me over 10 years ago and since then I have made it on countless occasions. I always use sweet Italian sausage and it seems to make this soup what it is! Homemade bread and a good salad make this a delightful meal.
This soup is wonderful! The only real change I made was the omission of the cabbage. I substituted 1 cup of frozen chopped spinach. I also added a couple teaspoons of Amore Herb Paste. This soup is great with a good loaf of bread. Wonderful on a chilly evening.
I made this on a Sunday afternoon and the kids loved it. Very hearty with a lot of veggies and delicious sausage. Will definitely make again…