
How To Make Smoked Sausage and Vegetable Soup
A bowl of this meaty vegetable soup is a filling meal, loaded with a savory broth, tender kielbasa sausage, bell peppers, and crunchy zucchini!
Serves:
Ingredients
- 2tbspolive oil,divided
- 12ozsmoked turkey kielbasa sausage,quartered through the length, sliced
- 1½cupsyellow onion,(1 medium), chopped
- 1cupcarrots,(2 medium), diced
- 1cupcelery,(2 stalks), diced
- 1½cupsyellow bell pepper,(1 medium), chopped
- 1½tbspgarlic,(4 cloves), minced
- 6cupschicken broth,low-sodium
- 14.5oztomatoes,(1 can), petite diced
- 1½cupspotatoes,russet or red potatoes, diced into ½-inch pieces
- 1tbspdried Italian seasoning
- salt and freshly ground black pepper
- 1cupsmall zucchini,diced
- 2cupsspinach,chopped
- 2tbspfresh parsley,minced
- parmesan,finely shredded, for serving, optional
Instructions
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Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
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Add in sausage and let brown for about 2 minutes, then toss and let cook for 2 minutes longer. Transfer to a plate while leaving about 1 tablespoon of oil in the pan.
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Add the remaining olive oil, then add onions, carrots and celery. Sauté 3 minutes.
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Add bell pepper and garlic, then saute 2 minutes longer.
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Pour in broth, tomatoes, potatoes, Italian seasoning and season with salt and pepper to taste. Stir in the sausage.
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Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 15 minutes, stirring occasionally.
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Stir in the zucchini and cook for 10 minutes longer, or until the vegetables are tender.Â
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Stir in the spinach and parsley, then let warm through.
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Serve warm with parmesan cheese, and enjoy!
Nutrition
- Calories:Â 302.35kcal
- Fat:Â 12.49g
- Saturated Fat:Â 2.63g
- Trans Fat:Â 0.20g
- Monounsaturated Fat:Â 6.22g
- Polyunsaturated Fat:Â 2.51g
- Carbohydrates:Â 28.54g
- Fiber:Â 4.41g
- Sugar:Â 9.25g
- Protein:Â 19.89g
- Cholesterol:Â 49.72mg
- Sodium:Â 1251.87mg
- Calcium:Â 88.48mg
- Potassium:Â 1073.80mg
- Iron:Â 3.11mg
- Vitamin A: 269.40µg
- Vitamin C:Â 73.60mg
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