Sausage and Vegetable Soup

December 6, 2015


1In a large skillet, sauté sausage in pan, stirring frequently until nearly cooked and appears crumbled. Drain sausage juices when cooked and place into a stockpot.

2Add chicken broth and 1 can of vegetable broth, carrots and season with salt and pepper. Add tomatoes with liquid; be sure to squeeze tomatoes in hand to break apart. If any part of tomato is hard, discard. Cook on low and simmer for 15 minutes.

3Add beans and cubed zucchini to broth mixture. Cover and cook on low for 30 minutes or until zucchini and carrots are tender.

4Remove soup from heat, add spinach and stir. Cover and allow spinach to cook in soup for about 5 minutes.

5When serving, spoon cheese over top.


*All Pork Products must reach 160°F internal temperature


1 ½ Pound of Gianelli Sweet Italian Ground Sausage (If you can’t find ground sausage use Gianelli Patties and break up into bite size pieces while cooking)

1 Clove of Garlic Minced or ¾ teaspoon Prepared Minced Garlic

1 – 15 Ounce Can of Chicken Broth

2 – 15 Ounce Cans of Vegetable Broth *Keep one on hand if soup sits and gets thick after a day or two

1 – 14 Ounce Can of Italian-style Stewed Tomatoes

1 Cup of Carrots – Sliced

1 Can of Great Northern Beans Un-drained

2 Small Baby Zucchini – Cubed

2 ½ Cups of Packed Spinach – Remove excess stems and rinse thoroughly

¼ teaspoon of Salt

¼ teaspoon of Pepper

Grated Parmesan or Romano Cheese for Extra Flavor