Italian Sausage & Vegetable Soup

This heaty Italian Sausage & Vegetable Soup will wisk you away to the warm, Italian countryside with one bite.

Gooseberry Patch MARCH 2011

  • Yield:


  • 1/2 pound Italian ground pork sausage
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 3 14-oz. cans chicken broth
  • 1/2 cup white wine or chicken broth
  • 1 28-oz. can crushed tomatoes in tomato purée
  • 2 zucchini, quartered lengthwise and sliced
  • 2 carrots, peeled and diced
  • 3 stalks celery, diced
  • 1 green pepper, diced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 cup orzo pasta, uncooked
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


Brown sausage in a Dutch oven over medium heat. Drain, leaving a small amount of drippings in pan. Add onion and garlic; cook just until tender. Add broth, wine or broth, vegetables and herbs; bring to a boil. Add uncooked pasta; reduce heat and simmer for 20 minutes, until vegetables and pasta are tender. Add salt and pepper to taste. Makes 6 to 8 servings.


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Italian Sausage & Vegetable Soup recipe