Recipe Background
Italian Vegetable Soup is something of a misnomer since it's loaded with browned juicy ground sausage and beef broth for some extra savory flavor. Yet Italian Vegetable Soup is also swimming with tender onions, bright tomatoes, and hearty garbanzo beans, so it has everything you'd want from a vegetable soup! Colorful, warm, and topped with sharp parmesan, this soup is perfect for cold nights or for when you want a quicker, lighter meal during the week—it only takes 25 minutes or less to whip up this delicious dish!
Italian Vegetable Soup is something of a misnomer since it's loaded with browned juicy ground sausage and beef broth for some extra savory flavor. Yet Italian Vegetable Soup is also swimming with tender onions, bright tomatoes, and hearty garbanzo beans, so it has everything you'd want from a vegetable soup! Colorful, warm, and topped with sharp parmesan, this soup is perfect for cold nights or for when you want a quicker, lighter meal during the week—it only takes 25 minutes or less to whip up this delicious dish!
Ingredients
- 1 pound ground Italian sausage
- 1 medium onion sliced
- 1 1/2 cups water
- 1 (15-ounce) can garbanzo beans rinsed and drained
- 1 (14.5-ounce) can diced tomatoes undrained
- 1 (14.5-ounce) can beef broth
- 2 medium zucchinis cut into 1/4-inch slices
- 1/2 teaspoon dried basil
- parmesan cheese grated, for garnish
Directions
- In a large saucepan over medium heat, add the sausage and onion.
- Cook, breaking the sausage up with a spoon until the meat is no longer pink, about 6-8 minutes.
- Drain the fat from the pan.
- Stir in the water, garbanzo beans, tomatoes, beef broth, zucchini, and basil.
- Bring the mixture to a boil.
- Reduce the heat and simmer until the zucchini is tender, for about 5 minutes.
- Serve garnished with parmesan.
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