For day 9 of Soup Month 2012, we bring you a colorful Italian Vegetable Soup that's full of vegetables and gets a spicy kick from Hot Italian Sausage. This is such a great feel-good meal and will be great on a cold winter night.
This soup is very easy to assemble. Prep time is only about 15 minutes with cooking time around 25 minutes. If you're really in a hurry, look for pre-cut veggies at your local grocery store to save a little extra time.
The base for this soup begins with chicken stock and seasoned diced tomatoes, which already contain a good amount of basil and oregano. (Keep a supply of these in your pantry because they can be the starting point for many soups and chilis.)
Serve this soup with a side salad, a loaf of crunchy French bread and a glass of red wine. Enjoy!!
3 Links Hot Italian Sausage (about 1 lb), casings removed
2 tsp Olive Oil
3 tsp Minced Garlic
1 small Red Onion, chopped
2 medium Carrots, julienned
1/2 Green Pepper, chopped
1/2 Yellow Pepper, chopped
1 small Zucchini, chopped
2 tsp Garlic Powder
1 tsp Kosher Salt
1 tsp Dried Oregano
1/2 tsp Ground Black Pepper
1 14 oz can Diced Tomatoes with Basil, Oregano
5 cups Chicken Stock
1 lb Three Cheese Tortellini, frozen
In a large soup pot, heat olive oil over medium-high heat, add the sausage pieces and brown, breaking the links into small bite-sized pieces while cooking.
Add the garlic, onion, carrots, peppers and zucchini to the pot and stir. Cook the vegetables for 4 minutes until just slightly softened. Add the dry seasonings to the pot, stir until blended, then add the tomatoes and stock to the pot and stir. Cook over medium-low heat for 15 minutes, keeping soup at a low simmer.
Increase heat and bring the soup to a low boil and add the tortellini to the pot. Cover the pot, stir and cook for about 5 minutes to cook the pasta. Ladle into soup bowls and sprinkle with shaved Parmesan cheese. Serves 6 - 8. Enjoy!!