30-Minute Italian Sausage, Vegetable, and Rice Soup
EASY, hearty soup that’s full of flavor from the sausage, rice, and vegetables!! Comfort food the whole family will LOVE and it's healthier from the vegetables! It keeps you warm and cozy on cold winter nights!!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Soup
Cuisine: Italian
Keyword: Italian sausage soup, Italian sausage vegetable soup
Servings: 8
Calories: 271kcal
Author: Averie Sunshine
Ingredients
1tablespoonolive oiloptional
1poundfresh Italian pork sausageI used spicy sausage
1large sweet Vidalia oniondiced small
1large red bell pepperseeded and diced small
3 to 5clovesfinely minced or pressed garlic
64ouncesbeef brothI used 50% reduced sodium
one 15-ounce can petite diced tomatoesdo not drain; I used no-salt added
freshly grated Parmesan cheeseoptional for garnishing as desired
Instructions
To a large Dutch oven or stockpot, add the optional olive oil , sausage, onion, red pepper, and cook over medium-high heat for about 5 minutes, or until onion is becoming soft and translucent. Stir and crumble the sausage as it cooks. I did not drain the sausage but you can if desired; the fat keeps the rice from sticking and adds flavor to the broth.
Add the garlic, stir to combine, and cook for about 1 minute or until fragrant.
Add the broth, tomatoes, oregano, 1 teaspoon salt, pepper, optional cayenne (doesn’t make the soup spicy but adds flavor), bring to a boil, and once boiling, add the zucchini, green beans, rice, and cook uncovered for about 7 minutes or until the vegetables are crisp-tender.
Turn the heat off, add the basil, optionally add the lemon juice (it really brightens up the flavor of the soup and I recommend it), stir to combine, and taste the soup. If necessary, add more salt. Because I use lower/no salt-added products, I added a total of about 3 teaspoons salt but this will vary based on preference and products used; rice is also bland and benefits from adequate salt.
Ladle into bowls and optionally garnish with Parmesan before serving.
Notes
Storage: Soup will keep airtight in the fridge for 5 days and in the freezer for up to 4 months. Soup may seem quite brothy initially but in time, the rice and vegetables absorb some of the broth, reducing the brothiness.