30-Minute Italian Sausage, Vegetable, and Rice Soup
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4.9
42 reviews
Excellent
30-Minute Italian Sausage, Vegetable, and Rice Soup
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🍲🍅🙌🏻 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!
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Ingredients
- 1 tablespoon olive oil optional
- 1 pound Italian pork sausage I used spicy sausage, fresh
- 1 onion diced small, large sweet Vidalia
- 1 red bell pepper seeded and diced small, large
- 3 to 5 cloves garlic finely minced or pressed
- 64 ounces beef broth I used 50% reduced sodium
- diced tomatoes do not drain; I used no-salt added, petite, canned, 15-ounce can
- 1 to 2 teaspoons oregano dried
- 1 kosher salt as needed to taste, quantity unspecified + teaspoons
- 1 teaspoon black pepper freshly ground
- pinch cayenne pepper optional and to taste
- cooked rice two 8.8-ounce packets or about 4 cups
- 1 zucchini diced into small pieces, medium to large size
- 1 to 1 ½ cups Green bean fresh
- 1 to 2 tablespoons basil finely minced, fresh
- 2 tablespoons lemon juice optional but recommend
- Parmesan Cheese optional for garnishing as desired, freshly grated
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.
Equipments used:
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.
Nutrition Information
Show Details
Serving
1serving
Calories
271kcal
(14%)
Carbohydrates
12g
(4%)
Protein
15g
(30%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
14g
(82%)
Cholesterol
33mg
(11%)
Sodium
1612mg
(67%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 271kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 15g | 30% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 14g | 82% |
| Cholesterol | 33mg | 11% |
| Sodium | 1612mg | 67% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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