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30-Minute Italian Sausage, Vegetable, and Rice Soup
4.9 from 42 votes

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 Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 8 servings
Calories: 271 kcal
Course: Soup
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. Add the garlic, stir to combine, and cook for about 1 minute or until fragrant.
  3. 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.
  4. 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.
  5. 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.

Nutrition Information

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: 8 servings

Amount Per Serving

Calories 271

% 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.