Description
This hearty Italian Sausage, Vegetable, and Rice Soup is packed with flavor and loaded with good-for-you ingredients. It’s a one-pot meal that’s easy to make and perfect for chilly nights. Spicy Italian sausage adds a rich kick, while the veggies and rice make it filling and satisfying.
Ingredients
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1 lb Italian sausage (mild or spicy), casings removed
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1 tablespoon olive oil
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1 medium onion, chopped
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2 cloves garlic, minced
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2 carrots, sliced
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2 celery stalks, sliced
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1 zucchini, chopped
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1 bell pepper (any color), chopped
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1 (14.5 oz) can diced tomatoes (with juice)
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6 cups chicken broth
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1 teaspoon dried Italian seasoning
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1/2 teaspoon dried basil
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Salt and black pepper to taste
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3/4 cup uncooked long grain white rice
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2 cups fresh spinach or kale (optional)
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Grated Parmesan cheese, for serving (optional)
Instructions
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In a large pot or Dutch oven, heat olive oil over medium heat.
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Add Italian sausage and cook until browned, breaking it up with a spoon as it cooks.
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Stir in the onion and garlic. Cook for 2–3 minutes until fragrant.
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Add carrots, celery, bell pepper, and zucchini. Cook for another 5 minutes, stirring occasionally.
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Pour in diced tomatoes and chicken broth. Stir in Italian seasoning, basil, salt, and pepper.
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Bring the soup to a boil. Add the rice, reduce heat to low, cover, and simmer for 20–25 minutes, or until the rice is tender.
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Stir in spinach or kale (if using) and cook for 2–3 more minutes until wilted.
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Taste and adjust seasoning if needed. Serve hot, topped with grated Parmesan if desired.
Notes
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Swap in brown rice or quinoa for a healthier twist (adjust cook time accordingly).
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You can use turkey or chicken sausage if you prefer a leaner option.
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Store leftovers in the fridge for up to 4 days—flavors get even better!