Vegetable Soup with Spicy Chicken Italian Sausage

It’s officially soup season. Time to get cozy and whip up a batch! This Vegetable Soup with Spicy Chicken Italian Sausage is the perfect balance of bright and acidic tomato, savor and delicious homemade chicken sausage, tender zucchini, earthy kale, and spicy red pepper flakes. Dig into this dynamic, satiating, and nourishing soup.

Swaps

• Chicken Sausage: easily swap the ground chicken for your favorite meat substitute! Impossible, Beyond, crumbled seitan, etc. Easily opt for a vegetarian or vegan dish with this simple swap. This soup is also great with white kidney beans instead of meat! I recommend keeping the Italian seasoning as written.
• Zucchini: if zucchini is not your favorite, or not readily available, opt for your favorite mushrooms. They carry this flavorful tomato broth beautifully.

Ingredients

Spicy Chicken Italian Sausage

1 lb ground chicken

2 tsp fennel seeds

1 tsp paprika

1 tsp sea salt

1 tsp basil

1 tsp oregano

½ tsp cayenne pepper

2 tbsp yellow onion

1 tbsp olive oil

Soup Base

2 medium zucchini

1 large yellow onion

3 cloves garlic

28 oz plum tomatoes

1 lb tomatoes on the vine

2 cup Tuscan kale, chopped

2 cup water

2 tbsp olive oil

2 tbsp fresh parsley, finely chopped

1 tbsp dried basil

1 tsp red pepper flakes

1 tsp salt

Directions:

1. Prepare the chicken sausage. Preheat a medium skillet with olive oil to medium heat. Add onion and cook until translucent, about 3-4 minutes. Add chicken and spices and cook until the chicken is browned, breaking up into large pieces while cooking, about 8-10 minutes.
2. Prepare soup vegetables. Cut zucchini into half moons, slice the onion into thin wedges, finely chop garlic, quarter tomatoes, roughly chop kale, and finely mince parsley.
3. Preheat a large pot with olive oil to medium heat. Add onions and cook until softened and translucent. 
4. Add garlic, tomatoes, basil, red pepper flakes, salt, and half a cup of water. Stir and cook tomatoes down until they reach a jammy consistency, about 10 minutes.
5. Once tomatoes are nicely broken down, add remaining ingredients, including the cooked chicken sausage, and bring to a steady simmer. Cook for an additional 7-8 minutes, or until the zucchini is nice and tender but not mushy. Serve hot.

Vegetable Soup with Spicy Chicken Italian Sausage

Yield: 4

It's officially soup season. Time to get cozy and whip up a batch! This Vegetable Soup with Spicy Chicken Italian Sausage is the perfect balance of bright and acidic tomato, savor and delicious homemade chicken sausage, tender zucchini, earthy kale, and spicy red pepper flakes. Dig into this dynamic, satiating, and nourishing soup.

Print

Ingredients

Spicy Chicken Italian Sausage

• 1 lb ground chicken
• 2 tsp fennel seeds
• 1 tsp paprika
• 1 tsp sea salt
• 1 tsp basil
• 1 tsp oregano
• ½ tsp cayenne pepper
• 2 tbsp yellow onion
• 1 tbsp olive oil

Soup Base

• 2 medium zucchini
• 1 large yellow onion
• 3 cloves garlic
• 28 oz plum tomatoes
• 1 lb tomatoes on the vine
• 2 cup tuscan kale
• 2 cup water
• 2 tbsp olive oil
• 2 tbsp fresh parsley
• 1 tbsp dried basil
• 1 tsp red pepper flakes
• 1 tsp salt

Instructions

1. Prepare the chicken sausage. Preheat a medium skillet with olive oil to medium heat. Add onion and cook until translucent, about 3-4 minutes. Add chicken and spices and cook until the chicken is browned, breaking up into large pieces while cooking, about 8-10 minutes.
2. Prepare soup vegetables. Cut zucchini into half moons, slice the onion into thin wedges, finely chop garlic, quarter tomatoes, roughly chop kale, and finely mince parsley.
3. Preheat a large pot with olive oil to medium heat. Add onions and cook until softened and translucent. 
4. Add garlic, tomatoes, basil, red pepper flakes, salt, and half a cup of water. Stir and cook tomatoes down until they reach a jammy consistency, about 10 minutes.
5. Once tomatoes are nicely broken down, add remaining ingredients, including the cooked chicken sausage, and bring to a steady simmer. Cook for an additional 7-8 minutes, or until the zucchini is nice and tender but not mushy. Serve hot.

Nutrition Information

Yield 4 Serving Size 2 cup
Amount Per Serving Calories 302Total Fat 17gSaturated Fat 3gCarbohydrates 25gFiber 5gProtein 20g

Nutrition information isn't always acurate.