Italian sausage soup is packed with tons of vegetables, hearty greens and bursting with so muct flavor. An instant family favorite.
Soups are one of my favorite meals to make, especially during this time of year. And tons of bonus points if they are slow cooker friendly! Honestly though, there’s truly nothing better than a big bowl of hearty soup paired with some sort of bread on a cold, winter day.
We rang in the New Year very low-key. We did see the ball drop, but we were home in our pj’s by a roaring fire. New Year’s day wasn’t much different and neither was our meal.
This Italian sausage soup has it all and is truly easy to throw together. Since we were home I opted for stovetop prep, but it could just as easily be thrown in the slow cooker.
The base of the soup is whole tomatoes and tomato sauce followed by a hefty amount of flavor-filled vegetables. Italian sausage lends tons of flavor to the mix as well. The greens not only enhance to taste, but add heartiness to the dish. I limited the amount of heat since the kiddos were eating this too, but if you’re a heat loving family then by all means amp up the spice.
This is truly a one pot meal. I added cornbread, because, well…cornbread! I adore the combination of brothy soup and cornbread. My favorite is sopping up the last few dribbles of soup with warm, butter cornbread. You may serve this with whatever calls your name; crusty bread, rolls or thick, buttery, Texas toast.
Whether you’re looking for a hearty and healthy one pot meal or a deliciously filling soup, this Italian sausage soup is a must!
Italian Sausage Soup with Collard Greens and Vegetables
Italian sausage paired with tons of vegetables and hearty collard greens makes this soup flavorful, filling and perfect on those chilly evenings. Pair with crusty bread, cornbread or toast and you've got a delicious meal.
Ingredients
- 1 Lb Italian sausage*
- 2 Cups frozen black eyed peas
- 1 Large onion, finely diced
- 1 Cup celery, finely diced
- 3 Cups (tightly packed) collard greens, washed, cleaned, chopped
- 1 (15 oz) Can San Marzano tomatoes
- 1 (15 oz) Can tomato sauce
- 40 Oz Beef stock*
- 1 1/2 Cups diced carrots
- 4 Cloves garlic, minced
- 2 Tbsp chopped parsley
- 2 Tbsp minced rosemary
- 2 Sprigs thyme
- 1 Bay leaf
- 2 Tbsp unsalted butter
- 2 Tbsp olive oil
- 1 Tbsp Kosher salt
- 1 Tsp black pepper
- 1 Tsp garlic powder
- 1/4 Tsp crushed red pepper flakes*
Instructions
- Place a large Dutch oven over medium-high heat. Once hot, add the Italian sausage and cook until cooked through.
- Remove sausage with a slotted spoon and set aside. Be sure to leave the drippings in the pan.
- Add butter and olive oil to the pan and along with onions and celery. Sauté until softened, about 5 minutes. Add carrots and cook for an additional 3 minutes. Add the garlic and cook another 30 - to 45 seconds.
- Add salt, black pepper, garlic powder, red pepper (if using), and whole tomatoes. Cook until the tomatoes begin to break down, about 3-5 minutes.
- Add the collard greens, stir to combine, cooke until wilted, about 4 to 6 minutes.
- Add the cooked sausage, black eyed peas, thyme and rosemary and cooke about 3 to 4 minutes.
- Pour in beef stock and tomato sauce and stir to combine. Add the bay leaf and stir. Bring mixture to a boil, reduce heat and simmer about 25-30 minutes, until peas are soft.
- Taste, and adjust seasonings if needed. Add fresh chopped parsley and serve.
Notes
* Regular, sweet or Italian sausage is acceptable in this recipe. I opted for a non-spicy version since my kids were eating this too.
* Any type of stock you have on hand will be perfectly fine in this recipe.
* I added just a pinch of red pepper to help keep the spice to a minimum (for the kids). However omit or add more to fit your taste.
* Dried black eyed peas are fine to use. Simply soak the night before per package instructions.
* This can be made into a slowcooker meal. I would simply combine all ingredients, except the greens and parsley, in the slowcooker and cook on low for 6-8 hours. 30 minutes before serving, add the greens, stir to combine and allow to wilt. Finish with parsley and serve.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 378Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 40mgSodium: 1713mgCarbohydrates: 25gFiber: 8gSugar: 7gProtein: 20g
Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.
Leave a Reply