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Italian Sausage Soup

Italian Sausage Soup

20 Minutes
35 Minutes


8 ounces ground hot Italian sausage

8 ounces ground mild Italian sausage

1 cup diced white onion

2 cups sliced baby portabella mushrooms

1 Tablespoon minced garlic

1 teaspoon salt

1 teaspoon black pepper

1/4 teaspoon crushed red pepper

1(28 ounce) can petit diced tomatoes

1(15 ounce) can cannellini beans, drained

1 quart low sodium vegetable stock

5 ounces power greens

1 cup organic fresh basil leaves, julienned

1 cup shredded Parmesan cheese


Heat a large stock pot over medium high heat, add the ground sausages and cook for 4-5 minutes breaking up the sausage with a wooden spoon.  Add the onions, stirring occasionally, and cook for 3 more minutes.  Add the mushrooms, stir, and cook for 3 minutes more.  Add the garlic, stir, and cook for 30 seconds.  Add the salt, both peppers, tomatoes, beans, and stock to the pot, stir, reduce the heat and simmer for 10 minutes.  Add the greens and simmer for 10 minutes more.

Turn off the heat, add the basil, stir and serve with a spoonful of the Parmesan cheese.