sausage + veggie soup


  • 1 LBS Italian chicken sausage (bulk, we used Whole Foods 365 brand)
  • 3 celery stalks, finely diced
  • 1 small onion, finely diced
  • 3 large carrots, peeled + finely diced
  • 3 cups Bob’s Red Mill Vegi Soup Mix (sold at most grocers), rinsed in a colander
  • 2 bay leaves
  • 9 cups chicken broth or stock (use low sodium if you need to reduce sodium in recipe)
  • 4 tsp Better Than Bouillon roasted chicken base
  • 1 small container organic baby spinach
  • 2 TBS extra virgin olive oil (EVOO)
  • 4 TBS fresh flat-leaf Italian parsley (chopped)

In a large Dutch oven or soup pot, heat 1 TBS EVOO over medium high heat.  Add sausage and cook until thoroughly browned, approximately 5 minutes.  Using a slotted spoon, remove sausage from pot and set aside in a bowl.

Reduce heat to medium and 1 TBS EVOO, celery, onion + carrots to same pot.  Season with salt + pepper.  Saute for 5 minutes, stirring often.   Add Vegi Soup Mix, bay leaves, chicken broth/stock, Better Than Bouillon roasted chicken base and cooked sausage back to pot, bring to a boil over high heat.  Once boiling bring to a simmer, uncovered, for an hour (add more chicken broth or water if soup gets too thick while cooking).

Remove from heat and remove 2 bay leaves.  Stir in container of baby spinach and fresh parsley.

Serves 8-10

Hands-on time:  20 minutes

Total cooking time:  80 minutes

Nutrition per serving (8 large servings) :  Calories:  405 calories / Total Fat:  7.5g / Saturated Fat:  0.8g / Cholesterol: 48.8mg / Protein:  28.7g / Total Carbs:  59.2g / Sodium:  1,719.3mg / Dietary Fiber:  20.7g / Sugar:  3.7g

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