Italian Sausage Vegetable Soup Recipe | Premio

Italian Sausage-Vegetable Soup for a Crowd



1 1/2 pounds Premio Premio’s Sweet Italian Sausage, casings removed
6 large cloves garlic, peeled
1 pound (4 medium) onions, peeled and quartered
5 large parsnips (1-3/4 pounds total), peeled, cut into 2-inch chunks
1 pound (8 medium stalks) celery, cut into 2-inch chunks
2 (46 ounce) cans chicken broth, divided
1 tablespoon olive oil
6 ounces ready-to-use baby spinach
2/3 cup heavy cream
1 teaspoon fennel seed
Salt to taste
Freshly ground black pepper
2 (15 ounce) cans small white beans, drained, rinsed
6 ounces fresh or frozen Italian broad beans
18 small mushrooms, trimmed and cut in half
1 cup chopped flat-leaf parsley

  • Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
  • Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
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How to make Italian Sausage-Vegetable Soup for a Crowd:

1. In a food processor, chop garlic, onions, parsnips and celery. Transfer to an 8-quart stockpot. Add 3 cups chicken broth, cover and bring to a boil. Reduce heat to low, cover and simmer for 40 minutes.

2. While vegetables are cooking, heat olive oil in a large heavy skillet; add Premio Sausage (crumbled) and cook over medium heat, stirring occasionally, until browned. Drain in a wire strainer and add to stockpot.

3. Bring to a boil and add spinach, cream, fennel seed, salt, pepper, white beans, green broad beans and mushrooms. Bring to a simmer and cook, covered, for 15 minutes.

4. Before serving, stir in chopped parsley. Serve warm and enjoy.



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