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Italian Sausage and Vegetable Soup

 
One serving costs about $1.78

$1.78 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter,gluten-free,dairy-free,gluten free,dairy free lunch,soup,main course,main dish,dinner Mediterranean,Italian,European
spoonacular Score:71%

Spoonacular Score: 71%

 

If you have about about 45 minutes to spend in the kitchen, Italian Sausage and Vegetable Soup might be a great gluten free and dairy free recipe to try. One serving contains 385 calories, 21g of protein, and 20g of fat. This recipe serves 6. For $1.78 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. It is perfect for Autumn. It works well as a Mediterranean main course. If you have chicken stock, spicy sausages, salt and pepper, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 71%, this dish is solid. Users who liked this recipe also liked Italian Sausage and Vegetable Soup, Slow-Cooker Easy Italian Sausage Vegetable Soup, and Hearty Italian Turkey Sausage Meatball and Vegetable Soup.

Ingredients

Servings:
1 Tbsp
1 Tbsp olive oil
olive oil
4
4  italian sausages
italian sausages
1
1  onion
onion
3
3  carrots
carrots
1
1  bay leaf
bay leaf
2 tsps
2 tsps italian seasoning
italian seasoning
0.25 tsps
0.25 tsps red pepper flakes
red pepper flakes
some
some salt and pepper
salt and pepper
32 ounces
32 ounces chicken stock
chicken stock
14 ounces
14 ounces diced canned tomatoes
diced canned tomatoes
1 can
1 can canned cannellini beans
canned cannellini beans
1 bag
1 bag fresh spinach
fresh spinach
1 Tbsp olive oil
1 Tbsp
olive oil
4  italian sausages
4
italian sausages
1  onion
1
onion
3  carrots
3
carrots
1  bay leaf
1
bay leaf
2 tsps italian seasoning
2 tsps
italian seasoning
0.25 tsps red pepper flakes
0.25 tsps
red pepper flakes
some salt and pepper
some
salt and pepper
32 ounces chicken stock
32 ounces
chicken stock
14 ounces diced canned tomatoes
14 ounces
diced canned tomatoes
1 can canned cannellini beans
1 can
canned cannellini beans
1 bag fresh spinach
1 bag
fresh spinach

Equipment

pot
pot
pot
pot


Instructions

Heat oil in large pot over medium heat and add sausages, without the casings. Mix sausage until it is broken up into small pieces and cook until sausages is browned and almost cooked through. Add carrots, onions, bay leaf, Italian seasoning, red pepper flakes and salt and pepper. Cook 5-6 minutes longer, until onions start to soften. Add chicken stock and diced tomatoes. Bring stock up to a simmer. Once the stock is at a simmer, reduce heat to low and simmer with the top on until vegetables are tender, about 10 minutes longer. Turn the heat off and add cannellini beans and spinach and stir in until spinach wilts.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.78
Ingredient
1 tablespoon olive oil
4 italian sausages
1 onion
3 carrots
1 bay leaf
2 teaspoons italian seasoning
¼ teaspoons red pepper flakes
32 ounces chicken stock
14 ounces diced canned tomatoes
1 can canned cannellini beans
1 bag fresh spinach
Price
$0.17
$2.64
$0.24
$0.32
$0.02
$0.19
$0.03
$2.92
$0.85
$0.78
$2.54
$10.69

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
384k Calories
20g Protein
19g Total Fat
32g Carbs
33% Health Score
Limit These
Calories
384k
19%

Fat
19g
31%

  Saturated Fat
5g
37%

Carbohydrates
32g
11%

  Sugar
7g
9%

Cholesterol
45mg
15%

Sodium
760mg
33%

Get Enough Of These
Protein
20g
41%

Vitamin K
244µg
233%

Vitamin A
9760IU
195%

Manganese
1mg
51%

Folate
167µg
42%

Potassium
1223mg
35%

Vitamin B3
6mg
33%

Iron
5mg
32%

Vitamin B6
0.59mg
29%

Fiber
7g
29%

Vitamin C
23mg
28%

Magnesium
109mg
27%

Vitamin B1
0.4mg
26%

Copper
0.5mg
25%

Phosphorus
245mg
25%

Vitamin B2
0.38mg
22%

Vitamin E
3mg
21%

Zinc
2mg
19%

Calcium
157mg
16%

Vitamin B5
0.84mg
8%

Vitamin B12
0.48µg
8%

Selenium
5µg
8%

Vitamin D
0.74µg
5%

covered percent of daily need

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