Sausage Zuppa Soup

Recipe

Soup, Chili & Stew
Sausage Zuppa Soup

Primary Media

User Rating

3.07 out of 5 stars
Rate it:
261 ratings

Recipe Data

7
Servings
15min
Prep
30min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    In the Marche region of Italy, sausage is used in recipes more often than thin-cut cured meats like prosciutto. While pork sausage is the common variety, you can also use chicken or turkey sausage in this soup. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 7
    QuantityIngredientAdd
    1(12-oz.) pkg al fresco roasted pepper and Asiago chicken sausage, sliced
    1yellow onion, chopped
    3 clove(s)garlic, minced
    1 tsp.Hy-Vee Italian seasoning
    ½ tsp.Hy-Vee crushed red pepper
    1(32-oz.) carton Hy-Vee 33%-less-sodium chicken broth
    12 oz.B-size red potatoes, each cut into eighths (about 2-1/2 c.)
    1(12-oz.) can Hy-Vee fat-free evaporated milk
    2 tbsp.Hy-Vee cornstarch
    2 c.fresh baby spinach
    Hy-Vee salt, to taste
    Hy-Vee black pepper, to taste

    Things To Grab

    • Large Dutch oven
    • Small bowl
    • Whsk

    Directions

    1. Saute sausage, onion and garlic in a Dutch oven over medium-high heat about 5 minutes or until onion is tender.
    2. Stir in Italian seasoning, crushed red pepper, broth and potatoes.
    3. In a small bowl whisk evaporated milk and cornstarch until smooth; add to soup.
    4. Simmer over medium heat 10 to 12 minutes or until potatoes are tender.
    5. Stir in spinach and season with salt and black pepper to taste.

    Nutrition facts

    Servings

    180 Calories per serving
    1-1/4 cups

    Amounts Per Serving

    • Total Fat: 4g
    • Cholesterol: 40mg
    • Sodium: 650mg
    • Total Carbohydrates: 20g
    • Protein: 14g

    Daily Values

    0%
    Vitamin A 10%
    0%
    Vitamin C 15%
    0%
    Iron 8%
    0%
    Calcium 15%

    Recipe Source:

    From the week of October 17, 2012.