Triple-Italian Soup

Loaded with Italian sausage meatballs, vegetables, beans, and pasta, this vibrant soup delivers layers of hearty, savory flavor inspired by classic Italian comfort cooking—perfect with crusty toasted bread on the side.

Recipe Information

Total Time:

Yield:

6 servings (1⅔ cups each)

Ingredients

1 pound ground sweet Italian pork sausage

1 tablespoon olive oil

1 medium yellow onion, finely chopped (1½ cups)

3 ribs celery, finely chopped (1½ cups)

2 medium carrots, peeled, quartered and diced (1 cup)

1 cup fresh green beans, trimmed and cut into thirds

2 cloves garlic, minced

1 teaspoon coarse kosher salt

½ teaspoon coarsely ground black pepper

6 cups vegetable stock

2 (14.5-ounce) cans diced tomatoes, undrained

1 (15.5-ounce) can cannellini beans, drained and rinsed

1 (15.5-ounce) can garbanzo beans, drained and rinsed

1 cup dry gemelli or rotini pasta

1 small green zucchini, cut into half-moon slices

1 tablespoon finely chopped fresh oregano, plus additional for garnish

Toasted Italian bread slices, for serving

Directions

Form sausage into 32 (½-ounce) meatballs; set aside. In a large stockpot or Dutch oven, heat olive oil over medium heat. Sear meatballs in batches for 2 to 4 minutes on each side or until golden brown. Remove from stockpot and set aside.
Add onion, celery, carrots, green beans and garlic to stockpot. Cook for 3 to 5 minutes or until vegetables soften. Sprinkle with salt and pepper.
Add vegetable stock, tomatoes, cannellini beans and garbanzo beans. Cover and bring to a boil. Add dry pasta. Cook, uncovered, for 7 minutes or until pasta is al dente. Remove from heat. Stir in zucchini, 1 tablespoon oregano and basil.
To serve, ladle soup into serving bowls. Garnish with additional fresh oregano, if desired. Serve with toasted bread slices.