Mediterranean Soup With Sausage
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This Mediterranean soup with sausage is loaded with Italian style sausage and vegetables, and finished with a swirl of pesto.
Ingredients for Mediterranean soup
Since this is more of a “Mediterranean” style soup, opt for zucchini, tomatoes, mushrooms, spinach, and onions over broccoli or cauliflower. What you do need to know about this Mediterranean soup recipe, is that it’s easy and customizable. You can add more (or fewer) vegetables depending on what’s in the fridge.
When I was searching for Italian sausage for this soup, all I could find was sausage that was filled with nitrates, sugar and fillers. What I love about Italian sausage is the flavor of fennel seed, and that pop of heat from red pepper flakes. This recipe uses ground pork with lots of spices to mimic Italian sausage. Even better, it cooks relatively quickly. How to make Mediterranean soup
- 1 large onion, chopped
- 2 carrots, sliced or diced
- 1 pound ground pork
- 1 stalk celery, sliced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 28 ounce can Italian style tomatoes, undrained
- 2 cups chicken broth
- 1 zucchini, sliced
- 3 ounces baby spinach
- 1/2 teaspoon ground oregano
- 1/2 teaspoon fennel, ground
- 1/2 teaspoon red pepper flakes (more or less)
- 1 teaspoon salt (to taste)
- 1/2 teaspoon ground black pepper (to taste)
- 3 Tablespoons Extra virgin olive oil
How to make Mediterranean soup
- In a large pan, heat oil over a medium high heat. Add onions, carrots and celery, garlic and mushrooms, and saute 2-3 minutes until onions are translucent.
- Add pork, oregano, fennel, red pepper flakes, salt and pepper, and continue stirring until meat begins to brown, about 5 minutes.
- Add tomatoes and broth and continue stirring until soup comes to a boil. Reduce heat and simmer until carrots are nearly tender, about 15 minutes. Add sliced zucchini and cook another 5 minutes or until zucchini is tender. (Add more broth if desired)
- Turn off heat and adjust seasoning with salt, pepper and more red pepper flakes if desired. Stir in baby spinach to wilt.
- Serve in bowls with pesto on the side.
Serve it with a side of basil Pesto for extra flavor
Looking for more Mediterranean
Rice Salad with Fresh Herbs and Feta
Mediterranean Steamed Artichokes
Mediterranean Soup With Sausage
Ingredients
- 1 large onion, chopped
- 2 carrots, sliced or diced
- 1 pound ground pork
- 1 stalk celery, sliced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 28 ounce can Italian style tomatoes, undrained
- 2 cups chicken broth
- 1 zucchini, sliced
- 3 ounces baby spinach
- 1/2 teaspoon ground oregano
- 1/2 teaspoon fennel, ground
- 1/2 teaspoon red pepper flakes (more or less)
- 1 teaspoon salt (to taste)
- 1/2 teaspoon ground black pepper (to taste)
- 3 Tablespoons Extra virgin olive oil
Instructions
- In a large pan, heat oil over a medium high heat. Add onions, carrots and celery, garlic and mushrooms, and saute 2-3 minutes until onions are translucent.
- Add pork, oregano, fennel, red pepper flakes, salt and pepper, and continue stirring until meat begins to brown, about 5 minutes.
- Add tomatoes and broth and continue stirring until soup comes to a boil. Reduce heat and simmer until carrots are nearly tender, about 15 minutes. Add sliced zucchini and cook another 5 minutes or until zucchini is tender. (Add more broth if desired)
- Turn off heat and adjust seasoning with salt, pepper and more red pepper flakes if desired. Stir in baby spinach to wilt.
- Serve in bowls with pistou. Stir 1-2 Tablespoons pistou into each bowl just before serving.
You would LOVE the Italian sausages from Claro’s Deli! They make them fresh (no nitrates or nitrites or any other junk). You can choose mild or hot and they honestly make everything so much better! I love them for risotto or just eating in a panino. You’ll have to get some and try it in your soup, I bet it would be killer!
What a great soup! I have to try it out!
thank you!
Well done to your whole family getting on board the Whole30. Your soup hits all the key notes I love in a soup, hearty, delicious and comforting.
They’re heading into week 2 and everyone seems happy and healthy so far! Husband’s lost 10 pounds, haha!
YUM! This soup looks absolutely delicious and so comforting. Can’t wait to try it when it’s colder.
I get that! There are ‘warm weather’ soups and cold weather soups…this is definitely the latter!
That sounds really tasty, I love a good hearty bowl of soup, perfect winter cozy fodder.
yes…perfect on cold days!
Love the idea of adding pesto to a soup I bet it gives a great taste, aroma and a fresh note. Beautiful soup recipe now in Florida is very cold wouldn’t mind a bowl =)
you’ve been having some unusually cool weather this year, haven’t you?
This is a wonderful soup, and I absolutely love adding pistou or pesto to a soup like this! Such popping flavors. Good luck with this plan. I personally cannot stop drinking wine!
I absolutely love adding pistou or pesto to a soup like this! Such popping flavors. Good luck with this plan. I personally cannot stop drinking wine!
lol! thank you! Whole30 isn’t meant to be done for more than 30 days…I personally have a hard time removing dairy products, so when i’m not doing whole30, I add parmesan to this too.
Love this recipe! It’s a winner! It is hearty, yet not heavy.
I make this recipe often!
Thank you barb!
i just purchased all the ingredients..cooking tonight..looks so delicious
Thank you Denise!