Italian Sausage Vegetable Soup for a Crowd Recipe

Update Servings
  • 6 large cloves garlic, peeled
  • 1 pound onions (4 medium), peeled and quartered
  • 5 large parsnips (1-3/4 pounds total), peeled and cut into 2-inch chunks
  • 1 pound celery (8 medium stalks), cut into 2-inch chunks
  • 2 cans chicken broth (46 oz. each), divided
  • 1 1/2 pounds Premio Sweet Italian sausage, casings removed
  • 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 cans (15 oz. each) small white beans, drained and rinsed
  • 6 ounces fresh or frozen Italian broad beans
  • 18 small mushrooms, trimmed and cut in half
  • 1 cup chopped flat-leaf parsley
  • 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.
  • While the vegetables are cooking, heat olive oil in a large heavy skillet; add the sausage, crumbled, and cook over medium heat, stirring occasionally, until no more pink shows. Drain in a wire strainer and add to stockpot.
  • 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.
  • Just before serving, stir in chopped parsley.
  • Makes 25 to 30 cups.
Similar Recipes
Split Pea and Ham Soup
bay leaf
diced ham
garlic powder
Turkey Tortilla Soup
(4 cups) homemade turkey
10 inch tortillas
canned black beans
chili powder
Ham and  Bean Soup
chopped parsley
dried navy
dried sage

Italian Sausage Vegetable Soup for a Crowd Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2016 Tecstra Systems, All Rights Reserved, RecipeTips.com