Sausage and Vegetable Soup Recipe with Easy Basil Pesto

Heat the Made In Cookware 10-inch Frying Pan over medium-low heat. Once hot add the olive oil and sausage to the pan and cook low and slow on each side for approximately 5-6 minutes, or until fully cooked. When finished cooking remove the pan from heat and set aside to cool.
Meanwhile, as the sausage cooks, place a Made In Cookware Sauce Pot (for smaller portions) or Made In Cookware Stockpot (for larger portions) over medium heat. Add the remaining olive oil and diced onion to the pot and sauté for 2-3 minutes, or until onions are softening and translucent. Add the minced garlic, chopped carrot, chopped celery, salt, pepper, Italian seasoning, and rosemary to the onion and mix well to combine. Continue to sauté for 6-7 minutes, stirring frequently.
Add the chicken or vegetable broth, marinara sauce, artichokes and diced tomato to the pot. Cover the pot with a tight-fitting lid and bring to a low boil. Reduce heat to low and simmer for 10-15 minutes, or until root vegetables are softened.
As the soup cooks, prepare the pesto. In a small food processor combine the basil, pine nuts, and olive oil and process on high, scraping down the sides as needed, until fully blended. If needed add 1-2 teaspoons of water to help move things along. Set aside.
When the vegetables are cooked, add the zucchini, frozen peas, chopped kale, and chopped sausage to the pot and continue to cook for an additional 5-10 minutes. Season to taste.
Remove from heat and garnish with homemade basil pesto and pesto, if desired.

Sausage and Vegetable Soup Recipe with Easy Basil Pesto

Ingredients

For the Soup

For the Basil Pesto

Instructions

Nutrition