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Madison Area Gluten Intolerance Chapter

Italian Tomato Vegetable Soup

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1 pound Italian Sausage
1 medium onion, chopped
2 cloves garlic, chopped
2 cans (14 oz size) tomato sauce
2 cans (28 oz size) crushed or cut up tomatoes
1 teaspoon basil
2 teaspoons Italian seasoning
1 bag (16 oz. size) frozen chopped broccoli
1 lb bag small carrots, cut in half lengthwise
4 or more cups water
1 package G. Washington rich brown seasoning and broth
1/2 pound Italian Sausage
1/2 medium onion, chopped
1 clove garlic, chopped
1 can (14 1/2 oz size) tomato sauce
1 can (28 oz size) crushed or cut up tomatoes
1/2 teaspoon basil
1 teaspoon Italian seasoning
1/2 bag (16 oz. size) frozen chopped broccoli
1/2 lb small carrots, cut in half lengthwise (2 cups)
2 cups or more water
1/2 package G. Washington rich brown seasoning and broth

Brown meat with onions and garlic.

Put all ingredients, including meat, onions, and garlic, in a big stock pot. Cook all together, the longer the better.

NOTES from friend who gave me the recipe: "I split the plastic bag of broccoli and microwaved the bag for about 5 minutes before adding to soup. I also parboiled the carrots in boiling water for about 15 minutes before adding to soup. I found out that the broccoli and carrots did not fully cook if they were just added to the soup in their original form unless you wanted to cook the soup for hours and hours."

Can add 1 cup noodles before serving. At church, we precooked broccoli & carrots in the microwave for 3 to 5 minutes.