Rustic Italian Soup


A hearty soup full of Bountiful Basket goodness!


Rustic Italian Soup


  • 1 lb. Italian sausage
  • 2 tbsp virgin coconut oil
  • 2 carrots (diced)
  • 2 green onions (diced)
  • 1 tbsp dried basil (if using fresh basil reduce by 1/2 and add when the soup is done)
  • 1 1/2 cups zucchini
  • 1 1/2 cups yellow squash
  • 1 cup spaghetti squash
  • 14 oz crushed peeled tomatoes
  • 2 cup. kale (cut into ribbons)
  • 1 cup. lentils
  • 4 cups chicken stock
  • salt and fresh ground pepper to taste
  • Romano cheese (optional)


  1. In a large pot saute saute carrots and green onions in coconut oil just until onions wilt slightly.
  2. Add sausage and cook until almost browned.
  3. Sprinkle in basil and add zucchini, squash,spaghetti squash, tomatoes, kale, lentils and stock.
  4. Season with salt and fresh ground black pepper to taste.
  5. Cook over medium heat approx. 30-45min. or until veggies have reached desired texture.
  6. Serve with hot bread.
  7. Garnish with grated Romano cheese.



  1. I wish your pick up times for Tucson, AZ were much later in the day! I cannot participate because the pick up time is too early.

  2. anne in colo

    I was inspired by this post and made something like it for my family over the weekend. I loved the flavor of the Italian sausage with the lentils and the salad savoy was a great substitution for the kale. I cut the stems off the leaves and diced the core and added all that with the zucchini for a few extra minutes of cooking. Then I ribbon cut the leaves and added them last. Very hearty and tasty for a snowy dinner and lunches for the following week.

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