To me there’s nothing better than a homemade hearty soup when it’s cold outside. With colder weather just around the corner I find myself dusting off my favorite recipes for soup that sat hidden for those hot summer months.

One of our favorites is this slightly spicy yet oh-so-delicious Italian Vegetable Soup. The best part is you can control the level of spice by how much chili pepper you add.

You Will Need:

1 pound Italian sausage, sliced into ¼ inch pieces (if you really like spice you can get the spicy kind to up the heat factor)
2 cups chopped onion
2 cloves of garlic, finely chopped
4 cups chicken stock (we use the premade stuff in the cartons)
3 cups water
4 medium carrots, pared and sliced
1-28 oz can diced tomatoes
1 teaspoon Italian seasoning
¼ teaspoon cracked black pepper
1 ½ cups chopped zucchini
1-15 oz can garbanzo beans
1 ½ cups rotini pasta, uncooked
1 medium sized hot chili pepper, seeds removed and very finely chopped (use only half the pepper for a milder taste if desired)
3 fresh basil leaves (optional)

In a large Dutch oven type pot brown your Italian sausage slices, onions and garlic. Add the chicken stock, water, tomatoes, carrots, pepper and chili pepper. Bring to a boil then reduce heat and let simmer for 30 minutes. Add the zucchini, beans and rotini pasta. Cook for 15 to 20 minutes or until the rotini is tender. Ladle into soup bowls and garnish each with fresh chopped basil if desired.