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Fall Harvest Soup

Author Joy in Every Season


  • 1 lb. Sweet Italian Sausage
  • 1 18 oz container Trader Joe's Fall Holiday Hash or about 1/2 cup each butternut squash and sweet potato (small diced, and 1/4 cup each small dice of red onion, & celery)
  • 1 can 15 ounce diced tomatoes
  • 1 can 15 ounce cannellini beans
  • 8 cups low sodium chicken broth
  • 1/2-3/4 cup small pasta I used ditalini
  • 2 TBSP olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 TBSP Italian seasoning
  • 1 TBSP fresh crushed garlic
  • To serve top with grated parmesan cheese


  • Add olive oil to large soup pot and heat to medium heat.
  • Remove Italian sausage from it's casing and add to heated soup pot. Crumble sausage until golden brown stirring often and crumbling as it cooks.
  • Add diced vegetable hash, fresh garlic, salt, pepper & Italiian seasoning.
  • Cook, stirring often, until veggies are just tender for approx. 10 minutes over medium heat.
  • Add chicken broth and canned tomatoes. Bring to a low boil then reduce heat and simmer for 15-20 minutes.
  • Rinse beans and add to soup pot.
  • Increase heat and bring to a boil. Add pasta and cook until pasta is just tender (length of cooking time will vary depending on type of pasta).
  • To serve, top with grated or shaved parmesan cheese.
  • Enjoy!