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Italian Sausage soup is hearty, full of flavor, and deliciously filling on a cold night. It is full of yummy vegetables, pasta, beans and sausage.
One of my favorite things about fall is making soup again. Our evenings here in Portland are cooling off, which means I’m ready for soup. Now that it’s just the two of us, one big pot of soup can feed us for several days, there is plenty to freeze for later or I have enough to share with someone else.
This Italian Sausage Soup is pure comfort food and it is hearty enough for my husband to consider it a meal without being too heavy.
Italian Soup Recipe Ingredients
- Italian sausages. I used a mild sausage but if you like a little spice use hot Italian sausage.
- Veggies. Carrots and onions
- Beans. Cannellini beans. You could also use Great Norhtern Beans, navy beans, or kidney beans.
- Broth. Use chicken broth or beef broth.
- Tomatoes. Canned diced tomatoes or you can chop up fresh tomato if you prefer.
- Pasta. I used a small shell shaped pasta but any small pasta will do. You could also use orzo pasta.
- Spinach. You could also use kale.
- Seasoning. I used dried basil but you could also add in some oregano or use fresh herbs such as fresh basil.
How to Make Italian Sausage Soup Recipe
- Brown sausage in a pot and drain off fat.
- Add in carrots onions and garlic and stir until onions are soft.
- Combine with tomatoes, broth, beans and basil and bring to a boil.
- Add in pasta, reduce heat and simmer until pasta is tender.
- Add in spinach a few minutes before serving.
- Garnish with some Parmesan cheese if desired.
Frequently Asked Questions
This soup freezes great. I prefer to freeze the soup without the the pasta and the spinach and add that in before serving if possible.
It will keep in airtight containers in the freezer for up to 3 months.
You could also use ground beef, pork sausage or turkey sausage.
Soup Variations
- Add in additional vegetables such as broccoli or kale.
- Switch up your pasta and use orzo, ditalini or elbow. Just keep it a fairly small pasta. You could also use tortellini.
- Substitute fresh herbs for dried herbs. Use a 1:2 ratio, using twice as much fresh herbs as dried herbs.
- To add a little heat to the soup, sprinkle with some red pepper flakes.
Pair This With:
Other delicious recipes using Italian Sausage:
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Italian Sausage Soup
Ingredients
- 2 lbs. Italian sausage mild
- 3 carrots peeled and chopped
- 1 onion peeled and chopped
- 4 cloves garlic peeled and chopped
- 4 cups chicken broth
- 2 cans diced tomatoes 14 ½ oz each
- 2 cans cannellini beans 15 oz each , rinsed and drained
- 1 1/2 tablespoon dried basil
- 1 cups pasta small shell shaped
- 6 oz. spinach slightly chopped
- Salt and pepper
Instructions
- Brown sausage in pan, drain fat.
- Add in carrots, onion and garlic and stir until onions are limp, about 5-7 minutes
- Add in broth, tomatoes with juice, beans, and basil.
- Bring to a boil, add pasta and reduce heat to a simmer. Cook until pasta is tender, about 10 minutes.
- Salt and pepper to taste
- Add in spinach just a few minutes before serving and allow it to wilt slightly.
Tips & Notes:
- Add in additional vegetables such as broccoli or kale.
- Switch up your pasta and use orzo, ditalini or elbow. Just keep it a fairly small pasta. You could also use tortellini.
- Substitute fresh herbs for dried herbs. Use a 1:2 ratio, using twice as much fresh herbs as dried herbs.
- To add a little heat to the soup, sprinkle with some red pepper flakes.
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Nutrition Facts:
Nicole says
I made this soup last night, and it’s one of my favorite soups I’ve EVER made! I mostly followed the recipe, but I did use stock instead of broth, brown rice shell pasta to make it gluten-free, and I used half mild Italian sausage and half spicy. Also, I added a zucchini (halved and sliced) along with the carrots, onion, and garlic. Zucchini is an awesome addition to this! I get so many wonderful recipes from blogs, but this is only my second time ever leaving a comment … that’s how good this soup is! Thank you; I’m looking forward to trying more of your recipes! 🙂
Leigh Anne says
Love the idea of adding zucchini – will definitely try that next time
Jackie Pinson says
Our favorite supper soup!!! I used Italian seasoned ground turkey this time since I had it on hand & it was really good too!
Kay says
Just made this yesterday. While tasty, I also think the liquid measurement for the broth is incorrect. 4 quarts is a gallon; that would make a really thin soup and would feed way more than 10-12 people.
Leigh Anne says
Kay, you are right! That would be a lot of broth. I fixed the recipe. thanks!
renee says
4 quarts broth? Is that suppose to say 4 cups?
Leigh Anne says
Just double checked the recipe and it is right! If you want your soup thicker you can cut back on the liquid but the macaroni absorbs quite a bit when it is cooking.
Lorie V. says
I made this soup tonight and it was fantastic. Thank you for the recipe my whole family enjoyed it.
Leigh Anne says
Oh how I love to hear that!!! Thanks so much for trying the recipe and letting me know you enjoyed it. Made my day!