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Home / Latest Posts / Recipes / Course / Soup / Italian Sausage Soup

Italian Sausage Soup

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By: Leigh Anne WilkesPosted: 2/08/22Updated: 1/31/23

This post may contain affiliate links. Please see disclosure policy here.

pot of italian sausage soup

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.

overhead shot of bowls of italian sausage soup

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.

white bowls full of sausage soup

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.
italian sausage soup ingredients

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.
overhead shot of soup ingredients in pot
  • Combine with tomatoes, broth, beans and basil and bring to a boil.
adding broth into soup
  • 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.
adding spinach into soup

Frequently Asked Questions

How long will Italian Sausage Soup last?

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.

Can I Use Another Kind of Meat?

You could also use ground beef, pork sausage or turkey sausage.

Soup Variations

  1. Add in additional vegetables such as broccoli or kale.
  2. Switch up your pasta and use orzo, ditalini or elbow. Just keep it a fairly small pasta. You could also use tortellini.
  3. Substitute fresh herbs for dried herbs. Use a 1:2 ratio, using twice as much fresh herbs as dried herbs.
  4. To add a little heat to the soup, sprinkle with some red pepper flakes.

What to Serve with Soup

I served it with some nice crusty bread or a loaf of French Bread.

For something quick and easy try these 30 Minute Rolls or make Garlic Cheese Rolls in the slow cooker using frozen rolls.  These easy Breadsticks are always a hit.

pot of italian sausage soup

Other delicious recipes using Italian Sausage:

  • Italian Sausage and Potato Soup
  • Sausage and Tomato Pasta
  • Italian Turkey Soup
  • Chicken Sausage Pasta
  • Chicken Parm Soup
  • Minestrone

Be sure and follow me over on You Tube for weekly cooking demos.

5 from 4 votes
pot of italian sausage soup

Italian Sausage Soup

Recipe From: Leigh Anne Wilkes
Italian Sausage Soup is full of sausage, pasta, beans, and veggies.  A hearty meal for a cold night.
serves: 12 servings
Prep:20 minutes
Cook:20 minutes
Total:40 minutes
Rate Recipe

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:

Calories: 376kcal (19%) Carbohydrates: 24g (8%) Protein: 17g (34%) Fat: 24g (37%) Saturated Fat: 8g (50%) Cholesterol: 57mg (19%) Sodium: 1026mg (45%) Potassium: 559mg (16%) Fiber: 5g (21%) Sugar: 3g (3%) Vitamin A: 3955IU (79%) Vitamin C: 19.2mg (23%) Calcium: 119mg (12%) Iron: 4.3mg (24%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Main Course, Soup
Cuisine:Italian
pot of italian sausage soup
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Originally posted October 13, 2014

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  1. Nicole says

    Posted on 9/10 at 12:52 pm

    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! 🙂

    Reply
    • Leigh Anne says

      Posted on 9/13 at 8:24 am

      Love the idea of adding zucchini – will definitely try that next time

      Reply
  2. Jackie Pinson says

    Posted on 12/19 at 12:13 pm

    Our favorite supper soup!!! I used Italian seasoned ground turkey this time since I had it on hand & it was really good too!

    Reply
  3. Kay says

    Posted on 10/9 at 12:42 pm

    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.

    Reply
    • Leigh Anne says

      Posted on 10/9 at 7:55 pm

      Kay, you are right! That would be a lot of broth. I fixed the recipe. thanks!

      Reply
  4. renee says

    Posted on 10/29 at 5:20 pm

    4 quarts broth? Is that suppose to say 4 cups?

    Reply
    • Leigh Anne says

      Posted on 10/30 at 12:41 pm

      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.

      Reply
  5. Lorie V. says

    Posted on 10/22 at 8:16 pm

    I made this soup tonight and it was fantastic. Thank you for the recipe my whole family enjoyed it.

    Reply
    • Leigh Anne says

      Posted on 10/22 at 8:28 pm

      Oh how I love to hear that!!! Thanks so much for trying the recipe and letting me know you enjoyed it. Made my day!

      Reply
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