If you love cozy, flavorful soups that fill your kitchen with warmth, this Italian Soup with Sausage will become a new favorite. It’s rich, hearty, and packed with Italian sausage, tender vegetables, and pasta all simmered in a tomato-herb broth. The flavors are deep and comforting, perfect for chilly nights or when you want a wholesome meal in a single pot. Serve it with crusty bread and a sprinkle of Parmesan, and you’ve got a dish that tastes straight out of a rustic Italian kitchen.
2. Ingredients
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1 pound (450 g) Italian sausage (mild or spicy, casings removed)
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2 tablespoons olive oil (if needed)
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1 medium onion, finely chopped
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3 cloves garlic, minced
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2 medium carrots, diced
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2 celery stalks, diced
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1 teaspoon dried basil
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1 teaspoon dried oregano
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½ teaspoon crushed red pepper flakes (optional for spice)
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1 can (15 oz / 425 g) diced tomatoes
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4 cups chicken broth (or vegetable broth)
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1 cup small pasta (like ditalini, elbow, or small shells)
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1 can (15 oz / 425 g) cannellini beans or kidney beans, drained and rinsed
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2 cups chopped spinach or kale
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Salt and black pepper to taste
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Grated Parmesan cheese for topping (optional)
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Fresh parsley for garnish
3. Instructions
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Cook the sausage:
In a large soup pot or Dutch oven, cook the Italian sausage over medium heat, breaking it up with a spoon as it browns. Cook for about 6–7 minutes until no longer pink. If the sausage releases a lot of grease, drain some of it, leaving about a tablespoon for flavor. -
Sauté the vegetables:
Add the chopped onion, carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables soften slightly. Add the minced garlic and cook for another 30 seconds, stirring so it doesn’t burn. -
Add the herbs and tomatoes:
Sprinkle in the dried basil, oregano, and crushed red pepper flakes. Stir well to coat the sausage and vegetables in the spices. Pour in the diced tomatoes with their juices and stir again. -
Add the broth and simmer:
Pour in the chicken broth and bring the soup to a gentle boil. Lower the heat and let it simmer for 10 minutes so the flavors can blend together. -
Add the pasta and beans:
Stir in the pasta and beans. Simmer for another 10 minutes, or until the pasta is tender. Stir occasionally to keep it from sticking to the bottom. -
Add the greens:
Stir in the spinach or kale and cook for another 2–3 minutes, just until wilted. Taste and adjust seasoning with salt and pepper as needed. -
Serve:
Ladle the soup into bowls and top with freshly grated Parmesan and chopped parsley. Serve hot with crusty bread or garlic toast on the side.
4. Cooking Time
Total: 40 minutes
Prep: 10 minutes
Cook: 30 minutes
5. Serving
Serves 6 people
6. Nutrition (per serving)
Calories: 360 kcal
Protein: 21 g
Fat: 17 g
Carbohydrates: 30 g
Fiber: 6 g
Sugar: 7 g
7. Tips
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Choose your sausage: Mild sausage makes a comforting, kid-friendly soup, while spicy Italian sausage adds bold flavor and heat.
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Use sturdy greens: Kale or Swiss chard holds up better for reheating than spinach.
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Make it creamy: Stir in a splash of heavy cream or half-and-half at the end for a creamy twist.
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Add more veggies: Zucchini, bell peppers, or even chopped tomatoes make great additions.
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Use what pasta you have: Any small pasta works—just keep an eye on cooking time. You can even swap pasta for cooked rice.
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Make it ahead: This soup tastes even better the next day after the flavors have deepened. If you plan to store it, cook the pasta separately and add it fresh when reheating to keep it from getting too soft.
8. Final Thought
This Italian Soup with Sausage is everything a comforting soup should be—savory, hearty, and full of flavor in every spoonful. The combination of sausage, herbs, beans, and tender vegetables creates a rich broth that feels like home. Whether you’re serving it as a weeknight dinner or making a big batch for leftovers, this soup will warm your table and your heart every time.
