This post may contain affiliate links. Please read our privacy policy for additional information.
Why You’ll Love My Recipe
This delicious soup is packed full of protein, vegetables, and flavour, making it the perfect hearty meal for a busy weeknight. Serve this Italian sausage soup for supper with some salad or bread.
Try a Meatball Soup for similar flavours. Learn How to Cook Sausage and have them plain or try making Air Fryer Italian sausage! Make some Classic Homemade Garlic Bread or Cheese Bread and a salad to serve alongside your soup. Enjoy!
Karlynn’s Recipe Notes
- Skill Level: This is a very easy soup to make.
- Total Time: Making this soup will take you approximately 50 minutes from start to finish.
- Variations: Try using different types of sausage to suit your personal preference. Find some hot Italian sausage if you like spice, or stick to mild if you want. Use a different type of cooked beans. Why not make your own Italian seasoning to use for this recipe or play with your favourite seasonings? Use fresh basil if you can find some, add extra garlic or a sprinkle of dried oregano.
- Tools Needed: For this recipe, you’ll need a large pot, a can opener, a cutting board, and a knife. And of course a nice big ladle.
What You’ll Need For Ingredients
Italian Sausage: Whichever type of Italian sausage you like best is great. Hot, sweet, and mild are all commonly available varieties.
Vegetables: Part of what makes this soup so filling is the amount of vegetables in it. Spinach, zucchini, carrots, onion, tomatoes, and beans all add loads of nutrition, flavour, and colour.
Pasta: This recipe calls specifically for Ditalini, but would work with a different pasta that is a similar size. Mini shells might be a good option, or even alphabet pasta. Have fun with this.
How To Make Italian Sausage Soup
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- In a large pot over medium-high heat, cook the sausage with the carrots and onions. Cook until the meat is no longer pink. Add garlic and saute until fragrant.
- Stir in broth, tomatoes, beans, basil, and bay leaf. Season with salt and pepper.
- Reduce heat, cover, and simmer for 15 minutes.
- Add zucchini and pasta. Cover and simmer for 8-10 minutes more.
- Remove from heat and add spinach. Cover and let the residual heat cook the spinach for 4-5 minutes.
Karlynn’s Tips and Tricks for Making Italian Sausage Soup
Taste As You Go: Just like with most other soups, the flavour profile can change as the soup simmers. Once your meat is thoroughly cooked, it’s safe to taste test the soup a few times. Maybe you’ll notice you need a bit more salt, or be inspired to add another seasoning from your pantry. Depending on the amount of salt and spices added to the sausage itself, you may even want to reduce the amount of salt you add to the soup.
Sausage Options: If you’re having trouble finding ground Italian sausage, don’t worry. Just buy some of your favourite Italian sausages, remove the casings and break up the sausage meat as you’re cooking it. You could do the same with uncooked sausage patties. You can even try this recipe with a plant-based meat substitute.
Storage Instructions
Once it’s fully cooled, store the leftover soup in a sealed container in the fridge for 2-3 days or in the freezer for 3-4 months. If you’d like individual servings to take out and heat up when you’re craving hot soup, try freezing the leftover soup in smaller, portion-sized containers.
More Delicious Soup Recipes
Looking for more tasty soup recipes?
Try this classic New England Clam Chowder with some crusty bread.
Or make a pot of Beer Cheese Soup and serve it with some pretzel bites.
Feeling a bit fancy? Test out this French Onion Soup recipe.
There we go. A delicious and substantial soup that will fill up all of the bellies in your house. Try it and let me know what you think.
Happy Cooking!
Karlynn
Italian Sausage Soup
Ingredients
- 1 pound ground Italian sausage
- 1 large white onion, minced
- 1 cup sliced carrots
- 2 cloves garlic, minced
- 5 cups chicken broth
- 1 28 ounce can fire-roasted diced stewed tomatoes
- 1 15 ounce can cannellini beans, drained, rinsed
- 1 teaspoon dried basil
- 1 bay leaf
- 2 small zucchini, cubed
- ¾ cup ditalini pasta
- 2 cups spinach, packed, rinsed and torn
- salt and pepper to taste
Instructions
- In a large stockpot or Dutch oven over medium-high heat, brown the sausage with the onion and carrots. Cook until the sausage is no longer pink. Add in the garlic and saute until fragrant.
- Stir in the broth, tomatoes, beans, basil and bay leaf. Season with salt and pepper.
- Reduce the heat, cover, and simmer 15 minutes.
- Stir in the zucchini and pasta. Cover, and simmer another 8-10 minutes, or until zucchini and pasta are tender.
- Remove from the heat, and add spinach. Replace the lid, allowing the heat from the soup to cook the spinach leaves. for 4-5 minutes.
- Season with salt and pepper once done, then serve.
Notes
- Use any flavor of sausage that you prefer in this
- You can also use any pasta of choice, but a delicate small one is the best option for this soup
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Jo-Anne says
Typo? Chicken brother 😉