Why You’ll Love This Recipe
This soup is the perfect blend of savory, spicy, and herby flavors. It’s made in one pot, making it simple to prepare and even easier to clean up. The Italian sausage adds richness and depth, while the vegetables and broth create a balanced, wholesome meal. It’s easily customizable, freezer-friendly, and great for meal prep or leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Italian sausage (mild or spicy)
- Onion, diced
- Garlic, minced
- Carrots, sliced
- Celery, chopped
- Crushed tomatoes
- Chicken broth or stock
- Kale or spinach
- Olive oil
- Salt
- Black pepper
- Italian seasoning
- Red pepper flakes (optional, for heat)
- Small pasta (like ditalini or orzo, optional)
Directions
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add the Italian sausage, breaking it up with a spoon, and cook until browned. Remove excess grease if necessary.
- Stir in the onions, carrots, and celery. Cook for 5–7 minutes until the vegetables begin to soften.
- Add garlic and cook for 1 minute until fragrant.
- Pour in crushed tomatoes and chicken broth. Stir well and bring to a boil.
- Add Italian seasoning, salt, pepper, and optional red pepper flakes.
- Reduce heat and simmer for 15–20 minutes, or until vegetables are tender.
- Add kale or spinach and stir until wilted. If using pasta, add it in the last 10 minutes of cooking.
- Taste and adjust seasonings if needed. Serve hot.
Servings and timing
This recipe serves 6 and takes approximately 40 minutes from start to finish, including prep and cooking time.
Variations
- Add Beans: Cannellini beans or chickpeas make it even heartier.
- Low-Carb: Skip the pasta and add more greens or low-carb vegetables like zucchini.
- Creamy Version: Stir in a splash of heavy cream or coconut milk at the end for a creamy texture.
- Different Sausage: Use chicken or turkey Italian sausage for a leaner option.
- More Veggies: Add bell peppers, mushrooms, or zucchini for extra nutrition.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or microwave in 1-minute intervals until hot. If soup thickens in the fridge, add a splash of broth or water when reheating. Freeze for up to 3 months without the pasta for best texture.
FAQs
What kind of Italian sausage should I use?
You can use either mild or spicy Italian sausage, depending on your heat preference. Both pork and turkey sausage work well.
Can I freeze this soup?
Yes, this soup freezes well. If using pasta, freeze the soup without it and add cooked pasta when reheating to prevent it from getting mushy.
Do I have to use kale or spinach?
No, you can skip the greens or substitute with other leafy vegetables like Swiss chard or escarole.
Can I make this soup in a slow cooker?
Yes. Brown the sausage and sauté vegetables first, then transfer everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
Is this soup gluten-free?
It can be! Just use gluten-free sausage and omit or substitute the pasta with a gluten-free version.
How do I thicken the soup?
Let it simmer longer uncovered to reduce the broth, or stir in a spoonful of tomato paste.
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth is a fine substitute and works well for a slightly different flavor.
What’s the best pasta to use?
Small shapes like ditalini, orzo, or elbow macaroni work best in this soup.
Can I make this spicy?
Yes, use hot Italian sausage and add extra red pepper flakes for more heat.
How long does this soup last in the fridge?
It lasts about 4 days in an airtight container. Be sure to cool it completely before refrigerating.
Conclusion
Italian Sausage Soup is a soul-warming, easy-to-make recipe that brings comfort and flavor to your table. With its rich broth, hearty sausage, and nourishing vegetables, it’s a meal the whole family will enjoy. Whether you’re serving it fresh or reheating for lunch, this soup is a satisfying choice that’s sure to become a staple in your kitchen.
PrintItalian Sausage Soup
A hearty and comforting soup made with Italian sausage, vegetables, broth, and herbs. Perfect for cold days and easy to prepare in one pot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 can (28 oz) crushed tomatoes
- 6 cups chicken broth or stock
- 2 cups kale or spinach, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- 1 cup small pasta (ditalini or orzo, optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the Italian sausage, breaking it up with a spoon, and cook until browned. Drain excess grease if needed.
- Add onions, carrots, and celery. Cook for 5–7 minutes until vegetables begin to soften.
- Stir in garlic and cook for 1 minute until fragrant.
- Pour in crushed tomatoes and chicken broth. Stir well and bring to a boil.
- Add salt, pepper, Italian seasoning, and optional red pepper flakes.
- Reduce heat and simmer for 15–20 minutes, until vegetables are tender.
- Add kale or spinach and cook until wilted.
- If using pasta, stir it in during the last 10 minutes of cooking.
- Taste and adjust seasonings if needed. Serve hot.
Notes
- Add cannellini beans or chickpeas for extra protein and heartiness.
- Omit pasta or use gluten-free pasta to make it gluten-free.
- Freeze without pasta for best texture.
- Add cream or coconut milk at the end for a creamy version.
- Use turkey or chicken sausage for a lighter dish.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 6g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
