Craving the flavors of the Italian peninsula? Try this Italian Sausage Soup and let your taste buds be transported to Italy!
Alright, I’ll be honest: I’m completely biased when it comes to soup, as it’s one of my favorite things to prepare and enjoy. Nevertheless, this Italian sausage soup recipe truly deserves the title of “best soup.” It’s a straightforward one-pot meal that’s hearty, savory, and bursting with flavor. I often find myself preparing this dish whenever I want to incorporate more vegetables into my diet, since it’s packed with fresh produce, including carrots, celery, red bell peppers, and onions. The vibrant array of veggies in this soup helps me stay on track with my nutrition goals—and it makes the soup taste amazing, too!
This soup brings back memories of my time working at Fattoria, a farmhouse in the Northern Italian city of Crema. I spent about three months there, working as a chef alongside the owner, Marta. We were located in a fairly isolated area, surrounded by abandoned Italian villages and pine forests. However, we occasionally received guests who wandered in looking for a place to stay and something to eat. Marta would always pull out her emergency stash of sausage soup and serve it with toasted slices of focaccia. Every bite of this recipe takes me back to my early twenties and my life on that beautiful farm.
Variations for Italian sausage soup
If you’ve tried this soup and you just want a little something extra for the next time you make it, don’t worry, we’ve got you covered. Try a few of these tasty variations!
- Pesto explosion: If you want a more herbaceous flavor in the soup, I recommend making this Perfect Basil Pesto Recipe and adding a dollop on top of each bowl of soup. For a similar flavor without the extra work, you can add a handful of fresh basil leaves to the pot of soup right after it’s finished cooking.
- Citrus sunshine: Craving a lemony sausage soup? If so, I recommend adding the juice of a whole lemon along with half of its zest. Stir it in after the soup is finished cooking for a bright and vibrant flavor.
- Cheesy goodness: Everything is better with cheese. To elevate this soup, try garnishing each bowl with a bit of grated Parmesan cheese and a dollop of ricotta for some added creaminess.
- Spicy kick: Need a little fiery heat? Try incorporating some sliced chili peppers with minced garlic. Top it off with a drizzle of chili oil and let the spicy flavor shine through.
How do I store leftovers?
Once it’s fully cooled, you can store any leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup in freezer-safe containers for up to 2 months. Leave it in the refrigerator until it is fully thawed, then reheat it over the stovetop or in the microwave.
Serving suggestions
Every time I make this recipe, I love to serve it with either a batch of this delicious Garlic Toast or a slice of this low-carb Cauliflower Bread. I also like a vegetable side dish, like a plate of Roasted Broccoli And Cauliflower, or a medley of easy Air-Fryer Vegetables. You can also serve up a simple Spring Salad or this delectable Avocado Salad Recipe.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage casings removed
- 1 medium onion diced
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 1 red bell pepper diced
- 5 garlic cloves minced
- 1 can diced tomatoes (15 ounces) with juice
- 5 cups low-sodium chicken broth
- 1½ teaspoons Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1½ cups medium shell pasta
- 2 cups baby spinach
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the Italian sausage and cook until browned, breaking it into pieces as it cooks.
- Remove the sausage from the pot and set aside. In the same pot, add the diced onion, chopped carrots, celery, and red bell pepper. Sauté for about 5 minutes until the vegetables begin to soften, then stir in the minced garlic and cook for another minute.
- Return the sausage to the pot. Add the diced tomatoes with juice, chicken broth, Italian seasoning, dried thyme, and dried oregano. Bring the mixture to a boil, then add the pasta.
- Lower the heat to a simmer, stirring occasionally for 8-10 minutes until the pasta is al dente. Finally, stir in the baby spinach until wilted and season with salt and pepper before serving, garnished with fresh parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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