Italian sausage soup is a comforting and hearty meal perfect for any day of the week. Packed with flavor and nutrition, this dish combines savory sausage with fresh vegetables, pasta, and leafy greens. It’s easy to make and warms you up from the inside out, making it ideal for chilly evenings or when you need a cozy meal.
Why make this recipe
This Italian sausage soup is not only delicious but also simple and quick to prepare. It uses common ingredients that you may already have in your pantry. With the rich flavors of Italian sausage and fresh vegetables, it offers a satisfying combination that pleases the whole family. Plus, it’s a great way to sneak in some healthy greens!
How to make Italian Sausage Soup
Making Italian sausage soup is straightforward. Just follow these easy steps:
Ingredients:
- 1 pound Italian sausage
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 cup small pasta (like ditalini or orzo)
- 2 cups spinach or kale
- Salt and pepper to taste
- Olive oil (for sautéing)
- Grated Parmesan cheese (for serving)
Directions:
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the Italian sausage and cook until browned, breaking it up with a spoon.
- Add the onion and garlic, and sauté until the onion is translucent.
- Stir in the carrots and celery, cooking for another 5 minutes.
- Pour in the chicken broth and diced tomatoes, and bring to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Stir in the spinach or kale, cooking until wilted.
- Season with salt and pepper to taste.
- Serve hot, topped with grated Parmesan cheese.
How to serve Italian Sausage Soup
Serve the soup hot in bowls. Sprinkle some grated Parmesan cheese on top for extra flavor. This soup pairs well with crusty bread or a simple salad on the side.
How to store Italian Sausage Soup
Store leftover soup in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. To reheat, simply warm it on the stove or in the microwave until heated through. You can also freeze the soup for up to 3 months. Just make sure to leave out the pasta if you plan to freeze it, as it can become mushy when thawed.
Tips to make Italian Sausage Soup
- Use spicy Italian sausage for a kick, or sweet sausage for a milder flavor.
- Feel free to add more vegetables like bell peppers or zucchini for extra nutrition.
- If you prefer a thicker soup, you can blend a portion of it after cooking to create a creamier texture.
Variation
You can easily make this soup vegetarian by replacing the Italian sausage with plant-based sausage or omitting it altogether. Replace chicken broth with vegetable broth for a full vegetarian option. You can also use quinoa instead of pasta to make it gluten-free.
FAQs
1. Can I make this soup ahead of time?
Yes, you can make Italian sausage soup ahead of time. It tastes even better the next day as the flavors meld together.
2. What can I substitute for chicken broth?
You can substitute chicken broth with vegetable broth or even water, but the flavor may be less rich.
3. Can I add other ingredients?
Absolutely! Feel free to add beans, potatoes, or any leftover vegetables you want to use up. This soup is very versatile!
Italian Sausage Soup
Ingredients
Main Ingredients
- 1 pound Italian sausage Use spicy or sweet sausage based on preference.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups chicken broth Can substitute with vegetable broth.
- 1 can (14.5 ounces) diced tomatoes
- 1 cup small pasta (like ditalini or orzo) Can replace with quinoa for a gluten-free option.
- 2 cups spinach or kale
- to taste Salt and pepper
- for sautéing drizzle Olive oil
Instructions
Cooking Instructions
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the Italian sausage and cook until browned, breaking it up with a spoon.
- Add the onion and garlic, and sauté until the onion is translucent.
- Stir in the carrots and celery, cooking for another 5 minutes.
- Pour in the chicken broth and diced tomatoes, and bring to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Stir in the spinach or kale, cooking until wilted.
- Season with salt and pepper to taste.
- Serve hot, topped with grated Parmesan cheese.