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Italian Sausage Soup

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This Italian Sausage Soup is a hearty, flavorful, and comforting dish, loaded with savory Italian sausage, tender vegetables, and a rich, herb-infused broth. Whether served with crusty bread or topped with Parmesan cheese, this easy one-pot meal is perfect for a cozy dinner!

Ingredients

Scale

For the Soup:

  • 1 lb (450g) Italian sausage (mild or spicy, casings removed)
  • 1 tbsp olive oil (if needed)
  • 1 small onion (diced)
  • 3 cloves garlic (minced)
  • 2 carrots (sliced)
  • 2 celery stalks (chopped)
  • 1 can (14.5 oz) diced tomatoes (with juice)
  • 6 cups chicken or beef broth
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp crushed red pepper flakes (optional, for a kick)
  • 1 bay leaf
  • 1 cup small pasta (ditalini, orzo, or small shells) (optional)
  • 1 zucchini (diced, optional for extra veggies)
  • 1 can (15 oz) white beans or chickpeas (drained and rinsed, optional for protein boost)
  • 2 cups fresh spinach or kale (chopped)

For Serving:

  • Grated Parmesan cheese (optional but recommended)
  • Fresh parsley or basil (chopped, for garnish)
  • Crusty Italian bread (for dipping, optional but delicious!)

Instructions

Step 1: Cook the Sausage

  1. Heat a large pot or Dutch oven over medium-high heat.
  2. Add the Italian sausage (if needed, add 1 tbsp olive oil) and cook, breaking it apart, until browned (about 5-7 minutes).
  3. Remove excess grease if necessary, leaving 1-2 tbsp for flavor.

Step 2: Sauté the Aromatics & Veggies

  1. Add onions, carrots, and celery to the pot. Sauté for 5 minutes until softened.
  2. Stir in garlic, oregano, basil, red pepper flakes, and bay leaf, cooking for 30 seconds until fragrant.

Step 3: Simmer the Soup

  1. Pour in diced tomatoes (with juice) and broth.
  2. Add salt, pepper, and beans (if using). Stir well.
  3. Bring to a gentle boil, then reduce heat and let simmer for 20 minutes, stirring occasionally.

Step 4: Cook the Pasta & Add Greens

  1. Add the pasta and zucchini, and simmer for 8-10 minutes until tender.
  2. Stir in the spinach or kale and let cook for 2-3 minutes until wilted.
  3. Taste and adjust seasoning if needed.

Step 5: Serve & Enjoy!

  1. Remove the bay leaf before serving.
  2. Ladle the soup into bowls and top with grated Parmesan and fresh herbs.
  3. Serve with crusty Italian bread for dipping.

Notes

  • No Pasta? Swap for potatoes or extra beans for a hearty alternative.
  • Spicy Version? Use hot Italian sausage and add extra red pepper flakes.
  • Make It Creamy: Stir in ½ cup heavy cream at the end for a richer texture.
  • Storage: Keeps well in the fridge for 3-4 days. Freeze without pasta for up to 3 months.

Find it online: https://ukfinda.com/italian-sausage-soup/