Italian Sausage Soup

This Italian Sausage Soup recipe is made with sweet chicken sausage, kidney beans, pasta, spinach, veggies, canned tomatoes and Italian seasoning. It’s pure comfort food that warms you to your toes on a chilly day.

One of the great things about making this soup is it requires minimal effort and little clean up. You’ll be able to pull it together in about 30 minutes, so it’s perfect for busy weeknights. And leftovers are even better a day or two later.

Why You’ll Love This Recipe

• Quick and Easy. It takes just minutes to prep and then all that’s left to do is let it simmer for about 20 minutes.
• Flavor. It’s a hearty and flavorful soup that your whole family will love!
• Simple Ingredients.  We use budget friendly ingredients for this recipe. You may have many of the ingredients already in your pantry and refrigerator.

Italian Sausage Soup Recipe Ingredients

• Extra-virgin olive oil. We use it to cook the sausage and saute the aromatics with.
• Aromatics. A simple combination of onion, celery and garlic.
• Sausage. We use sweet Italian chicken sausage for this recipe. 
• Fresh vegetables. Spinach and chopped carrots add a lot of flavor, color and nutrition to this amazing soup.
• Seasoning. Perfectly seasoned with dried oregano, Italian seasoning, fennel seeds, red pepper flakes and Turkish bay leaves.
• Kidney Beans. We use canned kidney beans for this soup. 
• Crushed Tomatoes. Canned crushed tomatoes with the juice adds a rich flavor to this soup broth. If you only have diced tomatoes or whole tomatoes, give them a little pulse in a blender. This will work just as well.
• Tomato Paste. We also like to add 2 tablespoons tomato paste to the soup, but this is optional. It adds a richer tomato flavor. 
• Pasta. We use fusilli pasta for this soup, but use whatever pasta you like best.
• Broth. We use low-sodium chicken broth for this soup.
• Parmesan Cheese. We add a small wedge of Parmesan cheese to melt into the broth adding another layer of flavor.

Find printable recipe with the measurements below.

Variations

• Swap out the spinach for kale leaves.
• Use turkey sausage instead of chicken or use hot sausage instead of sweet.

How To Make Italian Soup With Sausage

1. Cook Sausage. Heat oil in a large Dutch oven. Add the sausage to the pan (be sure to remove the outer casing first) and break the links up with a wooden spoon or spatula. Cook over medium-low heat for 7-10 minutes. Transfer the sausage to a bowl and set aside.
2. Cook Pasta. While the sausage is cooking, bring a pot of water to a boil, add salt and cook 1-1/2 cups pasta according to the directions on the box (about 7-9 minutes). Undercook the pasta just a bit because they will cook more in the soup.
3. Add Aromatics. Add more oil to the pot if needed, then stir in the onions, celery and carrots to the same pot that you cooked the sausage in and sauté for approximately 5 minutes. Add the garlic and sauté for another 2-3 minutes.
4. Add Seasoning. Stir in the seasoning.
5. Add Broth and Tomatoes. Return the sausage to the pot and stir. Pour in the broth, crushed tomatoes and  Parmesan cheese wedge. Bring to a boil, then reduce heat to low and place lid on the pot. 
6. Simmer Soup. Simmer for about 15 minutes, then add the beans  and cook another 5 minutes. Remove from heat and add the pasta.
7. Add Spinach. Add the spinach to the soup just before serving. 
8. Enjoy. Ladle the soup into bowls and garnish with grated Parmesan cheese.

Storing Leftovers

Store leftovers in an airtight container in the refrigerator. If properly stored, the leftover soup should last up to 3-4 days.

Serving Suggestions

• Salad. Try our Lemon Parmesan Lettuce Salad, Garden Salad, Lemon Arugula Salad, Everyday Mediterranean Salad, or our Italian Salad.
• Bread. Try our Italian Garlic Bread, or simply serve it with a fresh baguette or French bread to sop up the broth.

More Soup Recipes

• Chickpea Coconut Curry Soup
• Chicken Tortilla Soup
• Tom Kha Thai Coconut Chicken Soup
• Mexican Lentil Soup
• Sausage Lentil Soup

Continue to Content

Print

Yield: 6 Servings

Italian Sausage Soup

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

This Italian Sausage Soup recipe is made with sweet chicken sausage, kidney beans, pasta, spinach, veggies, canned tomatoes and Italian seasoning. It's pure comfort food that warms you to your toes on a chilly day.

Ingredients

• 4 tablespoons extra-virgin olive oil
• 1 pound sweet Italian chicken sausage, removed from casings
• 1 large yellow onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup carrot, chopped
• 4 cloves garlic, peeled, smashed and finely minced
• 1 teaspoon dried oregano
• 1-1/2 teaspoon dried Italian herbs
• 1 teaspoon dried fennel
• 1/2 teaspoon red pepper flakes
• 2 Turkish bay leaves
• 8 cups chicken broth
• 1 14-ounce can crushed tomatoes
• 2 tablespoons tomato paste (optional)
• 1 2-inch piece Parmesan cheese
• 1 cup cooked fusilli
• 1 14.5 can red kidney beans, drained and rinsed
• 1 cup spinach leaves
• Salt and freshly ground black pepper to taste

Instructions

1. Heat oil in a large Dutch oven. Add the sausage to the pan (be sure to remove the outer casing first) and break the links up with a wooden spoon or spatula. Cook over medium-low heat for 7-10 minutes. Transfer the sausage to a bowl and set aside.
2. While the sausage is cooking, bring a pot of water to a boil, add salt and cook 1 cup fusilli according to the directions on the box (about 7-9 minutes). Undercook the pasta just a bit because they will cook more in the soup.
3. Add more oil to the pot if needed, then stir in the onions, celery and carrots to the same pot that you cooked the sausage in and sauté for approximately 5 minutes. Add the garlic and sauté for another 2-3 minutes.
4. Stir in the seasoning.
5. Return the sausage to the pot and stir. Pour in the broth, crushed tomatoes, tomato paste and  Parmesan cheese wedge and stir. Bring to a boil, then reduce heat to low and place lid on the pot. 
6. Simmer for about 15 minutes, then add the beans  and cook another 5 minutes. Remove from heat and add the pasta.
7. Add the spinach to the soup just before serving. 
8. Season with salt and freshly ground black pepper to taste.
9. Ladle the soup into bowls and garnish with grated Parmesan cheese.

Notes

Variations

• Swap out the spinach for kale leaves.
• Use turkey sausage instead of chicken or use hot sausage instead of sweet.
• Add more kidney beans (another 1/2 to 1 can) if you want to add more plant protein and fiber to the soup.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 1082Total Fat: 56gSaturated Fat: 16gUnsaturated Fat: 40gCholesterol: 381mgSodium: 601mgCarbohydrates: 31gFiber: 6gSugar: 6gProtein: 105g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.