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Indulge in the best hearty, flavorful Italian Sausage Soup with this easy one-pot recipe. Packed with sausage, pasta, carrots, tomatoes, spinach, and robust Italian flavors, this simple Italian soup with sausage is sure to satisfy all your comfort food cravings!

“Made it and all I can say is WOW!!! Just delicious!! No need for cream. It was perfect without it! However, I’m trying it again with the cream and can’t wait to taste it!!! Thank you for sharing this delicious recipe!!”

– Lis
Overhead photo of bowl of cooked soup with italian sausage, pasta, and vegetables.

Update: This recipe was originally published in December 2019. I’ve updated the article below to include more information about making the best spicy sausage Italian soup at home. 

Hi, friends! I hope the holiday season has been treating you well!

Since I’m sure you have been bombarded and overloaded with all the sprinkle covered cookies and confections, I figured today was a good day to introduce you to what is sure to be your favorite soup of the season! Warming and full of flavor, this cozy Italian soup is good for the soul!

Table of Contents

About this Italian sausage soup recipe

This hearty soup is packed with robust, bold flavors and guaranteed to become your new favorite cozy meal to keep you warm all season long!

This creamy tomato based soup is packed with meaty Italian sausage, tender pasta and fresh, crisp vegetables. Laced with flavorsome Italian seasoning, fragrant garlic and fresh herbs, this soup is savory with a hint of sweetness and a subtle touch of smoke and spice!

On top of being absolutely amazing in the taste department, this soup is easy to make, only requires one pot, can be made in advance and it’s completely customizable! Basically, it’s the perfect cozy, warming meal for busy weeknights! It will become your go-to when an Italian soup craving hits and it’s so delicious your family is sure to request it again and again!!

What is Italian sausage soup?

Italian sausage soup is a type of hearty soup made with Italian sausage as the main ingredient. While there are various ways to make sausage soup, it is traditionally made with a tomato base, chunky in texture and served hot or warm.

Sausage soup recipes can contain a wide variety of ingredients. However, this simple recipe for Italian sausage soup relies on a few classics:

  • Italian sausage
  • Small cooked pasta
  • Yellow Onion
  • Carrots
  • Celery
  • Spinach
  • Garlic
  • Seasonings – Italian Seasoning and Bay Leaves
  • Tomato Paste
  • Tomatoes
  • Broth
  • Cream (optional)
Close-up photo of cooked and crumbled Italian sausage.

FAQs: frequently asked questions

What type of Italian sausage should I use?

You can use any variety of Italian sausage you and your family loves in this recipe for soup with italian sausage. However, I typically use mild or hot sausages for the best savory flavor.

Sausages you can use in this soup recipe:

  • Italian pork sausage – mild or hot
  • Turkey sausage
  • Chicken sausage
  • Breakfast sausage
  • Kielbasa

What type of vegetables can I use in sausage soup Italian?

This Italian soup recipe calls for onions, carrots, celery, tomatoes, and spinach. However, you can easily bulk-up this soup by throwing in your favorite veggies or whatever you have on hand. Zucchini, potatoes, and sweet potatoes in particular taste great here. You’ll find some of the best ingredients to add to this sausage soup below:

  • Sautéed Peppers and Onions
  • Kale
  • Potatoes – russet potatoes or sweet potatoes
  • Zucchini
  • Sauteed Mushrooms
  • Beans – northern white beans, kidney or garbanzo beans (make sure you drain and rinse the beans first!)
  • Seasonings – dried rosemary, dried thyme, dried oregano, dried sage, bay leaf, red pepper flakes
  • Fresh Herbs – basil or parsley
  • Croutons
Close-up photo of cooked tiny tubular pasta in a bowl.

What type of pasta can I use?

You can use any variety of small, short dry pasta in this soup. I personally like to use tiny, tubular ditalini pasta; however, use what you love. Just make sure you cook the pasta in generously salted water until it is JUST al dente.  you can use any of the varieties listed below. Make sure you cook the pasta in generously salted water until just al dente!

Pasta shapes:

  • Ditalini
  • Mini Elbow
  • Elbow Macaroni
  • Acini di pepe
  • Alphabet pasta
  • Campanelle pasta
  • Cavatelli pasta
  • Mini Shells (Conchiglie pasta)
  • Corbata (mini farfalle)
  • Farfalline
  • Gemelli
  • Orecchiette
  • Pastina
  • Pipette Rigate
  • Radiatori
  • Route (wagon wheel pasta)

Alternatively, you can swap out the tiny pasta and use gnocchi or tortellini instead. Or, swap out the pasta entirely and use white beans instead.

How can I make sausage soup creamier?

If you prefer a rich and creamy Italian soup with sausage, simply stir in a little bit of heavy cream or half-and-half just before serving.

Action photo of ladle scooping up Italian sausage with soup.

How to make this Italian soup with sausage

  1. Cook pasta: Fill a large pot with water and bring to a boil. Then, generously season the water with salt. Add the pasta and cook according to package directions. Then, drain the pasta and rinse with cold water before setting aside.
  2. Brown sausage: In the same pot, heat oil over medium heat. Add the sausage and cook, stirring occasionally, until brown and no longer pink, about 8-10 minutes. Remove the sausage to a paper towel lined plate to drain and set aside. Drain all but 1 tablespoon of fat from the pan.
  3. Cook vegetables: Add the onions, carrots and celery to the pot. Season with salt and pepper. Cook, stirring frequently, until the onions are softened, about 5-8 minutes. Add in the garlic and Italian seasoning. Sauté until fragrant, about 30 seconds to 1 minute. Add in the tomato paste and cook, stirring, until the tomato paste starts to caramelize, about 1-2 minutes.
  4. Add liquids and sausage:  Stir in the crushed tomatoes, diced tomatoes, broth, bay leaves, parmesan rind (if using) and reserved sausage. Bring the soup to a boil, then immediately reduce the heat to maintain a very gentle simmer. Simmer for 15 minutes.
  5. Add the cream:  Add in the heavy cream. Stir to combine. Simmer 8-10 additional minutes or until soup is warmed throughout. Use tongs to remove and discard bay leaves and parmesan rind. Taste and adjust for seasoning with salt and pepper.
  6. Add pasta and spinach:  Right before serving, turn heat to low and stir in the pasta and spinach. Alternatively:  Divide the spinach and pasta among serving bowls and then ladle the soup over the top.
  7. To serve:  Serve soup immediately topped with more grated parmesan and fresh basil if using. Enjoy!

Tips for the best hot Italian sausage soups

  1. You can use any type of sausage you would like for this recipe. While I normally use mild or hot sausage, sweet sausage is just as delicious! As well, you could substitute breakfast sausage, chicken sausage or turkey sausage if desired! If you purchase sausage in a casing, remove the sausage meat from the casing and discard casing before proceeding with the recipe.
  2. Can’t find a 28 ounce can of crushed tomatoes at the store? No worries! Purchase whole, peeled tomatoes and use your hands to gently squeeze/crush them yourself.
  3. If you like your soup to be on the broth-y side, use 5 cups of broth in the recipe, instead of the 4 cups the recipe calls for.
  4. Make sure you wait to add the spinach and pasta until you are ready to serve, or add the spinach and pasta directly to serving bowls. You want to avoid over-cooking the spinach! As well, the pasta will eventually soak up all of the liquid and become mushy if you let it sit too long!
  5. If you want to make the soup a little bit (30 minutes to 1 hour) in advance and let it sit before serving, follow the recipe as directed through step 4, simmering the soup for 15 minutes. Cover and turn off the heat. When ready, bring the soup to a gentle simmer, add cream and proceed with recipe as directed.
  6. To make the soup a day or more in advance:  Prepare recipe as directed through step 4. Allow to cool completely before transferring to an air-tight storage container. Store in the refrigerator until ready to use. When ready to serve, bring the soup to a gentle simmer. Add the cream and proceed with the recipe as directed.

Step-by-step photos: making this recipe at home

This sausage and vegetable soup is simple to make and can be ready and on the table in less than 45 minutes.

Overhead photo collage of how to make Italian Sausage soup step by step.

Serving soups with Italian sausages

Italian sausage and pasta soup is typically served with plenty of toasted, crusty bread or breadsticks for sopping up all the flavorful, warm liquid.

If you are looking to turn this soup into a more rounded meal, below are some delicious serving options!

More recipes with sausages!

If you are feeding a meat-loving family, try serving your Italian soup with more sausage. Try these family favorite recipes:

Close-up photo of Italian sausage in soup with pasta and veggies.

Storing Italian sausage soup recipes

Can I make this soup recipe in advance?

This easy sausage and vegetable soup can be made a day or two in advance!

To prepare Italian soup in advance, follow the recipe instructions through step 4. When ready to serve, bring the soup to a gentle simmer. Add the cream and proceed with the recipe as instructed, starting with step 5.

Healthy-tip:  If you want to make this soup healthier, use a spoon to lift off and discard any solidified fat from the top of the soup before reheating.

How long will hot sausage soup keep?

Leftover Italian sausage and vegetable soup should be stored in an airtight container in the refrigerator. Properly stored, cooked soup will last 3 to 4 days.

To extend the shelf-life of cooked Italian soup, freeze it! (Instructions for freezing Italian soup below.)

Can you freeze Italian sausage in soup?

Italian pasta soup freezes beautifully! However, there are a few tricks to it!

To freeze this soup

  • Prepare soup through step 4, adding the liquids and sausage. Gently simmer for 15 minutes according to recipe instructions. Do not add the cream, pasta or spinach to the soup!
  • Remove soup from heat and allow the soup to cool completely.
  • Transfer soup to a container with a tight fitting lid. Make sure you leave about an inch of head space between the soup and the container’s lid when you are filling it.
  • Place the air-tight lid on the container and transfer soup to the freezer. Soup will keep in the freezer for about 1 to 2 months.
Extreme-close up photo of Italian soup with sausage, veggies, and pasta.

Until next week, friends, cheers – to cozy soup for the soul!

Cheyanne

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More hearty meaty soup recipes!

If you’re in the middle of soup season and looking for more hearty and comforting soup recipes, try these next:

The best Italian Sausage Soup👇

Overhead landscape photo of Italian Sausage soup with pasta and vegetables in a white bowl with a spoon inserted into the soup and slices of bread and a pale tan napkin next to the bowl.

Italian Soup with Sausage

4.91 from 10 votes
Author: Cheyanne Holzworth
Total Time: 1 hour
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 10 servings
Print Recipe Pin Recipe
Indulge in the best hearty, flavorful Italian Sausage Soup with this easy one-pot recipe. Packed with sausage, pasta, carrots, tomatoes, spinach, and robust Italian flavors, this simple Italian soup with sausage is sure to satisfy all your comfort food cravings!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Equipment

  • 1 Large Pot or Dutch Oven

Ingredients 

  • 6-8 ounces Small Pasta (Ditalini, Mini Elbow or Elbow) – (about 1 ½ cups small dry pasta)
  • 1 TBS Olive Oil
  • 1 pound Italian Sausage – (SEE NOTES)
  • To Taste Kosher Salt & Ground Black Pepper
  • 1 medium Yellow Onion – finely chopped (about 1 ½ cups)
  • 3 medium Carrots – peeled & sliced or diced (about 1 cup)
  • 3 medium Ribs Celery – sliced or diced (about 1 cup)
  • 4 Cloves Garlic – peeled & minced
  • 1 heaping TBS Homemade Italian Seasoning – (or store-bought)
  • 3 TBS Tomato Paste
  • 1 (28 ounce) Can Crushed Tomatoes – (SEE NOTES)
  • 1 (14.5 ounce) Can Fire-Roasted Diced Tomatoes
  • 4 Cups Low-Sodium Chicken Broth or Vegetable Broth – (SEE NOTES)
  • 2 whole Bay leaves
  • 1 whole Parmesan Rind – (OPTIONAL)
  • 1 Cup Heavy Cream, Half and half or Whole Milk – or more to taste
  • 3 Cups Fresh Baby Spinach -(about 3 ½ ounces)
  • Optional Garnishes: Grated Parmesan Cheese, Fresh Basil Leaves, Fresh Parsley,
  • Optional Serving Suggestions: Dinner Rolls Crusty Bread, Breadsticks, or Garlic Bread

Instructions

  • Cook the Pasta: Fill a large pot with 4 quarts of water and bring to a boil. Once boiling, generously season the water with salt. Add the dry pasta and cook to al dente according to the package directions. Once al dente, drain the cooked pasta and rinse it with cold water. Drain the pasta again and set it aside.
  • Brown Sausage: In the same pot, heat the oil over medium heat. Add the sausage and season to taste with salt and pepper. Cook the sausage, stirring occasionally and using the back of a wooden spoon to break the sausage into medium-sized chunks, until browned and no longer pink, about 8-10 minutes. Turn the heat off and remove the sausage to a paper towel lined plate to drain. Set the sausage aside.
  • Cook Vegetables: Drain all but 1 tablespoon of fat from the pan and return it to medium heat. Once the pan is hot, add the onions, carrots, celery, and season to taste with salt and pepper. Cook the veggies, stirring frequently, until the onions are softened, about 5-8 minutes.
    Add aromatics: Add the garlic and Italian seasoning to the pot and sauté until fragrant, about 30 seconds to 1 minute. Next, add in the tomato paste and cook, stirring, until the tomato paste starts to caramelize, about 1-2 minutes.
  • Add liquids and sausage: Stir in the crushed tomatoes, diced tomatoes, broth, bay leaves, and the parmesan rind (if using). Then, stir in the cooked sausage and bring the soup to a boil.
    Simmer: Once boiling, immediately reduce the heat to maintain a very gentle simmer. Simmer for 15 minutes.
  • Add the cream: Add in the heavy cream and stir to combine. Simmer the soup for 8-10 minutes or until soup is warm throughout.
    Use tongs to remove and discard bay leaves and parmesan rind. Taste and adjust for seasoning with salt and pepper.
  • Add pasta and spinach: JUST before serving, adjust the heat under the soup to low. Then, stir in the cooked pasta and spinach. ALTERNATIVELY: Divide the spinach and pasta among serving bowls and then ladle the soup over the top. (SEE NOTES)
  • To serve: Serve soup immediately topped with more grated parmesan and fresh basil if using. Enjoy!

Notes

  1. Sausage: You can use any type of sausage you would like for this recipe. While I normally use mild or hot sausage, sweet sausage is just as delicious! As well, you could substitute breakfast sausage, chicken sausage or turkey sausage if desired! If the sausage is in a casing, remove the sausage meat from the casing and discard casing before proceeding with the recipe.
  2. Tomatoes: If you can’t find a 28 ounce can of crushed tomatoes, purchase whole, peeled tomatoes and use your hands to gently squeeze/crush them yourself.
  3. Soup Consistency: If you like your soup to be on the broth-y side, use 5 cups of broth in the recipe, instead of the 4 cups the recipe calls for.
  4. Adding the Pasta + Spinach: Make sure you wait to add the spinach and pasta until you are ready to serve, or add the spinach and pasta directly to serving bowls. You want to avoid over-cooking the spinach! As well, the pasta will eventually soak up all of the liquid if you let it sit too long!
  5. To Make Slightly Ahead: If you want to make the soup a little bit (30 minutes to 1 hour) in advance and let it sit before serving, follow the recipe as directed through step 4, simmering the soup for 15 minutes.  Cover and turn off the heat.  When ready, bring the soup to a gentle simmer, add cream and proceed with recipe as directed.
  6. To Make the Soup a Day+ in Advance: Prepare recipe as directed through step 4. Allow to cool completely before transferring to an air-tight storage container. Store in the refrigerator until ready to use. When ready to serve, bring the soup to a gentle simmer. Add the cream and proceed with the recipe as directed.
Recipe serves 8-10
Nutritional information is an estimate based upon 10 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 286kcal    Carbohydrates: 19g    Protein: 10g    Fat: 19g    Saturated Fat: 7g    Cholesterol: 43mg    Sodium: 411mg    Potassium: 394mg    Fiber: 2g    Sugar: 3g    Vitamin A: 4114IU    Vitamin C: 7mg    Calcium: 63mg    Iron: 1mg
Course: entree, Soup
Cuisine: Italian

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Angled action photo of a spoon eating a soup made with italian sausages, ditalini pasta, tomatoes, carrots, onions, and basil.