This easy Italian Sausage Soup recipe is packed with sausage, pasta, vegetables and robust flavors! It’s simple to make and only requires one pot! Plus, it can be prepared in advance! It’s a hearty and delicious meal the entire family will love!

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!

Italian Sausage Soup

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.

What is in sausage soup?

Sausage soup can contain a wide variety of ingredients depending on the recipe.

This classic Italian sausage soup is made from the following ingredients:

• Italian sausage
• Small cooked pasta
• Yellow Onion
• Carrots
• Celery
• Spinach
• Garlic
• Seasonings – Italian Seasoning and Bay Leaves
• Tomato Paste
• Tomatoes
• Broth
• Cream (optional)

What type of sausage for Italian soup?

I normally use mild or hot Italian sausage for this soup depending on my mood. However, you can use whatever type of sausage you prefer!

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

What type of pasta for sausage and noodle soup?

You can use any variety of small, short dry pasta in this soup. While I used ditalini pasta, you can use any of the varieties listed below. Make sure you cook the pasta in generously salted water until just al dente!

Or, feel free to omit the pasta completely and substitute beans if desired!

Pasta shapes to use in Italian soup:

• 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)

What can I add to Italian sausage soup?

This Italian soup is perfect for using up whatever fresh vegetables you have on hand! You can also add pantry staples such as canned beans or vegetables as well!

• Bell Peppers
• Kale
• Potatoes – russet potatoes or sweet potatoes
• Zucchini
• 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
• Substitute Small Pasta for gnocchi or tortellini

How to make Italian sausage soup?

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

1. Cook pasta:  Fill a large pot with 4 quarts of water. Bring to a boil and generously season water with salt. Cook pasta to al dente according to package directions. Drain cooked pasta and rinse with cold water. Drain again. Set aside.
2. Brown sausage:  In the same pot, heat oil over medium heat. Add the sausage and season to taste with salt and pepper. Cook 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. Remove the sausage to a paper towel lined plate to drain. 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!

How to make Italian sausage vegetable soup step by step photos:

Tips for the best sausage and pasta soup:

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 brothy 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.

What to serve with Italian soup?

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!

• Bruschetta
• Simple green salad
• Hearty chopped Italian salad
• Bean salad
• Crusty artisan bread or breadsticks
• Grilled cheese
• Sautéed peppers and onions
• Italian roasted vegetables
• Roasted mushrooms and onions

Can Italian soup be made 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 Italian 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 soup?

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

To freeze Italian sausage noodle 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.

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

XOXO

Cheyanne

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The best Italian Sausage Soup👇

Print Recipe

5 from 8 votes

Italian Sausage Soup

This easy Italian Sausage Soup recipe is packed with robust flavors!  It’s quick and simple to make and only requires one pot! Plus, it can be prepared in advance!  It’s hearty, delicious and a cozy meal the entire family will love!

Prep Time15 mins

Cook Time45 mins

Course: Main Course

Cuisine: American, Italian

Keyword: pasta, sausage, soup, vegetable

Servings: 10 servings

Calories: 286kcal

Author: Cheyanne Holzworth

Equipment

• Large Pot

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)
• 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 Stalks 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 or Vegetable Broth - (SEE NOTES)
• 2 Bay leaves
• 1 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)

For Serving: Grated Parmesan, Fresh Basil, Fresh Parsley, Crusty Bread

Instructions

• Cook pasta: Fill a large pot with 4 quarts of water. Bring to a boil and generously season water with salt. Cook pasta to al dente according to package directions. Drain cooked pasta and rinse with cold water. Drain again. Set aside.
• Brown sausage: In the same pot, heat oil over medium heat. Add the sausage and season to taste with salt and pepper. Cook 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. Remove the sausage to a paper towel lined plate to drain. Set aside. Drain all but 1 tablespoon of fat from the pan.
• 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.
• 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.
• 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.
• 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. (SEE NOTES)
• To serve: Serve soup immediately topped with more grated parmesan and fresh basil if using. Enjoy!

Notes

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 the sausage is in a casing, remove the sausage meat from the casing and discard casing before proceeding with the recipe.
2. 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. 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 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.

Recipe serves 8-10

Nutritional information is an approximation and based upon 10 servings.

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

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