5 from 7 votes
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 Sausage Soup
Prep Time
15 mins
Cook Time
45 mins
 

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!

Course: Main Course
Cuisine: American, Italian
Keyword: pasta, sausage, soup, vegetable
Servings: 10 servings
Calories: 286 kcal
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
  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. (SEE NOTES)

  7. To serve: Serve soup immediately topped with more grated parmesan and fresh basil if using. Enjoy!

Recipe 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 Facts
Italian Sausage Soup
Amount Per Serving
Calories 286 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 7g44%
Cholesterol 43mg14%
Sodium 411mg18%
Potassium 394mg11%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 3g3%
Protein 10g20%
Vitamin A 4114IU82%
Vitamin C 7mg8%
Calcium 63mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.