Italian Soup with Sausage has all the deep flavors we love in a easy to make savory soup! Sausage, tomatoes, fresh veggies and pasta. All come together in less than 30 minutes! Mangia!
Clean out the fridge with this delicious and hearty soup! The sausage does most of the work for you by intensifying the flavor of the stock. This has been our go-to soup for as long as I can remember!
Ingredients for Italian Soup with Sausage –
- Sausage – bulk mild Italian. Chicken or pork.
- carrots
- onions
- celery
- bell pepper – any color
- tomato paste
- crushed tomatoes – or tomato sauce
- small pasta – Elbow or Ditalini work great
- chicken stock – low sodium if possible
- Italian seasonings
- parmesan cheese
What kid of sausage is best for this soup?
- We are huge fans of chicken sausage. It comes in a variety of flavors these days. We used Mild Italian for this soup.
- Pork Sausage can’t be beat either! Again, go with an Italian blend if you can find it as it is chalk full of garlic and spices. Drain any accumulated grease before adding the veggies.
We used carrots, onion, celery and bell pepper in our homemade soup but feel free to search the fridge and throw in what you have.
- poblano peppers – add a little extra heat
- fresh herbs such as parsley, thyme and oregano
- beans such as kidney, garbanzo or white
- zucchini – toss in the last 5 minutes to avoid over cooking
- mushrooms
- fresh chopped tomatoes
How to make Italian Soup with Sausage –
Saute the sausage in a bit of olive oil. Cook until crumbly. Add all the veggies! Continue to cook until the veggies are tender.
Add the tomaotes, broth and herbs. Add the pasta, cook until tender and you have soup! Hey that was fast!
What to serve with Italian Soup and Sausage –
- Quick Cheddar Bread – no yeast, one bowl easy
- Breadsticks – kids love these!
- One Rise Dinner Rolls – a unique cooking method!
- Foccacia Bread – doesn’t get more Italian than that!
Make it creamy!
- add just 1/3 cup of heavy cream you can turn this soup in a tomato and cream based soup!
How do I store this soup?
- we love to eat this right away but you can store in the refrigerator for up to 3 days and reheat. Careful not to overcook as the pasta could become super soft.
- freeze for up to 3 months but again the pasta can become soft…yummy, but soft.
More Soup you will love!
LET’S EAT!
Kathi and Rachel
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Italian Soup with Sausage
Ingredients
- 1 pound Italian Sausage - chicken or pork
- 1 cup yellow onion - chopped
- 1 cup bell pepper - any color chopped
- 1 cup celery - chopped
- 1 cup carrots - chopped
- 3 tablespoons tomato paste
- 1 15 ounce can crushed tomatoes - or tomato sauce
- 6 cups chicken stock - low sodium preferred
- 1 tablespoon dried italian seasoning - or one teaspoon each basil, thyme and oregano
- 1 teaspoon salt - taste for seasoning. Will vary based on chicken stock used
- 1/2 teaspoon ground black pepper
- 1 cup elbow pasta - or any small pasta
- grated parmesan for garnish
Instructions
- Heat large dutch oven or soup pot to medium high. Add olive oil.
- Add sausage to pot. Crumbling as it cooks. When cooked through drain all but one tablespoon of grease if necessary.
- Add onion, carrots, celery and bell pepper. Continue to cook until tender. About 5 minutes.
- Add tomato paste and crushed tomatoes. Cook until warmed through.
- Add chicken stock, Italian Seasoning, salt and pepper. Bring to a simmer. Add pasta. Cook for 10 minutes or until tender.
- Tast for seasoning! More salt? Pepper?
- Serve with a sprinkle of parmesan cheese.
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