Italian Sausage Soup Recipe
Italian Sausage Soup Recipe
Table of Contents
Italian Sausage Soup Recipe
Warm up with this hearty Italian sausage soup recipe. Packed with bold flavors, nutritious ingredients, and a comforting texture, this dish is perfect for any occasion. Whether you’re craving a family friendly meal or a flavorful addition to your dinner table, this Italian soup recipe with sausage delivers the best of Italian inspired cuisine.
Description
If you’re looking for an authentic Italian Sausage soup recipe that centers around the rich, savory flavors of Italian sausage, this dish is for you. This recipe combines the perfect balance of protein packed sausage, tender vegetables, and an aromatic broth that will tantalize your taste buds.
Made with everyday pantry staples and fresh ingredients, this soup is both wholesome and satisfying. The secret lies in the Italian Sausage Soup Recipe, which imparts robust, spicy, or mild flavors depending on your preference. The addition of garlic, onion, tomatoes, and fresh herbs gives this soup its classic Italian flair.
Perfect for a chilly evening or a quick weeknight dinner, this recipe is simple to make yet full of complexity in flavor. Not only is it a crowd pleaser, but it’s also easy to customize. Add some fresh kale or spinach for a boost of greens, or toss in pasta for an extra layer of texture. Each bite is hearty, warming, and full of Italian inspired goodness.
Whether you’re serving a crowd or preparing meals ahead for the week, this Italian Sausage Soup Recipe is a must try. With detailed instructions, tips for customization, and serving suggestions, you’ll master this comforting dish in no time.
Ingredients
Main Ingredients
- 1 pound (450g) Italian sausage (mild or spicy)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 1 (14.5-ounce) can diced tomatoes
- 4 cups chicken broth (or vegetable broth)
- 1 cup water
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 2 cups fresh kale or spinach, chopped
- 1/2 cup grated Parmesan cheese (optional)
Optional Additions
- 1 cup small pasta (like ditalini or orzo)
- 1 can cannellini beans, drained and rinsed
Instructions
- Prepare the Sausage: Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the Italian sausage, breaking it into small pieces with a wooden spoon. Cook until browned, about 5-7 minutes. Remove the sausage from the pot and set aside.
- Sauté Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Build the Flavor: Add the diced tomatoes (with juices), chicken broth, and water to the pot. Stir to combine. Return the browned sausage to the pot and season with dried basil, oregano, crushed red pepper flakes, salt, and black pepper.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Let it simmer for 20 minutes to allow the flavors to meld.
- Add Greens and Pasta (if using): If adding pasta, stir it in and cook according to package instructions, usually 8-10 minutes. Stir in the kale or spinach during the last 5 minutes of cooking.
- Serve: Taste and adjust the seasoning with additional salt or pepper, if needed. Ladle the soup into bowls and top with grated Parmesan cheese, if desired.
Notes
- Make It Ahead: This soup tastes even better the next day as the flavors deepen. Store in an airtight container in the refrigerator for up to 3 days.
- Freeze It: For a longer storage option, freeze the soup (without pasta) in portions for up to 3 months. Reheat gently and add freshly cooked pasta when serving.
- Customize It: Substitute kale with spinach, Swiss chard, or collard greens. Add beans for extra protein or swap the Italian sausage for a vegetarian sausage alternative.
Italian Sausage Soup Recipe
Ingredients
- Main Ingredients
- 1 pound 450g Italian sausage (mild or spicy)
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 medium carrots sliced
- 2 celery stalks diced
- 1 14.5-ounce can diced tomatoes
- 4 cups chicken broth or vegetable broth
- 1 cup water
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes optional
- Salt and black pepper to taste
- 2 cups fresh kale or spinach chopped
- 1/2 cup grated Parmesan cheese optional
- Optional Additions
- 1 cup small pasta like ditalini or orzo
- 1 can cannellini beans drained and rinsed
Instructions
- Prepare the Sausage: Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the Italian sausage, breaking it into small pieces with a wooden spoon. Cook until browned, about 5-7 minutes. Remove the sausage from the pot and set aside.
- Sauté Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Build the Flavor: Add the diced tomatoes (with juices), chicken broth, and water to the pot. Stir to combine. Return the browned sausage to the pot and season with dried basil, oregano, crushed red pepper flakes, salt, and black pepper.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Let it simmer for 20 minutes to allow the flavors to meld.
- Add Greens and Pasta (if using): If adding pasta, stir it in and cook according to package instructions, usually 8-10 minutes. Stir in the kale or spinach during the last 5 minutes of cooking.
- Serve: Taste and adjust the seasoning with additional salt or pepper, if needed. Ladle the soup into bowls and top with grated Parmesan cheese, if desired.
Notes
- Make It Ahead: This soup tastes even better the next day as the flavors deepen. Store in an airtight container in the refrigerator for up to 3 days.
- Freeze It: For a longer storage option, freeze the soup (without pasta) in portions for up to 3 months. Reheat gently and add freshly cooked pasta when serving.
- Customize It: Substitute kale with spinach, Swiss chard, or collard greens. Add beans for extra protein or swap the Italian sausage for a vegetarian sausage alternative.
