Italian Sausage Soup Recipe
Hearty, rustic, and brimming with flavor, Italian Sausage Soup is the kind of dish that feels like a warm embrace on a chilly day.
Savory sausage builds the foundation, while aromatic vegetables, tender pasta, and a tomato-rich broth create layers of comfort in every spoonful. Fragrant herbs infuse the soup with classic Italian character, and fresh zucchini adds brightness to balance its richness.
Finished with Parmesan and parsley, this soup is more than a meal—it’s a celebration of simple ingredients transformed into something deeply nourishing and soul-satisfying.
Why People Will Love Italian Sausage Soup:
Rich and Hearty Base – The savory sausage infuses the broth with depth and bold flavor, creating a foundation that feels satisfying and comforting.
Wholesome Balance – A mix of vegetables like carrots, celery, onion, and zucchini adds freshness, sweetness, and nutrition that balance the richness of the sausage.
Classic Italian Flavors – Herbs like basil and oregano, combined with tomatoes, echo the warmth of traditional Italian cooking, delivering familiarity with every bite.
Comfort in a Bowl – With pasta, tender vegetables, and a savory broth, it’s a complete meal that warms both body and soul, perfect for family dinners or cold evenings.
Versatile and Crowd-Pleasing – Easy to adapt with different pastas or spice levels, this soup can be tailored to anyone’s taste, making it a dish loved by both kids and adults.
Key Ingredient:
Italian Sausage – The heart of the soup, releasing rich, savory flavors that infuse the entire broth with warmth and depth, whether you choose mild or spicy.
Onion, Garlic, Carrots, and Celery – The classic aromatic base (soffritto) that builds layers of sweetness, earthiness, and complexity at the very start.
Diced Tomatoes – Add brightness and gentle acidity, balancing the richness of the sausage while creating a vibrant, flavorful broth.
Chicken Broth – The liquid foundation that carries and enhances every flavor, making the soup hearty without being heavy.
Dried Basil and Oregano – Essential Italian herbs that bring aromatic, earthy notes and a sense of authenticity to each spoonful.
Zucchini – A fresh and light addition that keeps the soup from becoming overly heavy, adding both texture and subtle sweetness.
Small Pasta – Ditalini, elbows, or similar shapes transform the soup into a filling, one-pot meal, soaking up the broth and flavors.
Parmesan and Fresh Parsley – Finishing touches that brighten, enrich, and elevate the dish from simple comfort to something truly memorable.
Expert Tips:
Brown the Sausage Thoroughly – Take the time to render and caramelize the sausage well. This step develops fond (browned bits) at the bottom of the pot, which enriches the broth with layers of savory depth.
Build Flavor in Stages – Add the aromatics (onion, garlic, carrots, celery) only after the sausage is browned. Allow them to soften slowly so their natural sweetness balances the spice and richness of the meat.
Simmer, Don’t Boil – Once the broth and tomatoes are added, keep the soup at a gentle simmer. A rolling boil can break down the vegetables too quickly and make the pasta mushy.
Cook Pasta to Just Al Dente – Since the pasta continues to absorb liquid even after cooking, undercook it slightly in the soup to maintain the perfect texture. For leftovers, consider cooking pasta separately and adding it when reheating.
Taste and Adjust at the End – The sausage and broth already contain salt, so season only after simmering. A final adjustment with salt, black pepper, and a splash of lemon juice or red wine vinegar can brighten the flavors.
Elevate the Finish – Garnish each bowl with freshly grated Parmesan and chopped parsley. These finishing touches not only add richness and freshness but also balance the hearty character of the soup.
Italian Sausage Soup Recipe
Ingredients
1 lb Italian sausage (mild or hot, casings removed) – the hearty, savory base of the soup
1 tablespoon olive oil – for browning the sausage and sautéing the vegetables
1 medium onion, chopped – adds sweetness and depth to the broth
3 garlic cloves, minced – infuses aromatic, savory flavor
2 medium carrots, sliced – bring natural sweetness and color
2 celery stalks, sliced – add earthy flavor and balance
1 can (14.5 oz) diced tomatoes, with juices – brightens the soup with acidity and richness
6 cups chicken broth – the flavorful liquid foundation of the soup
1 teaspoon dried basil – for a warm, herbaceous note
1 teaspoon dried oregano – enhances the Italian character of the dish
½ teaspoon crushed red pepper flakes (optional) – for a subtle kick of heat
1 zucchini, diced – adds freshness and lightness to the hearty broth
1 ½ cups uncooked small pasta (ditalini, elbow, or similar) – makes the soup more filling and comforting
Salt and freshly ground black pepper, to taste – to balance and finish the flavors
Fresh parsley or grated Parmesan cheese, for garnish – adds brightness or a touch of savory richness at the end
Instructions
Brown the Sausage
Heat the olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon into small crumbles. Drain off any excess grease if needed.
Sauté the Aromatics
Stir in the onion, garlic, carrots, and celery. Cook for about 5 minutes, or until the vegetables begin to soften and the onion turns translucent.
Build the Broth
Add the diced tomatoes (with their juices), chicken broth, dried basil, oregano, and crushed red pepper flakes (if using). Stir well, bring the mixture to a boil, then lower the heat and let it simmer gently for 15 minutes to develop flavor.
Add Vegetables and Pasta
Stir in the diced zucchini and pasta. Continue cooking for about 10 minutes, or until the pasta is tender but not overcooked.
Season and Finish
Taste and adjust with salt and freshly ground black pepper as needed.
Serve and Garnish
Ladle the hot soup into bowls. Top with chopped fresh parsley or a sprinkle of Parmesan cheese for a flavorful finish. Serve immediately.
Important Notes When Making Italian Sausage Soup:
Pasta Absorbs Broth – The pasta will continue to soak up liquid as the soup sits, which can make leftovers thicker. To avoid this, cook pasta separately and add it only when serving or reheating.
Salt Awareness – Both sausage and chicken broth already contain salt. Always taste before adding more, or you risk overpowering the delicate balance of herbs and vegetables.
Texture Balance – Dice the vegetables evenly so they cook at the same rate. Larger chunks of zucchini or carrots may stay firm while smaller pieces become too soft.
Spice Control – Crushed red pepper flakes add a pleasant heat, but adjust to your audience. For a milder soup, skip them; for more intensity, use hot Italian sausage instead of mild.
Storage and Reheating – Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water to loosen if the pasta has thickened the soup.
Freezing Consideration – The soup base (without pasta) freezes beautifully for up to 3 months. Add fresh pasta when reheating for the best texture.
Nutrition Information:
For Italian Sausage Soup (per serving, based on 6 servings):
Calories: 365 kcal | Total Fat: 18 g | Saturated Fat: 6 g | Monounsaturated Fat: 8 g | Polyunsaturated Fat: 1 g | Cholesterol: 55 mg | Sodium: 980 mg (varies depending on broth and sausage brand) | Total Carbohydrates: 30 g | Dietary Fiber: 4 g | Sugars: 6 g | Protein: 20 g
Frequently Asked Questions:
Can I use a different type of sausage?
Yes. While Italian sausage gives the soup its signature flavor, you can substitute with chicken sausage, turkey sausage, or even chorizo for a different twist.
What type of pasta works best in this soup?
Small pasta shapes like ditalini, elbows, or small shells are ideal because they soak up the broth without overwhelming the soup. If you prefer a lighter version, you can omit pasta or replace it with beans.
Can this soup be made ahead of time?
Absolutely. The flavors deepen as it rests. However, to avoid mushy pasta, make the soup base ahead, refrigerate, and cook fresh pasta separately to add when serving.
How spicy is the soup?
That depends on your choice of sausage and whether you use red pepper flakes. Mild sausage creates a family-friendly version, while hot sausage and extra pepper flakes add noticeable heat.
What garnishes work best with this soup?
Fresh parsley brightens the flavors, and grated Parmesan adds savory richness. For extra indulgence, serve with crusty bread to soak up the broth.
How do I keep the pasta from getting soggy in the soup?
Cook the pasta separately and add it just before serving. If storing leftovers, keep the pasta and soup base in different containers to maintain the best texture.
Can I make this soup in a slow cooker or Instant Pot?
Yes. For a slow cooker, brown the sausage and aromatics first, then add everything except the pasta and zucchini—cook on LOW for 6–7 hours. Add the pasta and zucchini in the last 30 minutes. For an Instant Pot, sauté sausage and vegetables, add broth and tomatoes, then pressure cook for 5 minutes. Stir in pasta and zucchini afterward using the sauté function.
How do I prevent the soup from being too greasy?
Drain the sausage thoroughly after browning, or use leaner sausage varieties. You can also skim any excess fat that rises to the top during simmering for a cleaner broth.
Can I make this soup vegetarian?
Yes. Omit the sausage and replace it with cannellini beans, chickpeas, or lentils for protein. Use vegetable broth instead of chicken broth. You’ll still get a flavorful soup, but lighter and plant-based.
What’s the best way to freeze this soup?
Freeze the soup base without pasta, as pasta doesn’t freeze well and can become mushy. Store cooled soup in airtight freezer-safe containers for up to 3 months. When reheating, cook fresh pasta separately and add it to the warmed soup.