Italian Sausage Soup Recipe

 

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.