This Italian Sausage Soup is a cozy, one-pot weekday meal that balances savory Italian sausage with tender vegetables and a fragrant tomato-broth base. I’ve made it dozens of times for family dinners and potlucks — it always disappears fast and warms up beautifully the next day. For a slightly different take, compare it to a cozy Italian sausage and potato soup I like to make when potatoes are on hand.
Why Make This Recipe
- Bold, savory flavor from nicely browned Italian sausage and a tomato-broth base that comforts and satisfies.
- Fast, one-pot convenience: prep in 15 minutes and simmer for a filling weeknight dinner.
- Good nutrition balance: protein from sausage plus fiber and vitamins from onions, carrots, celery, and spinach.
- Flexible for leftovers, meal prep, and freezer-friendly batches for busy weeks.
- Personal note: I love this soup because browning the sausage gives a deep flavor punch with very little fuss, and it’s a reliable crowd-pleaser — similar in spirit to a comforting Italian comfort sausage soup I test when I need pure, simple comfort.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 30–35 minutes
- Total time: 45–50 minutes
- Servings: 6 (about 1.5 cups per serving)
- Difficulty: Easy
- Method: Stovetop, one-pot technique — brown sausage, sweat aromatics, deglaze, simmer, finish with greens or cream.
My Experience Making This Recipe
I tested this recipe with both sweet and hot Italian sausages and found hot works great if you like a little kick. I learned that deglazing the pan (I often use a splash of wine) loosens flavorful browned bits and gives the broth real depth. A heavy-bottomed pot consistently prevents scorching and gives the cleanest finish.
How to Make Italian Sausage Soup
Start by removing sausage from casings (if using links) and brown it in a 4–6 quart heavy pot over medium-high heat for 6–8 minutes until well caramelized. Remove most of the fat, then sweat chopped onion, carrot, and celery for 5 minutes until softened. Add minced garlic, canned crushed tomatoes (14 oz), 4 cups low-sodium chicken broth, and herbs; return sausage to the pot and simmer 15–20 minutes. Stir in 4 cups fresh spinach or kale and a splash of cream (optional) just before serving. Expect a rich, savory broth with tender vegetables and sausage bits throughout.
Expert Tips for Success
- Brown in batches: Don’t crowd the pan when browning sausage; leave space so meat gets a proper Maillard crust.
- Deglaze for flavor: After browning, pour 1/4 cup dry white wine (or broth) and scrape up browned bits — it’s a simple way to deepen the soup. For a wine-forward appetizer to pair, try Chardonnay Italian sausage bites.
- Use low-sodium broth: It gives you control over seasoning; add kosher salt (start with 1 tsp) near the end and adjust.
- Equipment tip: A 5–6 quart Dutch oven or heavy-bottomed soup pot grants even heat and avoids hot spots that burn tomatoes.
- Texture control: For a thicker body, blend 2 cups of finished soup, then stir back in; for a lighter broth, skip the blending.
How to Serve Italian Sausage Soup
- Spoon into bowls and finish with grated Parmesan, a drizzle of extra-virgin olive oil, and crushed red pepper for heat.
- Offer crusty bread or garlic toast for dipping; a side of cheesy beef and Italian sausage rigatoni makes for a hearty, pasta-forward meal if you want variety.
- Serve over cooked small pasta (like ditalini) or with polenta for a satisfying twist.
- For presentation, ladle into shallow bowls and top with fresh herbs (parsley or basil) and a lemon wedge to brighten flavors.
Storage and Reheating Guide
Cool soup to room temperature within 2 hours, then refrigerate in airtight containers for 3–4 days. To freeze, portion into freezer-safe containers or heavy-duty freezer bags and freeze up to 3 months; leave 1 inch headspace for expansion. Reheat on the stovetop over medium-low, stirring occasionally; add 1/4–1/2 cup broth or water if the soup has thickened. If reheating from frozen, thaw overnight in the refrigerator or simmer gently from frozen, increasing time to 20–30 minutes.
Recipe Variations
- Gluten-free: Serve over gluten-free pasta or rice; confirm sausage is gluten-free.
- Dairy-free: Omit cream and Parmesan, or use a splash of full-flavored coconut milk and nutritional yeast for savory richness.
- Vegetarian: Swap sausage for crumbled firm tofu or seasoned lentils; add mushrooms for umami.
- Spicy or smoky: Use hot Italian sausage, smoked paprika, or a pinch of red pepper flakes; for smoky depth, swap half the broth with low-sodium smoked stock. For a different sausage-spinach pairing, try this cheesy garlic butter spaghetti with Italian sausage and spinach as inspiration.
Nutritional Highlights
- Good protein source from Italian sausage; add beans for extra fiber and sustained energy.
- Vegetables (carrots, celery, spinach) add vitamins A, C, and potassium.
- Allergen note: Contains pork (or other meat if substituted); may contain dairy if you add cream or Parmesan, and gluten if served with standard pasta.
- Portion guidance: About 1.5 cups per adult serving is filling; adjust portion size depending on side dishes.
Troubleshooting Common Issues
- Soup tastes bland: Taste after simmering and add 1/4–1/2 tsp kosher salt at a time, then a splash of acid (1 tsp lemon juice or red wine vinegar) to brighten.
- Too greasy: Spoon off fat after browning, or chill the soup for 30 minutes and skim the solidified fat from the surface.
- Sausage doesn’t brown: Increase heat slightly and don’t move the meat for the first 2–3 minutes so a crust can form; use a thin metal spatula to turn and color evenly.
Frequently Asked Questions
Q: Can I use turkey or chicken sausage in this soup?
A: Yes. Turkey or chicken sausage works well and reduces fat; brown it the same way but watch closely as lean sausages can dry faster. You may want to add 1–2 tbsp olive oil when browning to compensate for lower fat.
Q: Can I add pasta directly to the soup?
A: You can, but pasta will absorb broth over time and thicken the soup in storage. For best leftovers, cook pasta separately and add when serving (or add only a small amount during the final 5–7 minutes).
Q: How can I make the soup thicker without cream?
A: Simmer uncovered to reduce liquid, puree a portion of the soup and stir back in, or mash some of the beans or cooked potatoes into the broth for body.
Q: Is it okay to freeze this soup if I add dairy?
A: Cream can separate when frozen and reheated; for best texture, freeze the soup without cream and stir in fresh cream or milk when reheating. If you used Parmesan, it generally tolerates freezing but may change texture slightly.
Italian Sausage Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free, Dairy-Free options available
Description
A cozy, one-pot Italian sausage soup featuring tender vegetables in a savory tomato-broth base.
Ingredients
- 1 lb Italian sausage
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 14 oz canned crushed tomatoes
- 4 cups low-sodium chicken broth
- 4 cups fresh spinach or kale
- 1/4 cup dry white wine (optional)
- Salt and pepper to taste
- Grated Parmesan for serving (optional)
- Extra-virgin olive oil for drizzling
- Crushed red pepper for heat (optional)
Instructions
- In a 4–6 quart heavy pot, remove sausage from casings if using links and brown over medium-high heat for 6–8 minutes until caramelized. Remove excess fat.
- Sweat chopped onion, carrot, and celery in the same pot for 5 minutes until softened.
- Add minced garlic, crushed tomatoes, chicken broth, and herbs.
- Return sausage to the pot and simmer for 15–20 minutes.
- Stir in spinach or kale and splash of cream just before serving.
- Serve with grated Parmesan, extra-virgin olive oil, and crushed red pepper if desired.
Notes
For a thicker body, blend 2 cups of the finished soup before stirring it back in. Browning the sausage is key for flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg