This easy Italian sausage soup takes just 10 minutes to put together! It’s a one-pot soup loaded with flavorful Italian sausage, tons of veggies, and a perfectly seasoned tomato broth.
Pin this recipe now to save it for laterPin Recipe
Try this Italian sausage soup just once and it will quickly become your favorite fall meal. It’s easy to make, but hearty enough to be a complete dinner in a bowl, just like Texas Chili or Chicken & Dumplings.
It’s a good thing this recipe makes a big pot because everyone will be asking for a second bowl… or maybe a third!
Hearty Italian Sausage Soup Recipe
This Italian sausage soup recipe uses a lot of pantry staples that you may already have at home. The recipe starts with sautéed celery, onions, carrots, bell peppers, and garlic, then crushed tomatoes and chicken stock are added to make the broth. I add canned white beans and pasta to make the soup even more filling.
When it comes to choosing Italian sausage, I always use mild sausage. My family likes the flavor of the mild sausage better than the spicy Italian sausage, which can be a little overpowering in this soup.
No matter which type of sausage you choose, this soup is sure to be a hit! I make it at least once a month and everyone in my house still gets excited when they see the big pot simmering on the stove. This easy Italian sausage soup recipe is always a dinner winner!
Ingredients for Italian Sausage Soup
See recipe card below this post for ingredient quantities and full instructions.
- Olive oil
- Ground Italian sausage – I like to use mild Italian sausage, which has a good flavor without being overly spicy.
- Green bell pepper – Any color bell pepper will work well.
- Kosher salt
- Ground black pepper
- Red pepper flakes – Red pepper flakes add a little bit of spice to the broth. You can omit this ingredient if you’re not a fan of spicy foods.
- Crushed tomatoes – I use plain crushed tomatoes, but you can also use canned tomatoes with basil or tomatoes made with Italian seasoning.
- Chicken stock – I like the mild flavor of chicken stock, but you can also use beef broth, vegetable broth, or beef stock for a richer taste. Use low-sodium broths, which make the soup a little healthier.
- White beans – Cannellini beans are my favorite type of bean for this recipe. Open the can of beans and pour them into a strainer. Rinse the beans well before adding them to the soup.
- Dry pasta – Rotini shaped pasta may be my favorite for this soup, but any small pasta will work. You can also use cheese tortellini for an even more filling meal that the whole family will love.
- Fresh basil – Freshly chopped basil is my favorite garnish, but fresh parsley is also a great choice.
- Parmesan cheese
Here are a few ingredient substitutions and recipe variations that will work well for this soup.
- Any type of savory ground sausage will work well in this soup. You can even replace the sausage with ground beef or ground turkey for a whole new flavor profile. Turkey sausage is also a great option.
- Use hot Italian sausage to add some spice to this delicious soup.
- Stir in 1/2 cup of heavy cream before serving to make a creamy Italian soup recipe.
How to Make Italian Sausage Soup
- Brown the sausage: Add the ground sausage to a large soup pot with the hot olive oil. Brown the sausage over medium-high heat and break it into crumbles as it cooks. Remove from the pot with a slotted spoon and set aside.
- Soften the vegetables: Add the onion, carrots, celery, and bell pepper to the pot and sauté for about 8 minutes. Add the garlic, black pepper, and red pepper flakes and cook for another 3 to 4 minutes.
- Make the broth: Add the sausage back to the pot along with the crushed tomatoes and chicken broth to make the tomato sauce. Bring to a simmer over medium heat and cook for about 30 minutes.
- Add the pasta: Add the rinsed beans and dried pasta to the pot and stir. Cook until the pasta is tender and al dente. The time may vary based on the shape of pasta you choose.
- Serve: Ladle the sausage soup into bowls and garnish with chopped basil and Parmesan cheese. Enjoy while warm as a main course with a side of garlic bread or Italian salad.
Make this Italian soup in a slow cooker. Sauté the veggies and ground sausage in a skillet, then add them to the pot of a slow cooker. Add the remaining ingredients except the basil and cheese. Cover the crockpot and set the temperature to low, then cook for 5-6 hours.
How to Store Italian Sausage Soup
If you have leftover sausage soup, store it in an airtight container in the fridge for 5-6 days. You can also freeze the soup and store it for up to 3 months. Thaw the frozen soup in the microwave or over the stovetop. Italian sausage soup is definitely best served warm!
You can replace Italian sausage with ground beef, ground turkey, ground chicken or even ground pork. Any type of ground meat will work well to replace sausage.
Italian sausage is made with fennel, which gives it a unique flavor. You can see whole fennel seeds and cracked fennel pieces in the sausage. If you are replacing sausage with another ground meat, try adding fennel to the recipe to achieve that same flavor.
The seasoning in Italian sausage is the main difference. The fennel in Italian sausage gives it a licorice flavor that is unique to this type of sausage. Regular dinner sausage is typically not seasoned very much and has a more neutral taste.
Italian Sausage Soup
- 2 tablespoons olive oil
- 1 pound ground Italian sausage
- 1 yellow onion, diced
- 3 stalks celery, diced
- 3 medium carrots, diced
- 1 green bell pepper, seeds removed, diced
- 3 cloves garlic, minced
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 4 cup chicken stock
- 1 can (15 ounces) white beans, drained and rinsed
- 1 ½ cups dry pasta (rotini, elbow or other small shapes)
- ¼ cup fresh basil, chopped
- ¾ cup grated Parmesan cheese
- Add the olive oil to a large stockpot over medium-high heat. Once the oil is hot and begins to shimmer, add the ground sausage. Sauté while breaking apart until cooked throughout and no longer pink, about 8 to 10 minutes. Remove with a slotted spoon, leaving the leftover cooking fat.2 tablespoons olive oil, 1 pound ground Italian sausage
- Add the onion, celery, carrots, and bell pepper and cook until softened, 7 to 8 minutes. Add the minced garlic, salt, pepper and red pepper flakes. Cook for an additional 3 to 4 minutes.1 yellow onion, diced, 3 stalks celery, diced, 3 medium carrots, diced, 1 green bell pepper, seeds removed, diced, 3 cloves garlic, minced, 2 teaspoons kosher salt, ½ teaspoon ground black pepper, ½ teaspoon red pepper flakes
- Return the cooked sausage to the pot, as well as the crushed tomatoes and chicken stock. Bring to a gentle simmer and let cook for 20 to 30 minutes until the flavors have melded together. Adjust the seasoning with more salt and pepper, if desired.1 can (28 ounces) crushed tomatoes, 4 cup chicken stock
- Add the beans and dried pasta and cook until the pasta is just tender, 8 to 12 minutes depending on the type.1 can (15 ounces) white beans, drained and rinsed, 1 ½ cups dry pasta (rotini, elbow or other small shapes)
- Remove from the heat and stir in the basil and Parmesan cheese just before serving.¼ cup fresh basil, chopped, ¾ cup grated Parmesan cheese