Italian Sausage Soup Recipe – A Hearty and Flavorful Comfort Dish
There’s nothing quite like a warm, hearty bowl of Italian Sausage Soup to bring comfort on a chilly evening. This soup is packed with bold flavors from Italian sausage, fresh vegetables, aromatic herbs, and a rich, savory broth. It’s the perfect combination of protein, fiber, and warmth, making it an ideal meal for any night of the week. Whether you’re serving it as a starter or as the main course with some crusty bread, this soup is guaranteed to be a crowd-pleaser.
One of the best things about Italian Sausage Soup is its versatility. You can customize it to suit your taste, adding your favorite vegetables, adjusting the spice level, or even making it creamy by stirring in some heavy cream or cheese. Plus, it’s an excellent option for meal prepping, as the flavors deepen and become even more delicious the next day. If you’re looking for a simple yet satisfying dish to add to your rotation, this soup should be at the top of your list!
Italian Sausage Soup Recipe
Ingredients
- 1 lb 450g Italian sausage (mild or spicy)
- 1 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 2 carrots sliced
- 2 celery stalks chopped
- 1 can 14.5 oz diced tomatoes
- 4 cups 950ml chicken broth
- 1 cup 240ml water
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes optional
- 1 can 15 oz white beans, drained and rinsed
- 2 cups chopped kale or spinach
- Salt and pepper to taste
- Grated Parmesan cheese for garnish optional
Instructions
- Cook the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up into crumbles with a wooden spoon. Remove excess fat if needed.Sauté the Vegetables: Add the diced onion, minced garlic, carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables soften and become fragrant.Simmer the Soup: Pour in the diced tomatoes, chicken broth, and water. Stir in the oregano, basil, and red pepper flakes if using. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld.Add Beans and Greens: Stir in the white beans and chopped kale or spinach. Continue to cook for another 5 minutes until the greens are wilted and tender. Season with salt and pepper to taste.Serve: Ladle the soup into bowls and sprinkle with grated Parmesan cheese if desired. Serve hot with crusty bread for a complete meal.
- Cook the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up into crumbles with a wooden spoon. Remove excess fat if needed.
- Sauté the Vegetables: Add the diced onion, minced garlic, carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables soften and become fragrant.
- Simmer the Soup: Pour in the diced tomatoes, chicken broth, and water. Stir in the oregano, basil, and red pepper flakes if using. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld.
- Add Beans and Greens: Stir in the white beans and chopped kale or spinach. Continue to cook for another 5 minutes until the greens are wilted and tender. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and sprinkle with grated Parmesan cheese if desired. Serve hot with crusty bread for a complete meal.
