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Italian Sausage Soup Recipe

This Italian Sausage Soup is sure to become a family favorite with its comforting flavors and nourishing ingredients. Enjoy it fresh or save leftovers for a delicious meal the next day!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5

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.