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1 hour 10 minutes
Here is everything you love about Italian cuisine in a hearty, soul-satisfying soup! This Italian Sausage Soup recipe is loaded with vegetables and pasta in a wine-infused tomatoey broth. Artichoke Focaccia is perfect on the side!
Why This Recipe is a Keeper!
There's something therapeutic about making a pot of soup which is why it's one of my favorite things to make when I could use some comfort. What's more comforting than an Italian soup recipe with sausage?
It's also satisfying being able to clean out an entire vegetable drawer in the process and not have things go to waste or end up in your compost bin.
How about heading to the pantry and being able to pull out half the ingredients?
This Italian Sausage Soup hits all those notes!
- It's versatile! Vary the veggies and clean out that veggie drawer. No pasta? No problem. Use beans instead for extra protein. You can also use turkey, chicken or vegan Italian sausage if you prefer.
- It's easy!
- A real crowd-pleaser so perfect for a potluck!
- It's freezer-friendly and can be made ahead.
Let's make this sausage soup recipe!
How to Make an Italian Sausage Soup Recipe:
Recipe Ingredients:
Here’s everything you’ll need to make this Italian Sausage Soup recipe along with how to prep the ingredients. See the recipe card below for the exact quantities.
Ingredient Notes:
- Italian Sausage: Italian sausage in soup adds so much flavor! I used Johnsonville Hot Italian Sausage. Being from Wisconsin, it's a brand we're partial to. However, use any brand and you can use turkey, chicken or vegan Italian sausage if you prefer.
- Red Wine: Use a dry red wine you would enjoy drinking. Avoid anything labeled "cooking wine." NON-ALCOHOLIC SUBSTITUTE: Use extra chicken broth and throw in a splash or two of red wine vinegar. The fermentation process for red wine vinegar eliminates virtually all the alcohol.
- Chicken Broth: You can also use beef or vegetable broth. As I mentioned, this sausage soup recipe is super versatile!
- Pasta: I used ditalini but any small pasta shape will work such as shells, orzo, mini penne, elbow, etc.
- Red Pepper Flakes: Totally optional as they add heat to the soup. If you don't like spicy, leave it out or reduce the amount.
- Diced Tomatoes: I used canned fire-roasted diced tomatoes for the extra level of flavor they add, but you can use regular diced, diced with Italian herbs or petite diced tomatoes.
- Tomato Sauce: Can also use crushed tomatoes, but tomato sauce is cooked with extra seasonings so it adds more flavor.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Brown the sausage in a Dutch oven or other heavy soup pot over medium heat until browned and no longer pink, crumbling and breaking the sausage apart as you go. Transfer to a paper towel-lined plate and set aside.
- Cook the vegetables: Heat the olive oil in the Dutch oven or soup pot over medium-high heat. Add the onion, reduce heat to medium and cook for 3 to 4 minutes or until it begins to soften.
- Add the carrot and celery. Continue cooking for another 3 to 4 minutes or until tender.
- Add the red and green pepper and cook for 2 to 3 minutes.
- Add the zucchini and cook for 2 to 3 minutes or until all the vegetables are tender.
- Add the garlic and dry red wine. Bring to a boil.
- Add the chicken broth, tomato sauce, diced tomatoes, Italian seasoning and crushed red pepper flakes.
- Transfer the cooked sausage back to the pot. Bring to a boil, reduce heat to low and cook uncovered for 10 to 15 minutes.
- Add the pasta and cook another 10 minutes or until the pasta is cooked through.
- Add the parsley and season to taste with salt and black pepper.
- Serve in bowls topped with Parmesan cheese. Delish!!
- An Italian sausage soup loaded with vegetables and pasta!
Let's eat!!
Chef Tips and Tricks:
- Cooking the pasta in the sausage soup as directed is going to thicken it because of the starch. If you wish to make the soup ahead of time, leave the pasta out and add it when reheating the soup or cook it separately and add it right before serving.
- If using something lean such as turkey or chicken sausage, you may need to add some olive oil so it doesn't stick.
- Be careful to not overcook the pasta as it will continue to cook even off the heat and it can get mushy.
Frequently Asked Questions:
Can you use cooked Italian sausage?
Yes, absolutely! Simply slice the sausage and add it to the soup when you add the liquid ingredients and seasonings.
What other pasta shapes can I use?
You can use almost any type of pasta. A small shape such as the ditalini used here or orzo, elbow or mini penne works well. Other options include broken spaghetti or broken lasagna noodles.
What other vegetables can I use in a sausage soup recipe?
This Italian Sausage Soup is so versatile! Add greens with kale, spinach or cabbage. Try artichokes and green beans, too!
Storage:
- Store all leftovers in the refrigerator.
- To freeze Italian Sausage Soup, store it in air-tight containers in the volume desired for 2 to 3 months. Thaw in the refrigerator or microwave. Reheat on the stovetop or in the microwave.
Serve with:
- Spinach Artichoke Squares
- Sicilian Cauliflower Salad
- Cauliflower Antipasto Salad
- Massaged Kale Antipasto Salad
- Autumn Panzanella
- Giardiniera Recipe (Italian Pickled Vegetables)
More great Italian soup recipes you'll love!
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Italian Sausage Soup
Here is everything you love about Italian cuisine in a hearty, soul-satisfying soup! Italian Sausage Soup is loaded with vegetables and pasta in a wine-infused tomatoey broth.
Ingredients
- 1 pound Italian sausage - hot or mild, pork, turkey or chicken
- 4 tablespoons olive oil
- 1 large onion - chopped
- 2 large carrots or 3 medium carrots - chopped
- 3 stalks celery - chopped
- 1 large red bell pepper - chopped
- 1 large green bell pepper - chopped
- 2 medium zucchini - quartered lengthwise and thinly sliced
- 6 cloves garlic - minced
- ½ cup dry red wine
- 6 cups chicken broth - or as needed
- 2 cans (each 15-ounce) tomato sauce - or 1 28-ounce can
- 1 can (15-ounce) diced fire-roasted tomatoes - undrained
- 2 tablespoons dried Italian seasoning
- 1-2 teaspoons crushed red pepper flakes - or to heat tolerance
- 1 ½ cups dried small pasta - such as shells, ditalini, mini penne, elbow or orzo, regular or whole-grain
- ¼ cup chopped fresh parsley
- Freshly grated Parmesan cheese
Instructions
- Brown the sausage in a Dutch oven or other heavy soup pot over medium heat until browned and no longer pink, breaking it apart as it cooks. Drain on a paper towel-lined plate. Set aside.
- Heat the olive oil in the Dutch oven or soup pot over medium-high heat. Add the onion, reduce heat to medium and cook for 3-4 minutes or until it begins to soften.
- Add the carrot and celery. Continue cooking for another 3-4 minutes or until tender.
- Add the red and green pepper and cook for 2-3 minutes then add the zucchini and cook for 2-3 minutes or until vegetables are very tender.
- Add the garlic and dry red wine and bring to a boil.
- Add the chicken broth, tomato sauce, diced tomatoes, Italian seasoning and crushed red pepper flakes.
- Transfer the cooked sausage back to the pot. Bring to a boil, reduce heat to low and cook uncovered for 10 minutes.
- Add the pasta and cook another 10 minutes or until the pasta is cooked through.
- Add the parsley and season to taste with salt and black pepper.
- Serve in bowls topped with Parmesan cheese.
Notes
SUBSTITUTIONS: Use beans instead of pasta for a low-carb alternative. Use turkey, chicken or vegan Italian sausage for a healthier alternative. If using lean sausages such as turkey or chicken, you may need to add some olive oil so the sausage doesn't stick.
MAKE AHEAD: Can be made 1-2 days ahead of time. Reheat on the stovetop.
FREEZER-FRIENDLY: Store in airtight containers in amounts desired. Thaw in the refrigerator or microwave. Reheat on the stovetop or in the microwave.
Nutrition
Serving: 1 | Calories: 417kcal | Carbohydrates: 30g | Protein: 14g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 47mg | Sodium: 1108mg | Potassium: 603mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4149IU | Vitamin C: 59mg | Calcium: 78mg | Iron: 2mg
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
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