4 Cozy Sausage Soup Recipes

If you love cozy bowls loaded with flavor, you’re in for a treat. I’m sharing four amazing sausage soup recipes that are hearty, soul-warming, and super satisfying.

I love just about any soup… well, at least the homemade varieties! But the addition of sausage always makes them extra tasty.

Over the years, I’ve cooked quite a few sausage soups for GypsyPlate. It was hard to narrow them down, but I would say these are my very favorites.

My Best Sausage Soup Recipes

Zuppa Toscana

This Zuppa Toscana was one of our earliest recipes on GypsyPlate, and also the first to go crazy viral on social media. I later created a meatball version, but this classic based on the Olive Garden menu item has always held a special place in my heart. It’s creamy, cozy and just plain delicious!

Ingredients

• 1 pound Italian sausage links
• 8oz bacon
• 1 onion, chopped
• 6 cloves garlic, chopped
• 4-5 medium potatoes
• 4 cups chopped kale
• 7 cups chicken broth
• ½ cup white wine
• 1.5 cups heavy cream
• 1 teaspoon dried oregano
• 1 tablespoon fresh thyme
• Red chili flakes, salt and pepper to taste
• Shaved parmesan cheese for garnish

Instructions

1. In heavy bottom pot, fry bacon until crispy over medium-high heat. Remove bacon, set aside, and remove all but 2-3 Tbsp bacon drippings. Remove sausage from casings and fry in bacon drippings, crumbling with wooden spoon, until browned and crumbly. Remove and set aside.
2. Add chopped onions to same pan, sauté until translucent. Add garlic, cook until fragrant. Add wine and reduce for 2-3 minutes. Season with salt, pepper, chili flakes, thyme and oregano.
3. Add chicken broth and potatoes. Bring to a boil, reduce heat to medium low and cook until potatoes are just for tender, about 10-15 minutes.
4. Add about 3/4 of the meat mixture, saving some aside for garnishing.
5. Stir in kale and cook 2-3 minutes, until wilted.
6. Reduce heat to low, add heavy cream, stir nicely and allow flavors to mix together for a few minutes.
7. Taste. Add additional salt, pepper, red chili flakes, thyme and oregano as desired.
8. Serve in your favorite bowl and garnish with more bacon and sausage, shaved Parmesan and fresh thyme sprigs. Serve with plenty of nice crusty bread!

Italian Sausage Soup

My Italian Sausage Soup is always a hit with the family. It’s loaded up with sausage, beans and veggies, all in a flavorful tomato based broth. It’s also pretty quick for a soup, only taking about 45 minutes.

Ingredients

• 2 tablespoons olive oil
• 1 pound Italian sausage, casings removed (or ground Italian sausage)
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 garlic cloves, chopped
• 2 teaspoons Italian seasoning
• 2 15oz cans Cannellini beans, not drained
• 1 can diced fire roasted tomatoes
• 4 cups chicken stock
• ½ teaspoon red chili flakes
• 4-5 sprigs of thyme
• 2 inch parmesan cheese rind (optional)
• pepper to taste
• salt to taste
• parsley, chopped for garnish

Instructions

1. Heat olive oil in a dutch oven or soup pot over medium high heat and add the sausage to the pot. Cook it for about 7-8 minutes, or until no longer pink and starting to brown up. Break into crumbles with a wooden spoon.
2. Add onion, carrots and celery to the pot. Sauté, stirring occasionally, until the onions are translucent and the vegetables are soft, 6-8 minutes.
3. Add garlic and Italian seasoning and cook for a minute, stirring. Add cannellini beans along with canning liquid and diced tomatoes, stir well.
4. Add in chicken stock, black pepper, red chili flakes, cheese rind and thyme sprigs.
5. Bring the soup to a boil, then reduce heat to medium low and simmer for 15-20 minutes (you can simmer more, like 30 minutes, if you have time). Stir occasionally.
6. Taste for seasoning and add salt and pepper to your taste. Most of the cheese rind melts in the pot, adding tons of flavor. Discard any remnants if still there.
7. Garnish with parsley, and serve immediately.

Jambalaya Soup

Jambalaya has always been one of my favorite dishes, so one day I decided to soupify it! If you love big flavors, this soup is a must!

Ingredients

• 1 pound chicken breast or tenders, cut into bite sized chunks
• 12oz andouille sausage, sliced
• 1 pound shrimp, peeled and deveined
• 2 celery stalks, chopped
• 3 bell peppers (multiple colors), diced
• 1 onion, diced
• 1 jalapeño, seeded and chopped
• 5-6 garlic cloves, chopped
• 2.5 tablespoons Creole seasoning
• 1 teaspoon red chili flakes
• 2 bay leaves
• 2 tablespoons flour
• 6 cups chicken stock
• 2 15oz tomato cans, crushed or diced
• 1 cup uncooked rice
• 3 Tbsp oil

Instructions

1. Heat oil in a large pot on medium high heat. Add meats and brown for 5-6 minutes. Plate them out.
2. In the same pan, add more oil if necessary and sauté onions, celery and bell peppers till the onion is soft. Add in garlic and jalapeño and sauté for 5 minutes.
3. Stir back in the meats along with flour and spices and mix well.
4. Add in tomatoes and broth and let it simmer for 15 minutes.
5. Add in rice and cook for 15-20 minutes till rice is cooked.
6. Add shrimp and continue cooking until they are done, about 5 minutes.

Sausage and Cabbage Soup

This hearty sausage cabbage soup is the perfect one pot dinner. It’s loaded with protein and healthy veggies. I’ve been cooking this one for years, and it never disappoints!

Ingredients

• 2 tablespoons oil
• 1pound ground beef
• 1pound pork sausage
• 1 small onion, chopped
• 4-5 garlic cloves, chopped
• 1 15oz can diced tomato
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 1 teaspoon cumin
• 1 teaspoon red chili flakes
• 6-7 cups cabbage, shredded or chopped
• 4 cups beef broth
• Salt & pepper to taste

Instructions

1. Heat the oi in a pan over medium high heat and sauté onion and garlic till onion gets translucent. Add in ground beef and pork sausage. Cook for 4-5 minutes, breaking the meat with a spatula till the meat is no longer pink.
2. Add browned meat into slightly greased crockpot. Add in all the herbs and spices, salt, pepper along with diced tomatoes. Combine well. Add in beef broth and top with shredded cabbage.
3. Close the lid and cook for 4-5 hours on high or 7-8 hours on slow.

Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.