Italian Sausage Soup

I get very attached to soups with sausage… Or should I say with Italian sausage. Some soul satisfying magic happens when sausage and veggies are simmered in a pot with my secret ingredient.

This Italian Sausage Soup demands to be in your meal rotation all through out the year. And who could resist it on any night when those hearty, comfort cravings call for a bowl full of soup brimming with good old Italian flavors? Sure not me…

I go through a lot of soup bowls here, winter or not. Why not? They are super easy one pot meals that are ideal for quick weeknight dinners. My go to dream soups are Zuppa Toscana and Meaty Cabbage Soup.

I also enjoy unique and interesting international flavors in my fabulous soups like Mexican Albondigas Soup, or Laksa if I am looking for an Asian flair.

When looking for Italian soups, I kinda always veer towards soups loaded with sausage and veggies in a well seasoned broth. This time, I am bulking it up with creamy cannellini beans.

Ingredients Needed

• Italian Sausage – You can use spicy or mild Italian sausage, depending on what you prefer. I used spicy chicken Italian sausage for this recipe, but you can use pork or turkey Italian sausage too. I used Italian sausage link, with casing removed. You can buy ground Italian sausage to avoid a step.
• Veggies – Onion, carrots, celery, diced canned fire roasted tomatoes.
• Aromatics, herbs and spices – Garlic, fresh thyme, fresh parsley, red chili flakes, Italian seasoning, salt and pepper.
• Beans – I am using cannellini beans today. You can sub them with great northern or any other white bean.
• Chicken stock
• Olive oil
• Secret Ingredient – It’s Parmesan Cheese rind!! I always keep leftover parmesan cheese rinds in our refrigerator. When you simmer the soup with it… hmm… mama mia!!

Italian Sausage Soup Recipe

1. Cook the sausage and veggies: I heat olive oil in a Dutch oven or soup pot over medium-high heat and add the sausage to the pot. I cook it for about 7-8 minutes, or until it’s no longer pink and starts to brown up. Using a wooden spoon, I break it into crumbles.

Then, I add onion, carrots, and celery to the pot. I sauté them, stirring occasionally, until the onions are translucent and the vegetables are soft, which takes about 6-8 minutes.

2. Form the base of the soup: Next, I add the garlic and Italian seasoning and cook everything for a minute, stirring to make sure the garlic doesn’t burn. Then I add the cannellini beans along with their canning liquid and the diced tomatoes. I give everything a good stir to mix all the flavors together.

I pour in the chicken stock and season with black pepper and red chili flakes. I then add the cheese rind and thyme sprigs, stirring everything together to ensure the flavors start to meld beautifully.

3. Simmer the soup: I bring the soup to a boil, then reduce the heat to medium-low and let it simmer for 15-20 minutes. If I have a bit more time, I might let it simmer for up to 30 minutes to really enhance the flavors. I make sure to stir occasionally.

After simmering, I taste the soup and add salt and pepper as needed. The Parmesan cheese rind usually melts into the soup, adding tons of flavor. I discard any remnants of the rind if they’re still there. Finally, I garnish the soup with fresh parsley and serve it immediately.

Alpana’s Tips

1. If ground Italian sausage is available, I use that so there’s no need to remove any casings.
2. When cooking the sausage, I make sure to break it up with a wooden spoon and spread the pieces out in the pan. This helps them get a nice brown color rather than just steaming.
3. I use chicken stock as the base and include beans with their canning liquids, which means the soup already has some salt. Therefore, I wait to season with salt until the end after tasting.
4. If I’m watching my sodium intake, I drain and rinse the beans before adding them to the soup.
5. My huge flavor booster for this Italian soup is adding Parmesan cheese rind while simmering. It adds tons of delicious flavors, so don’t omit it.

Variations:

• I like to use a variety of Italian sausages in this soup. Sometimes I go for chicken, turkey, or pork, and I choose between mild or spicy to switch up the flavor profile. If I don’t have sausage on hand, ground meats like beef, pork, turkey, or chicken work well too.
• I also throw in other vegetables I have on hand, like zucchini, spinach, yellow squash, broccoli, peas, green beans, or kale. It’s a great way to clean out the fridge and boost the veggie content.
• To bulk up the soup, I add pastas like ditalini, orzo, mini shells, elbow, or acini de pepe. Sometimes, I even throw in some cheesy tortellini, which pairs wonderfully with this Italian soup.
• Instead of dried Italian seasoning, I use fresh herbs like oregano and basil if I have them on hand.
• I add a splash of red wine along with the tomatoes to give the soup a bolder flavor.
• For a creamier texture, I stir in a splash of heavy cream or half-and-half towards the end of cooking.
• And if I’m in the mood for a more tomatoey soup, I’ll mix in some tomato paste or tomato sauce.

There you go, you seriously don’t need to wait for next winter for the soup pot to simmer in your house. This is quick and easy soup to make, but the flavors come together beautifully with just the right amount of seasonings and ingredients.

When looking to cook with Italian sausage, make this hearty and comforting dinner in a bowl. Yes, I make it even in hot Florida summers. Happy sipping…

Italian Sausage Soup, on our Gypsy Plate… enjoy!

Try these other great soup recipes!
Broccoli Cheddar Soup
New England Clam Chowder
Egg Roll Soup
Jambalaya Soup
Ham Bone Soup
Meatball Minestrone
Avgolemono Soup
Sancocho
Ribollita

Italian Sausage Soup

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

This easy Italian Sausage Soup with white beans and veggies is a cozy pot perfect for chilly nights, but we love it all year long!

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Ingredients

• 2 Tbsp olive oil
• 1 lb 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 tsp Italian seasoning
• 2 cans Cannellini beans, not drained
• 1 can diced fire roasted tomatoes
• 4 cups chicken stock
• ½ tsp 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.

Notes

1. Leftovers: Like any other soup or stew, this soup is marvelous as leftovers. Simply store it in air tight container for 3-4 days in the refrigerator. To freeze Italian Sausage Soup, store it in portion controlled, air-tight containers for 2 to 3 months. Thaw overnight in the refrigerator. Reheat on the stovetop or in the microwave until warmed through.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 394Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 75mgSodium 906mgCarbohydrates 33gFiber 7gSugar 5gProtein 32g

Nutrition information calculated by Nutritionix.

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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.