Italian sausage soup is just right for a fall evening in.
This Italian sausage soup is a simple, rustic dish. It bursts with bold Italian flavor and hearty ingredients – perfect for a cozy evening in!
Our friend Elena Davis shared her recipe for this one-pot-wonder soup, loaded with vegetables, pasta, and Italian sausage. Using real Italian sausage gives it a beautiful authentic flavor. It pairs perfectly with Elena’s crusty bread, previously shared on Studio 5.
If you’re in a pinch for Italian seasoning, you can make your own! Elena suggested combining dried basil, oregano, rosemary, and thyme.
Elena reaches for Ditalini shaped noodles, but any small-sized pasta will work. Top with freshly grated cheese and fresh basil for a finishing touch.
Easy Italian Sausage Soup
Total Time: 35 minutes
Yield: 6 servings
INGREDIENTS
- 1 pound Italian sausage (mild or spicy), casings removed (or 1 pound ground Italian sausage)
- 3 medium carrots, peeled and diced
- 1 medium onion, peeled and diced
- 2–3 ribs celery, diced
- 1 medium red bell pepper or orange bell pepper, finely chopped
- 2–3 cloves fresh garlic, finely chopped
- 1 teaspoon Italian seasoning*
- Salt and Black pepper, to taste
- 7 cups low-sodium chicken broth
- 1 (14.5 oz) can petite diced tomatoes
- 1 1/2 cups Ditalini pasta or another small pasta, dry
- 1 1/2 cups fresh spinach, chopped
- Freshly grated Parmigiano cheese, for serving
- Fresh basil, for garnish
METHOD
- Cook the sausage: In a large pot or Dutch oven over medium-high heat, crumble the Italian sausage and cook until browned and no longer pink. Transfer the cooked sausage to a plate and drain any excess fat from the pot, leaving two tablespoons to sauté the vegetables.
- Sauté the vegetables: In the same pot, add the onions, carrots, celery, and red bell pepper. Cook over medium heat until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic, Italian seasoning, salt, and black pepper, cooking for another minute until the garlic is fragrant.
- Simmer the soup: Return the sausage to the pot. Add the chicken broth and diced tomatoes with their juice. Bring the mixture to a boil, then reduce the heat to low and simmer for about 10-15 minutes, allowing the flavors to meld together.
- Stir in pasta and cook, stirring often, until pasta is cooked to desired doneness, about 10 minutes.
- Stir the chopped spinach into the soup, cooking just until wilted, about 1-2 minutes.
- Garnish and serve: Ladle the soup into bowls and top with freshly grated Parmigiano cheese and a sprinkle of fresh basil. Serve hot. Enjoy.
Elena Davis is a true Italian cook with true Italian flair! Her website is one to bookmark come dinner time. You can check out all of her recipes at cucinabyelena.com, or on Instagram, @cucinabyelena.