Description
Learn how to make the best Italian Sausage Soup Recipe. Warm, hearty, and delicious. Discover the perfect comfort food today!
Ingredients
Scale
- 1 pound (450g) Italian sausage, casings removed (spicy or mild)
- 1 large onion, diced (about 1½ cups)
- 3 carrots, peeled and sliced (about 1 cup)
- 2 celery stalks, sliced (about ¾ cup)
- 4 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 6 cups (1.4L) low-sodium chicken broth
- 1 can (14.5oz/411g) diced tomatoes
- 2 tablespoons tomato paste
- 1 medium zucchini, diced (about 1½ cups)
- 1 can (15oz/425g) cannellini beans, drained and rinsed
- 2 cups fresh spinach, roughly chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese for serving
- Crusty bread for serving
Instructions
- Step 1: Brown the Sausage In a large Dutch oven or soup pot, heat 1 tablespoon of olive oil over medium-high heat. Add the Italian sausage, breaking it into small chunks as it cooks. Let it brown for 5-7 minutes until no longer pink and slightly crispy on the edges. The caramelization here is key to developing the deep flavor base of your Italian Sausage Soup. Don’t rush this step – those browned bits will infuse your entire soup with rich flavor.
- Step 2: Add Aromatics Add the diced onion, carrots, and celery to the pot with the sausage. Cook for about 5 minutes until the vegetables begin to soften. Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using), and cook for another 30 seconds until fragrant. The aromatics will absorb the sausage flavors while adding their own sweet and savory notes.
- Step 3: Build the Soup Base Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Add the diced tomatoes with their juice and tomato paste. Stir well to incorporate the tomato paste into the broth. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer. Cover and cook for 15 minutes to allow the flavors to meld.
- Step 4: Add Remaining Vegetables Add the diced zucchini and cannellini beans to the pot. Simmer uncovered for another 10 minutes, or until the zucchini is just tender but still holds its shape. You want the vegetables to maintain some texture in your hearty Italian sausage soup.
- Step 5: Finish and Serve Stir in the fresh spinach and allow it to wilt for about 1-2 minutes. Remove the pot from heat and stir in the fresh basil and parsley. Taste and adjust seasoning with salt and pepper as needed. Ladle the hot soup into bowls and top with freshly grated Parmesan cheese. Serve immediately with crusty bread for dipping.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg