This Italian Sausage Soup is made in just one pot and takes 10 minutes to prep! It’s an easy dinner that’s loaded with flavorful Italian sausage, tons of veggies, perfectly cooked noodles, and parmesan cheese!
Love Italian sausage in soups? Try my Sausage Orzo Soup, The BEST Sausage Tortellini Soup, or this easy Zuppa Toscana recipe next!
Table of Contents
As many of you know, soup is one of my favorite things. Whether it’s chicken noodle soup, roasted tomato soup, potato soup, taco soup, or cheeseburger soup, you can bet I’m going back for seconds…okay, probably thirds.
Well, this Italian Sausage Soup is no exception to my love for soups. It’s packed with veggies, Italian sausage, spinach, Ditalini pasta, parmesan cheese, and so much flavor.
This is definitely a dinner you will want to add to your meal rotation!
Italian Sausage Soup ingredients:
This recipe is a flavor bomb that’s made up of super simple ingredients!
- Italian Sausage: you can use either mild or spicy depending on your heat preferences. (Got extra? Try this Creamy Italian Sausage Pasta next!)
- Carrot, Onion, Celery, and Bell Pepper: a colorful blend of veggies that gives the soup an extra nutrition boost and adds so much texture.
- Minced Garlic: I keep a jar of pre-minced garlic in the fridge so it’s available whenever I need it, but you can also mince or finely chop your own garlic.
- Italian Seasoning and Salt: the Italian sausage and chicken broth already contribute so much flavor to the soup, but I like to add more Italian seasonings and a touch of salt to take it up a notch.
- Chicken Broth: I recommend using low sodium chicken broth so you can control the saltiness of your soup. If you’re using regular broth, you may want to adjust the amount of salt you add yourself.
- Ditalini Pasta: I think the size of ditalini pasta incorporates perfectly with the other ingredients but really any bite-sized pasta shape will work. (Got extra? Try this Ditalini Pasta with Bacon and Peas next!)
- Spinach: I use fresh spinach to add at the end. If you’re using frozen spinach, you’ll want to add it sooner so that it has time to cook.
- Grated Parmesan: to top it off! I recommend freshly grating the cheese for the best texture.
How to make Italian Sausage Soup
This hearty Italian sausage soup is made in just one pot which makes for super easy prep and even easier cleanup! Scroll down to the recipe card for complete instructions.
- Cook the sausage and veggies: in a large pot, add Italian sausage, carrots, onion, celery, and peppers. Cook, stirring frequently, for 5 minutes or until the sausage is browned and the onions are translucent.
- Simmer with seasonings and broth: stir in Italian seasoning, garlic, and salt, cook for one minute, then stir in chicken broth, scraping up any brown bits from the bottom of the pan. Reduce the heat to medium, and bring the mixture to a simmer. Cover and cook for 10 minutes.
- Add pasta: add in your uncooked noodles and simmer, stirring often, until the pasta is cooked to desired doneness. I recommend cooking it al dente according to box directions since it will continue to cook as it sits in the soup.
- Finish and serve: mix in fresh spinach, sprinkle with parmesan, then serve and enjoy!
Can I use another type of meat?
Yes! You can easily swap the Italian pork sausage out for Italian turkey sausage, plain pork or turkey sausage, chicken sausage, or ground beef.
Keep in mind, Italian sausage is pretty heavily seasoned, so if you use something else you may want to add more seasonings to the soup!
Variations/substitutions for Italian Sausage Soup
- Add more veggies. This soup is already pretty packed with veggies but you can boost the nutrition even more by adding mushrooms zucchini, kale, broccoli, peas, you name it.
- Make it creamy. If you prefer a creamier texture, mix in a splash of half-and-half or heavy cream.
- Use another pasta. You can use any smaller pasta shape. Try it with orzo, macaroni, rotini, pasta shells, or even cheese tortellini!
- Spice it up. Give the soup a kick of heat by using spicy Italian sausage, adding diced jalapeño, a sprinkling in a touch of red pepper flakes.
- Make it meatless. You can easily swap the Italian sausage for a meatless variety or use beans instead. Keep in mind, this may require you to add more seasonings.
- Make Italian sausage tomato soup. You can easily make this Italian sausage soup into tomato soup by mixing in tomato sauce, tomato paste, and diced tomatoes.
Serving suggestions
With protein, veggies, and carbs, this Italian sausage soup can very easily be a complete meal all on its own!
However, if you do want to fill out your meal a bit, you can serve it next to a simple side salad with Italian dressing, homemade breadsticks, some of my Mom’s Homemade Buns, or Cheesy Garlic Bread!
How to store
I recommend serving this Italian sausage soup right away for the best pasta texture. However, leftovers will last in the fridge for up to 5 days.
Can I freeze this soup?
You can, but I recommend doing so before you add the pasta. To freeze, assemble the soup as directed up until you add the pasta. Let it cool completely, then place it in an airtight container and store it in the freezer for up to 3 months.
When you’re ready to enjoy, thaw the broth and veggie mixture in the fridge, bring to a simmer on the stove, then add in the pasta and finish out the recipe as directed.
More soup recipes to try
- Vegetable Soup — easily vegetarian and loaded with nutritious veggies!
- Beef and Tomato Macaroni Soup — comforting and nostalgic.
- Sausage Tortellini Soup — Italian sausage in a flavorful tomato broth with tortellini.
- Smoked Sausage Minestrone — made with just 6 main ingredients!
- Beef and Barley Soup — a classic for good reason!
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Pin this recipe to your favorite boardEasy Italian Sausage Soup
Ingredients
- 1 pound Italian sausage (mild or spicy) casings removed
- 3 large carrots (peeled and diced)
- 1 medium onion (peeled and diced)
- 2 ribs celery (sliced)
- 1 red bell pepper (finely chopped)
- 2 teaspoons minced garlic
- 1 ½ teaspoons Italian seasoning
- 1 ½ teaspoons salt
- 7 cups low sodium chicken broth
- 1 ½ cups Ditali or another small pasta (dry)
- 1 cup fresh, chopped spinach
- freshly grated Parmesan to serve
Instructions
- In a large pot or dutch oven, add crumbled Italian sausage (remove casings if it has them), carrots, onion, celery and pepper. Cook and stir for 5 minutes or until sausage is browned and onions are translucent.
- Stir in Italian seasoning, garlic and salt and cook 1 minute.
- Add chicken broth, scraping the bottom of the pot well to remove any stuck on bits.
- Bring to a simmer, reduce heat to medium, cover and cook for 10-15 minutes or until vegetables are nearly tender.
- Stir in pasta and cook, stirring often, until pasta is cooked to desired doneness, about 10 minutes.
- Stir in fresh spinach. Sprinkle with Parmesan if desired and serve.
Notes
Nutrition Information
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April Lewis says
I went by the recipe, but the recipe didn’t say specific how to cut up the veggies, ? chopped/ sliced? I it says to eat immediately due to the noodle texture but I bet tomorrow the taste will be better. Give it a 6/10. Not much on this sausage soup. Thanks though for sharing.
Ashley Fehr says
Hi April! You’ll find the chopping recommendations in the ingredient list. The flavors will develop as it sits, yes, but then I would recommend to leave the pasta out until serving.
Caitlyn says
This was incredible! I skipped the celery and I added sweet potato and orzo. My family loved it! Definitely adding this soup to the meal rotation.
Ashley Fehr says
Thank you Caitlyn!
Paula Kurth says
We tried this wonderful soup last night. It is delicious!! I need gluten free so I did not add pasta but I added two chopped potatoes and 6 ounces of mushrooms. Best new soup recipe for me in a while. My family loved it. Thank you!!
Ashley Fehr says
Thank you Paula!
Vi says
The soup looks super flavorful and amazing and I canโt wait to try it! My question is the 10 minutes prep time-what ( if any) hacks or tools ( besides preminced garlic) do you use because I think it would take me 10 minutes just to wash/chop/prep the first 5-6 ingredients lol.
Vi says
*more than
Ashley Fehr says
Hi Vi! That’s fair. It’s really hard to estimate how long it takes every person to chop vegetables, so there are no special tricks. When I time myself to prep the vegetables, it takes me about 10 minutes. There isn’t much else that requires prep work.
Heather Pitterle says
This soup is instantly one of our favorites!! So much yum!!!! Thank you!!!
Ashley Fehr says
Thank you Heather!
Geraldine Pines says
Im trying tonight for the first time. Dont have spinach. Is there a good replacement.
Sylvie says
Very good soup. Used sausage from Sprouts. A good warm me up soup.
Ashley Fehr says
Thanks Sylvie!
Maria says
This recipe is perfect!! I followed exactly and it tastes amazing with so much flavor! This is my 4th time making it over the last 2 months. My husband and I both crave it! AND itโs 80 degrees outside- we STILL want this soup!!
Ashley Fehr says
Well that is really saying something! I’m so glad you enjoyed it!