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Italian Sausage Soup in white Dutch oven garnished with fresh parsley and Parmesan cheese.
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4.70 from 39 votes

Italian Sausage Soup

Bold, hearty, and brimming with Italian-inspired flavor, this spicy Italian Sausage Soup is pure comfort in a bowl! Savory sausage, tender vegetables, herbs, and a rich, flavorful broth come together for a soup that tastes like it simmered all day. Add plenty of Parmesan and some crusty bread for dunking, and you’ve got one seriously satisfying meal.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Soups and Stews
Cuisine: Italian
Servings: 8
Author: Carol Borchardt

Equipment

Ingredients

  • 1 pound Italian sausage hot or mild, pork, turkey or chicken
  • 4 tablespoons olive oil
  • 1 large onion chopped
  • 2 large carrots or 3 medium carrots chopped
  • 3 stalks celery chopped
  • 1 large red bell pepper chopped
  • 1 large green bell pepper chopped
  • 2 medium zucchini quartered lengthwise and thinly sliced
  • 6 cloves garlic minced
  • 1/2 cup dry red wine
  • 6 cups chicken broth or as needed
  • 2 cans (each 15-ounce) tomato sauce or 1 28-ounce can
  • 1 can (15-ounce) diced fire-roasted tomatoes undrained
  • 2 tablespoons dried Italian seasoning
  • 1-2 teaspoons crushed red pepper flakes or to heat tolerance
  • 1 1/2 cups dried small pasta such as shells, ditalini, mini penne, elbow or orzo, regular or whole-grain
  • 1/4 cup chopped fresh parsley
  • Freshly grated Parmesan cheese

Instructions

  • Brown the sausage in a Dutch oven or other heavy soup pot over medium heat until browned and no longer pink, breaking it apart as it cooks. Drain on a paper towel-lined plate. Set aside.
  • Heat the olive oil in the Dutch oven or soup pot over medium-high heat. Add the onion, reduce heat to medium, and cook for 3-4 minutes or until it begins to soften.
  • Add the carrot and celery. Continue cooking for another 3-4 minutes, or until tender.
  • Add the red and green peppers and cook for 2-3 minutes, then add the zucchini and cook for 2-3 minutes or until vegetables are very tender.
  • Add the garlic and dry red wine and bring to a boil.
  • Add the chicken broth, tomato sauce, diced tomatoes, Italian seasoning, and crushed red pepper flakes.
  • Transfer the cooked sausage back to the pot. Bring to a boil, reduce heat to low, and cook uncovered for 10 minutes.
  • Add the pasta and cook another 10 minutes or until the pasta is cooked through.
  • Add the parsley and season to taste with salt and black pepper.
  • Serve in bowls topped with Parmesan cheese.

Notes

SUBSTITUTIONS:
  • Use beans instead of pasta for a lower-carb alternative.
  • Use turkey, chicken, or plant-based Italian sausage for a healthier alternative.
  • If using lean sausages such as turkey or chicken, you may need to add some olive oil to prevent the sausage from sticking.
TIPS:
  • Lean turkey or chicken sausage may require a little olive oil to prevent sticking.
  • Don’t rush the vegetables. Let them soften and develop flavor before adding the broth.
  • For make-ahead soup, cook the pasta separately. Add it just before serving to keep it from absorbing too much broth.
  • Don’t overcook the pasta. It will continue to soften in the hot soup after cooking.
  • Thin leftovers as needed. The pasta and beans will absorb broth overnight, so add a splash of broth or water when reheating.
MAKE AHEAD:
  • Can be made 1-2 days in advance.  Reheat on the stovetop.
FREEZER-FRIENDLY:
  • Store in airtight containers in the desired amounts.  Thaw in the refrigerator or microwave.
  • Reheat on the stovetop or in the microwave.

Nutrition

Serving: 1 | Calories: 417kcal | Carbohydrates: 30g | Protein: 14g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 47mg | Sodium: 1108mg | Potassium: 603mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4149IU | Vitamin C: 59mg | Calcium: 78mg | Iron: 2mg