There’s something wonderfully comforting about a warm bowl of soup, especially when it’s packed with hearty ingredients and bold flavors. Italian sausage soup is one of those timeless dishes that feels like a hug in a bowl.
With its savory sausage, vibrant vegetables, and aromatic herbs simmered together in a flavorful broth, it’s the perfect meal for cozy evenings or when you need something satisfying yet simple. Whether served with crusty bread or on its own, it’s a dish that always delivers on taste and warmth.
Here are several delicious Italian sausage soup recipes that incorporate a variety of vegetables, including kale, potatoes, spinach, zucchini, cabbage, beans, tomatoes, sweet potatoes, mushrooms, peppers, cauliflower, and squash or ditalini pasta or Creamy Parmesan.
Each recipe offers a unique twist while maintaining the hearty essence of Italian sausage soup.
Italian Sausage and Kale Soup
Ingredients:
- 1 lb Italian sausage (spicy or mild)
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 4 cups kale, chopped
- 1 cup cream cheese (optional for creaminess)
- Salt and pepper to taste
Instructions:
In a large pot, heat olive oil over medium heat. Add the sausage and cook until browned. Remove the sausage and set aside. In the same pot, sauté onions and carrots until softened.
Add garlic and cook for another minute. Pour in the chicken broth and bring to a boil.
Stir in the kale and return the sausage to the pot. Simmer for 5 minutes. If using cream cheese, blend it with some of the hot broth until smooth and return it to the pot. Season with salt and pepper before serving.
Hearty Italian Sausage and Cabbage Soup
Ingredients:
- 1.5 lbs bulk Italian sausage
- 1 tbsp olive oil
- 1 large onion, sliced
- 6 cloves garlic, minced
- 4 medium carrots, sliced
- 2 lbs green cabbage, shredded
- 28 oz can diced tomatoes
- 6 cups chicken broth
- Crushed red pepper flakes (optional)
Instructions:
In a large pot over medium heat, cook the sausage until browned. Remove and set aside. Add olive oil to the pot; sauté onions until soft.
Stir in garlic and carrots; cook for another minute. Add cabbage along with salt and pepper; cook until wilted. Return sausage to the pot; add tomatoes and broth. Bring to a boil and then simmer for about 20 minutes.
Italian Sausage and Butternut Squash Soup
Ingredients:
- 1 lb Italian sausage
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 medium butternut squash (peeled and cubed)
- 14 oz can white beans (drained)
- 14 oz can diced tomatoes
- Parmesan cheese for garnish
Instructions:
Cook the sausage in a large saucepan over medium heat until browned; drain excess fat. Add onion and bell pepper; cook until tender. Stir in garlic; add broth, beans, tomatoes, and squash. Bring to a boil.
Reduce heat and simmer until squash is tender (about 15 minutes). Optionally puree half of the soup for a creamy texture before serving with parmesan cheese.
Sausage, Potato, and Spinach Soup
Ingredients:
- 1 lb Italian sausage (bulk or casings removed)
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 large potatoes (diced)
- 2 cups spinach (fresh or frozen)
- Salt and pepper to taste
Instructions:
In a large pot over medium heat, brown the sausage; remove from pot. Add olive oil; sauté onions until translucent. Stir in garlic for about a minute before adding broth and potatoes.
Simmer until potatoes are tender (about 15 minutes). Add spinach and cooked sausage back into the pot; season with salt and pepper before serving.
Zucchini and Mushroom Italian Sausage Soup
Ingredients:
- 1 lb Italian sausage
- 1 tbsp olive oil
- 1 onion, diced
- 2 zucchinis (sliced)
- 8 oz mushrooms (sliced)
- 3 cloves garlic (minced)
- 4 cups vegetable or chicken broth
- Salt and pepper to taste
Instructions:
Heat olive oil in a large pot; add sausage and cook until browned. Remove sausage; add onions to the same pot and cook until soft.
Stir in garlic, zucchini, and mushrooms; sauté until vegetables are tender. Return sausage to pot; add broth and bring to a boil. Reduce heat to simmer for about 10 minutes before serving.
Here are three Italian sausage soup recipes that include creamy Parmesan, ditalini pasta, and a slow cooker preparation. Each recipe is hearty, flavorful, and perfect for a cozy meal.
Creamy Parmesan Italian Sausage Soup
Ingredients:
- 1 lb Italian sausage (casings removed)
- 1/2 cup diced onion
- 2 cloves garlic (minced)
- 4 cups chicken broth
- 14.5 oz can petite diced tomatoes
- 8 oz ditalini pasta
- 8 oz cream cheese (softened)
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions:
In a large pot, brown the Italian sausage over medium heat. Drain any excess grease. Add the diced onion and cook for about 2 minutes until softened. Stir in the minced garlic and cook for another minute.
Pour in the chicken broth and add the diced tomatoes. Bring to a boil. Stir in the ditalini pasta and cook until al dente, about 8 minutes.
Reduce heat to medium-low and stir in the cream cheese and grated Parmesan until melted and creamy. Season with Italian seasoning, salt, and pepper. Serve warm, garnished with fresh herbs if desired.
Italian Sausage Ditalini Pasta Soup
Ingredients:
- 1 lb Italian sausage (bulk or casings removed)
- 1 tbsp olive oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 14.5 oz can diced tomatoes (drained)
- 4 cups chicken stock
- 1 cup ditalini pasta
- 1/2 cup heavy cream
- 1/2 cup shredded Parmesan cheese
- 1/2 tsp dried basil
- Salt and pepper to taste
Instructions:
In a large saucepan, heat olive oil over medium heat. Add the sausage, breaking it up as it cooks until browned. Remove from the pan and set aside. In the same pan, sauté the onion until translucent, then add garlic and cook for another minute.
Stir in the diced tomatoes, chicken stock, dried basil, and return the sausage to the pot. Bring to a simmer and add the ditalini pasta, cooking according to package instructions until al dente.
Lower heat and stir in heavy cream and Parmesan cheese until well combined. Season with salt and pepper to taste before serving.
Slow Cooker Italian Sausage Vegetable Soup
Ingredients:
- 1 lb bulk Italian sausage
- 1 cup sliced carrots
- 1 large potato (peeled and diced)
- 3 cloves garlic (minced)
- 2 cans (14 oz each) beef broth
- 1 can (15 oz) garbanzo beans (drained)
- 1 can (14.5 oz) diced tomatoes
- 1 cup water
- 1/2 tsp dried Italian seasoning
- 1 bay leaf
- 1 cup zucchini (sliced)
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions:
In a skillet over medium heat, cook the sausage until browned; drain any excess fat. In a slow cooker, combine cooked sausage with carrots, potatoes, garlic, beef broth, garbanzo beans, diced tomatoes, water, Italian seasoning, and bay leaf.
Cover and cook on low for 7 to 9 hours. About 30 minutes before serving, stir in zucchini and season with salt and pepper. Serve hot with grated Parmesan cheese sprinkled on top.
These recipes provide a range of flavors and textures while highlighting the comforting qualities of Italian sausage soup! Enjoy your cooking!
