Classic Italian Sausage Soup – A Cozy, Hearty Weeknight Favorite
This Classic Italian Sausage Soup is the kind of meal that makes the kitchen feel warm the moment it hits the pot. It’s bold, savory, and full of comforting textures—soft beans, tender vegetables, and a rich, tomato-kissed broth. You don’t need fancy skills or expensive ingredients to make it, just a good pot and about 45 minutes.
The sausage brings big flavor, and the rest of the soup builds around it with simple pantry staples. It’s a crowd-pleaser you’ll turn to again and again.
Classic Italian Sausage Soup - A Cozy, Hearty Weeknight Favorite
Ingredients
Method
- Brown the sausage. Heat a large pot over medium-high. Add sausage and break it into small pieces.Cook until browned with crispy edges, about 6–8 minutes. Transfer to a plate, leaving 1–2 tablespoons of fat in the pot. If the pot is dry, add a splash of olive oil.
- Sweat the aromatics. Add onion, carrot, and celery with a pinch of salt.Cook 5–7 minutes, stirring, until softened and lightly golden. Add garlic and cook 30 seconds until fragrant.
- Deglaze. Stir in a ladle of broth and scrape up browned bits from the bottom of the pot—this adds deep flavor.
- Build the broth. Return sausage to the pot. Add crushed tomatoes, remaining chicken broth, Italian seasoning, red pepper flakes (if using), bay leaf, and the Parmesan rind.Stir and bring to a gentle boil.
- Simmer. Reduce heat to medium-low and simmer 15–20 minutes to marry the flavors. Taste and adjust seasoning with salt and pepper.
- Add beans and greens. Stir in cannellini beans and kale (or spinach). If using kale, simmer 8–10 minutes until tender.If using spinach, cook 2–3 minutes until just wilted.
- Finish and serve. Remove bay leaf and Parmesan rind. Stir in chopped parsley. Ladle into bowls and top with freshly grated Parmesan and a crack of black pepper.Serve with crusty bread.
Why This Recipe Works
- Sausage does the heavy lifting. Italian sausage is seasoned with fennel, garlic, and herbs, so you get complex flavor without a long ingredient list.
- A smart layering of aromatics. Onion, carrot, celery, and garlic soften in the sausage drippings, building a deep, savory base.
- Tomatoes and broth balance richness. Crushed tomatoes add a gentle acidity that keeps the soup bright, while chicken broth rounds it out.
- Beans and greens for heartiness. Cannellini beans add creaminess, and a handful of spinach or kale brings freshness and color.
- Flexible and forgiving. Swap pasta for beans, use hot or sweet sausage, or change up the greens—this soup adapts to what you have.
Shopping List
- Italian sausage: 1 lb, casings removed (sweet or hot, or a mix)
- Olive oil: 1–2 tablespoons, as needed
- Yellow onion: 1 medium, diced
- Carrots: 2 medium, diced
- Celery: 2 ribs, diced
- Garlic: 4 cloves, minced
- Crushed tomatoes: 1 can (28 oz)
- Chicken broth: 6 cups (low sodium preferred)
- Cannellini beans: 1–2 cans (15 oz each), drained and rinsed
- Greens: 4–6 cups chopped kale or 5 oz baby spinach
- Dried Italian seasoning: 2 teaspoons (or a mix of oregano, basil, thyme)
- Red pepper flakes: 1/4–1/2 teaspoon (optional)
- Bay leaf: 1
- Parmesan rind: 1 piece (optional but excellent)
- Salt and black pepper: To taste
- Fresh parsley: A small handful, chopped (optional)
- Parmesan cheese: For serving
- Crusty bread: For the table
How to Make It
- Brown the sausage. Heat a large pot over medium-high. Add sausage and break it into small pieces.Cook until browned with crispy edges, about 6–8 minutes. Transfer to a plate, leaving 1–2 tablespoons of fat in the pot. If the pot is dry, add a splash of olive oil.
- Sweat the aromatics. Add onion, carrot, and celery with a pinch of salt.Cook 5–7 minutes, stirring, until softened and lightly golden. Add garlic and cook 30 seconds until fragrant.
- Deglaze. Stir in a ladle of broth and scrape up browned bits from the bottom of the pot—this adds deep flavor.
- Build the broth. Return sausage to the pot. Add crushed tomatoes, remaining chicken broth, Italian seasoning, red pepper flakes (if using), bay leaf, and the Parmesan rind.Stir and bring to a gentle boil.
- Simmer. Reduce heat to medium-low and simmer 15–20 minutes to marry the flavors. Taste and adjust seasoning with salt and pepper.
- Add beans and greens. Stir in cannellini beans and kale (or spinach). If using kale, simmer 8–10 minutes until tender.If using spinach, cook 2–3 minutes until just wilted.
- Finish and serve. Remove bay leaf and Parmesan rind. Stir in chopped parsley. Ladle into bowls and top with freshly grated Parmesan and a crack of black pepper.Serve with crusty bread.
How to Store
- Refrigerator: Cool fully, then store in airtight containers for up to 4 days. The flavors improve by day two.
- Freezer: Freeze up to 3 months. Leave a little headspace in containers.Thaw overnight in the fridge.
- Reheating: Warm gently on the stove over medium heat, adding a splash of broth or water if it thickens. Avoid boiling hard to keep the beans intact.
- Greens tip: If planning to freeze, use kale over spinach—it holds texture better.
Why This is Good for You
- Protein-rich and satisfying. Sausage and beans offer protein that keeps you full and energized.
- Fiber and micronutrients. Beans, tomatoes, and greens deliver fiber, iron, potassium, and vitamins A and C.
- Balanced comfort. You get hearty, crave-worthy flavor with wholesome ingredients. It’s comfort food that doesn’t weigh you down.
- Customizable for lighter options. Use turkey sausage, skip extra cheese, or add more veggies to fit your goals.
Common Mistakes to Avoid
- Skipping the browning step. Pale sausage means pale flavor.Get real color on the meat before moving on.
- Rushing the aromatics. Undercooked onions and carrots taste sharp. Give them time to soften and sweeten.
- Underseasoning the broth. Taste after simmering and adjust salt and pepper. Tomatoes and broth can vary in saltiness.
- Overcooking the greens. Add spinach at the end so it stays bright.Kale needs longer but shouldn’t turn mushy.
- Boiling too hard. A gentle simmer prevents split beans and keeps flavors clear.
Recipe Variations
- Tuscan-Style: Swap crushed tomatoes for diced tomatoes or reduce to 1 cup for a lighter, brothier soup. Add a squeeze of lemon at the end.
- With Pasta:</-strong> Stir in 1 cup small pasta (ditalini or orecchiette). Cook separately and add to bowls to avoid soggy leftovers.
- Smoky Touch: Add a pinch of smoked paprika and finish with a drizzle of good olive oil.
- Mushroom Boost: Sauté 8 oz sliced cremini with the aromatics for deeper umami.
- Turkey or Chicken Sausage: A leaner option that still brings flavor.Add a bit more olive oil for browning if needed.
- Spicy Calabrian Kick: Stir in 1–2 teaspoons Calabrian chili paste for heat and a fruity depth.
- Gluten-Free: Naturally gluten-free as written—just confirm your broth and sausage are certified.
- Dairy-Free: Skip the Parmesan or use a dairy-free hard cheese alternative.
FAQ
Can I make this in a slow cooker?
Yes. Brown the sausage and sauté the aromatics on the stovetop first, then transfer to the slow cooker with tomatoes, broth, seasonings, and beans. Cook on Low for 6–7 hours or High for 3–4 hours.
Stir in greens during the last 15 minutes.
What’s the best sausage to use?
Use a good-quality Italian sausage with visible herbs and a fresh aroma. Sweet sausage is classic, hot sausage brings heat, and a 50/50 mix hits a nice balance.
Can I use dried beans?
Absolutely. Cook 1 to 1 1/2 cups dried cannellini or great northern beans until tender before adding to the soup.
Keep salt modest during the bean cook so they soften properly.
How can I thicken the soup?
Mash a scoop of beans with a ladle of broth, then stir it back in. You can also simmer uncovered for a few extra minutes to reduce slightly.
Is there a vegetarian option?
Yes. Swap sausage for a plant-based Italian-style sausage or use sautéed mushrooms with fennel seeds, smoked paprika, and a splash of soy sauce for savory depth.
Use vegetable broth.
What if my soup tastes flat?
Add a pinch of salt, a grind of black pepper, and a splash of red wine vinegar or lemon juice. Bright acidity can wake up the flavors instantly.
Can I add potatoes?
Yes. Add 2 cups peeled, diced Yukon gold potatoes with the broth.
Simmer until tender before adding the greens.
Wrapping Up
Classic Italian Sausage Soup is simple, bold, and deeply comforting. It makes a generous pot that reheats beautifully and fits into busy weeks. With a few basic ingredients and about 45 minutes, you get a nourishing meal that tastes like it simmered all day.
Keep the base recipe, then make it your own with beans, pasta, or greens you love. Don’t forget extra Parmesan and good bread for the full experience.
