Italian Sausage Soup
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My Italian sausage soup recipe combines browned sausage, tender veggies, and beans in a savory, hearty, and creamy broth. It’s a protein-packed family favorite!
When I’m craving hearty Italian flavors but want something cozy and nourishing, I make this one-pot Italian sausage soup. Technically, it’s my Zia Christina’s recipe (yes, the same aunt from my Pomodoro sauce recipe)- She lives in Sicily and used to serve it to us every time we visited in the cooler months. One spoonful (okay, two bowls) and I’m right back at her kitchen table.
It’s loaded with browned sausage, tender veggies, and beans, all simmered in a rich tomato broth with just a hint of cream to make it silky. It’s the kind of simple, comforting meal that somehow tastes even better the next day. Just ask my partner, who somehow manages to finish off all the leftovers!
Table of Contents
Recipe highlights
- Healthy. Each serving is packed with protein from the meat, fiber from the beans and veggies, and only a dash of cream for minimal fat.
- Easy to find ingredients. Don’t let the number of ingredients fool you–none of them are niche or difficult to locate.
- Perfect to make ahead or freeze. There’s no pasta, no potatoes, nothing that would make this soup difficult to freeze and reheat. That’s why I often make a double batch and freeze the leftovers for a rainy day.
Key Ingredients
Here are some notes on the main ingredients for this Italian soup. The complete list with measurements is in the recipe card below.
- Italian sausage. With the casings removed. I typically use Italian pork sausage, but ground beef sausage or a mix of both works as well. Several readers asked if they could use sliced sausage, but I don’t recommend it. Crumbled sausage adds a richer flavor because the rendered fat from the sausage coats all the veggies and the broth.
- Veggies. I use a classic mirepoix (onion, carrots, and celery) with red bell pepper for color and a few cloves of garlic for flavor. At the end, I toss in baby spinach for a pop of color and freshness.
- Tomato paste. I like to add a spoonful of tomato paste for acidity and a tomato base.
- Beef broth. I tested this soup with both chicken and beef broth, and beef broth won by a mile- it just adds that richness that chicken doesn’t have.
- Beans. I like cannellini beans, but I’ve also made it with Great Northern beans or navy beans.
- Heavy cream. Because we’re only adding a little bit at the end, I recommend using full-fat cream. It won’t separate and will add richness.
How to make Italian sausage soup
Step 1- Cook the sausage. Add the sausage to a large, well-oiled soup pot and cook until browned.
Step 2- Cook the veggies. Add the vegetables to the pot and sauté until tender.
Step 3- Build the soup. Stir in the garlic, seasonings, tomato paste, broth, and drained beans. Bring to a boil, then simmer for 10 minutes.
Step 4- Add the cream and spinach. Season the soup to taste with salt and pepper, then lower the heat and stir in the cream. Simmer briefly, then add the spinach and cook until wilted.
Arman’s variations
- Add pasta. For a heartier one-pot soup, add tortellini or elbow macaroni for the last 8-10 minutes and cook to al dente.
- Swap the protein. If you can’t find Italian pork sausage, use regular ground pork or ground turkey sausage, and double the Italian seasonings. I’ve also sliced ham steaks for a richer flavor.
- Give it some heat. Add a dash of red pepper flakes.
Storage instructions
To store: Once it cools, transfer the soup to an airtight container and refrigerate for 4-5 days.
To freeze: Let the soup cool completely, pour it into individual freezer-safe containers, and freeze for 6 months.
Reheating: Microwave single servings for 45 seconds, or reheat on the stovetop over medium heat until warm.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Italian Sausage Soup
Video
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage casings removed
- 1 medium yellow onion chopped
- 2 medium carrots chopped
- 2 stalks celery chopped
- 1 large red bell pepper chopped
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 tablespoon tomato paste
- 3 cups beef broth
- 15 ounces cannellini beans canned, drained and rinsed
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup heavy cream
- 4 ounces baby spinach
Instructions
- In a large pot, heat olive oil over medium heat. Add Italian sausage, breaking it into smaller pieces with a spoon or spatula. Cook until browned and cooked through.
- Add the chopped onions, carrots, celery, and red bell pepper to the pot. Sauté until vegetables are softened.
- Stir in minced garlic, Italian seasoning, and tomato paste. Pour beef broth into the pot, followed by drained and rinsed cannellini beans. Bring the mixture to a gentle simmer, allowing it to cook for 10 minutes.
- Add the salt and pepper. Lower the heat and pour in heavy cream, allowing the soup to simmer, then fold in the baby spinach and cook until wilted.
Notes
- Leftovers: Keep in the fridge for up to 5 days or the freezer for up to 6 months.
Nutrition
More hearty soup recipes
- Tuscan white bean soup
- Stuffed pepper soup
- 4-ingredient potato soup
- High protein soup
- Chicken potato soup
- Cheeseburger soup
Originally published November 2024
Love this soup….made it several times.
We loved this recipe! I used half the cream, a can of fire roasted tomatoes and quite a bit more tomato paste. I did half Italian Pork Sausage and half Italian Turkey Sausage. I also made a double batch so I could freeze some of it for another time. Since I was going to freeze some, I did not add spinach to the soup pot. Instead, I just put some fresh spinach in my bowl and added the hot soup, allowing the spinach to wilt a little before serving.
This sounds really as Italian dish.
I like that culture a lot.
First time I’ve made this soup. Surprised there are only 2 votes before mine, but it was so delicious. I didn’t have spinach on hand so I used Kale instead, but it was just as delicious.
It’s winter and this soup hits the spot.
Love this Italian sausage soup so much. I tried it with Italian beef sausages.
Arman, this Italian sausage soup is fabulous- Please thank your Italian aunty for sharing it with us all. It’s going to be made all winter.
What would be canelini beans? I dodnt find.
Use white navy beans or white beans.
Another name is Great Northern beans