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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!
Ready for more warming soup recipes? Try my 4-ingredient potato soup, high protein soup, and cheeseburger soup next.
Craving hearty Italian flavors but need a comforting bowl of warm soup? Let me present you with my Italian soup recipe! Actually, this recipe isn’t technically mine, but rather my Zia Christina who lives in Sicily- she used to feed us this soup during the cooler months.
The careful balance of browned sausage, veggies, and beans creates a range of textures, and the savory tomato-beef broth adds layers of flavor. And let’s not forget a splash (or two) of cream for good measure.
Table of Contents
Why I love this recipe
- Made in one pot. So you can pop it in the dishwasher and be done with dinner.
- 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.
Ingredients needed
- Olive oil. For sautéeing the sausage.
- Italian sausage. With the casings removed. I used Italian pork sausage, but ground beef sausage or a mix of both works.
- Veggies. I used a mirepoix (onion, carrots, and celery) plus red bell pepper for color. Chop them to equal sizes.
- Garlic cloves. For aroma and flavor.
- Italian seasoning. For a warm, herbaceous flavor.
- Tomato paste. Gives the soup a concentrated tomato flavor without needing cans of tomatoes.
- Beef broth. The bulk of the broth. You can use chicken broth, but I strongly prefer the richness you get from beef broth.
- Beans. I like cannellini beans, but if you can’t find them, use Great Northern beans or navy beans.
- Salt and black pepper. To taste.
- Baby spinach. For color and a boost of antioxidants. Kale can be substituted.
- Heavy cream. To give the soup a creamy consistency.
- Parmesan cheese. For garnish.
- Fresh basil. Also for garnish. If you can’t find basil, any fresh herbs will do, like rosemary or oregano.
- Crusty bread. For serving and soaking up the flavorful broth.
How to make Italian sausage soup
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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 up on the Italian seasonings.
- 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 store it in the refrigerator 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.
More Italian-inspired comfort foods
- Tuscan white bean soup
- Stuffed pepper soup
- Eggplant lasagna
- Boursin cheese pasta
- Or any of my Italian recipes
Italian Sausage Soup
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.
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.