Italian Sausage Soup Recipe
On the table in 30 minutes, Italian Sausage Soup is made easy with simple pantry ingredients.
Servings: 8
Cost: $10
Equipment
- 1 dutch oven or soup pot
- measuring cup
- measuring spoon
- spatula
Ingredients
- 1 pound mild Italian sausage casing removed
- 1 large vidalia onion diced
- 2 garlic cloves minced
- 1 tablespoon Italian Seasoning Blend I use Spice Islands
- 5 cups chicken stock
- 1 14.5 ounce can diced tomatoes
- 1 15.5 ounce can cannellini beans rinsed and drained
- 1/2 cup small cut pasta I use DeLallo Ditallini
- 2 cups baby spinach
- Grated parmesan cheese for serving
Instructions
- Place a large Dutch oven or soup pot over medium-high heat. Add the Italian sausage and cook, breaking it into small pieces as it browns, until fully cooked and no longer pink. Transfer to a bowl with a slotted spoon, leaving about 1 tablespoon of fat in the pot.
- Add the diced onion to the pot and cook for 4–5 minutes, until softened and translucent. Stir in the garlic and cook for 1 minute, until fragrant.
- Stir in the Italian seasoning and 1/4 cup of chicken stock. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits.
- Add the diced tomatoes with their juices, drained cannellini beans, cooked sausage, remaining chicken stock, and uncooked pasta. Bring to a boil, then reduce to a simmer. Cook for approximately 6–7 minutes, or until the pasta is al dente, stirring occasionally.
Notes
- Sausage: Mild Italian sausage is my favorite, but hot Italian sausage works if you prefer a little heat. Remove the casings if using links.
- Beans: Great Northern beans or navy beans can replace the cannellini beans.
- Pasta: Ditalini, orzo, small shells, or elbow macaroni work well. Cooking time will vary with the pasta shape.
- Make ahead: Cook the pasta separately and add it when serving so it doesn't become mushy.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
- Reheating: Warm in a saucepan over medium-low heat, adding extra chicken stock as needed.
- Freezing: For the best texture, freeze the soup without the pasta for up to 3 months. Thaw overnight in the refrigerator and add freshly cooked pasta when reheating.
- Parmesan: Top with freshly grated Parmesan cheese before serving.
Nutrition
Serving: 1cup | Calories: 485kcal | Carbohydrates: 49g | Protein: 27g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 726mg | Potassium: 1561mg | Fiber: 10g | Sugar: 7g | Vitamin A: 780IU | Vitamin C: 10.9mg | Calcium: 199mg | Iron: 8.2mg