Italian Sausage Soup

Why You’ll Love This Recipe

I love how this soup brings together wholesome ingredients and bold Italian flavors. It’s the kind of recipe that’s simple enough for a weeknight but feels like a warm hug in a bowl. The sausage adds richness, the vegetables give it texture and nutrition, and the noodles make it extra satisfying. It’s a crowd-pleaser and a great way for me to use up what’s in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Italian sausage (mild or hot, depending on my mood)
Onion, chopped
Carrots, sliced
Celery, sliced
Zucchini, chopped
Chicken broth
Canned diced tomatoes
Cannellini beans, drained and rinsed
Elbow noodles
Italian seasoning
Salt and pepper to taste
Olive oil (for sautéing)

Directions

1. I start by heating olive oil in a large pot over medium heat. I add the Italian sausage and cook it until browned, breaking it up into small pieces as it cooks.

2. Once the sausage is cooked through, I add the onions, carrots, and celery. I sauté them for about 5–7 minutes until they start to soften.

3. Next, I stir in the zucchini and cook for another 2–3 minutes.

4. I pour in the chicken broth, diced tomatoes, and cannellini beans. Then I season it all with Italian seasoning, salt, and pepper.

5. I bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes.

6. While the soup is simmering, I cook the elbow noodles in a separate pot according to the package directions, then drain them.

7. Just before serving, I stir the cooked noodles into the soup.

I ladle it into bowls and often top it with a little grated Parmesan or a sprinkle of fresh parsley.

Servings and timing

Yield: 6 servings
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

Sometimes I swap elbow noodles for ditalini, small shells, or even orzo. If I want a lower-carb version, I skip the pasta altogether or substitute it with cauliflower florets. I’ve also made this with turkey sausage for a lighter option or added spinach or kale at the end for extra greens.

Storage/Reheating

I store the soup (without noodles if I’m planning to keep it for a few days) in an airtight container in the fridge for up to 4 days. The noodles can get soft if left in the broth too long, so I often keep them separate and stir them in when reheating. To reheat, I just warm it on the stovetop or in the microwave until hot.

FAQs

Can I freeze Italian Sausage Soup?

Yes, I freeze the soup without the noodles. When I reheat it, I add freshly cooked pasta to keep the texture just right.

What kind of sausage works best?

I usually go for mild Italian sausage, but spicy works great too if I want more kick. I’ve also used chicken sausage and it turns out delicious.

Can I make this in a slow cooker?

Yes, I brown the sausage and sauté the vegetables first, then transfer everything (except noodles) to the slow cooker and cook on low for 6–8 hours. I add cooked pasta just before serving.

What’s a good substitute for cannellini beans?

Great Northern or navy beans are good alternatives. I’ve also used chickpeas when that’s all I had, and it worked just fine.

Is this soup gluten-free?

It can be if I use gluten-free pasta or skip the noodles entirely. Everything else in the recipe is naturally gluten-free.

Conclusion

This Italian Sausage Soup is a flavorful, filling, and comforting dish that’s perfect for chilly nights or anytime I need something nourishing and easy. It’s loaded with vegetables, full of bold Italian flavor, and completely customizable based on what I have on hand. I keep coming back to this recipe because it always hits the spot.