Description
This hearty Italian sausage soup recipe is packed with vegetables, cannellini beans, elbow noodles, and bold Italian seasoning in a rich tomato chicken broth. Comfort food at its best!
Ingredients
1 lb Italian sausage (mild or hot)
1 medium onion, diced
2 carrots, sliced
2 celery stalks, chopped
1 zucchini, chopped
2 teaspoons Italian seasoning
4 cups chicken broth
1 can (14.5 oz) diced tomatoes (with juices)
1 can (15 oz) cannellini beans, drained and rinsed
1 cup elbow noodles (uncooked)
Salt and pepper, to taste
Fresh parsley or Parmesan for garnish (optional)
Instructions
Brown the Sausage: In a large pot over medium heat, cook the Italian sausage until browned. Drain excess fat if needed.
Add Aromatics & Veggies: Stir in onions, carrots, and celery. Cook for 4–5 minutes until softened.
Season: Add zucchini and Italian seasoning. Cook for another 2–3 minutes.
Build the Soup: Pour in chicken broth, diced tomatoes, and cannellini beans. Bring to a boil.
Add Pasta: Stir in elbow noodles and reduce heat to a simmer. Cook for 8–10 minutes, or until noodles are tender.
Finish: Season with salt and pepper to taste. Garnish with parsley or Parmesan, if desired.
Serve: Enjoy hot with crusty bread!
Notes
Substitute elbow noodles with ditalini, rotini, or orzo.
For a lighter version, use turkey sausage or lean ground chicken.
Add spinach or kale during the last few minutes for extra greens.
This soup stores well in the fridge for 3–4 days and freezes great without the pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
