Hearty Italian Sausage and Vegetable Soup Recipe

This hearty Italian Sausage Soup blends crumbled Italian sausage with fragrant onion, garlic, and simple seasonings in a creamy tomato broth. Short pasta adds body so it becomes a satisfying, budget-friendly weeknight main dish.

This comforting soup stands on its own as a hearty meal. It’s easy to adapt — swap the pasta shape, use a different sausage or ground meat, or add extra vegetables to suit your taste.

With straightforward ingredients and minimal hands-on time, you can have this on the table in under an hour. It pairs beautifully with crusty bread, soft dinner rolls, or a light salad.

Table of Contents

• Key Ingredients and Substitutions
• What Else Can I Add to This Soup?
• How to Make Italian Sausage Soup
• Can I Cook the Pasta Separately?
• How to Serve
• Storage and Freezing
• Italian Sausage Soup Recipe

Key Ingredients and Substitutions

See the recipe card below for exact measurements.

• Italian sausage: The main flavor carrier. Use hot or sweet Italian sausage, or substitute with ground pork or turkey.
• Olive oil: You can substitute canola or vegetable oil.
• White onion: Yellow onion works fine as well.
• Garlic: Fresh is best for full flavor.
• Seasonings: Crushed red pepper, salt, and black pepper. Add Italian seasoning if you like.
• Chicken broth: Use low-sodium broth, or homemade stock or bone broth if available.
• Canned diced tomatoes: Regular diced tomatoes are used; swap for a spicier variety if you prefer heat.
• Pasta: Short shapes—shells, orzo, cavatelli, ditalini, or casarecce—work well.
• Heavy cream: Bring to room temperature before adding slowly to the hot soup to prevent curdling.

What Else Can I Add to This Soup?

This soup is versatile. Stir in frozen peas, zucchini, kale, baby spinach, celery, carrots, or bell peppers. For more heat, use hot Italian sausage and spicy canned tomatoes.

How to Make Italian Sausage Soup

1. Cook the sausage: Crumble and brown the Italian sausage in a large pot over medium heat until fully cooked. Drain excess fat and transfer the sausage to a bowl.
2. Soften the onion: Add olive oil to the same pot and cook the diced onion about 3 minutes, until translucent.
3. Add seasonings: Stir in minced garlic, crushed red pepper, salt, and black pepper; cook about 30 seconds until fragrant.
4. Add broth and tomatoes: Increase heat to high, add chicken broth and diced tomatoes, and bring to a boil.
5. Cook the pasta: Add the pasta, reduce heat to medium-low, and simmer until al dente, stirring occasionally.
6. Finish the soup: Reduce heat to low, stir in the cooked sausage and heavy cream, and simmer for 2 minutes.
7. Serve: Garnish with fresh basil and grated Parmesan if desired.

Can I Cook the Pasta Separately?

Cooking pasta directly in the broth helps thicken the soup and lets the pasta absorb flavor. However, if you expect leftovers or want firmer pasta, boil the pasta separately and add it to bowls when serving.

If you cook the pasta separately, thicken the soup with a cornstarch slurry, 1–2 tablespoons tomato paste, or a bit of cream cheese before serving.

How to Serve

Serve this soup with buttered bread, soft rolls, or a simple salad. It’s also delicious alongside grilled cheese or a light green salad.

Storage and Freezing

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. For freezing, omit the pasta; freeze the soup base and add freshly cooked pasta after thawing and reheating.

More Delicious Soup Recipes

• Turkey Soup Recipe
• Lemon Chicken Soup Recipe
• Caldo de Pollo (Mexican Chicken Soup)
• Albondigas Soup (Mexican Meatball Soup)
• The Best Chicken Soup Recipe
• Egg Drop Soup
• Soothing Pastina Soup
• Okra Soup Recipe

Italian Sausage Soup Recipe

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This hearty Italian Sausage Soup combines crumbled Italian sausage, onion, garlic, and seasonings in a creamy tomato broth. Short pasta makes it a filling, budget-friendly dinner.

Prep: 15 mins

Cook: 40 mins

Total: 55 mins

Servings: 6

Ingredients

• 1 pound Italian sausage
• 1 tablespoon olive oil
• 1 small white onion, diced
• 3 cloves garlic, minced
• 1 teaspoon crushed red pepper
• ½ teaspoon salt
• ½ teaspoon black pepper
• 6 cups low-sodium chicken broth (plus more if needed)
• 1 (15-ounce) can diced tomatoes
• 8 ounces short pasta (casarecce, shells, or similar)
• 1 cup heavy cream, brought to room temperature
• Fresh basil and Parmesan, for serving

Instructions

• Crumble and cook the Italian sausage in a large pot over medium heat until fully cooked. Drain excess fat and remove the sausage with a slotted spoon; set aside.
• Add olive oil to the same pot and cook the onion until translucent, about 3 minutes. Stir in garlic, crushed red pepper, salt, and black pepper; cook about 30 seconds.
• Increase heat to high, add chicken broth and diced tomatoes, and bring to a boil.
• Add the pasta and cook according to package instructions until al dente (about 7–15 minutes depending on pasta).
• Reduce heat to low, stir in the cooked sausage and heavy cream, and simmer for 2 minutes.
• Serve topped with fresh basil and grated Parmesan, if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. For freezing, omit the pasta and add freshly cooked pasta after reheating.

Nutrition

Calories: 615 kcal |
Carbohydrates: 37 g |
Protein: 22 g |
Fat: 42 g |
Saturated Fat: 19 g |
Sodium: 938 mg

Nutrition info is an estimate.