Quick Italian Sausage Soup – A Cozy, Weeknight Winner

This is the kind of soup you crave on busy nights: bold flavor, minimal effort, and ready in about 30 minutes. Italian sausage brings instant richness, while tomatoes, greens, and beans make it hearty without feeling heavy. It’s simple enough for a Tuesday but satisfying enough to serve guests with good bread and a salad.

Everything cooks in one pot, and the leftovers taste even better the next day. If you love big flavor with very little fuss, this soup will be a regular in your rotation.

Quick Italian Sausage Soup - A Cozy, Weeknight Winner

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 6 servings

Ingredients

  

• Italian sausage: 1 pound, casings removed (mild or hot, your choice)
• Olive oil: 1–2 tablespoons (only if needed, depending on sausage fat)
• Yellow onion: 1 medium, diced
• Carrots: 2 medium, diced
• Celery: 2 ribs, diced
• Garlic: 3–4 cloves, minced
• Tomato paste: 1 tablespoon
• Crushed or diced tomatoes: 1 can (14–15 ounces)
• Chicken broth: 4 cups (low-sodium preferred)
• Cannellini or great northern beans: 1 can (15 ounces), drained and rinsed
• Kale or baby spinach: 3–4 cups, chopped
• Dried Italian seasoning: 1–2 teaspoons
• Red pepper flakes: Pinch (optional, to taste)
• Salt and black pepper: To taste
• Heavy cream or half-and-half: 1/3 cup (optional for a creamy finish)
• Parmesan cheese: Freshly grated, for serving
• Fresh basil or parsley: A small handful, chopped (optional)
• Lemon: 1, for a final squeeze to brighten (optional)

Instructions

 

• Brown the sausage: Heat a large pot over medium-high. Add the sausage and cook, breaking it into small bits, until browned and cooked through, about 6–8 minutes. Spoon off excess fat if needed, leaving about a tablespoon for flavor.
• Sweat the aromatics: Reduce heat to medium. Add onion, carrots, and celery. Cook until softened, about 5–6 minutes, stirring occasionally.
• Add garlic and tomato paste: Stir in the garlic and tomato paste. Cook 1 minute, until fragrant and the paste darkens slightly.
• Build the broth: Add tomatoes, chicken broth, Italian seasoning, and a pinch of red pepper flakes if using. Stir well, scraping up browned bits from the bottom of the pot.
• Simmer: Bring to a gentle boil, then reduce to a simmer for 10 minutes to meld flavors.
• Add beans and greens: Stir in the beans and kale or spinach. Simmer 3–5 minutes, until the greens wilt and everything is hot.
• Finish and season: If using, stir in the cream. Taste and season with salt and pepper. A squeeze of lemon brightens the broth nicely.
• Serve: Ladle into bowls and top with grated Parmesan and fresh herbs. Add crusty bread on the side.

What Makes This Recipe So Good

• Fast and fuss-free: You’ll brown the sausage, add a few pantry staples, simmer briefly, and you’re done.
• Big, savory flavor: Italian sausage, garlic, and tomatoes give you a rich base without long cook times.
• Hearty but balanced: Beans and greens add fiber and texture, while a splash of cream (optional) makes it cozy.
• Flexible: Swap in different greens, use chicken sausage, or make it dairy-free. It’s hard to mess up.
• One-pot cleanup: Everything comes together in a single pot for easy cooking and washing.

Shopping List

• Italian sausage: 1 pound, casings removed (mild or hot, your choice)
• Olive oil: 1–2 tablespoons (only if needed, depending on sausage fat)
• Yellow onion: 1 medium, diced
• Carrots: 2 medium, diced
• Celery: 2 ribs, diced
• Garlic: 3–4 cloves, minced
• Tomato paste: 1 tablespoon
• Crushed or diced tomatoes: 1 can (14–15 ounces)
• Chicken broth: 4 cups (low-sodium preferred)
• Cannellini or great northern beans: 1 can (15 ounces), drained and rinsed
• Kale or baby spinach: 3–4 cups, chopped
• Dried Italian seasoning: 1–2 teaspoons
• Red pepper flakes: Pinch (optional, to taste)
• Salt and black pepper: To taste
• Heavy cream or half-and-half: 1/3 cup (optional for a creamy finish)
• Parmesan cheese: Freshly grated, for serving
• Fresh basil or parsley: A small handful, chopped (optional)
• Lemon: 1, for a final squeeze to brighten (optional)

Instructions

1. Brown the sausage: Heat a large pot over medium-high.

   Add the sausage and cook, breaking it into small bits, until browned and cooked through, about 6–8 minutes. Spoon off excess fat if needed, leaving about a tablespoon for flavor.

2. Sweat the aromatics: Reduce heat to medium. Add onion, carrots, and celery.

   Cook until softened, about 5–6 minutes, stirring occasionally.

3. Add garlic and tomato paste: Stir in the garlic and tomato paste. Cook 1 minute, until fragrant and the paste darkens slightly.
4. Build the broth: Add tomatoes, chicken broth, Italian seasoning, and a pinch of red pepper flakes if using. Stir well, scraping up browned bits from the bottom of the pot.
5. Simmer: Bring to a gentle boil, then reduce to a simmer for 10 minutes to meld flavors.
6. Add beans and greens: Stir in the beans and kale or spinach.

   Simmer 3–5 minutes, until the greens wilt and everything is hot.

7. Finish and season: If using, stir in the cream. Taste and season with salt and pepper. A squeeze of lemon brightens the broth nicely.
8. Serve: Ladle into bowls and top with grated Parmesan and fresh herbs.

   Add crusty bread on the side.

How to Store

• Fridge: Cool fully, then store in airtight containers for up to 4 days.
• Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge. Reheat gently, adding a splash of broth or water if needed.

  If you plan to freeze, add cream after reheating to avoid curdling.

• Reheating: Warm on the stove over medium-low, stirring occasionally. Taste and adjust seasoning after reheating.

Why This is Good for You

• Protein and iron: Italian sausage adds protein and iron, helping you feel satisfied.
• Fiber-rich: Beans and greens support digestion and steady energy.
• Vitamins and antioxidants: Tomatoes, carrots, and leafy greens bring vitamin A, vitamin C, and beneficial plant compounds.
• Balanced comfort: With protein, fiber, and veggies, this soup keeps you full without being heavy.

Common Mistakes to Avoid

• Skipping the browning step: Properly browning the sausage builds the base flavor. Don’t rush it.
• Not seasoning enough: Broth and tomatoes vary in salt.

  Taste before serving and adjust.

• Overcooking the greens: Add them near the end so they stay bright and tender, not mushy.
• Adding cream too early: Stir cream in off heat or at the very end to keep it silky.
• Forgetting acid: A little lemon juice or a splash of red wine vinegar at the end lifts the whole pot.

Recipe Variations

• Tortellini twist: Add a handful of cheese tortellini in the last 5–6 minutes for a heartier bowl.
• Veggie-forward: Use plant-based Italian sausage and vegetable broth. Add zucchini or mushrooms with the aromatics.
• Spicy Calabrian kick: Stir in a teaspoon of Calabrian chili paste for heat and depth.
• Rustic potato version: Swap beans for diced potatoes; simmer until tender before adding greens.
• Herb upgrade: Finish with fresh basil and a drizzle of good olive oil for a brighter, fresher flavor.
• Light and brothy: Skip the cream, use extra broth, and add extra greens.
• Parmesan rind: Simmer a Parmesan rind with the soup for a deeper, savory note. Remove before serving.

FAQ

Can I use chicken or turkey sausage?

Yes.

Chicken or turkey Italian sausage works well and keeps the soup a bit lighter. Just be sure to brown it thoroughly for flavor.

What can I use instead of cannellini beans?

Great northern, navy, or even chickpeas will work. If using chickpeas, simmer a few extra minutes to soften.

How do I make it dairy-free?

Skip the cream and finish with a drizzle of olive oil for richness.

The soup is still satisfying and flavorful without dairy.

Can I add pasta?

Absolutely. Add small pasta shapes like ditalini or shells and cook in the soup until al dente. You may need extra broth since pasta absorbs liquid.

How can I thicken the soup without cream?

Mash a small scoop of beans and stir back into the pot.

It adds body and a creamy feel without dairy.

Is this good for meal prep?

Yes. It reheats well and tastes even better the next day. Store without the cream if you plan to freeze, and add it after reheating.

What should I serve with it?

Crusty bread, a simple green salad, or garlic bread are perfect.

A sprinkle of extra Parmesan always helps.

In Conclusion

Quick Italian Sausage Soup is the weeknight comfort recipe you’ll lean on again and again. It’s fast, flexible, and loaded with satisfying flavor from everyday ingredients. Keep the basics on hand, and you can have a warming, crowd-pleasing soup on the table in half an hour.

Serve it with good bread and enjoy a cozy, low-effort dinner any night of the week.