Easy Italian Sausage Soup – A Cozy, Flavor-Packed One-Pot Meal

This is the kind of soup that makes a chilly evening feel warm and calm. It’s comforting without being heavy, simple without being boring, and fast enough for a weeknight. Italian sausage brings bold flavor, so you don’t need a long ingredient list or hours on the stove.

Everything simmers in one pot, and the taste only gets better as it sits. Serve it with crusty bread, and you’ve got a complete, satisfying meal.

Easy Italian Sausage Soup - A Cozy, Flavor-Packed One-Pot Meal

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• 1 pound Italian sausage (sweet or hot), casings removed
• 1 tablespoon olive oil (optional, if sausage is lean)
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3–4 garlic cloves, minced
• 1 teaspoon dried Italian seasoning or a mix of dried oregano and basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 (14.5-ounce) can diced tomatoes
• 6 cups low-sodium chicken broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 2 cups chopped kale or baby spinach (loosely packed)
• 1/2 cup small pasta (ditalini, elbows, or shells) or 1 cup cubed potatoes
• Salt and black pepper, to taste
• 1–2 tablespoons fresh parsley, chopped (optional)
• Freshly grated Parmesan, for serving
• Juice of 1/2 lemon (optional, for brightness)

Instructions

 

• Brown the sausage: Heat a large pot or Dutch oven over medium heat. Add sausage and cook, breaking it into small pieces, until browned and cooked through, about 6–8 minutes. If there’s excess fat, spoon off all but 1–2 tablespoons. If your sausage is very lean, add olive oil.
• Sauté the aromatics: Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and fragrant, about 5–6 minutes. Add garlic and cook 30 seconds more, just until you smell it.
• Season the base: Stir in Italian seasoning and crushed red pepper flakes. Let the spices toast for 30 seconds to wake them up.
• Add tomatoes and broth: Pour in the diced tomatoes with their juices and the chicken broth. Scrape up any browned bits from the bottom of the pot with a wooden spoon. That’s pure flavor.
• Choose your starch: Add pasta or potatoes. If using pasta, plan on a shorter simmer; if using potatoes, allow more time to become tender.
• Simmer: Bring to a boil, then reduce heat to a gentle simmer. Cook 10–12 minutes for pasta or 15–18 minutes for potatoes, until tender.
• Stir in beans and greens: Add cannellini beans and kale or spinach. Simmer 3–5 minutes, just until the greens wilt and the beans are warmed through.
• Taste and finish: Season with salt and black pepper. If the soup tastes flat, add a squeeze of lemon juice for brightness. Stir in parsley if using.
• Serve: Ladle into bowls and top with freshly grated Parmesan. Add extra red pepper flakes if you like heat.

What Makes This Recipe So Good

• Big flavor, minimal effort: Italian sausage seasons the whole pot, so you don’t need a ton of spices or special techniques.
• One pot, easy cleanup: Browning, simmering, and finishing all happen in the same pot.
• Flexible and forgiving: Use kale, spinach, or even cabbage. Swap beans for pasta, or go with both if you like it hearty.
• Great leftovers: The flavors meld overnight, making lunch the next day extra delicious.
• Cozy but light: Tomato broth keeps it bright, while sausage and veggies make it filling in all the right ways.

Ingredients

• 1 pound Italian sausage (sweet or hot), casings removed
• 1 tablespoon olive oil (optional, if sausage is lean)
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3–4 garlic cloves, minced
• 1 teaspoon dried Italian seasoning or a mix of dried oregano and basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 (14.5-ounce) can diced tomatoes
• 6 cups low-sodium chicken broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 2 cups chopped kale or baby spinach (loosely packed)
• 1/2 cup small pasta (ditalini, elbows, or shells) or 1 cup cubed potatoes
• Salt and black pepper, to taste
• 1–2 tablespoons fresh parsley, chopped (optional)
• Freshly grated Parmesan, for serving
• Juice of 1/2 lemon (optional, for brightness)

Step-by-Step Instructions

1. Brown the sausage: Heat a large pot or Dutch oven over medium heat.

   Add sausage and cook, breaking it into small pieces, until browned and cooked through, about 6–8 minutes. If there’s excess fat, spoon off all but 1–2 tablespoons. If your sausage is very lean, add olive oil.

2. Sauté the aromatics: Add onion, carrots, and celery to the pot.

   Cook, stirring occasionally, until softened and fragrant, about 5–6 minutes. Add garlic and cook 30 seconds more, just until you smell it.

3. Season the base: Stir in Italian seasoning and crushed red pepper flakes. Let the spices toast for 30 seconds to wake them up.
4. Add tomatoes and broth: Pour in the diced tomatoes with their juices and the chicken broth.

   Scrape up any browned bits from the bottom of the pot with a wooden spoon. That’s pure flavor.

5. Choose your starch: Add pasta or potatoes. If using pasta, plan on a shorter simmer; if using potatoes, allow more time to become tender.
6. Simmer: Bring to a boil, then reduce heat to a gentle simmer.

   Cook 10–12 minutes for pasta or 15–18 minutes for potatoes, until tender.

7. Stir in beans and greens: Add cannellini beans and kale or spinach. Simmer 3–5 minutes, just until the greens wilt and the beans are warmed through.
8. Taste and finish: Season with salt and black pepper. If the soup tastes flat, add a squeeze of lemon juice for brightness.

   Stir in parsley if using.

9. Serve: Ladle into bowls and top with freshly grated Parmesan. Add extra red pepper flakes if you like heat.

Keeping It Fresh

• Storing: Cool completely, then refrigerate in an airtight container for up to 4 days. The flavors deepen over time.
• Freezing: For best texture, freeze without pasta.

  Chill, portion into freezer-safe containers, and freeze for up to 3 months. Add freshly cooked pasta when reheating.

• Reheating: Warm on the stovetop over medium-low heat. If it’s too thick, add a splash of broth or water.

  Adjust salt after thinning.

• Make-ahead tip: Cook the soup base (without greens and pasta), then add greens and freshly cooked pasta right before serving.

Why This is Good for You

• Balanced nutrition: Protein from sausage and beans, fiber from beans and veggies, and carbs from pasta or potatoes.
• Vitamin-rich: Kale or spinach adds vitamins A, C, and K, plus iron and antioxidants.
• Better broth, better sodium: Using low-sodium broth keeps salt in check, and you can season to taste.
• Hearty without cream: Big flavor and satisfying texture, no heavy dairy required.

What Not to Do

• Don’t skip browning the sausage: It builds deep flavor and prevents a bland broth.
• Don’t overcook the pasta: Add it at the right time and cook just until al dente to avoid mushy soup.
• Don’t add greens too early: They only need a few minutes at the end to stay bright and tender.
• Don’t forget to taste: Adjust salt, pepper, and acidity before serving. A little lemon can make the whole pot pop.
• Don’t overcrowd with spices: The sausage carries a lot of seasoning. Keep it simple.

Variations You Can Try

• Creamy style: Stir in a splash of heavy cream or half-and-half at the end.

  Add grated Parmesan for extra richness.

• Herb-forward: Add fresh basil and oregano at the finish for a brighter, garden-fresh flavor.
• Veggie boost: Toss in zucchini, bell pepper, or mushrooms during the sauté step.
• Spicy kick: Use hot Italian sausage and add more red pepper flakes. A pinch of smoked paprika adds depth.
• Grain swap: Replace pasta with farro, barley, or brown rice. Simmer until grains are tender, adding more broth if needed.
• Bean swap: Try chickpeas, great northern beans, or kidney beans for a different texture.
• Gluten-free: Use gluten-free pasta or potatoes.

  Check labels on sausage and broth to be safe.

FAQ

Can I make this in a slow cooker?

Yes. Brown the sausage and sauté the aromatics on the stove first. Transfer to the slow cooker with tomatoes and broth, and cook on Low for 4–6 hours.

Add pasta in the last 20–30 minutes, and stir in greens at the end.

What kind of Italian sausage should I use?

Use sweet or hot Italian sausage, pork or chicken. Pork has more richness, while chicken makes a lighter soup. If your sausage is mild, you can always add red pepper flakes.

How do I keep the pasta from getting soggy in leftovers?

Cook the pasta separately and add it to bowls when serving.

Store the pasta and soup in separate containers, then combine when reheating.

Can I make it dairy-free?

Yes. Skip the Parmesan and any cream. The soup is naturally flavorful without dairy.

What if I don’t have cannellini beans?

Use any white bean you have, or even chickpeas.

Just drain and rinse them before adding to the soup.

How can I thicken the soup slightly?

Mash a small portion of the beans and stir them back in, or let the soup simmer uncovered for a few extra minutes to reduce.

Is this freezer-friendly?

It freezes well if you omit the pasta. Freeze the soup base, then add freshly cooked pasta or potatoes when you reheat.

Final Thoughts

Easy Italian Sausage Soup is the kind of recipe you keep in your back pocket for busy nights and cozy weekends. It’s simple to make, deeply flavorful, and endlessly adaptable to what you have on hand.

With one pot and a handful of pantry staples, you’ll have a warm, satisfying meal that tastes like it took all day. Make extra—you’ll be glad to have leftovers tomorrow.