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Quick Italian Sausage Soup - A Cozy, Weeknight Winner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

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)

Method
 

  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.