Meaty Italian sausage, tender zucchini, sweet carrots, and baby spinach swim in savory beef broth in this cozy Italian sausage soup. It’s hearty, aromatic, and soul-warming.
This gently spiced soup fills the kitchen with the rich smell of browned sausage and garlicky onions, and it’s full of chunky texture—like a good stew’s Italian cousin.
I love a big pot of soup that doesn’t ask me to babysit it for hours. This Italian sausage soup hits that just-right spot of easy and comforting. The sausage does all the heavy lifting in terms of flavor, while the gentle beef broth and sweet tomatoes round everything out. Bonus: it’s one of those soups that gets even better the next day (why is that always true?). Whether you’re cozied up on the couch midweek or feeding a small gang on a Sunday afternoon, this soup has serious range. Grab a crusty loaf and let’s go.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Italian Sausage Soup
Okay, no drama, just soup. This one is satisfying, incredibly aromatic, and forgiving if you eyeball a few of the measurements (which I totally do).
- Ridiculously simple to make: You just chop, stir, simmer, and peek at it occasionally like it’s a bubbling cauldron of weeknight magic.
- Deep flavor, little effort: Browning that sausage and onion upfront does 90% of the flavor work.
- Chunky and satisfying: Between the beans, zucchini, and carrots, every bite gives your spoon something hearty to hold.
- Easy to tweak: Don’t like spinach? Swap it. Only have chicken broth? No problem.
- Great leftovers situation: This soup tastes even richer the next day, and your lunch will thank you.
- Works in all seasons: It’s cozy in winter, sure, but surprisingly bright from the zucchini and tomatoes too.
Ingredient Notes
This soup is all about layers of flavor balanced with just the right texture. Here’s the lineup and what each piece brings to the show.
- Olive oil: Just enough to give the sausage and onion a slippery, golden head start.
- White or yellow onion: Either one brings sweetness and depth after a little sauté love.
- Italian sausage: Hot or sweet, your choice. It’s the flavor powerhouse, so use a brand you like.
- Garlic: Just one clove, but don’t skip it—it adds that warm, toasty perfume that clings to your apron.
- Beef broth: Adds richness that balances the spicy sausage and sweet veg. Chicken works in a pinch, but beef has more oomph.
- Carrots: Go fresh for the best texture. They sweeten up and soften nicely after simmering.
- Italian-style stewed tomatoes: These are key. Chunky, seasoned, and sweet. Don’t drain them!
- Salt and black pepper: Just a pinch now—your sausage may already carry some salt swagger.
- Zucchini: Adds fresh, mellow contrast to the heavier sausage.
- Great Northern beans: Creamy and soft, and they stay intact in simmering soup (unlike some mush-prone beans).
- Spinach: Tossed in at the end so it just barely wilts. Bright green and tender.
- Parmesan cheese: Optional, but don’t skip if you’ve got it. That salty dusting on top? Heavenly.
How To Make This Italian Sausage Soup
Let’s simmer something good, shall we? This one’s great for a lazy afternoon but also works for a quick dinner that makes enough for seconds, maybe thirds.
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Brown the sausage and onion: In a big ol’ stock pot or Dutch oven, heat your olive oil over medium-high. Toss in the chopped onion and crumbled sausage. Stir them around and let everything get nice and golden for about 5 to 7 minutes. You want crispy brown edges, not soggy sadness.
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Add garlic for good smells: Throw in the minced garlic and give it a good stir for 30 seconds. Just until it becomes fragrant. Don’t walk away here unless you enjoy the scent of burnt regret.
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Start building the broth: Lower the heat to medium and pour in the beef broth, sliced carrots, and all those gorgeous stewed tomatoes (juice and all). Sprinkle in the salt and pepper. Give it a stir, pop the lid on, and let it bubble gently for 15 minutes. Enough time to half-clean the kitchen and then give up.
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Add zucchini and beans: Stir in the cubed zucchini and undrained Great Northern beans. Give it another 15-minute simmer. The zucchini should be tender but not mushy, and the soup should be smelling… honestly, kind of magical.
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Finish with the greens: Turn off the heat. Stir in the chopped spinach, place the lid back on, and let it sit for a few minutes. No stove time needed here—the spinach wilts from the heat like a drama queen in a summer dress.
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Season and serve: Taste the broth and adjust your salt and pepper as needed. Then, ladle into bowls and absolutely, yes please, generously grate some Parmesan on top.
Storage Options
Got leftovers? Lucky you. This soup stores like a pro and might even taste better the next day—looking at you, rich sausage broth.
Pop it into an airtight container and stash it in the fridge. It’ll keep for 4 days, easy. The veggies hold up well, and that sausage just gets friendlier as it hangs out with everything else.
Yes, you can freeze it. Use freezer-safe containers or resealable bags (lay ’em flat if you’re tight on freezer Tetris space). It’ll be good for up to 3 months. Thaw overnight in the fridge or run warm water over the sealed bag to loosen it up.
Reheating? Just simmer gently on the stove or microwave a bowl until piping hot. Add a splash of broth or water if it thickens too much. Be kind to your soup and don’t nuke it into oblivion.
Variations and Substitutions
This soup is pretty flexible. You can tweak a few things based on what’s in your fridge — or what you just don’t feel like using today.
- Italian sausage: Swap in turkey sausage or even plant-based sausage if you’re going lighter.
- Zucchini: Try cubed yellow squash or even chopped green beans if zucchini isn’t your thing.
- Spinach: Kale works too, but give it an extra five-minute simmer to soften it up.
- Stewed tomatoes: If you’ve only got diced tomatoes, toss in a pinch of Italian seasoning to give them similar pizazz.
- Great Northern beans: Cannellini or chickpeas slide in easily, with just a slightly different texture.
Want a one-pot pasta situation instead? Try this cheeseburger pasta. Totally different vibe, equally cozy.
What to Serve with Italian Sausage Soup
Soup alone can be a meal, sure. But it’s always more fun with a little something on the side. Here’s what I’d throw on the table.
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Crusty bread, obviously. A baguette or even a few thick slices of sourdough are perfect for dunking. Bonus points if you warm it in the oven until the outside crackles and the inside stays fluffy and warm.
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A light green salad. Mix some arugula, olive oil, lemon juice, and shavings of Parmesan. It’s bright and peppery and balances out the richness of the soup.
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Homemade croutons or garlic toast. If your bread’s stale, cube it, toss it with olive oil and garlic, then bake until golden. Salty little soup floaties? Yes, please.
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A sweet treat for dessert. Something simple like apple fritter bites hits the right nostalgic note and won’t take forever to make.
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A mellow glass of red. Something like Sangiovese or even a splash of Pinot Noir pairs beautifully with the sausage and tomatoes. Optional, but delightful.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use chicken broth instead of beef broth?
Of course! Chicken broth will make the soup a little lighter and still really flavorful. If you want it to stay hearty, you might add a splash of Worcestershire or a teaspoon of tomato paste to deepen the flavor just a bit. Totally optional but a good trick.
What’s the best kind of Italian sausage to use?
That entirely depends on what you like. I usually go for hot Italian sausage because I like a little kick, but sweet sausage works too. Just make sure whatever kind you get is uncooked and fresh, so it browns up nicely in the pan and releases all that savory goodness.
Can I make this soup ahead of time?
Yes, and you absolutely should if you’re the plan-ahead type. This soup tastes even better the next day. Just let it cool completely first, store it in the fridge, and reheat gently on the stove or in the microwave when ready. Soups are basically meal-prep royalty.
What’s a good vegetarian version of this soup?
You can totally go veg here. Swap in plant-based sausage (there are some great ones now) and use veggie broth instead of beef. The beans, veggies, and tomatoes still bring a ton of body and flavor. You might want to bump up the garlic or spices for extra oomph.
Italian Sausage Soup
Ingredients
Soup Base
- 2 tbsp (30 ml) olive oil
- 1 white or yellow onion chopped
- 1 lb (450 g) Italian sausage hot or sweet, casings removed
- 1 clove garlic minced
- 4 cups (950 ml) beef broth can use chicken broth
- 2 carrots peeled and sliced
- 1 can (425 g) Italian-style stewed tomatoes 15 oz (425g), with juices
- 0.5 tsp salt or to taste
- 0.5 tsp ground black pepper or to taste
Veggies & Finishing
- 1 medium zucchini cubed
- 1 can (425 g) Great Northern beans 15 oz (425g), undrained
- 3 cups (90 g) baby spinach chopped if large
- grated Parmesan cheese for serving (optional)
Equipment
- Large Stock Pot or Dutch Oven
- wooden spoon
- Chef’s knife
- Cutting board
- Ladle
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and crumbled Italian sausage. Cook, breaking up the sausage, until browned and golden on the edges, 5–7 minutes.
- Add the minced garlic. Stir for about 30 seconds until fragrant—don’t let it burn.
- Lower the heat to medium. Pour in the beef broth, sliced carrots, and the stewed tomatoes with their juices. Season with salt and black pepper. Stir, cover, and let simmer gently for 15 minutes.
- Stir in the cubed zucchini and undrained Great Northern beans. Simmer uncovered for another 15 minutes until the zucchini is tender but not mushy.
- Turn off the heat. Stir in the chopped spinach, cover the pot, and let sit for 2–3 minutes to wilt the spinach.
- Taste and adjust seasoning if needed. Serve hot, topped with freshly grated Parmesan cheese if desired.
