Italian Sausage Soup
Meaty Italian sausage, tender zucchini, sweet carrots, and baby spinach swim in savory beef broth in this cozy Italian sausage soup. Hearty, aromatic, and soul-warming, it’s deliciously simple to make and ideal for weeknights or chilly Sundays. Leftovers become even more flavorful the next day—so make extra!
6
bowls
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.
Notes
This soup is very flexible. Use turkey or plant-based sausage for a lighter take, kale instead of spinach, or cannellini/chickpeas for a bean swap. Leftovers store well in the fridge up to 4 days or freeze up to 3 months. Reheat gently on the stove and add broth if it gets too thick. Serve with crusty bread, green salad, or homemade croutons for a perfect meal.
Nutrition
Calories: 340kcal | Carbohydrates: 26g | Protein: 18g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 1200mg | Potassium: 950mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4100IU | Vitamin C: 25mg | Calcium: 110mg | Iron: 4mg