Italian sausage soup is filled with flavorful pieces of Italian sausage, green beans, sweet corn, pasta, and a savory vegetable broth. Easy to make, comfort food that everyone will enjoy. Ready in 35-minutes.
We love it served with buttermilk biscuits, jalapeno cheddar biscuits or cornbread.
This hearty, one pot meal is freezer friendly, topped with cheddar cheese, and perfect for cold weather. It’s easy to make in either a Dutch oven or a slow cooker. Make a big batch and freeze in quart deli containers.
Sausage soup is one of my favorite comfort foods, along with beef chili, vegetable beef soup, potato soup, French onion soup, New England clam chowder, and scalloped potatoes.
Why this recipe works
- Simple ingredients – Simple pantry ingredients readily available.
- Easy to make – Made in one-pot and ready in 35-minutes.
- Perfect comfort food – Sausage soup is a cozy soup that feeds a crowd.
- Homemade – It’s healthier and less expensive made at home. Letting you control the salt, no preservatives and feed a crowd for less.
What you’ll need
- Italian sausage – Sweet Italian sausage, hot or a mix of both if you prefer.
- Olive oil – Used to brown the onions. Any neutral oil will work.
- Onions – White or yellow onions
- Chicken stock – Use a high-quality chicken or vegetable stock.
- Diced tomatoes – Adds flavor and texture.
- Tomato paste – Adds depth of tomato flavor to this soup.
- Elbow macaroni – Elbow macaroni or any small pasta you prefer.
- Frozen vegetables – Green beans and corn or mixed vegetables work great.
- Brown sugar – Cuts the acidity.
- Seasonings – Basil, Italian seasoning, salt and black pepper.
How to make sausage soup
- Sauté the onion – In a large pot or Dutch oven, warm the olive oil and sauté the onions until they are translucent.
- Brown the sausage – Add the sausage links and cook over medium heat. Remove the sausage links from the pan. Slice the sausage into ½-inch pieces.
- Add chicken stock – Add the sliced sausage back to the pot. Cook more if needed. Add the chicken stock and water. Stir with a wooden spoon to scrape all the brown bits off the bottom of the pot.
- Add remaining ingredients – Add the diced tomatoes, tomato paste, corn, green beans, basil, brown sugar, Italian seasoning, salt, and black pepper. Use caution not to add too much salt, since chicken broth is already salty.
- Add pasta – Add the pasta and combine. Stirring occasionally until the pasta is cooked, about 10 minutes.
We love making Sausage Soup in the fall and winter. Try this delicious sausage and vegetable soup served in individual bread bowls and topped with shredded cheddar cheese.
More Dutch oven and slow cooker recipes
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Sausage Soup
Ingredients
Italian Sausage Soup
- 12 Italian Sausage Links (Sweet sausage)
- 2 tablespoons olive oil
- 2 large yellow onions chopped
- 2 ½ cups chicken stock
- 3 cups water
- 1 (16-ounce) can diced tomatoes
- 1 (6-ounce) can tomato paste
- 1 (10-12-ounce) bag frozen corn
- 1 (10-12-ounce) bag frozen green beans
- 1 pound elbow macaroni (or any pasta variety)
- 2 tablespoons brown sugar
- 1 tablespoon dried basil
- 2 tablespoons Italian seasoning
- salt and black pepper to taste
Instructions
Sausage Soup
- In a large pot or Dutch oven, warm the olive oil and sauté the onions until they are translucent.
- Add the sausage links and cook over medium heat. Remove the sausage links from the pan. Turn the heat off while you slice the sausage into ½-inch pieces.
- Add the sliced sausage back to the pot. Cook more if needed. Add the chicken stock and water. Stir with a wooden spoon to scrape all the brown bits off the bottom of the pot.
- Add the diced tomatoes, tomato paste, corn, green beans, basil, brown sugar, Italian seasoning, salt, and black pepper. Add the pasta and combine all of the ingredients. Let the soup simmer over low to medium heat, stirring occasionally until the pasta is done.
Recipe Notes
Nutrition
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Laura says
I love easy, hearty soup recipes. This soup has so much flavor. This recipe IS a definite keeper!!!
Lisa Hatfield says
I was looking for a way to use up sausage in my freezer, and this is perfect!
Jessica Robinson says
This soup is a keeper!