Best Italian Sausage Soup Recipes

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ITALIAN SAUSAGE SOUP



Italian Sausage Soup image

It's a perfectly seasoned, richly flavored soup that's made with Italian seasoned pork sausage, filling orzo pasta, lots of tender fresh vegetables and plenty of herbs and garlic to season. In other words you'll get plenty of rich and meaty, herbaceous flavor in every spoonful!

Provided by Jaclyn

Categories     Main Course

Time 50m

Number Of Ingredients 15

1 Tbsp olive oil
1 lb. Italian sausage ((mild or hot as preferred))
1 1/2 cups chopped yellow onion ((1 medium))
1 cup diced carrots ((2 medium))
3/4 cup sliced celery ((2 ribs))
3/4 cup diced bell pepper ((1 small))
1 Tbsp minced garlic ((3 cloves))
4 cups low-sodium chicken broth, (then more as desired to thin)
1 (15 oz) can tomato sauce
1 (14.5 oz) can petite diced tomatoes
1 1/2 tsp Italian seasoning
3/4 cup dry orzo pasta
3 Tbsp chopped fresh parsley
2 Tbsp chopped fresh basil ((optional))
Salt and freshly ground black pepper

Steps:

  • Heat olive oil in a large pot over medium-high heat. Break sausage into chunks into pot.
  • Let brown on bottom about 3 minutes, then turn and break up sausage and cook until no longer pink. Transfer to a paper towel lined plate, leave rendered fat in pot over medium-high heat.
  • You should have about 1 Tbsp fat in pot, if needed add a little more olive oil or drain off some excess fat if there's too much.
  • Add onions, carrots, celery and bell pepper and saute until starting to soften, about 6 minutes. Add garlic and saute 1 minute longer.
  • Pour in broth, tomato sauce, tomatoes, and add Italian seasoning. Return sausage to pot and season mixture with salt and pepper to taste (you shouldn't need much salt).
  • Bring to a simmer then cover, reduce heat to medium-low and let simmer 5 - 10 minutes until veggies are almost soft.
  • Add orzo. Cover and let simmer, stirring occasionally (while scraping along bottom of pot as orzo will tend to stick). Cook until nearly al dente. About 8 minutes.
  • Remove from heat. Stir in some ice (1/2 cup or so) if you want to help stop the orzo from cooking and getting mushy. Stir in fresh parsley and basil.
  • Serve warm, topping servings with grated parmesan if desired.

Nutrition Facts : Calories 462 kcal, Carbohydrate 37 g, Protein 19 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 57 mg, Sodium 1408 mg, Fiber 7 g, Sugar 13 g, ServingSize 1 serving

ITALIAN SAUSAGE SOUP



Italian Sausage Soup image

This full-bodied soup will satisfy every size of appetite.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 8 servings.

Number Of Ingredients 14

1 can (49-1/2 ounces) chicken broth
2 cups cut fresh green beans
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes
1 cup chopped onion
1 cup chopped celery
1 cup chopped fennel bulb
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
1/2 teaspoon white pepper
5 Italian sausage links
1 tablespoon olive oil
3 cups coarsely chopped fresh spinach
Shredded Parmesan cheese, optional

Steps:

  • In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Meanwhile, in a large skillet, brown sausage in oil over medium heat. Add a small amount of hot water. Cover and cook until sausage is no longer pink; drain. Cut into 1/4-in. slices and add to soup. Simmer, uncovered, for 15 minutes. , Add spinach. Simmer, uncovered, for 5 minutes or until spinach is wilted. Garnish with Parmesan cheese if desired.

Nutrition Facts : Calories 266 calories, Fat 13g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 1391mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 14g protein.

ITALIAN SAUSAGE SOUP



Italian Sausage Soup image

A hearty winter favorite.

Provided by SALLYJUN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10

1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn
¼ teaspoon ground black pepper
¼ teaspoon salt

Steps:

  • In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
  • Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
  • Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

Nutrition Facts : Calories 385.4 calories, Carbohydrate 22.5 g, Cholesterol 57.5 mg, Fat 24.4 g, Fiber 5.7 g, Protein 18.8 g, SaturatedFat 8.8 g, Sodium 1258.7 mg, Sugar 4.4 g

BEST ITALIAN SAUSAGE SOUP



Best Italian Sausage Soup image

This is one of my favorite soups and it always gets rave reviews! Salad, hard rolls and wine make a meal! You can make this 24 hours ahead of time without the noodles and wait to add the spinach noodles until soup is reheated for serving. Yummy! Serve topped with grated Parmesan!

Provided by Perri Pender

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 6h30m

Yield 8

Number Of Ingredients 13

1 ½ pounds sweet Italian sausage
2 cloves garlic, minced
2 small onions, chopped
2 (16 ounce) cans whole peeled tomatoes
1 ¼ cups dry red wine
5 cups beef broth
½ teaspoon dried basil
½ teaspoon dried oregano
2 zucchini, sliced
1 green bell pepper, chopped
3 tablespoons chopped fresh parsley
1 (16 ounce) package spinach fettuccine pasta
salt and pepper to taste

Steps:

  • In a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. Drain fat from pan, reserving 3 tablespoons.
  • Cook garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes, wine, broth, basil, and oregano. Transfer to a slow cooker, and stir in sausage, zucchini, bell pepper, and parsley.
  • Cover, and cook on Low for 4 to 6 hours.
  • Bring a pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, about 7 minutes. Drain water, and add pasta to the slow cooker. Simmer for a few minutes, and season with salt and pepper before serving.

Nutrition Facts : Calories 436.2 calories, Carbohydrate 43.5 g, Cholesterol 33.4 mg, Fat 17.8 g, Fiber 4 g, Protein 21 g, SaturatedFat 5.8 g, Sodium 1609.2 mg, Sugar 6.4 g

BEST ITALIAN SAUSAGE SOUP



BEST ITALIAN SAUSAGE SOUP image

Categories     Chicken     Dinner

Number Of Ingredients 14

1 12 lbs sweet italian sausage
2 cloves minced garlic
2 onions (chopped)
32 ozs peeled tomatoes
1 14 cups dry red wine
5 cups beef broth
12 tsp dried basil
12 tsp dried oregano
2 zucchini (sliced)
1 green bell pepper (chopped)
3 tbsps fresh parsley (chopped)
16 ozs fettuccine pasta (spinach)
salt
pepper

Steps:

  • 1 In a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. Drain fat from pan, reserving 3 tablespoons. 2 Cook garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes, wine, broth, basil, and oregano. Transfer to a slow cooker, and stir in sausage, zucchini, bell pepper, and parsley. 3 Cover, and cook on Low for 4 to 6 hours. 4 Bring a pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, about 7 minutes. Drain water, and add pasta to the slow cooker. Simmer for a few minutes, and season with salt and pepper before serving.

ITALIAN SAUSAGE SOUP WITH TORTELLINI



Italian Sausage Soup with Tortellini image

This soup embodies all the wonders of Italian cooking: Italian sausage, garlic, tomatoes and red wines. Serve with hot bread and salad for a delicious meal. Garnish with Parmesan cheese.

Provided by Mary P

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h35m

Yield 8

Number Of Ingredients 14

1 pound sweet Italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
½ cup water
½ cup red wine
4 large tomatoes - peeled, seeded and chopped
1 cup thinly sliced carrots
½ tablespoon packed fresh basil leaves
½ teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 ½ cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley

Steps:

  • In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
  • Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
  • Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

Nutrition Facts : Calories 323.6 calories, Carbohydrate 19.1 g, Cholesterol 49.7 mg, Fat 20.2 g, Fiber 3.1 g, Protein 14.6 g, SaturatedFat 7.7 g, Sodium 1144.8 mg, Sugar 5.8 g

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