Description

This Italian Sausage Soup is a cozy, flavor-packed one-pot meal loaded with tender vegetables—onions, carrots, celery, and zucchini—simmered in a savory chicken broth with tomatoes, cannellini beans, elbow noodles, and aromatic Italian seasoning. Perfect for busy weeknights yet impressive enough for company, this soup delivers warmth, comfort, and nutrition in every bite.

Ingredients (Serves 6–8)

Protein

• 1 lb (450g) Italian sausage (mild or hot), casings removed

Vegetables

• 1 medium onion, diced

• 2 carrots, peeled and sliced

• 2 celery stalks, sliced

• 1 medium zucchini, chopped

• 3–4 cloves garlic, minced

Broth & Base

• 6 cups chicken broth

• 1 can (14.5 oz) diced tomatoes

• 1 can (15 oz) cannellini beans, drained and rinsed

• 1 cup elbow macaroni (or any small pasta)

Seasonings

• 1 tbsp Italian seasoning

• 1 tsp dried basil (optional)

• ½–1 tsp crushed red pepper flakes (optional for heat)

• Salt & black pepper to taste

Finishing Touches

• ¼ cup fresh parsley, chopped

• Freshly grated Parmesan (optional for serving)

Instructions

1. Brown the sausage
   Heat a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it into crumbles. Cook until browned; drain excess fat if needed.

2. Sauté the aromatics
   Add onion, carrots, and celery to the pot. Cook 5–6 minutes until softened. Stir in the garlic and cook 30 seconds.

3. Add remaining vegetables
   Add the zucchini and stir for 1–2 minutes.

4. Build the soup base
   Pour in chicken broth, diced tomatoes, and beans. Add Italian seasoning, basil, red pepper flakes, salt, and pepper.

5. Simmer
   Bring to a boil, then reduce heat and simmer 15 minutes.

6. Add pasta
   Stir in the elbow pasta and cook 8–10 minutes until al dente.

7. Finish
   Taste and adjust seasoning. Stir in fresh parsley.

8. Serve
   Ladle into bowls and top with Parmesan if desired.

Notes & Tips

• Prevent mushy noodles:
  Cook the pasta separately and add to each bowl if you expect leftovers.

• Make it gluten-free:
  Use gluten-free pasta or substitute cooked rice.

• Make it dairy-free:
  Skip the Parmesan garnish.

• Vegetarian option:
  Use plant-based Italian sausage and vegetable broth.

• Extra veggies to add:
  Spinach, kale, mushrooms, or bell peppers all work great.

• Freezer tip:
  Freeze without pasta; add fresh pasta when reheating.

Servings

• Makes 6–8 servings

• Perfect for meal prep and next-day lunches.

Approximate Nutritional Information (per serving, 6 servings)

(Nutritional values vary by brand and portion size.)

Health Benefits

• Rich in vegetables → High in vitamins A, C, and fiber.

• Protein from Italian sausage & beans → Helps with satiety and muscle repair.

• Broth-based soup → Hydrating and lighter than cream-based soups.

• Balanced meal → Contains protein, carbs, veggies, and healthy herbs.

Frequently Asked Questions

1. Can I make this in a slow cooker?

Yes! Brown the sausage, then add all ingredients except pasta to the slow cooker and cook on LOW 6–7 hours or HIGH 3–4 hours. Add cooked pasta right before serving.

2. Can I substitute the beans?

Absolutely—kidney beans, great northern beans, or chickpeas work well.

3. How long does it keep?

Up to 4 days in the refrigerator.
Freeze (without pasta) for up to 3 months.

4. Can I use turkey sausage?

Yes! It’s a great leaner alternative.

5. Why is my soup too thick?

Pasta absorbs liquid over time. Add more broth when reheating to adjust consistency.