Go Back
Alt text for featured image about Sausage Soup

Easy Sausage Soup Recipe

This easy sausage soup recipe delivers a hearty and flavorful meal perfect for a chilly evening. It's all about layering flavors by browning the sausage, sautéing aromatics, and simmering to create a comforting and satisfying dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Italian sausage hot or sweet, or a mix
  • 1 tablespoon olive oil if needed
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 6 cups chicken broth low sodium preferred
  • 4 cups chopped kale or spinach
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Pepper to taste

Equipment

  • Large pot or Dutch oven
  • cutting board
  • Chef's knife
  • Measuring cups
  • Measuring spoons
  • wooden spoon or spatula
  • Can opener

Method
 

  1. In a large pot or Dutch oven, brown the sausage over medium-high heat, breaking it up with a spoon as it cooks. Once browned, remove the sausage from the pot and set aside, leaving the rendered fat in the pot. If the sausage didn't render much fat, add 1 tablespoon of olive oil.
  2. Add the chopped onion, carrots, and celery to the pot and cook over medium heat until softened, about 5-7 minutes, scraping up any browned bits from the bottom of the pot. Add the minced garlic and cook for another minute until fragrant.
  3. Pour in the chicken broth and crushed tomatoes. Stir to combine. Add the oregano, thyme, and red pepper flakes (if using). Bring to a simmer.
  4. Return the browned sausage to the pot. Reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld.
  5. Stir in the chopped kale or spinach and cannellini beans. Cook until the greens are wilted, about 5 minutes.
  6. Season with salt and pepper to taste. Serve hot, garnished with grated Parmesan cheese or a dollop of sour cream, if desired.

Notes

For a richer flavor, use bone broth instead of chicken broth. You can also add other vegetables like zucchini or potatoes. Store leftover soup in an airtight container in the refrigerator for up to 3 days. The soup can also be frozen for longer storage.