Italian Sausage Soup is a comforting, hearty dish that’s perfect for chilly evenings. This flavorful soup is packed with spicy Italian sausage, vegetables, and beans, all simmered together in a savory broth. The addition of spinach or kale provides a burst of color and nutrients, while the spices infuse the soup with authentic Italian flavor. It’s easy to make, satisfying, and great for feeding a crowd. Plus, it’s versatile—you can adjust the heat level by using mild or spicy sausage depending on your preference.

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound Italian sausage (mild or spicy, casings removed)
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 1 medium carrot (peeled and diced)
  • 2 celery stalks (diced)
  • 1 can (14.5 oz) diced tomatoes (with juice)
  • 4 cups chicken broth (or vegetable broth)
  • 1 can (15 oz) cannellini beans (or other white beans, drained and rinsed)
  • 2 cups fresh spinach or kale (chopped)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional, for extra heat)
  • Salt and pepper to taste
  • 1/2 teaspoon sugar (optional, to balance acidity)
  • 1/2 cup heavy cream or half-and-half (optional, for creaminess)
  • Fresh parsley or Parmesan cheese (for garnish)

Instructions:

  1. Cook the sausage: In a large pot or Dutch oven, heat olive oil over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Remove excess fat if needed.
  2. Sauté the vegetables: Add the diced onion, garlic, carrot, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
  3. Add the tomatoes and broth: Stir in the diced tomatoes (with juice) and chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld together.
  4. Add the beans and seasonings: Stir in the cannellini beans, basil, oregano, red pepper flakes (if using), salt, and pepper. Let the soup simmer for another 10 minutes, allowing the beans to heat through and the flavors to combine.
  5. Add the greens: Stir in the chopped spinach or kale, and cook for another 5 minutes, until the greens have wilted and softened.
  6. Finish with cream (optional): For a richer, creamier soup, stir in the heavy cream or half-and-half. Taste and adjust seasoning with salt, pepper, and a pinch of sugar (if the soup is too acidic).
  7. Serve: Ladle the soup into bowls and garnish with fresh parsley or a sprinkle of Parmesan cheese. Serve hot with crusty bread or a side salad.

Nutrition (per serving, assuming 6 servings):

  • Calories: 350 kcal
  • Protein: 22 g
  • Fat: 22 g
    • Saturated fat: 7 g
  • Carbohydrates: 20 g
    • Fiber: 5 g
    • Sugars: 6 g
  • Cholesterol: 40 mg
  • Sodium: 750 mg
  • Potassium: 800 mg

Note:
This soup is very adaptable! Feel free to swap in different beans, add more vegetables like zucchini or bell peppers, or top it with extra cheese for an even more indulgent dish. If you want to make it a complete meal, serve it with a side of garlic bread or a simple salad. You can also make this soup ahead of time and store it in the fridge for up to 3-4 days or freeze it for later use.