Italian Soup Recipe

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Italian Soup

Lisa Joslin


This is a good soup for cold winter nights. Serve with grilled cheese it is wonderful!

pinch tips: Slow Cooker/Crock Pot Hints




20 Min


1 Hr 30 Min


Stove Top


1 lb
italian sausage, sweet
sweet onion
1 pkg
mixed italian frozen vegetables
1 can(s)
white beans
1 can(s)
crushed tomatoes
1 can(s)
diced italian tomatoes
2 can(s)
chicken broth
1 c
4 oz
dry shell macaroni
2 clove
garlic crushed and chopped
2 tsp
each garlic and onion powder, not salt
1 Tbsp
italian seasoning
1/4 c
parmesan cheese grated
2 Tbsp
olive oil

Directions Step-By-Step

In a microwave baking dish parboil the sausage. When cool, drain and cut into slices. Set it aside.
Dice onion and saute in a dutch oven in 2 tbs. olive oil on medium heat. Add in sausage, saute 2-3 minutes, add crushed garlic. Add in chicken broth and water, add in vegetables and continue to simmer. Add crushed and diced tomatoes drain and add beans. Simmer on low. If soup is too thick add in more water or broth. Add in seasoning you can add salt and pepper to taste. After about 30 minutes add in pasta, cover and simmer until pasta is tender. Remove lid, sprinkle with parm cheese simmer for 5 more minutes then serve.
You can use beef or vegetable broth if you prefer. Add water or broth if it is too thick. Adjust seasonings to taste. I am use to "eye-balling" seasonings so feel free to do so yourself. You can also opt to use fresh pasta in the soup, just remember it will cook faster. You can use kidney beans or any other kind of bean if you prefer.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Healthy