Italian Sausage Soup Recipe

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Italian Sausage Soup

Judy Curtis


I adapted this recipe from an old American Women's Association cookbook I used when my husband and I were on the mission field in Kenya, E. Africa. As in any great soup, the key is good this case, beef broth. Don't skimp! All you need is a chilly night, good crusty bread, and a nice Italian table wine... the comfort abounds!

★★★★★ 1 vote


1 lb
hot italian sausage (about 5 or 6 links)
3 Tbsp
extra virgin olive oil
1 large
onion, chopped
1 large
green bell pepper
10 large
garlic cloves, minced
2 large
zucchini, cubed
4 c
good beef stock
1 can(s)
28 oz. crushed tomatoes
2 tsp
dried basil (be generous)
2 tsp
dried oregano (be generous)
1/2 bunch
italian parsley (flat-leaf)
2 oz
linguine pasta, broken into 3
1/4 c
parmesan cheese, freshly grated
freshly grated black pepper to taste


1Cook sausage on the grill, medium heat, turning every 3 or 4 minutes until done. Or cook in a skillet. (I use the grill, it’s tasty and less mess). Let it rest, covered, for a few minutes to hold in the juices. Slice down the middle long ways, then in half slices. In a large pot, sauté garlic over low to medium heat in oil for about 1 minute, then add onion, bell pepper, sauté until soft. Add tomatoes, beef stock, oregano, basil, pepper and fresh parsley. Bring to a gentle boil. Add sausage and simmer gently for 10 minutes or so. Shortly before serving, bring it back to a gentle boil, add zucchini and linguine. Cover, cook until simmering and noodles are almost done. This soup is best made early in the day, but don’t add the zucchini and noodles until shortly before serving because they get a bit overdone. (Stir some to keep noodles from sticking). Add Parmesan cheese, either to the soup pot, or pass it at the table.

About this Recipe

Course/Dish: Other Soups
Hashtag: #hearty