italian sausage soup

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By Beth Pierce
from Old Monroe, MO

This tasty and easy Italian Sausage Soup is loaded with onions, carrots, celery, zucchini, and a healthy helping of Italian Seasoning in chicken broth with tomatoes, cannellini beans, and elbow noodles. It is the perfect pick me up for cold wet weather, coughs, ailments or just because your soul needs a little warmth.

serves 6
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For italian sausage soup

  • 1 lb
    italian sausage
  • 1
    medium onion chopped
  • 2
    carrots peeled and chopped
  • 1
    rib celery chopped
  • 1
    zucchini quartered and diced
  • 2 clove
    garlic minced
  • 1 1/2 tsp
    italian seasoning
  • 4 c
    low sodium chicken broth
  • 2
    (14.5 ounce) cans fire roasted tomatoes
  • 1
    (15 ounce) can cannellini beans drained and rinsed
  • 1 c
    uncooked elbow noodles
  • fresh thyme leaves
  • parmesan cheese

How To Make italian sausage soup

  • 1
    Brown the Italian sausage in a Dutch Oven or heavy stockpot over medium heat. When the sausage is about halfway browned add the onions, carrots, and celery. Cook 5 minutes stirring several times. Add the zucchini and cook until the onions and celery are soft. Then reduce the heat to low and add the garlic and Italian Seasoning cooking for 1 minute while stirring constantly.
  • 2
    Add the chicken broth, fire roasted tomatoes, and cannellini beans. Bring the soup to a low boil. Stir in the the elbow macaroni. Reduce the heat to a simmer or very low boil and cook the soup until the pasta is tender. Garnish with fresh thyme and shredded Parmesan Cheese.
  • 3
    NOTES If you have a nearby meat market call and ask if they make their own Italian Sausage. It is well worth the added expense and trip to the market. For aesthetic purposes peel the carrots. It brings out that beautiful bright orange color. You can sub any medium to small pasta in this soup including penne, rotini, shells, farfalle, ditalini, or radiatori. Fresh thyme is always delicious and I usually have it on hand. However you can substitute fresh chopped parsley or a little dried marjoram or thyme. Store leftovers in an airtight in the refrigerator for up to 4 days. Freeze in an airtight container or heavy duty freezer bag for up to 3 months.