30 Minute Hearty Italian Basil Sausage Soup

Raven Higheagle


Bubba was feeling under the weather so I made him a triple batch of our favorite chicken noodle soup. Well I have to say I was incredibly jealous. I wanted soup too! I tend not to resort to chicken noodle soup unless I am really,really,really sick. I want a thick rich hearty soup that will stick to your bones and fill you up. So, I got to work.
Italian sausage, fresh basil and a few more ingredients and I was staring at the soup from my dreams. Just 30 minutes and I was diving into a stick to your ribs kinda soup. Now that's what I'm talking 'bout.

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Makes 16 Cups
10 Min
20 Min
Stove Top


1 lb
mild italian chicken sausage (or pork)
carrots. peeled and chopped
1 stalk(s)
celery, chopped
1 Tbsp
extra virgin olive oil
8 c
chicken stock(or 8 cups water and 4 tbsp chicken bouillion)
1 Tbsp
dried italian seasoning
(15 ounce) can cannellini beans, rinsed and drained (white beans)
14.5 ounce) can fire roasted diced tomatoes
8 ounce) can tomato sauce
(6 ounce) can tomato paste
1 tsp
garlic powder
1 tsp
onion powder
1 tsp
black pepper
1/2 lb
dried orecchiette pasta (or shells)
2 c
fresh basil leaves, rough chopped


1Heat a 12 quart pot over medium high heat. Add olive oil and sausage.
2Cook sausage until browned on each side and stir vegetables.
3Once sausage is browned on each side remove from pot and add all remaining ingredients except pasta and basil.
4Bring soup to a boil.
5Meanwhile slice sausage into coins and add to soup.
6Once soup comes to a boil add pasta and basil
7Cook until pasta is cooked through stirring occasionally, about 10 minutes.
8Serve and enjoy.