Italian Sausage Soup

 Italian Sausage Soup (Hearty One-Pot Comfort)

Savory Italian pork sausage, tender vegetables, creamy cannellini beans, and pasta simmer in a tomato-herb broth for a complete meal you can make in a single pot. This tinsuf version layers flavor at every step and stays wonderfully customizable.

Brown the sausage well to build a deeply savory base before adding vegetables and broth.

Table of Contents

    Recipe Details
    Introduction
    Ingredients
        Main Ingredients
        To Finish
    Instructions
    Troubleshooting & Consistency Tips
    Storage & Make-Ahead
    Why This Recipe Works
    Expert Tips
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Recipe Details

    Author:tinsuf
    Cuisine: Italian-American
    Category: Soup
    Keywords: Italian sausage soup, sausage and bean soup, one pot soup, pasta e fagioli, tinsuf
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Yield: 6–8 servings

Introduction

There’s a reason Italian Sausage Soup becomes a cold-weather ritual: it’s robust, satisfying, and brimming with texture. Browning sausage creates savory fond; carrots, celery, onion, and zucchini add sweetness and freshness; cannellini beans bring creaminess without cream; and a handful of small pasta turns it into a true one-bowl dinner. Like all tinsuf recipes, the method is streamlined, the cues are clear, and the options to personalize are plentiful—choose mild or hot sausage, switch up the pasta, or make it creamy or low-carb.
Ingredients
Main Ingredients

    1 lb Italian pork sausage (mild or hot), casings removed
    1 medium onion, chopped
    2 carrots, peeled and chopped
    1 rib celery, chopped
    1 zucchini, quartered lengthwise and diced
    2 cloves garlic, minced
    1½ teaspoons Italian seasoning
    4 cups low-sodium chicken broth
    2 (14.5-oz) cans fire-roasted diced tomatoes
    1 (15-oz) can cannellini beans, drained and rinsed
    1 cup uncooked elbow pasta (or other small shape)
    Kosher salt and black pepper, to taste

To Finish

    Fresh thyme leaves or chopped parsley, for garnish
    Red pepper flakes, optional
    Freshly grated Parmesan cheese, for serving

Instructions


    Brown the sausage. Heat a large Dutch oven over medium heat. Add sausage and cook, breaking it into small pieces, until browned and nearly cooked through.
    Build the mirepoix. Stir in onion, carrots, and celery; cook 5 minutes, stirring occasionally.
    Add zucchini & aromatics. Add zucchini; cook 2 minutes. Reduce heat to low, stir in garlic and Italian seasoning; cook 1 minute until fragrant.
    Simmer the broth. Pour in chicken broth and tomatoes (with juices); bring to a gentle boil.
    Beans & pasta. Stir in cannellini beans. Return to a low boil, add pasta, reduce to a lively simmer, and cook 8–10 minutes until pasta is just tender.
    Season & serve. Taste and adjust salt and pepper. Ladle into bowls; top with thyme or parsley, red pepper flakes if desired, and plenty of Parmesan.

Pasta control: If you expect leftovers, boil pasta separately and add to bowls when serving so it doesn’t soften in the broth.
Troubleshooting & Consistency Tips

    Thin broth: Simmer uncovered a few minutes; starch from pasta will naturally thicken.
    Too salty: Use low-sodium broth and rinse beans; balance with a splash of water or a squeeze of lemon.
    Not enough heat: Add red pepper flakes or swap to hot Italian sausage.
    Make it creamy: Stir in ½ cup heavy cream or a dollop of mascarpone at the end.

Storage & Make-Ahead

Refrigerate soup (without pasta for best texture) up to 3 days; freeze up to 3 months. Reheat gently and add freshly cooked pasta when serving. If the soup thickens during storage, loosen with broth or water.


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Why This Recipe Works

Flavor layering. Browning sausage creates fond that seasons the entire pot. Mirepoix + zucchini. Vegetables add sweetness and body, balancing tomato acidity. Beans and small pasta. Cannellini bring creaminess while pasta turns the soup into a meal. Herb backbone. Italian seasoning and fresh thyme provide a clean, classic finish that tastes like hours of simmering—without the wait.
Expert Tips

    Use quality sausage—its seasoning drives the final flavor.
    Deglaze with a splash of wine after browning for extra depth.
    Swap cannellini for chickpeas or kidney beans; use ditalini, small shells, or orecchiette.
    For a vegetable-forward bowl, stir in chopped kale or spinach during the last 2 minutes.

Recipe provided by tinsuf. Explore more chef-tested soups, stews, and weeknight one-pot meals on tinsuf.