There’s something wonderfully comforting about a warm bowl of sausage soup. Whether it’s a chilly evening or you just need a satisfying meal, this sausage soup recipe is sure to hit the spot. It's packed with savory sausage, tender vegetables, and a rich broth that will make you come back for seconds.
Making this sausage soup is straightforward and rewarding, perfect for cooks of any level. With just a few simple ingredients and about 45 minutes, you can have a delicious meal that everyone will love. Let’s dive into why this sausage soup recipe is a must-have in your meal rotation.
Why You'll Love This Recipe
- Hearty and filling, perfect for cold weather or comfort food cravings.
- Simple ingredients that you probably already have in your pantry and fridge.
- Easy to customize with your favorite vegetables or sausage types.
- Ready in under an hour, making it great for weeknight dinners.
- Leftovers taste even better the next day, making meal prep a breeze.
Ingredients
Gather these wholesome ingredients to create a delicious pot of sausage soup that’s full of flavor and texture.
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup diced carrots (about 2 medium carrots)
- 1 cup diced celery (about 2 stalks)
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 cup frozen corn kernels
- 1 cup small pasta shells or elbow macaroni
- 2 cups fresh spinach, roughly chopped
- 1 teaspoon dried Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons olive oil
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Calories: Approximately 320 per serving
How to Make SAUSAGE SOUP – Recipe You'll Love
- Heat the olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 7 minutes.
- Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Pour in the chicken broth, diced tomatoes with their juices, carrots, celery, dried Italian seasoning, and crushed red pepper flakes if using. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes until the vegetables are tender.
- Add the pasta shells and cook uncovered until tender, about 8 to 10 minutes, stirring occasionally to prevent sticking.
- Stir in the frozen corn and chopped spinach. Continue cooking for 2 to 3 minutes until the spinach wilts and the corn is heated through. Season with salt and black pepper to taste.
- Serve the soup hot, garnished with fresh parsley or grated Parmesan if desired. Enjoy your cozy bowl of sausage soup!
Tips for the Best Results
- Use a good quality Italian sausage for rich flavor; spicy sausage adds a nice kick.
- Don’t overcook the pasta—add it later so it stays tender but not mushy.
- Feel free to swap in other vegetables like zucchini or bell peppers based on what you have.
- For a creamier soup, stir in ¼ cup of heavy cream or half-and-half near the end of cooking.
- Let the soup rest for a few minutes off heat to let the flavors meld before serving.
Storage and Reheating
Store any leftover sausage soup in an airtight container in the refrigerator for up to 4 days. When ready to eat, reheat gently on the stove over medium-low heat, stirring occasionally to warm evenly.
You can also freeze the soup for up to 3 months. For best results, freeze the soup without the pasta, then add freshly cooked pasta when reheating to maintain texture and avoid mushiness.
Frequently Asked Questions
Can I use turkey or chicken sausage instead of pork sausage?
Yes, turkey or chicken sausage works well and will result in a lighter soup. Just be sure to adjust cooking times as leaner sausages may cook faster.
Is this sausage soup gluten-free?
To make it gluten-free, substitute the pasta with gluten-free pasta or omit it entirely, adding extra vegetables or beans for heartiness.
Can I make this soup in a slow cooker?
Absolutely! Brown the sausage and sauté the onions and garlic first, then add all ingredients (except pasta and spinach) to the slow cooker. Cook on low for 6 hours, add pasta and spinach in the last 30 minutes.
What can I garnish this sausage soup with?
Fresh parsley, chopped basil, grated Parmesan cheese, or a drizzle of olive oil all complement the flavors beautifully and add a nice finishing touch.
