Italian Soup with Sausage

Get ready to fall in love with the coziest bowl of comfort: this Italian Soup with Sausage is absolutely bursting with bold, savory flavors and hearty goodness! Imagine juicy Italian sausage, tender vegetables, creamy white beans, and leafy greens all simmering together in a rich, aromatic broth.

This soup is truly a must-try for anyone who craves an easy, one-pot dinner that tastes like it’s been simmering all day (even if it comes together in under an hour). It’s the perfect balance of rustic Italian charm and weeknight convenience.

Whether you’re serving a hungry family on a chilly night or meal-prepping for the week ahead, this soup delivers big flavor in every spoonful. Inspired by traditional Italian cucina, it’s always a hit at my table—and I know it will be at yours, too!

Why You'll Love This Recipe

• Ready in under an hour for stress-free weeknight dinners
• One-pot meal means easy cleanup
• Packed with protein and veggies for a balanced, satisfying bowl
• Rich, savory flavors that taste even better the next day

Key Ingredients for Italian Soup with Sausage

See recipe card below for full list of measurements, ingredients, and instructions.

Italian Sausage

Italian sausage is the star of this soup, infusing the broth with tons of savory, herby flavor. I recommend using mild or spicy pork Italian sausage, depending on your preference. For a lighter option, turkey or chicken Italian sausage works just as well. Remove the casings before browning for the best texture. If you’re in a pinch, plant-based sausages can be a great substitute.

Cannellini Beans

These creamy white beans add a wonderful heartiness and silkiness to the soup. Rinse and drain canned beans for convenience, or cook your own from dry if you have time. You can swap in Great Northern or navy beans if needed. For a lower-carb option, try diced zucchini instead.

Kale

Kale brings color and a nutritional boost, holding its texture beautifully in the hot broth. Curly or lacinato (dinosaur) kale both work well; be sure to remove the tough stems and chop the leaves into bite-sized pieces. If you’d like, spinach or Swiss chard are equally tasty substitutes—just stir in at the end so they don’t overcook.

Crushed Tomatoes

A can of crushed tomatoes gives the broth depth and a subtle sweetness, tying all the ingredients together. Go for San Marzano tomatoes if you want that classic Italian flavor, but any high-quality crushed tomatoes are perfect. If you prefer a chunkier soup, use diced tomatoes instead.

Fresh Herbs & Aromatics

Classic Italian aromatics—onion, garlic, and celery—form the flavor base. Don’t skip the dried oregano and a sprinkle of fresh basil or parsley at the end. Feel free to use dried herbs if that’s what you have on hand, but fresh herbs give the soup a wonderful aroma and finish.

Instructions for Italian Soup with Sausage

See recipe card below for full list of measurements, ingredients, and instructions.

Brown the Sausage

Heat the olive oil in a large Dutch oven or heavy soup pot over medium-high heat. Add the Italian sausage and break it up with a wooden spoon. Cook for about 5-6 minutes, until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate, leaving the drippings in the pot.

Sauté the Aromatics

Add the onion, carrots, and celery to the pot. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. Stir in the minced garlic, oregano, basil, and red pepper flakes, and cook for another 1 minute until fragrant.

Build the Broth

Return the browned sausage to the pot. Pour in the crushed tomatoes and chicken broth. Stir well to combine, scraping up any browned bits from the bottom. Bring the soup to a gentle boil, then reduce the heat and simmer for 15 minutes to let the flavors meld.

Add Beans and Greens

Stir in the cannellini beans and chopped kale. Simmer for another 5-7 minutes, until the kale is tender but still bright green.

Season and Serve

Taste the soup and adjust salt and pepper as needed. Ladle into bowls and garnish generously with fresh parsley and grated Parmesan cheese. Serve hot and enjoy!

Recipe Variations

Make It Gluten-Free

Most Italian sausages are naturally gluten-free, but always check the label to be sure. Use gluten-free chicken broth and you’re set!

Swap Up the Greens

Try baby spinach, Swiss chard, or escarole instead of kale. Just stir them in at the end, as they’ll wilt fast and keep their color.

Vegetarian Twist

Substitute your favorite plant-based sausage and use vegetable broth for an equally hearty, meatless version. Add extra beans for even more protein!

Creamy Dreamy Version

For a creamier soup, swirl in 1/3 cup of heavy cream or a splash of half-and-half just before serving. This adds a luscious, rich finish.

Add Pasta

Turn your soup into a classic Italian pasta e fagioli by stirring in 1 cup of cooked small pasta shapes like ditalini or elbow macaroni in the final minutes.

Serving Suggestions

This Italian Soup with Sausage is a meal in itself, but it pairs beautifully with warm, crusty Italian bread or homemade garlic bread for dunking. Add a crisp green salad tossed with lemon vinaigrette for a fresh contrast. Finish each bowl with extra Parmesan and a sprinkle of fresh parsley for a burst of color and flavor.

Storage and Reheating

Let leftovers cool to room temperature before storing. Place soup in airtight containers and refrigerate for up to 4 days. Reheat gently on the stove over medium heat, stirring often, or microwave individual portions until hot. This soup also freezes well—store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions About Italian Soup with Sausage (FAQ)

Q: Can I use spicy sausage instead of mild?
A: Absolutely! Spicy Italian sausage adds a delicious kick. Adjust red pepper flakes if you want more or less heat.

Q: What can I use instead of cannellini beans?
A: Great Northern beans or navy beans work perfectly. Even chickpeas will add a nice, hearty texture.

Q: How do I make this soup ahead of time?
A: You can make the soup up to two days in advance. Store covered in the fridge and reheat before serving—flavors get even better!

There you have it—a hearty, crowd-pleasing Italian Soup with Sausage that’s bound to become a staple at your table! If you try this recipe, I’d love to hear how it turns out. Don’t forget to leave a comment or a star rating below to share your delicious results!