If you’re craving a bowl of something hearty and comforting, this Italian Sausage Soup has you covered. It’s one of those recipes that’s always a hit in my house —packed with savory sausage, fresh vegetables, and a rich, flavorful broth.

Love chunky soups? Try our cabbage soup and Italian sausage kale soup. 

italian sausage soup in a bowl. this recipe
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You Will Love this Creamy Parmesan Italian Sausage Soup

If you know me, you know I love soup. I grew up eating it nearly every day! Now, it’s still one of my favorite comfort foods. Whether I’m making creamy chicken and mushroom soup or vegetable orzo soup, I can’t get enough! 

However, this Italian soup with sausage is one of my favorite recipes, especially during the cold months. I’ve been making a variation of this soup for years, and it never gets old. Packed with warm spices, veggies, and protein in a creamy broth, it’s hearty, filling, and oh-so comforting. 

Even better, all the ingredients combine in one pot and cook in under an hour. This leaves me free to prepare a side of our favorite sourdough garlic bread or cheese popovers. Plus, on the off chance I have leftovers, they store and reheat well to enjoy for several days. 

Creamy Italian Sausage Soup Ingredients

See the recipe card for full information on ingredients and quantities.

ingredients for italian soup with sausage.
  • Olive oil: This helps brown and cook the sausage and adds flavor to the soup. 
  • Italian sausage: I prefer mild Italian sausage for this recipe, but spicy sausage also works well. If using spicy, you may want to omit the red pepper flakes. 
  • Vegetables: Onion, carrots, celery, garlic, tomato paste, canned diced tomatoes, and spinach form the base of the soup, adding texture, flavor, and nutrients. 
  • Seasonings: Dried basil, dried oregano, red pepper flakes, salt, and pepper create a savory, herbaceous taste with just a touch of heat. 
  • Chicken stock: Use homemade broth or low-sodium store-bought varieties.
  • Small pasta: I like to use ditalini, orzo, or small shells. Any small shape pasta will work. 
  • Heavy cream: Creates a rich flavor and creamy texture. 
  • Parmesan cheese: For the best taste and texture, buy a block of Parmesan, and grate it yourself. 

How to Make Italian Sausage Soup

The recipe card at the bottom of the page has more detailed instructions.

cooked sausage in a pot.

Step 1: Brown the sausage in olive oil in a large soup pot over medium-high heat. Remove the sausage with a slotted spoon, leaving the drippings in the pan. 

cooked vegetables and spices in a pot.

Step 2: Reduce the heat to medium, and sauté the onion, carrots, and celery with a pinch of salt until softened. Add the garlic, basil, oregano, red pepper flakes, and tomato paste, and cook until fragrant. 

cooked sausage and pasta in a soup pot.

Step 3: Stir in the chicken stock and tomatoes. Simmer until the vegetables are tender. Cook the pasta separately while the soup simmers. Return the sausage to the pot, and add the pasta.

fresh spinach in a soup pot.

Step 4: Then, stir in the spinach, cooking just until it wilts. 

cream in a soup pot.

Step 5: Stir in the heavy cream and bring to gentle simmer.

parmesan cheese in a soup pot.

Step 6: Then, whisk in the grated Parmesan, and season to taste. 

Variations for Italian Soup with Sausage

  • Sausage: Feel free to use spicy sausage. Or, swap it out for shredded chicken, ground beef, or turkey. 
  • Vegetarian: Omit the sausage, and use vegetable stock to keep this soup meatless. Add cannellini beans for extra protein. 
  • Veggies: Feel free to include even more vegetables such as bell peppers, zucchini, or mushrooms. 
  • Pasta: Stir in cooked rice or even chopped potatoes in place of the pasta. Or, use tortellini instead. 

How to Serve Creamy Italian Sausage Soup

Serve this Italian soup with sausage on its own or with a side of crusty bread or jalapeno cheese biscuits to help soak up all the broth. Or try pairing it with one of these sides for a more complete meal:

Storing Leftover Soup with Italian Sausage

To store, let the soup cool completely. Then, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. Or, for a longer-lasting option, you can freeze leftovers for up to 3 months. 

For the best results, I recommend omitting the pasta until just before serving. It will continue to absorb the broth as it sits, becoming soggy and falling apart if left in the soup. To serve, thaw the soup in the fridge overnight. Then, reheat it in the microwave or over medium heat on the stove, adding a splash of broth as needed to freshen it back up. 

italian soup in a bowl with a spoon.

FAQs

What is the distinctive flavor in Italian sausage?

Fennel seeds are a common ingredient in Italian sausage and give the soup its distinct savory, spicy flavor with a very subtle licorice-like undertone.

What’s the difference between andouille and Italian sausage?

Andouille sausage is a heavily smoked, spicy pork sausage. Coarser in texture, it is common in Cajun cuisine and has a bold, smokey, savory taste. Italian sausage, on the other hand, is slightly milder and made with pork. Finer in consistency, resembling something similar to ground beef once cooked, Italian sausage comes in mild and spicy varieties and has stronger savory notes with a hint of sweetness thanks to the fennel seeds included in most varieties. 

You May Also Like…

Chicken Orzo Soup Recipe

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Cauliflower Sausage Kale Soup

If you try our Italian Soup with Sausage, please leave a star rating and a comment letting us know how you liked the recipe.

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italian soup in a bowl with a spoon.

Italian Soup with Sausage

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  • Author: Katya
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
Print Recipe

Description

This recipe for Italian Sausage Soup is always a hit in my house—packed with savory sausage, fresh vegetables, and a rich, flavorful broth. Every time I make it, I know it’s going to be family approved, and I think you’ll feel the same once you try it!

Ingredients

Scale
  • 2 Tbsp. olive oil
  • 1 lb. Italian sausage (mild or spicy, casings removed)
  • 1 medium onion, diced
  • 2 small carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/4 tsp. red pepper flakes
  • 2 Tbsp. tomato paste
  • 4 cups chicken stock (low sodium)
  • 1 (14-ounce) can diced tomatoes, with juices
  • 1 cup small pasta (like ditalini, orzo, or small shells), cooked separately
  • 2 cups fresh spinach, packed
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus extra for serving
  • Salt and freshly cracked black pepper, to taste
  • Chopped fresh parsley, for garnish, optional

Instructions

  1. Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it up into small pieces, until browned and cooked through. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot. 
  2. Reduce the heat to medium. Add in the onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until softened, about 5-7 minutes. 
  3. Add the garlic, basil, oregano, red pepper flakes, and tomato paste and cook for 30 seconds, until fragrant.
  4. Stir in the chicken stock and tomatoes with their juices. Bring the soup to a boil, then reduce the heat to a gentle simmer. Cook, partially covered, for 25 minutes or until vegetables are tender. If you haven’t already done so, cook your pasta.
  5. Return the cooked sausage to the pot and pasta. Stir in spinach and cook just until wilted.
  6. Stir in heavy cream and let the mixture come to a gentle simmer. Then, whisk in the grated Parmesan. Taste the soup and adjust the seasoning with salt and freshly cracked black pepper. Ladle the soup into bowls and top with grated Parmesan cheese and fresh parsley, if desired. 

Notes

  • Sausage: If using spicy sausage, omit the red pepper flakes.
  • Leftovers: If planning on leftovers, I recommend omitting the pasta until just before serving. It will continue to absorb the broth as it sits, becoming soggy and falling apart. To store, let the soup cool completely. Then, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. Or, for a longer-lasting option, you can freeze leftovers for up to 3 months. 
  • Suggested Portion: Since it includes protein, vegetables, and pasta, it’s a satisfying meal on its own. If you’re serving it with a side, such as crusty bread or a small salad, you could stretch it to 6–8 servings, depending on the portion size.

Nutrition

  • Serving Size: 1 1/2 to 2 cups
  • Calories: 353
  • Sugar: 7.7 g
  • Sodium: 620.5 mg
  • Fat: 22 g
  • Carbohydrates: 26.5 g
  • Protein: 13.3 g
  • Cholesterol: 46.5 mg