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.

Creamy Soup with Italian Sausage

Name: Italian Soup with Sausage
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: Italian
Ingredients: 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; ¼ 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; ½ cup grated Parmesan cheese, plus extra for serving; Salt and freshly cracked black pepper, to taste; Chopped fresh parsley, for garnish, optional

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

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Instructions

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.
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.
Add the garlic, basil, oregano, red pepper flakes, and tomato paste and cook for 30 seconds, until fragrant.
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.
Return the cooked sausage to the pot and pasta. Stir in spinach and cook just until wilted.
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